Cornbread, Wild Mushroom, and Pecan Stuffing Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:Preheat oven to 425º.
Melt 2 T butter.
Prepare cornbread according to directions on box. Bake, cool, and slice into 1" slices.
Place slices 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 425º until golden brown, about 30 minutes. |
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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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