Barbye's Cornbread Dressing recipe

All Recipes Best Recipe Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes

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
½ cup chicken broth

Nutrition Info

285.3 calories
carbohydrate: 39.1 g
cholesterol: 49 mg
fat: 9 g
fiber: 3.4 g
protein: 7.8 g
saturatedFat: 3.5 g
servingSize: -
sodium: 592.7 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces, add to cornbread.

  3. Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly, add enough broth to moisten.

  4. Preheat oven to 325 degrees F (165 degrees C).

  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.

Recipe Yield

10 servings

Recipe Note

This is a flavorful variation on traditional cornbread dressing. It's delicious even when cold. Try it in a sandwich with leftover turkey!

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