CORNBREAD, WILD MUSHROOM, AND PECAN STUFFING
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
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
How to make Cornbread, Wild Mushroom, and Pecan Stuffing
Provided by @MakeItYours
Number Of Ingredients 13
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
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
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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