MUSHROOM CORNBREAD DRESSING
This family-pleasing dressing is moist and flavorful, and it makes enough for a large gathering.-Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- For cornbread, combine the first 4 ingredients in a bowl. Combine 2 eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack., In a skillet, saute mushrooms, celery and onions in butter until tender. In a large bowl, beat remaining eggs add broth, soup, almonds, poultry seasoning, pepper and vegetables. Crumble cornbread over mixture. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife comes out clean.
Nutrition Facts : Calories 267 calories, Fat 14g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
BEST CORNBREAD DRESSING
When folks think of "Thanksgiving" their thoughts often turn to turkey and dressing. This is my version of dressing and my whole family love it.-Kim Kreider, Mount Joy, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan. , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside. , Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.
Nutrition Facts : Calories 434 calories, Fat 30g fat (12g saturated fat), Cholesterol 124mg cholesterol, Sodium 651mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
CORN PUDDING WITH MUSHROOMS AND HAM
Provided by Andrea Reusing
Categories Mushroom Side Bake Ham Corn Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in lower third of oven and preheat to 350°F. Generously butter an 8x8x2" glass baking dish. Sprinkle evenly with 2 tablespoons cheese.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown and skillet is dry, 5-7 minutes. Season to taste with salt and pepper. Transfer mushrooms to a small bowl; set aside. Wipe skillet clean.
- Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl (you should have about 2 cups).
- Melt remaining 2 tablespoons butter with oil in same skillet over medium-low heat. Add onion; cook, stirring often, until soft and translucent (do not brown), 8-10 minutes. Stir in flour. Add grated corn; increase heat to medium. Cook, stirring often, until most of liquid evaporates and corn is bright yellow, 2-3 minutes. Add cream; cook, stirring frequently, until well blended and most of liquid has evaporated, about 3 minutes. Stir in milk, ham, 3/4 cup cheese, and reserved mushrooms. Cook, stirring often, until flavors begin to meld, 1-2 minutes longer. Season with salt and pepper.
- Transfer corn mixture to a large bowl. Season eggs with salt and pepper. Add to corn mixture; stir gently to blend. Pour into prepared baking dish; sprinkle with 2 tablespoons cheese. Set dish in a roasting pan; place in oven. Pour hot water into roasting pan to come halfway up sides of baking dish (this will prevent eggs from curdling).
- Bake until pudding is just set in the center (center will jiggle very slightly when dish is nudged), 40-45 minutes. Use a ladle or turkey baster to remove about half of water from roasting pan to prevent any hot water from spilling when pan is lifted from oven. Remove roasting pan with pudding from oven. Remove baking dish from pan.
- Preheat broiler. Return pudding to oven; broil until top is golden brown in spots, 2-3 minutes. Let stand for at least 15 minutes and up to 30 minutes before serving.
More about "corn and porcini mushroom cornbread dressing recipes"
CORNBREAD-WILD MUSHROOM DRESSING - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 2 hrsServings 10
- Preheat oven to 400°F. Line a 12 ½- x 9-inch rimmed baking sheet with parchment paper, and coat with cooking spray. Lightly beat 2 of the eggs in a small bowl. Stir together beaten eggs, corn muffin mix, and milk in a large bowl. Pour batter into prepared baking sheet. Bake until cornbread is lightly browned and a wooden pick inserted into center comes out clean, 15 to 20 minutes. Cool on baking sheet 10 minutes. (Do not turn off oven.)
- Meanwhile, cook bacon in an ovenproof 12-inch skillet over medium, stirring often, until crisp, about 10 minutes. Transfer to a plate lined with paper towels, reserving 3 tablespoons drippings in skillet.
- Add mushrooms to drippings in skillet. Cook over medium-high, stirring occasionally, until browned, 8 to 10 minutes. Remove from skillet; set aside. Add onion, celery, and butter to skillet. Cook, stirring often, until vegetables are tender and browned, about 6 minutes. Add pecans, sage, and thyme. Cook, stirring constantly, 2 minutes. Remove from heat.
- Remove cooled cornbread from baking sheet; cut into 1 ½-inch cubes. Arrange cubes on a large baking sheet. Return to oven; bake at 400°F until dried and starting to crisp, 10 to 15 minutes. Cool completely, about 20 minutes. Do not turn off oven.
WILD MUSHROOM AND CORNBREAD DRESSING - TASTE OF THE …
From tasteofthesouthmagazine.com
MUSHROOM AND LEEK CORNBREAD DRESSING RECIPE - THE …
From washingtonpost.com
BEST CORNBREAD-BACON DRESSING WITH MUSHROOMS RECIPE - THE …
From thepioneerwoman.com
GLUTEN-FREE STUFFING RECIPE | BON APPéTIT
From bonappetit.com
ALLRECIPES
CORN AND PORCINI MUSHROOM CORNBREAD DRESSING | RECIPE
From pinterest.com
MUSHROOM-CORNBREAD STUFFING - EATINGWELL
From eatingwell.com
CORN AND PORCINI MUSHROOM CORNBREAD DRESSING RECIPE
From recipesfull.net
CORN AND PORCINI MUSHROOM CORNBREAD DRESSING - RECIPESRUN
From recipesrun.com
CORN AND PORCINI MUSHROOM CORNBREAD DRESSING - POSTCARDS …
From postcardslive.com
CORN AND PORCINI MUSHROOM CORNBREAD DRESSING RECIPE …
WILD MUSHROOM CORNBREAD DRESSING - TODAY
From today.com
CORN AND PORCINI MUSHROOM CORNBREAD DRESSING RECIPE
From cookthismeal.com
You'll also love