Poultry: Stuffing 80 by Recipe Cottage

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	Stuffing 80

		Mushroom Corn Bread Dressing 2 cups cornmeal 3 teaspoons sugar 3 teaspoons baking powder 1 teaspoon salt 5 eggs 12-ounce can evaporated milk 1/4 cup vegetable oil 2 cups chopped mushrooms 1 cup chopped celery 1/2 cup chopped green onions 3 tablespoons butter or margarine 2 14 1/2-inch cans chicken broth 10 3/4-ounce can condensed cream of chicken soup, undiluted 1/4 cup sliced almonds, toasted 1 teaspoon poultry seasoning 1/4 teaspoon pepper For corn bread, combine the first four ingredients in a bowl. Combine 2 eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-inch square baking pan. Bake at 400 F. for 18 - 20 minutes or until a toothpick comes out clean. Cool on a wire rack. In a skillet, saute mushrooms, celery and onions in butter until tender. In a large bowl, beat remaining eggs; add broth, soup, almonds, poultry seasoning, pepper and vegetables. Crumble corn bread over mixture. Pour into a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 F. for 45 - 50 minutes or until a knife comes out clean.