Best Corn And Mushroom Stuffing Recipes

CORN BREAD, WILD MUSHROOM AND PECAN STUFFING

Corn Bread, Wild Mushroom and Pecan Stuffing image

Provided by Suzanne Hamlin

Time 50m

Yield 10 servings

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter
2 cups chopped yellow onion
1 cup chopped celery
1 cup minced carrots
3 garlic cloves, minced
1 large portobello mushroom, stem removed, cap cut into 1/2-inch chunks
1/2 pound shiitake mushrooms, tough stems removed, caps cut into thick slices 1/2 pound oyster mushrooms, sliced
Salt and black pepper to taste
8 cups stale, sweetened corn bread, crumbled
1 cup pecans, toasted and chopped coarse

Steps:

In large, deep skillet, melt butter over medium heat. Add chopped onion, celery, carrot and garlic. Saute, stirring, for 5 to 7 minutes, until tender. Add portobello, shiitake and oyster mushrooms, and season with salt and pepper. Cook for another 5 minutes, or until mushrooms have cooked. Remove from heat, and cool to room temperature. (If cooking in advance, cover and refrigerate overnight.)
When ready to cook, preheat oven to 400 degrees. In large bowl, combine mushroom mix, corn bread, pecans, marjoram, thyme, sage and parsley. Season to taste with salt and a teaspoon of pepper. Add milk, mixing well. Add optional turkey drippings to taste.
Transfer to 9-by-12-inch greased, shallow casserole, and cover with foil. Bake for 20 minutes, uncover, and bake until top is lightly browned, about 15 minutes.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 327 milligrams, Sugar 5 grams, TransFat 0 grams

CORN AND MUSHROOM STUFFING

Corn and Mushroom Stuffing image

Provided by Florence Fabricant

Categories side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup wild rice (see note)
2 1/2 cups water
12 ounces firm-textured white or whole wheat bread
5 to 6 tablespoons unsalted butter or vegetable oil
2 cups chopped onions
12 ounces fresh mushrooms, chopped
2 cups corn kernels, preferably freshly cut from the ear
1 teaspoon dried thyme
1/2 cup chopped parsley
Salt and freshly ground black pepper to taste
Cayenne pepper to taste

Steps:

Bring wild rice and water to a boil in a saucepan. Cover and simmer until tender, about 30 minutes, and water is absorbed. Set aside.
Place the bread on a baking sheet in a barely warm oven and dry about 30 minutes. Remove crusts and cut into 1/2-inch cubes.
Heat the butter or oil (or a combination) in a heavy skillet. Saute onions until golden. Add mushrooms and increase heat to high. Saute, stirring, until mushrooms are tender and beginning to brown, and most of the liquid has evaporated.
Stir in corn, thyme, wild rice and bread. Cook over medium heat until the bread is moistened. The mixture should be barely damp, not soggy. Stir in parsley, season with salt, pepper and cayenne and set aside.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 4 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 602 milligrams, Sugar 6 grams, TransFat 0 grams