created: 2008-01-14 18:01:52
From Southern Living Cookbook
2 tbsp. butter 2 tbsp. olive oil 1 8-ounce package sliced fresh mushrooms 1 cup chopped celery 1/2 cup chopped green pepper Andrew's Cornbread 1 cup half and half 1/4 cup firmly packed flat-leafed parsley, chopped 1/2 cup melted butter 2 tbsp. fresh sage, chopped 1 tsp salt 1/4 tsp pepper 2 large eggs, lightly beaten 1/2 tsp. chopped fresh rosemary (optional) 1 1/2 cup chicken broth 1. Melt 2 tbsp. butter with oil in a large skillet over medium heat; add mushrooms, celery, and bell pepper, and saute 8-10 mins until tender. 2. Crumble cornbread into a large mixing bowl. Stir in mushroom mixture, half and half and next ingredients and if desired rosemary. Add chicken broth, and gently stir until moistened. Spoon into a lightly greased 13/9 baking dish 3. Bake, covered, at 350 for 25 minutes until golden.