Cornbread-Mushroom Dressing

• 1/2 c. (1 stick) butter
• 1 medium onion, finely chopped
• 1 c. celery, finely chopped
• 2 oz. mushrooms, finely chopped
• 1 (16 oz.) bag cornbread stuffing
• 1/2 c. crumbled dry cornbread
• 2 (7 oz.) cans peeled, chopped green chilies with juice
• 1 c. coarsely chopped pecans
• 1/4 c. chopped parsley
• 1/2 tsp. salt
• 1/2 tsp. dried thyme
• 1 tsp. chopped sage
• egg substitute to equal 1 egg (may use 1 egg)
• 2 c. chicken stock

1. Melt the butter in a skillet over medium heat.
2. Add the onion, celery and mushrooms; saute about 7 minutes.
3. In a large mixing bowl, combine vegetables with stuffing mix, cornbread, chilies, pecans, seasonings and egg substitute.
4. Mix well with your hands. Add 1 cup or so of chicken stock as needed to moisten the dressing.

butter, onion, celery, mushrooms, cornbread stuffing, cornbread, green chilies, pecans, parsley, salt, thyme, sage, egg substitute, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=341539 (may not work)