Cornbread-Mushroom Dressing

Name: Cornbread-Mushroom Dressing
Ingredients: 1/2 c. (1 stick) butter; 1 medium onion, finely chopped; 1 c. celery, finely chopped; 2 oz. mushrooms, finely chopped; 1 (16 oz.) bag cornbread stuffing; 1/2 c. crumbled dry cornbread; 2 (7 oz.) cans peeled, chopped green chilies with juice; 1 c. coarsely chopped pecans; 1/4 c. chopped parsley; 1/2 tsp. salt; 1/2 tsp. dried thyme; 1 tsp. chopped sage; egg substitute to equal 1 egg (may use 1 egg); 2 c. chicken stock

14 ingredients

4 steps

Ingredients

1/2 c. (1 stick) butter
1 medium onion, finely chopped
1 c. celery, finely chopped
2 oz. mushrooms, finely chopped
1 (16 oz.) bag cornbread stuffing
1/2 c. crumbled dry cornbread
2 (7 oz.) cans peeled, chopped green chilies with juice
1 c. coarsely chopped pecans
1/4 c. chopped parsley
1/2 tsp. salt
1/2 tsp. dried thyme
1 tsp. chopped sage
egg substitute to equal 1 egg (may use 1 egg)
2 c. chicken stock

Directions

1

Melt the butter in a skillet over medium heat.
2

Add the onion, celery and mushrooms; saute about 7 minutes.
3

In a large mixing bowl, combine vegetables with stuffing mix, cornbread, chilies, pecans, seasonings and egg substitute.
4

Mix well with your hands. Add 1 cup or so of chicken stock as needed to moisten the dressing.