Stuffing: Cornbread Portobello Dressing
Source of Recipe
justmecookin.com
Recipe Introduction
"This is a flavorful variation on traditional cornbread dressing. It's delicious even when cold."
List of Ingredients
1 9 x 9 inch pan cornbread
8 slices white bread, lightly toasted
2 tablespoons butter
1 onion, chopped
1/2 pound portobello mushrooms, sliced
2 teaspoons granulated garlic
2 teaspoons ground black pepper
1 egg, beaten
1 cup white wine
1/2 cup chicken broth Recipe
In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saut� 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 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F oven for 40 minutes.
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