This delicious corn bread stuffing is delicious when stuffed inside the bird, but is equally delicious when baked in a buttered baking dish. Serve it with your favorite holiday meals, or just as a down home side dish for a cold winter’s night meal.
- 1 1/2 cups pecans
- 6 tbsp butter
- 1/2 recipe corn bread
- 5 shallots, finely chopped
- 1 rib celery, diced into 1/4-inch pieces
- 10 ounces wild mushrooms, such as shiitakes or chanterelles
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, choped
- 1 tsp salt
- 1/4 tsp freshly ground pepper
- 1/4 cup dry white wine
- 1/3 cup heavy cream
- 1/3 cup low-sodium chicken stock, preferably homemade
Heat oven to 425 degrees F. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
Melt 2 tablespoons butter in an small skillet. Cut corn bread into 2-inch-thick slices. Place, cut-side down, on a baking sheet. Brush tops with melted butter. Toast corn bread 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 inutes. 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 corn bread into a large bowl. Add mushroom mixture and toasted pecans; toss. Note: If baking outside the turkey, add chicken stock, and bake in a buttered 9-by-13-inch baking dish until crusty and golden brown, 30 minutes.
