Cornbread Dressing
Ingredients
- 1 9x9-inch pan cornbread
- 8 slices white bread, lightly toasted
- 2 Tbs. butter
- 1 onion, chopped
- 1/2 lb. portobello mushrooms, sliced
- 2 tsp. granulated garlic
- 2 tsp. ground black pepper
- 1 egg, beaten
- 1 C. white wine
- 1/2 C. chicken broth
Directions
In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Sauté until mushrooms release liquid and onions soften. 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 wine. Mix thoroughly; add enough broth to moisten. Makes enough to stuff a 12-14 lb. turkey with about 4-5 C. left over. Place excess stuffing in a baking dish and bake in a 325-degree oven for 40 minutes.
