Courtesy of Osage Gardens

For 14- to 16-pound turkey
2 tablespoons butter (for sautéing)
1 large yellow onion, diced
1 pound mixture of portobello and shitake mushrooms, sliced
4 cloves garlic, chopped
¼ pound butter (for boiling water)
Dried bread crumbs from large loaf (about 8 cups)
2 tablespoons Osage poultry blend
Salt and pepper

Lightly sauté onions, mushrooms and garlic in butter. Bring 1 cup of water and ¼ pound of butter to a boil, add bread crumbs and toss until just moistened. Add onion, garlic and mushroom mixture, Osage poultry blend and season to taste with salt and pepper.