- 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
- 1/2 cup chicken broth
- 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.
- 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.
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
07/05/2019
recipepes.com
barbye's cornbread dressing, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
