Cornbread, Wild Mushroom, Pecan Stuffing
Source of Recipe
BBR
Recipe Introduction
Posted by: chefly Posted by: Redraspberrygirl
I made RRG's Cornbread, Wild Mushroom and Pecan Stuffing. I used enough broth to make it moist. I cooked it in a liner in the crockpot and it was delicious. Thanks so much RRG for this hit. chefly Makes 8 cups
If you bake this stuffing outside the turkey, add chicken stock, and bake in a buttered 9-by-13-inch baking dish until the stuffing is crusty and golden brown, about 30 minutes. Serve the extra cornbread to your guests.
List of Ingredients
1 1/2 cups pecans (1 cup chopped)
6 tablespoons unsalted butter
5 cups crumbled Cornbread (8" square pan)
5 shallots, finely chopped
1 rib celery, diced into 1/4-inch pieces
10 ounces wild mushrooms (chanterelles, oyster, and shiitake) (portabello, chopped)
1 teaspoon fresh thyme leaves (1/2 tsp. dried)
1 teaspoon chopped fresh rosemary (didn't have used 1/2 tsp. dried sage)
1 teaspoon salt (increase to taste)
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/3 cup heavy cream (soy creamer)
1/3 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat , or canned low-sodium chicken broth, skimmed of fat
Recipe
1. Heat oven to 425°. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
2. 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. (I don't know why, it didn't seem to make a difference
3. Heat remaining 4 tablespoons butter in a medium (large)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 min. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened. Add wine; cook until absorbed. Add cream, cook 30 seconds; remove from heat. Add crumbled corn bread, mushrooms and pecans. Place inside turkey cavity or add enough additional broth to make as moist as you like and place in a greased 13x9 casserole or a greased crockpot. Bake until golden brown, about 30 min. (didn't give temp. or heat in crockpot (low 5 hours, high 2 hours?) I made mine the night before, heated it from cold for 3 hrs on high, then transported it for 2 hours and rewarmed it for an hour on high, so my crockpot timing is a guess. Sorry.
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