MiLa's Cornbread Dressing
Chef Allison Vines-Rushing / New Orleans Saints ABC26 News

12:00 a.m. CST, November 22, 2010

Prep Time:
1 hour, 5 minutes

Cook Time: 15 minutes

Bake Time: 25 minutes

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Makes: 8 servings

For the cornbread:
2 cups all-purpose flour
2 cups cornmeal
3 teaspoons sea salt
1/4 cup sugar
4 eggs
2 cups milk
1/2 cup minced shallots
1 cup (2 sticks) unsalted butter, melted

For the dressing:
4 tablespoons olive oil
1 cup diced shallots
2 stalks celery, diced (about 1 cup)
2 tablespoons chopped garlic
2 cups sliced shiitake mushrooms
4 eggs
4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 cup (2 sticks) unsalted butter, melted and cooled
1 tablespoon fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh sage leaves
Salt and freshly ground black pepper

1. For the cornbread, heat the oven to 350°F. Line a 13x18-inch half sheet baking pan with parchment paper. Lightly oil the parchment paper.

2. Stir the flour, cornmeal, sea salt and sugar in a large bowl. Beat the eggs, milk and shallots in a medium bowl with a fork or whisk. Add the egg mixture to the flour mixture and mix until smooth. Add the butter and mix until smooth. Pour the batter into the baking pan.

3. Bake for 20 minutes or until a toothpick inserted in the center of the cornbread comes out clean. Let the cornbread cool in the pan on a wire rack for 30 minutes. Cut the cornbread into 1-inch squares.

4. For the dressing, heat the oven to 350°F.

5. Heat 2 tablespoons oil in a large skillet over medium heat. Add the shallots, celery and garlic and cook until the vegetables are tender, stirring occasionally. Remove the shallot mixture from the skillet and let cool to room temperature.

6. Heat the remaining oil in the skillet over medium-high heat. Add the mushrooms and cook until they’re tender and lightly browned, stirring often. Remove the mushrooms from the skillet and let cool to room temperature.

7. Beat the eggs, broth and butter in a medium bowl with a fork or whisk.

8. Stir the cornbread, thyme, rosemary, sage, shallot mixture and mushrooms in a large bowl. Season with the salt and black pepper. Add the broth mixture and mix lightly. Spoon the stuffing mixture into a large casserole.

9. Bake for 25 minutes or until the stuffing is hot.

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