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.