In a large skillet, heat olive oil over medium high heat. Add one large sweet onion, coarsely chopped, and a bunch of scallions, thickly sliced. Sauté until translucent. Add crumbled Italian sausage meat, taken out of casings; from 3 large sweet, 3 large spicy. Homemade from Frigo’s. Brown. Add 4 cups Crimini mushroom caps, quartered. Brown. Deglaze with 1/2 cup dry red wine. Stir. Season with oregano, basil, garlic powder to taste. Stir and remove from heat. Let stand to room temp.
Make your favorite bread stuffing as directed. I use Pepperidge Farm, 2-4 bags. When cooled, add the sausage, mushroom mixture and gently blend together. Pour into baking dish. Divide into 2 dishes if necessary for quicker heating. Pop in the oven, covered to heat through, then uncover until crispy on top.