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.

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Recipe Summary

Yield:
Makes 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.

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  • 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.

Reviews (10)

128 Ratings
  • 5 star values: 45
  • 4 star values: 47
  • 3 star values: 17
  • 2 star values: 17
  • 1 star values: 2
Rating: 5 stars
11/14/2012
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. :)
Rating: Unrated
11/23/2010
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.
Rating: Unrated
11/20/2010
what can i use instead of heavy cream? I have vegans at the table this year.
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Rating: Unrated
11/20/2010
what can i use instead of heavy cream? I have vegans at the table this year.
Rating: Unrated
11/25/2008
I absolutely love this recipe! I do end up using a bit more chicken stock than indicated.
Rating: Unrated
10/16/2008
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.
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Rating: Unrated
10/16/2008
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.
Rating: Unrated
10/16/2008
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.
Rating: Unrated
01/07/2008
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?
Rating: Unrated
01/06/2008
This has been a crowd pleaser since the first Thanksgiving that I introduced it to my guests! Delicious!