Wild Mushroom and Cornbread Dressing
2014-10-16 22:04:07
Yield: approximately 8 to 10 servings
Ingredients
- 5 large eggs, divided
- 1⅓ cups whole milk
- ¼ cup vegetable oil
- 2 cups buttermilk self-rising white corn meal mix, such as Martha White
- 2½ cups boiling water
- 1 ounce dried porcini mushrooms or dried wild mushroom mix
- 8 ounces French bread, cut into 1-inch cubes
- 3 tablespoons butter
- 3 cups chopped fresh baby portobello mushrooms
- 1 cup chopped onion
- ¾ cup chopped celery
- ⅓ cup shredded carrot
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 cups chicken broth
Instructions
- Preheat oven to 450°. Spray an 8x8-inch baking pan with nonstick cooking spray. Place in oven to heat.
- In a medium bowl, beat 1 egg. Add milk, oil, and cornmeal mix, stirring until smooth. Remove pan from oven, and pour batter into prepared pan.
- Bake until golden brown, 20 to 25 minutes. Let cornbread cool; cut into 1-inch cubes. (You should have about 7 cups cubed cornbread.)
- In a medium bowl, combine 2½ cups boiling water and dried mushrooms; let stand until softened, approximately 30 minutes. Drain through a fine sieve over a bowl, reserving 2 cups soaking liquid. Coarsely chop mushrooms.
- Adjust oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. On a rimmed baking sheet, place French bread cubes. Bake until crisp, approximately 12 minutes.
- In a large skillet, melt butter over medium heat. Add fresh mushrooms, onion, and celery; cook until vegetables begin to soften, approximately 8 minutes.
- In a large bowl, combine cornbread, French bread, porcini mushrooms, onion mixture, carrot, sage, parsley, thyme, salt, and pepper. In a medium bowl, whisk together reserved soaking liquid from mushrooms, chicken broth, and remaining 4 eggs. Pour egg mixture over mushroom mixture; gently stir. Spoon mixture into prepared baking dish.
- Bake until golden brown and set, approximately 50 minutes. Let stand for 15 minutes before serving.
Taste of the South https://tasteofthesouthmagazine.com/
