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Cornbread, Wild Mushroom, and Pecan Stuffing Recipe

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This recipe for Cornbread, Wild Mushroom, and Pecan Stuffing, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike & Ann Miller
Added: Tuesday, April 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 T butter
1 box, Jiffy mix cornbread, baked & cut into 2" thick slices
5 shallots, finely chopped (about 1 cup)
1 celery stalk, cut into 1/4" pieces
10 oz wild mushrooms, such as shiitake, chanterelles, or morels
1 tsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
3/4 tsp coarse salt
1/4 tsp freshly ground pepper
1/4 C dry white wine
1/3 C heavy cream
1 1/4 C pecans, toasted and coarsely chopped
1/2 C low sodium chicken stock

Directions:
Directions:
Preheat oven to 425.

Melt 2 T butter.

Mix cornbread according to directions on box.
Place mixture on rimmed baking sheet.
Brush with melted butter.
Toast in oven until golden brown, approximately 10 minutes.
Transfer to a wire rack to cool completely.

Heat remaining 1/4 C butter in skillet over medium high heat.
Cook shallots and celery, stirring occasionally, until softened, about 3 minutes.
Add mushrooms, herbs, salt, and pepper & cook, stirring occasionally, until slightly softened, about 4 minutes.
Stir in wine & cook until it has been absorbed, about 1 minute.
Stir in cream.
Cook 30 seconds, remove from heat.

Crumble corn bread into large bowl.
Add the mushroom mixture, pecans, and stock; toss.

To cook stuffing in turkey, stuff as directed.

To bake all of the stuffing in the oven, spoon it into a buttered 13"x9" baking dish. Bake at 425 until golden brown, about 30 minutes.

Number Of Servings:
Number Of Servings:
Will stuff a large turkey.
Preparation Time:
Preparation Time:
1-2 hrs.
Personal Notes:
Personal Notes:
Do NOT trust Dorrie to toast the pecans, she has been known to set ovens on fire!

 

 

 

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