Wild Mushroom and Cornbread Dressing

Wild-Mushroom-and-Cornbread-Dressing
Wild Mushroom and Cornbread Dressing
Yield: approximately 8 to 10 servings
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Ingredients
  1. 5 large eggs, divided
  2. 1⅓ cups whole milk
  3. ¼ cup vegetable oil
  4. 2 cups buttermilk self-rising white corn meal mix, such as Martha White
  5. 2½ cups boiling water
  6. 1 ounce dried porcini mushrooms or dried wild mushroom mix
  7. 8 ounces French bread, cut into 1-inch cubes
  8. 3 tablespoons butter
  9. 3 cups chopped fresh baby portobello mushrooms
  10. 1 cup chopped onion
  11. ¾ cup chopped celery
  12. ⅓ cup shredded carrot
  13. 2 tablespoons finely chopped fresh sage
  14. 2 tablespoons finely chopped fresh parsley
  15. 1 tablespoon chopped fresh thyme
  16. 1½ teaspoons salt
  17. 1 teaspoon ground black pepper
  18. 2 cups chicken broth
Instructions
  1. Preheat oven to 450°. Spray an 8x8-inch baking pan with nonstick cooking spray. Place in oven to heat.
  2. 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.
  3. Bake until golden brown, 20 to 25 minutes. Let cornbread cool; cut into 1-inch cubes. (You should have about 7 cups cubed cornbread.)
  4. 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.
  5. 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.
  6. In a large skillet, melt butter over medium heat. Add fresh mushrooms, onion, and celery; cook until vegetables begin to soften, approximately 8 minutes.
  7. 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.
  8. Bake until golden brown and set, approximately 50 minutes. Let stand for 15 minutes before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/

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