Cornbread, Wild Mushroom, and Pecan Stuffing
- Yield: Makes 8 cups
Source: Martha Stewart Living, November 1999
- 1 1/2 cups pecans
- 6 tablespoons unsalted butter
- 5 cups crumbled Cornbread
- 5 shallots, finely chopped
- 1 rib celery, 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 heavy cream
- 1/3 cup Homemade Chicken Stock
Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
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.
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.
Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.