Cornbread, Wild Mushroom, and Pecan Stuffing
Cornbread, toasted pecans, and sauteed wild mushrooms give this stuffing its character. Even after baking inside the turkey, the cornbread and pecans retain their crunch, while the mushrooms add a chewy texture.
- 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, chopped
- 1 teaspoon fresh rosemary, chopped
- 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.