Mushroom Turkey Stuffing

1 cup butter
Two 4-oz. cans mushrooms
1/2 c. finely chopped onions
1 c.  finely diced celery
1-1/2 tsp. salt
1/4 tsp. pepper
1-1/2 tsps. poultry seasoning

Melt 1/2 cup butter in deep kettle. Drain mushrooms; reserve liquid. Add mushrooms and onion to melted butter; cook until onion is tender but not brown. Add bread cubes, celery, and seasonings. Add mushroom liquid. Mix lightly. Spread in pan. Drizzle with another 1/2 cup melted butter.

I'm not sure how long I cooked it. Maybe 10 minutes at 325 degrees. Then I cooked it for 5 minutes at 425 degrees--so it gets brown and crunchy on top.