Rating: 4.5 stars
24 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

This is a flavorful variation on traditional cornbread dressing. It's delicious even when cold. Try it in a sandwich with leftover turkey!

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Recipe Summary

cook:
40 mins
total:
1 hr 10 mins
prep:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy skillet over medium heat, melt the butter. Stir in onions and mushrooms. Cook and stir until mushrooms release liquid and onions soften, about 5 minutes.

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  • Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.

  • Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.

  • Preheat oven to 325 degrees F (165 degrees C).

  • This recipe makes enough to stuff a 12- to 14-pound turkey, with 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in preheated oven for 40 minutes.

Nutrition Facts

285 calories; protein 7.8g; carbohydrates 39.1g; fat 9g; cholesterol 49mg; sodium 592.7mg. Full Nutrition
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