barbye's cornbread dressing
Ingredients
- Servings: 10
- 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
- 1/2 cup chicken broth
Recipe
Preparation Time: 30 mins
Cook Time: 40 mins
Ready Time: 1 hr 10 mins
- 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.
- crumble cornbread and place in large bowl. tear toast into bite-sized pieces; add to cornbread.
- add mushrooms and onions, granulated garlic, pepper, egg and white . mix thoroughly; add enough broth to moisten.
- preheat oven to 325 degrees f (165 degrees c).
- 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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