From the most recent everyday food... I should really think about scanning the picture from the magazine, it looks SOOOOO good! 
Personally, I never stuff turkeys - it's not as safe - so I would just put this in a 13x9 or larger baking dish, and bake along with the turkey. But I'm including the original directions for you purists. 
To dry the bread cubes, spread them on 2 rimmed baking sheets; leave them out uncovered overnight, or bake in a 300-degree oven for about 30 minutes.
2 tbsp canola oil or soy margarine
2 large onions, cut into 3/4" dice
6 celery stalks, sliced crosswise 1/4" thick
Coarse salt and ground pepper
1 1/2 lbs assorted mushrooms, trimmed and halved or quartered (for uniform pieces)
2 loaves Italian bread (1 lb total), cut into 1" cubes and dried (about 16 cups)
1 can (14.5 oz) chicken broth
1 cup coarsely chopped fresh parsley
3/4 cup Egg Beaters
Preheat oven to 400. Spray a 2-quart casserole with cooking spray, for the extra stuffing.
Heat oil or margarine in a large skillet over medium heat; add onions, celery, 1 1/2 tsp salt and 1/4 tsp pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, stirring occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl, let cool completely.
Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper to taste, then stir in Egg Beaters.
Prepare and stuff turkey. Transfer extra stuffing to prepared dish, and cover with foil that's been sprayed with cooking spray. Refrigerate until ready to cook.
During last 20 minutes of turkey roasting time, put covered dish in oven. Bake 25 minutes. Remove foil, bake until golden, 20-25 minutes.
Serves 8.
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Mushroom Stuffing
