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Cornbread, Wild Mushroom, and Pecan Stuffing

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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.

Source: Martha Stewart Living, November 1999
Yield

Ingredients

Directions

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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Reviews

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  • 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. :)
    Reply
  • 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.
    Reply
  • mhmml
    20 NOV, 2010
    what can i use instead of heavy cream? I have vegans at the table this year.
    Reply
  • mhmml
    20 NOV, 2010
    what can i use instead of heavy cream? I have vegans at the table this year.
    Reply
  • Regan
    25 NOV, 2008
    I absolutely love this recipe! I do end up using a bit more chicken stock than indicated.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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?
    Reply
  • Kathryn_Massey
    6 JAN, 2008
    This has been a crowd pleaser since the first Thanksgiving that I introduced it to my guests! Delicious!
    Reply

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