Bacon Mushroom Cornbread Dressing

• Meat

  • 8 slices Bacon

• Produce

  • 2 Celery, ribs
  • 6 Green onions
  • 1 (8-ounce package Mushrooms

• Canned Goods

  • 3 cups Chicken broth
  • 1 (10.5-ounce can Cream of mushroom soup

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Bread & Baked Goods

  • 6 cups Cornbread

Found on southernbite.com

Ingredients

• 6 cups crumbled cornbread
• 8 slices bacon
• 2 ribs celery, thinly sliced
• 1 (8-ounce) package sliced mushrooms (about 3 cups)
• 6 green onions, chopped
• 1 (10.5-ounce) can cream of mushroom soup, undiluted
• 3 cups chicken broth
• salt
• pepper

Directions

• In a large skillet, cook the bacon until crisp and drain on paper towels. Coarsely chop the bacon. Carefully pour away all but about 2 tablespoon of the bacon drippings. Return the pan with the reserved drippings to medium heat and add the celery. Cook about 3 minutes. Add the mushrooms. Cook for an additional 3 minutes. Add the green onions and cook until they are wilted and soft - about 2 minutes.
• Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Combine the crumbled cornbread, cooked vegetables, chopped bacon, and cream of mushroom soup. Mix well. Add the broth one cup at a time until it gets to a soupy consistency - 3 cups seems to be just about right, but you may require a little more or a little less. Baking it will cause most of the moisture to absorb, so make sure that youve got enough liquid in there. You dont want tdry dressing. Add salt and pepper to taste. Pour it into the prepared dish and bake uncovered for 30 to 40 minutes or until golden brown and set.