Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Cornbread, Wild Mushroom, and Pecan Stuffing 3.9 (128) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 8 cups 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. Ingredients 1 ½ cups pecans 6 tablespoons unsalted butter 5 cups crumbled Cornbread 5 shallots, finely chopped 1 rib celery, diced into ¼-inch pieces 10 ounces wild mushrooms (chanterelles, oyster, and shiitake) 1 teaspoon fresh thyme, chopped 1 teaspoon fresh rosemary, chopped 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup dry white wine ⅓ cup heavy cream ⅓ cup Homemade Chicken Stock Directions 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. Cook's Notes 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. Print