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Cornbread, Wild Mushroom, and Pecan Stuffing

  • Yield: Makes 8 cups
Cornbread, Wild Mushroom, and Pecan Stuffing

Source: Martha Stewart Living, November 1999

Ingredients

  • 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

Directions

  1. Heat oven to 425 degrees. 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 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.

  4. 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.

Reviews (10)

  • MildredP 14 Nov, 2012

    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. :)

  • Missykender 23 Nov, 2010

    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.

  • mhmml 20 Nov, 2010

    what can i use instead of heavy cream? I have vegans at the table this year.

  • mhmml 20 Nov, 2010

    what can i use instead of heavy cream? I have vegans at the table this year.

  • Regan 25 Nov, 2008

    I absolutely love this recipe! I do end up using a bit more chicken stock than indicated.

  • Kathryn_Massey 16 Oct, 2008

    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.

  • Kathryn_Massey 16 Oct, 2008

    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.

  • Kathryn_Massey 16 Oct, 2008

    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.

  • Kelli_Robinson 7 Jan, 2008

    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?

  • Kathryn_Massey 6 Jan, 2008

    This has been a crowd pleaser since the first Thanksgiving that I introduced it to my guests! Delicious!

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