In a large skillet melt the margarine or butter over medium heat. Add mushrooms. Cook about 5 minutes or until just tender, stirring occasionally. Add green onions during the last 1 minute of cooking. Remove from heat. Stir in soy sauce, Worcestershire sauce, rosemary, and pepper.
In a large bowl combine herb-seasoned stuffing mix, carrots, and mushroom mixture. Drizzle with enough of the 1 to 1 1/4 cups water to moisten.
Use to stuff one 11- to 12-pound turkey (see tip, page 261). Or, place in a 3-quart casserole. Bake, covered, in a 325 degrees oven for 50 to 60 minutes or until heated through or in a 375 degrees oven for 35 to 45 minutes or until heated through. (Internal temperature should register 165 degrees with an instant-read thermometer.)