In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saute until mushrooms release liquid and onions soften.
2 tbsp butter, 1 large onion, 1/2 lb portobello mushrooms
Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
1 9 inch cornbread, 8 slices white bread
Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
2 tsp granulated garlic, 2 tsp ground black pepper, 1 large eggs, 1 cup white wine, 1/2 cup chicken broth
Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes.
Notes
This is a flavourful variation on traditional cornbread dressing. It's delicious even when cold. Try it in a sandwich with leftover turkey!