Mushroom Cornbread Dressing

Name: Mushroom Cornbread Dressing
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 12 servings.
Ingredients: 2 cups cornmeal; 3 teaspoons sugar; 3 teaspoons baking powder; 1 teaspoon salt; 5 large eggs; 1 can (12 ounces) evaporated milk; 1/4 cup vegetable oil; 2 cups chopped fresh mushrooms; 1 cup chopped celery; 1/2 cup chopped green onions; 3 tablespoons butter; 2 cans (14-1/2 ounces each) chicken broth; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1/4 cup sliced almonds, toasted; 1 teaspoon poultry seasoning; 1/4 teaspoon pepper

This family-pleasing dressing is moist and flavorful, and it makes enough for a large gathering.—Ruby Williams, Bogalusa, Louisiana

Ingredients

2 cups cornmeal
3 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
5 large eggs
1 can (12 ounces) evaporated milk
1/4 cup vegetable oil
2 cups chopped fresh mushrooms
1 cup chopped celery
1/2 cup chopped green onions
3 tablespoons butter
2 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup sliced almonds, toasted
1 teaspoon poultry seasoning
1/4 teaspoon pepper

Directions

For cornbread, combine the first four 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 corn bread 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.