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Toasted Cornbread, Wild Mushroom, and Pecan Stuffing

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Crumbles of toasted homemade cornbread make a base for this stuffing. Woodsy wild mushrooms cooked with shallots and herbs give the mixture its depth. Pecans give the stuffing gentle sweetness and bits of crunch.

  • Yield: Makes about 8 cups

Source: Martha Stewart Living, November 2006

Ingredients

  • 6 tablespoons unsalted butter, plus more for dish
  • Cornbread for Stuffing, cut into 2-inch-thick slices
  • 5 shallots, finely chopped (about 1 cup)
  • 1 celery stalk, cut into 1/4-inch pieces
  • 10 ounces wild mushrooms, such as shiitake, chanterelles, or morels
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 1/3 cup heavy cream
  • 1 1/4 cups pecans, toasted and coarsely chopped
  • 1/2 cup homemade or low-sodium store-bought chicken stock

Directions

  1. Preheat oven to 425 degrees. Melt 2 tablespoons butter in a medium skillet. Place cornbread on a rimmed baking sheet. Brush with melted butter. Toast in oven until golden brown, 10 minutes. Transfer to a wire rack; let cool completely.

  2. Heat remaining 1/4 cup butter in the skillet over medium-high heat. Add shallots and celery; cook, 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.

  3. Crumble cornbread into a large bowl. Add the mushroom mixture, pecans, and stock; toss. To cook stuffing in turkey: Stuff as in our Roast Turkey with Quince Glaze recipe. To bake all of the stuffing in the oven: Spoon it into a buttered 13-by-9-inch baking dish; bake at 425 degrees until golden brown, about 30 minutes.

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