This is a flavourful variation on traditional cornbread dressing. It’s delicious even when cold. Try it in a sandwich with leftover turkey!
Cornbread Dressing is a subtle side dish that goes perfectly with Roast lunches.Print Facebook Pinterest Twitter Add to Collection
Servings: 10 portions
- In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saute until mushrooms release liquid and onions soften.
- 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.
- 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.
This is a flavourful variation on traditional cornbread dressing. It's delicious even when cold. Try it in a sandwich with leftover turkey!
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