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.
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Hare Butler
[email protected]This stuffing is a great way to use up leftover cornbread.
Karen Kyarimpa
[email protected]I've made this stuffing several times now and it's always a crowd-pleaser.
Asib Mohammad
[email protected]This stuffing was a hit at my Thanksgiving dinner! I loved the combination of flavors and textures.
Tonya Schwen
[email protected]This stuffing was easy to make and it tasted great. I'll definitely be making it again.
Sami Malik
[email protected]I found the stuffing to be a bit bland, but I think I just needed to add more herbs and spices.
Bentlee Gallagher
[email protected]This stuffing was a bit too dry for my taste, but I think I just needed to add more broth.
Lyndsay Bruner
[email protected]I've made this stuffing several times now and it's always a hit at my holiday gatherings.
Mr. Locs
[email protected]This stuffing was a great way to use up leftover cornbread. It was also a great side dish for my holiday meal.
Sarwar G
[email protected]I loved the combination of flavors in this stuffing. The cornbread, wild mushrooms, and pecans were a perfect match.
Ram Rgville
[email protected]This stuffing was easy to make and it tasted great. I'll definitely be making it again.
Harmony Haggins
[email protected]I found the stuffing to be a bit bland. I think I'll add some more herbs and spices next time.
Polo Gee
[email protected]This stuffing was a little too dry for my taste. I think I'll add some more broth next time.
Shefa Shalva
[email protected]I've made this stuffing twice now and it's become my go-to recipe. It's so flavorful and moist.
Mahadgull Mahadgull
[email protected]This stuffing is so easy to make and it's always a hit. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve.
Danielle Eavening
[email protected]I made this stuffing for my family and they all loved it. Even my picky kids ate it up!
Faiz Lhan
[email protected]This stuffing is a great way to use up leftover cornbread. It's also a great side dish for any holiday meal.
Nokwazi Mkhwanazi
[email protected]I've made this stuffing several times now and it's always a crowd-pleaser. It's the perfect balance of sweet and savory.
cristian williams
[email protected]This cornbread stuffing was a hit at our Thanksgiving dinner! I loved the combination of flavors and textures, and it was so easy to make.