2 tablespoons butter
2 tablespoons olive oil
1 (8-oz.) package sliced fresh mushrooms
1 cup chopped celery
1/2 cup chopped green bell pepper
1 cup half-and-half
1/4 cup firmly packed fresh flat-leaf parsley, chopped
1/2 cup melted butter2 tablespoons fresh sage, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs, lightly beaten
1/2 teaspoon chopped fresh rosemary (optional)
1 1/2 cups chicken broth
1. Melt 2 Tbsp. butter with oil in a large skillet over medium heat; add mushrooms, celery, and bell pepper, and sauté 8 to 10 minutes or until vegetables are tender.
2. Crumble cornbread into a large mixing bowl. Stir in mushroom mixture, half-and-half, and next 6 ingredients, and, if desired, rosemary. Add chicken broth, and gently stir until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake, covered, at 350° for 25 to 30 minutes or until golden. Yield: Makes 8 to 10 servings