Toasted Cornbread, Wild Mushroom, and Pecan Stuffing
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
- 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
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.
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.
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.