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Ingredientes
- 1/2 c. butter (1 stick)
- 1 c. finely chopped onion
- 1 c. finely minced celery
- 8 ounce. can sliced mushrooms, liquid removed
- 1/4 c. chopped parsley
- 1 1/2 to 2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 6 c. crumbled cornbread
- 2 Large eggs, well beaten
- 1 1/2 c. chicken broth or possibly bouillon
Direcciones
- Heat butter in skillet. Add in onion and celery and saute/fry till tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over cornbread. Add in Large eggs, broth and onion mix. If desired a moist dressing, more broth or possibly mushroom liquid may be added.
- Spoon dressing into slow cooker. Cover and set on high for 1 hour, then reduce to low to cook for 1-2 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 10 servings | |
| Calories 325 | |
| Calories from Fat 186 | 57% |
| Total Fat 20.88g | 26% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 862mg | 36% |
| Potassium 190mg | 5% |
| Total Carbs 29.07g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.84g | 4% |
| Protein 5.71g | 9% |
