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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 Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Neal
Added: Monday, September 13, 2004

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups pecans
6 tablespoons unsalted butter
5 cups crumbled Cornbread
5 shallots, finely chopped
1 leek, diced into 1/4-inch pieces
10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/3 cup canned low-sodium chicken broth

Directions:
Directions:
1. Heat oven to 425. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.

2. Melt 2 tablespoons butter in a small skillet. Cut cornbread into 2-inch-thick slices. Place, cut side down, on a 17-by-12-inch baking sheet. Brush tops with melted butter. Toast cornbread until golden brown, 10 minutes. Transfer to a wire rack to cool.

3. Heat remaining 4 tablespoons butter in a medium skillet on medium high. Add shallots and leeks. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minutes. Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.

4. Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.

Number Of Servings:
Number Of Servings:
Makes six cups

 

 

 

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