1 pound fresh mushrooms, chopped
1/2 cup onion, finely chopped
8 tablespoons butter
3 cups chicken stock
2 packages of stuffing mix (plain, herbed or use day-old homemade bread cubes), about 5 cups
1 8-ounce can water chestnuts, chopped
2 teaspoons poultry seasoning (omit or reduce amount if using seasoned bread cubes)
Salt and black pepper to taste

In a large skillet, melt the butter. Add the sliced mushrooms and sliced onions. Cook over medium heat until the mixture reduces and the mushrooms and onions are soft, about 15 minutes.

In a large mixing bowl, combine the bread cubes (or stuffing mix) with enough chicken stock to thoroughly moisten the bread. Add the cooked mushrooms and onions, the poultry seasoning if using, and the chopped water chestnuts. Stir until well combined and everything is moistened. Add salt and pepper to taste.

Place dressing mixture in a greased 9 x 13-inch baking pan. Bake at 325 degrees Fahrenheit for 20 to 30 minutes, or until the top is nicely browned.