Martha Stewart Living, November 1999
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Ingredients
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1 1/2 cups pecans
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6 tablespoons unsalted butter
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5 cups crumbled Cornbread
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5 shallots, finely chopped
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1 rib celery, diced into 1/4-inch pieces
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10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
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1 teaspoon fresh thyme, leaves
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1 teaspoon chopped fresh rosemary
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1 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/4 cup dry white wine
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1/3 cup heavy cream
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1/3 cup Homemade Chicken Stock
Directions
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Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
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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.
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Heat remaining 4 tablespoons butter in a medium skillet on medium high. Add shallots and celery. 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.
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Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.
Cook's Note
If you bake this stuffing outside the turkey, add chicken stock, and bake in a buttered 9-by-13-inch baking dish until the stuffing is crusty and golden brown, about 30 minutes. Serve the extra cornbread to your guests.
This has also been a hit with my crowd since I first made it two years ago. You can control the moisture by adding more (or less) chicken stock—I like my stuffing really moist. I never opt for a purely veggie anything—but this is so delicious it doesn't need a thing! Making it again this year. :)
If yor friends are not lacto-ovo vegans (some will/can eat dairy products, but do not eat meat), then I would recommend silken tofu as a substitute for heavy cream. Alternatively, there is a product called MimicCreme which is a nut-based cream substitute: It has a subtle nut aftertaste, but that would not be out of place with this recipe, which calls for toasted pecans.
what can i use instead of heavy cream? I have vegans at the table this year.
what can i use instead of heavy cream? I have vegans at the table this year.
I absolutely love this recipe! I do end up using a bit more chicken stock than indicated.
Try using a tad more of your turkey pan drippings or a bit more cream until you get the texture that you desire. I think that sometimes the corn bread can be too dry, so sometimes I add a ladle of turkey gravy to the finished product to give it some added moisture if it calls for it. Hope this helps.
Try using a tad more of your turkey pan drippings or a bit more cream until you get the texture that you desire. I think that sometimes the corn bread can be too dry, so sometimes I add a ladle of turkey gravy to the finished product to give it some added moisture if it calls for it. Hope this helps.
Try using a tad more of your turkey pan drippings or a bit more cream until you get the texture that you desire. I think that sometimes the corn bread can be too dry, so sometimes I add a ladle of turkey gravy to the finished product to give it some added moisture if it calls for it. Hope this helps.
I was so excited about this but it was a total complete bust! I followed it the recipe exactly but it was totally dry and crumbly and just a mess. Certainly it still tasted good but it was such a mess no one wanted to eat it. What did I do wrong?
This has been a crowd pleaser since the first Thanksgiving that I introduced it to my guests! Delicious!