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December 10, 2005

Cornbread Dressing

CORNBREAD DRESSING

2 c. cornmeal
1 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
2 eggs, beaten
1 (12 oz.) can evaporated milk
1/4 c. vegetable oil
2 c. chopped fresh mushrooms
1 c. chopped celery
1/2 c. chopped green onions
3 tbsp. butter or margarine, melted
3 eggs, beaten
2 (14 1/2 oz.) cans chicken broth
1 (10 3/4 oz.) can cream of chicken
soup, undiluted
3/4 c. sliced almonds
1 tsp. poultry seasoning
1/4 tsp. pepper
Dash of parsley flakes
Fluted mushroom
Fresh parsley

Combine first 4 ingredients in a large mixing bowl; add 2 eggs, milk and
oil, mixing well. Place a well greased 10 inch cast iron skillet in a
preheated 350 degree oven for 5 minutes or until skillet is hot. Remove
from oven; spoon batter into skillet. Bake at 350 degrees for 35 to 40
minutes or until lightly browned; cool. Crumble cornbread into a large
bowl. Saute mushrooms, celery and green onions in 3 tablespoons butter
until tender. Combine cornbread, sauteed vegetables and next 7 ingredients,
mixing well. Spoon into a greased 13x9x2 inch baking dish. Bake at 350
degrees for 45 minutes. Garnish dressing with mushroom and parsley. Yield:
12 servings. Note: To make recipe a day ahead, cover and refrigerate
overnight before baking. To bake, remove from refrigerator, and let stand
30 minutes. Bake at 350 degrees for 55 minutes.

Contributed to our recipe list by Lucky.

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Posted by Willie Crawford at December 10, 2005 10:23 PM

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