Barbye's Cornbread Dressing

18
Barbara 0

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

Ingredients 1 h 10 m {{adjustedServings}} servings 285 cals

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Nutrition

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  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
  3. Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
  4. Preheat oven to 325 degrees F (165 degrees C).
  5. 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.
Tips & Tricks
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This dressing is great for salads and for dipping veggies.

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Reviews 18

  1. 23 Ratings

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NEWGY
11/15/2003

I have been looking for a simple recipe that still tasted like my mother's. I adapted tyhis recipe by adding cream of celery and cream of chicken. I also dropped the wine and mushrooms. I added two cans of chicken broth, which made it moist. It was delicious! My family could not stop raving over it. They were impressed that it tasted better than my mom's!

Barbara
10/9/2003

Yummy! I did a test batch this summer. The kids loved it! It has a rich flavor that is even better the next day.

TIFFYC
12/10/2002

This was the first time I made Thanksgiving dinner for my in-laws, and I used this recipe. We all loved it! It was easy for me to prepare. I adjusted the seasonings to their taste and it was a HUGE hit! I got 2 requests for this recipe.