Mushroom Cornbread Dressing

Recipe from

Oxmoor House

Ingredients

1 pound fresh mushrooms, coarsely chopped
1/4 pound chicken giblets, chopped
1 1/2 cups chopped celery
1/2 cup chopped onion
1/3 cup chopped fresh parsley
1/4 cup butter or margarine
6 cups cornbread crumbs
1 1/2 teaspoons dried whole basil
3/4 teaspoon salt
3/4 teaspoon paprika
1/4 teaspoon ground nutmeg
2 cups chicken broth

Preparation

Sauté mushrooms, giblets, celery, onion, and parsley in butter in a large skillet until vegetables are tender and giblets are lightly browned.

Combine cornbread crumbs, basil, salt, paprika, and nutmeg in a large mixing bowl; stir well. Add chicken broth and sautéed mixture, stirring well.

Spoon dressing into a lightly greased 12- x 8- x 2-inch baking dish. Bake, uncovered, at 325° for 30 minutes or until thoroughly heated. Serve immediately.

Note: Recipe may be doubled, if necessary, to serve more people.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
My Notes

Only you will be able to view, print, and edit this note.

Add Note