Best Cornbread Wild Mushroom And Pecan Stuffing Recipes

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CORNBREAD, WILD MUSHROOM, AND PECAN STUFFING



Cornbread, Wild Mushroom, and Pecan Stuffing image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 8 cups

Number Of Ingredients 13

1 1/2 cups pecans
6 tablespoons unsalted butter
5 cups crumbled Cornbread
5 shallots, finely chopped
1 rib celery, diced into 1/4-inch pieces
10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/3 cup heavy cream
1/3 cup Homemade Chicken Stock

Steps:

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

CORNBREAD, WILD MUSHROOM, AND PECAN STUFFING



Cornbread, Wild Mushroom, and Pecan Stuffing image

How to make Cornbread, Wild Mushroom, and Pecan Stuffing

Provided by @MakeItYours

Number Of Ingredients 13

1 1/2 cups pecans
6 tablespoons unsalted butter
5 cups crumbled Cornbread
5 shallots, finely chopped
1 rib celery, diced into 1/4-inch pieces
10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
1 teaspoon fresh thyme, leaves
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/3 cup heavy cream
1/3 cup Homemade Chicken Stock

Steps:

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

TOASTED CORNBREAD, WILD MUSHROOM, AND PECAN STUFFING



Toasted Cornbread, Wild Mushroom, and Pecan Stuffing image

Crumbles of toasted homemade cornbread make a base for this stuffing. Woodsy wild mushrooms cooked with shallots and herbs give the mixture its depth. Pecans give the stuffing gentle sweetness and bits of crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 8 cups

Number Of Ingredients 13

6 tablespoons unsalted butter, plus more for dish
Cornbread for Stuffing, cut into 2-inch-thick slices
5 shallots, finely chopped (about 1 cup)
1 celery stalk, cut into 1/4-inch pieces
10 ounces wild mushrooms, such as shiitake, chanterelles, or morels
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh rosemary, finely chopped
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup dry white wine, such as Sauvignon Blanc
1/3 cup heavy cream
1 1/4 cups pecans, toasted and coarsely chopped
1/2 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Preheat oven to 425 degrees. Melt 2 tablespoons butter in a medium skillet. Place cornbread on a rimmed baking sheet. Brush with melted butter. Toast in oven until golden brown, 10 minutes. Transfer to a wire rack; let cool completely.
  • Heat remaining 1/4 cup butter in the skillet over medium-high heat. Add shallots and celery; cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, herbs, salt, and pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in wine; cook until it has been absorbed, about 1 minute. Stir in cream. Cook 30 seconds; remove from heat.
  • Crumble cornbread into a large bowl. Add the mushroom mixture, pecans, and stock; toss. To cook stuffing in turkey: Stuff as in our Roast Turkey with Quince Glaze recipe. To bake all of the stuffing in the oven: Spoon it into a buttered 13-by-9-inch baking dish; bake at 425 degrees until golden brown, about 30 minutes.

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