Mushroom Cornbread Dressing

Recipe from

Oxmoor House


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


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
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