This is a flavourful variation on traditional cornbread dressing. It’s delicious even when cold. Try it in a sandwich with leftover turkey! This recipe is actual a dual purpose as its a perfect stuffing recipe and a side dish recipe. Also for a little heat, try adding a sliced red chilli into Step 1 of the instructions. Its a perfect method of adding heat without it being over the top.

Cornbread Dressing

Cornbread Dressing is a subtle side dish that goes perfectly with Roast lunches.

4.83 from 39 votes

Print Pinterest Add to Collection

Course: Side Dish

Cuisine: American

Keyword: Advance, Alcohol, Bread, Dairy, Eggs, Stuffings, Vegetables, Vegetarian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: portions

Calories: 40kcal

Ingredients

1 9 inch cornbread pan
8 slices white bread lightly toasted
2 tbsp butter
1 large onion chopped
1/2 lb portobello mushrooms sliced
2 tsp granulated garlic
2 tsp ground black pepper
1 large eggs beaten
1 cup white wine quality drinking wine
1/2 cup chicken broth

Instructions

In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saute until mushrooms release liquid and onions soften.
2 tbsp butter, 1 large onion, 1/2 lb portobello mushrooms
Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
1 9 inch cornbread, 8 slices white bread
Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
2 tsp granulated garlic, 2 tsp ground black pepper, 1 large eggs, 1 cup white wine, 1/2 cup chicken broth
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 (165 degrees C) oven for 40 minutes.

Notes

This is a flavourful variation on traditional cornbread dressing. It’s delicious even when cold. Try it in a sandwich with leftover turkey!

Nutrition

Cornbread Dressing