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Cornbread, Wild Mushroom and Pecan Stuffing Recipe

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This recipe for Cornbread, Wild Mushroom and Pecan Stuffing is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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