Cut mushrooms in quarters. Heat oil in skillet. Add
mushrooms, onion, sage, marjoram, and salt and pepper
to taste; cook 10 minutes, stirring occasionally,
until vegetables are tender. Remove from heat. Cube
bread and add; toss well to mix. Pour egg over
stuffing and toss. Makes 12-14 cups, enough to stuff
14-lb turkey. (Allow 1 cup stuffing per lb of turkey.)
From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
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