Herbed Cornbread Dressing with Wild Mushrooms and Celery

1.Preheat your oven to 350°F (175°C).

2.In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced wild mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.

3.In the same skillet, add the butter. Once melted, add the diced onion and celery. Sauté until the onion is translucent and the celery is tender, about 5 minutes.

4.Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

5.In a large mixing bowl, combine the crumbled cornbread, sautéed mushrooms, onion, celery, and garlic mixture.

6.Add the chopped parsley, thyme, and sage to the bowl. Season with salt and black pepper to taste.

7.Pour the chicken or vegetable broth over the cornbread mixture, stirring gently to combine. The mixture should be moist but not soggy.

8.Transfer the mixture to a greased baking dish, spreading it out evenly.

9.Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

10.Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and slightly crispy.

11.Remove from the oven and let it cool for a few minutes before serving.