- 5 minutes
- 40 minutes
- 8 to 10 servings
- Combine cornbread crumbs with stuffing mix in a large bowl.
- Add two teaspoons of olive oil to a medium pan over medium heat. Add green onions and celery to pan and sweat the vegetables for two minutes. Add garlic and mushrooms. Cook until mushrooms begin to absorb the liquid in the pan. Set aside.
- Melt the stick of butter in the microwave until it is softened (about 30 seconds) and pour over cornbread mixture. Add eggs, seasonings and vegetable mixture to the bowl. Gradually add chicken broth a cup at a time, stirring the mixture until it is moistened.
- Butter a casserole or 9 x 9 baking pan and add dressing. Bake at 350 degrees for 40 minutes or until stuffing is golden brown.