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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.

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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  • 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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