Cornbread-Mushroom Dressing - cooking recipe
Ingredients
-
1/2 c. (1 stick) butter
1 medium onion, finely chopped
1 c. celery, finely chopped
2 oz. mushrooms, finely chopped
1 (16 oz.) bag cornbread stuffing
1/2 c. crumbled dry cornbread
2 (7 oz.) cans peeled, chopped green chilies with juice
1 c. coarsely chopped pecans
1/4 c. chopped parsley
1/2 tsp. salt
1/2 tsp. dried thyme
1 tsp. chopped sage
egg substitute to equal 1 egg (may use 1 egg)
2 c. chicken stock
Preparation
-
Melt the butter in a skillet over medium heat.
Add the onion, celery and mushrooms; saute about 7 minutes.
In a large mixing bowl, combine vegetables with stuffing mix, cornbread, chilies, pecans, seasonings and egg substitute.
Mix well with your hands. Add 1 cup or so of chicken stock as needed to moisten the dressing.
Leave a comment