Corn Bread, Wild Mushroom, and Pecan Stuffing

by Laura on November 16, 2013

in Recipes, Side Dishes, Thanksgiving, Thanksgiving Holiday

Corn Bread, Wild Mushrooms and Pecan Stuffing

Corn Bread, Wild Mushrooms and Pecan Stuffing

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.

 

 

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