Barbye's Cornbread Dressing

Ingredients

  • 1 (9×9 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
  • 1egg, beaten
  • 1 cup white wine
  • ½ 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.

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  • 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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