ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Avocado Dressing With Creamed Chicken

Yield 12 servings

Ingredients

  • 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
  • Creamed Chicken

How to Make It

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

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

  3. 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.

Oxmoor House Homestyle Recipes