Back to Cornbread, Wild Mushroom, and Pecan Stuffing
All Reviews for Cornbread, Wild Mushroom, and Pecan Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Cornbread, Wild Mushroom, and Pecan Stuffing
Recipe Summary
Yield: Makes 8 cups
Ingredients
Ingredient Checklist
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
Cook's Notes
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.
Gallery
Cornbread, Wild Mushroom, and Pecan Stuffing
Recipe Summary
Yield: Makes 8 cups
Gallery
Cornbread, Wild Mushroom, and Pecan Stuffing
Cornbread, Wild Mushroom, and Pecan Stuffing
Cornbread, Wild Mushroom, and Pecan Stuffing
Recipe Summary
Yield: Makes 8 cups
Recipe Summary
Yield: Makes 8 cups
Yield: Makes 8 cups
Makes 8 cups
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
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.
Cook’s Notes
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.
Reviews (10)
Add Rating & Review
128 Ratings
5 star values:
45
4 star values:
47
3 star values:
17
2 star values:
17
1 star values:
2
Load More Reviews
Reviews (10)
Add Rating & Review
128 Ratings
5 star values:
45
4 star values:
47
3 star values:
17
2 star values:
17
1 star values:
2
Add Rating & Review
128 Ratings
5 star values:
45
4 star values:
47
3 star values:
17
2 star values:
17
1 star values:
2
128 Ratings
5 star values:
45
4 star values:
47
3 star values:
17
2 star values:
17
1 star values:
2
128 Ratings
5 star values:
45
4 star values:
47
3 star values:
17
2 star values:
17
1 star values:
2
- 5 star values:
- 45
- 4 star values:
- 47
- 3 star values:
- 17
- 2 star values:
- 17
- 1 star values:
- 2
Martha Stewart Member
Rating: 5 stars
11/14/2012
This has also been a hit with my crowd since I first made it two years ago. You can control the moisture by adding more (or less) chicken stock—I like my stuffing really moist. I never opt for a purely veggie anything—but this is so delicious it doesn't need a thing! Making it again this year. :)
Martha Stewart Member
Rating: Unrated
11/23/2010
If yor friends are not lacto-ovo vegans (some will/can eat dairy products, but do not eat meat), then I would recommend silken tofu as a substitute for heavy cream. Alternatively, there is a product called MimicCreme which is a nut-based cream substitute: It has a subtle nut aftertaste, but that would not be out of place with this recipe, which calls for toasted pecans.
Martha Stewart Member
Rating: Unrated
11/20/2010
what can i use instead of heavy cream? I have vegans at the table this year.
Martha Stewart Member
Rating: Unrated
11/25/2008
I absolutely love this recipe! I do end up using a bit more chicken stock than indicated.
Martha Stewart Member
Rating: Unrated
10/16/2008
Try using a tad more of your turkey pan drippings or a bit more cream until you get the texture that you desire. I think that sometimes the corn bread can be too dry, so sometimes I add a ladle of turkey gravy to the finished product to give it some added moisture if it calls for it. Hope this helps.
Martha Stewart Member
Rating: Unrated
01/07/2008
I was so excited about this but it was a total complete bust! I followed it the recipe exactly but it was totally dry and crumbly and just a mess. Certainly it still tasted good but it was such a mess no one wanted to eat it. What did I do wrong?
Martha Stewart Member
Rating: Unrated
01/06/2008
This has been a crowd pleaser since the first Thanksgiving that I introduced it to my guests! Delicious!
Martha Stewart Member
Rating: 5 stars
11/14/2012
This has also been a hit with my crowd since I first made it two years ago. You can control the moisture by adding more (or less) chicken stock—I like my stuffing really moist. I never opt for a purely veggie anything—but this is so delicious it doesn't need a thing! Making it again this year. :)
Rating: 5 stars
Rating: Unrated
11/23/2010
If yor friends are not lacto-ovo vegans (some will/can eat dairy products, but do not eat meat), then I would recommend silken tofu as a substitute for heavy cream. Alternatively, there is a product called MimicCreme which is a nut-based cream substitute: It has a subtle nut aftertaste, but that would not be out of place with this recipe, which calls for toasted pecans.
Rating: Unrated
Rating: Unrated
11/20/2010
what can i use instead of heavy cream? I have vegans at the table this year.
Rating: Unrated
11/25/2008
I absolutely love this recipe! I do end up using a bit more chicken stock than indicated.
Rating: Unrated
10/16/2008
Try using a tad more of your turkey pan drippings or a bit more cream until you get the texture that you desire. I think that sometimes the corn bread can be too dry, so sometimes I add a ladle of turkey gravy to the finished product to give it some added moisture if it calls for it. Hope this helps.
Rating: Unrated
01/07/2008
I was so excited about this but it was a total complete bust! I followed it the recipe exactly but it was totally dry and crumbly and just a mess. Certainly it still tasted good but it was such a mess no one wanted to eat it. What did I do wrong?
Rating: Unrated
01/06/2008
This has been a crowd pleaser since the first Thanksgiving that I introduced it to my guests! Delicious!
All Reviews for Cornbread, Wild Mushroom, and Pecan Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cornbread, Wild Mushroom, and Pecan Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
