Avocado Dressing With Creamed Chicken

Oxmoor House
12 servings


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5 cups cornbread crumbs
3 cups soft bread cubes
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon dried whole thyme
1 cup chopped celery
1 cup sliced fresh mushrooms
1 cup chopped onion
1/2 cup chopped green onion
1/4 cup plus 2 tablespoons butter or margarine
2 ripe avocados, peeled and cubed
1 cup chopped pecans
1/3 cup chopped fresh parsley
4 eggs, beaten
4 cups chicken broth


Combine cornbread crumbs, bread cubes, salt, pepper, and thyme in a large bowl.

Sauté celery, mushrooms, and onion in butter until tender; add to cornbread mixture, stirring well. Stir in next 5 ingredients.

Spoon dressing into a lightly greased 13- x 9- x 2-inch baking pan. Bake at 375° for 1 hour or until browned. Cut into squares, and spoon on Creamed Chicken.

Created date

February 2010