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.

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