Ingredients

2 6 oz bags cornbread stuffing
1 cup butter
1 1/2 cup sliced celery
1 cup chopped onion
3/4 cup white wine
1 10 1/2oz can cream of mushroom soup

Instructions

Put stuffing in large bowl and melt butter in a frying pan. Saute celery & onion until crispy tender, and stir in stuffing. Combine wine & undiluted soup. Add to stuffing and toss together until blended. Rub inside well rinsed turkey with salt stuff bird and truss.

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