Barbyes Cornbread Dressing Recipes

BARBYE'S CORNBREAD DRESSING

Barbye's Cornbread Dressing image

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

Provided by Barbara

Categories Cornbread Stuffing and Dressing

Time 1h10m

Yield 10

Number Of Ingredients 10

Ingredients

1 (9x9 inch) pan cornbread
8 slices white bread, lightly toasted
2 tablespoons butter
1 cup diced onion
8 ounces baby portobello mushrooms, sliced
2 teaspoons granulated garlic
2 teaspoons ground black pepper
1 egg, beaten
1 cup white wine
½ cup chicken broth

Steps:

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.
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 : Calories 285.3 calories, Carbohydrate 39.1 g, Cholesterol 49 mg, Fat 9 g, Fiber 3.4 g, Protein 7.8 g, SaturatedFat 3.5 g, Sodium 592.7 mg, Sugar 6 g

BARBYE'S CORNBREAD DRESSING

Barbye's Cornbread Dressing image

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

Provided by Barbara

Categories Cornbread Stuffing and Dressing

Time 1h10m

Yield 10

Number Of Ingredients 10

Ingredients

1 (9x9 inch) pan cornbread
8 slices white bread, lightly toasted
2 tablespoons butter
1 cup diced onion
8 ounces baby portobello mushrooms, sliced
2 teaspoons granulated garlic
2 teaspoons ground black pepper
1 egg, beaten
1 cup white wine
½ cup chicken broth

Steps:

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.
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 : Calories 285.3 calories, Carbohydrate 39.1 g, Cholesterol 49 mg, Fat 9 g, Fiber 3.4 g, Protein 7.8 g, SaturatedFat 3.5 g, Sodium 592.7 mg, Sugar 6 g

BARBYE'S CORNBREAD DRESSING

Barbye's Cornbread Dressing image

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

Provided by Barbara

Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

Ingredients

1 (9x9 inch) pan cornbread
8 slices white bread, lightly toasted
2 tablespoons butter
1 cup diced onion
8 ounces baby portobello mushrooms, sliced
2 teaspoons granulated garlic
2 teaspoons ground black pepper
1 egg, beaten
1 cup white wine
½ cup chicken broth

Steps:

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.
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 : Calories 285.3 calories, Carbohydrate 39.1 g, Cholesterol 49 mg, Fat 9 g, Fiber 3.4 g, Protein 7.8 g, SaturatedFat 3.5 g, Sodium 592.7 mg, Sugar 6 g

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