Mushroom Corn Bread Dressing |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This family-pleasing dressing is moist and flavorful, and it makes enough for a large gathering.Ruby Williams, Bogalusa, Louisiana Ingredients:
2 cups cornmeal |
3 teaspoons sugar |
3 teaspoons baking powder |
1 teaspoon salt |
5 eggs |
1 can (12 ounces) evaporated milk |
1/4 cup vegetable oil |
2 cups chopped fresh mushrooms |
1 cup chopped celery |
1/2 cup chopped green onions |
3 tablespoons butter |
2 cans (14-1/2 ounces each) chicken broth |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/4 cup sliced almonds, toasted |
1 teaspoon poultry seasoning |
1/4 teaspoon pepper |
Directions:
1. For corn bread, combine the first four ingredients in a bowl. Combine 2 eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack.
2. In a skillet, saute mushrooms, celery and onions in butter until tender. In a large bowl, beat remaining eggs add broth, soup, almonds, poultry seasoning, pepper and vegetables. Crumble corn bread over mixture.
3. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife comes out clean. Yield: 10-12 servings.
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