Dressing/Stuffing: Cornbread Dressing

posted by Gem 11-26-102 7:17 PM

Cornbread Dressing

1 pound homemade cornbread
1 pound fresh from Deli 7-Grain Italian Loaf Bread
2 Cups celery and leaves - chopped
1 Cup onions, diced
3 or 4 garlic cloves, minced
1/2 Cup margarine, (1 Stick)
2 Cups fresh mushrooms, coarsely chopped (8 ounces)
1 1/2 teaspoons salt
3/4 teaspoons pepper, freshly ground
2 teaspoons rubbed sage
1 teaspoon thyme
1 1/2 teaspoons poultry seasoning
2 eggs, slightly scrambled
3 Cans (14 1/2 ounce) reduced sodium chicken broth

Prepare cornbread according to directions and let cool to room temperature. Crumble cornbread well into very large bowl or pot (about 8 quart). Slice and Tear Italian loaf bread into 1/2 inch cubes. Mix well with cornbread and set aside.

Melt margarine in large skillet. Add celery, onions, mushrooms and garlic. Stir while heating over medium heat until tender. Add to bread mixture. Add salt, pepper, sage, thyme and poultry seasoning. Mix all together well. Add eggs and chicken broth. Mix well.

Lightly spray a 9.5 X 13.5 X 2 inch casserole dish with cooking oil. Spoon dressing mixture into casserole dish. Cover with tinfoil and place in center rack of pre-heated oven at 350 degrees F. Bake for 30 minutes. Uncover casserole and Bake 15 more minutes. This can be prepared the day before and left in the refrigerator (covered) to bake the next day.

Servers: 12

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