Barbye's Cornbread Dressing Recipe

Ingredients
<br>- 1 (9x9 inch) pan cornbread
<br>- 8 slices white bread, lightly toasted
<br>- 2 tablespoons butter
<br>- 1 cup diced onion
<br>- 8 ounces baby portobello mushrooms, sliced
<br>- 2 teaspoons granulated garlic
<br>- 2 teaspoons ground black pepper
<br>- 1 egg, beaten
<br>- 1 cup white wine
<br>- 1/2 cup chicken broth
<br><p></p>Directions
<br>step 1: In a heavy skillet over medium heat, melt the butter. Stir in onions and mushrooms. Cook and stir until mushrooms release liquid and onions soften, about 5 minutes.
<br>step 2: Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
<br>step 3: Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
<br>step 4: Preheat oven to 325 degrees F (165 degrees C).
<br>step 5: This recipe makes enough to stuff a 12- to 14-pound turkey, with 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in preheated oven for 40 minutes.
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Ingredients
- 1 (9x9 inch) pan cornbread
- 8 slices white bread, lightly toasted
- 2 tablespoons butter
- 1 cup diced onion
- 8 ounces baby portobello mushrooms, sliced
- 2 teaspoons granulated garlic
- 2 teaspoons ground black pepper
- 1 egg, beaten
- 1 cup white wine
- 1/2 cup chicken broth

Directions
step 1: In a heavy skillet over medium heat, melt the butter. Stir in onions and mushrooms. Cook and stir until mushrooms release liquid and onions soften, about 5 minutes.
step 2: Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
step 3: Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
step 4: Preheat oven to 325 degrees F (165 degrees C).
step 5: This recipe makes enough to stuff a 12- to 14-pound turkey, with 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in preheated oven for 40 minutes.

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