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Side Dishes >  Thanksgiving >  Cornbread Stuffing >

 

Cornbread Stuffing

• 2 C cornmeal

• 1 TBS sugar

• 1 TBS baking powder

• 1 tsp. salt

• 5 eggs, beaten

• 1 can (12 fluid oz.) evaporated milk

• 1/4 C vegetable oil

• 2 C fresh mushrooms, chopped

• 1 C celery, chopped

• 1/2 C green onions, chopped

• 3 TBS butter

• 2 cans (14 oz.) chicken broth

• 1 can (10.75 oz.) cream of chicken soup

• 1 tsp. black pepper

• 1 pinch dried parsley

Preheat oven to 350-degrees F. Grease a baking dish. In a bowl, mix together the cornmeal, sugar, baking powder, salt, two beaten eggs, evaporated milk and vegetable oil. Pour mixture into baking dish; bake for thirty-five to forty minutes, or until cornbread is lightly browned. Allow to cool. Crumble cornbread into a large bowl. Mix in remaining beaten eggs, chopped mushrooms, chopped celery, chopped green onions, butter, chicken broth, cream of chicken soup, black pepper and parsley. Transfer mixture to a lightly-greased 9x13-inch baking dish. Bake for about forty-five minutes. Serve.

 

Related Links:

• Food Articles: Thanksgiving with Food Fare

• Food Fare Culinary Collection: Thanksgiving with Food Fare

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