A day or two ahead of when you plan to make the dressing, cut up the bread (I use a homemade French bread) into cubes. 8 cups total. Set out on a baking sheet(s) in a single layer. Let dry and become stale and crusty.

When ready to make, begin by sautéing the onion and celery with the butter in a skillet over medium heat until tender. Remove from heat and set aside.

In a large bowl, stir together cooked sausage and sliced mushrooms. Add in the bread cubes and seasonings. Stir to combine.

Pour the onion, celery, and butter mixture into the bowl with the bread cubes. Stir in the white wine and egg.

Finish by adding in the chicken broth. Start with a 1/2 cup, but add until it reaches your desired consistency. You want it to be pretty moist as it will dry out slightly in the oven.

Pour dressing into a greased 9x13 inch casserole dish and bake, covered with foil, at 375°F for 40 minutes. Then remove foil and bake for an additional 10 minutes.