Mushroom Cornbread Dressing

Recipe from Oxmoor House

More 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


  1. Sauté mushrooms, giblets, celery, onion, and parsley in butter in a large skillet until vegetables are tender and giblets are lightly browned.
  2. Combine cornbread crumbs, basil, salt, paprika, and nutmeg in a large mixing bowl; stir well. Add chicken broth and sautéed mixture, stirring well.
  3. 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.
  4. Note: Recipe may be doubled, if necessary, to serve more people.
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