Cornbread, Wild Mushroom, and Pecan Stuffing

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.


  • 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

  • cup heavy cream

  • cup Homemade Chicken Stock


  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 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.

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