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.
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Servings: 10 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
Calories: 40kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 21mg | Sodium: 11mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g