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.
CORN BREAD, WILD MUSHROOM AND PECAN STUFFING
Provided by Suzanne Hamlin
Categories casseroles, side dish
Time 50m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In large, deep skillet, melt butter over medium heat. Add chopped onion, celery, carrot and garlic. Saute, stirring, for 5 to 7 minutes, until tender. Add portobello, shiitake and oyster mushrooms, and season with salt and pepper. Cook for another 5 minutes, or until mushrooms have cooked. Remove from heat, and cool to room temperature. (If cooking in advance, cover and refrigerate overnight.)
- When ready to cook, preheat oven to 400 degrees. In large bowl, combine mushroom mix, corn bread, pecans, marjoram, thyme, sage and parsley. Season to taste with salt and a teaspoon of pepper. Add milk, mixing well. Add optional turkey drippings to taste.
- Transfer to 9-by-12-inch greased, shallow casserole, and cover with foil. Bake for 20 minutes, uncover, and bake until top is lightly browned, about 15 minutes.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 327 milligrams, Sugar 5 grams, TransFat 0 grams
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.
CORN BREAD AND SPICED-PECAN STUFFING
"The day before Thanksgiving, my grandmother would make trays of corn bread for this stuffing," says food writer Janet Fletcher. "We grandkids would crack the pecans for the stuffing; the nuts came from the trees in her back yard."
Provided by Janet Fletcher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Arrange crumbled corn bread on rimmed baking sheet. Bake corn bread until lightly toasted, stirring occasionally, about 15 minutes. Transfer to large bowl.
- Cook bacon in heavy large skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Add butter to drippings in skillet and melt over medium heat. Add onion, celery, bell pepper and sage. Sauté until vegetables are tender, about 15 minutes. Cool slightly. (Bread, bacon and vegetable mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate bacon and vegetables.)
- Add bacon, vegetable mixture and Spiced Pecans to corn bread. Season with salt and pepper. Mix eggs into stuffing.
- Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
- Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.
CORNBREAD, BACON, LEEK, AND PECAN STUFFING
This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
- Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
- Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in corn bread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.
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CORNBREAD-WILD MUSHROOM DRESSING - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 2 hrsServings 10
- Preheat oven to 400°F. Line a 12 ½- x 9-inch rimmed baking sheet with parchment paper, and coat with cooking spray. Lightly beat 2 of the eggs in a small bowl. Stir together beaten eggs, corn muffin mix, and milk in a large bowl. Pour batter into prepared baking sheet. Bake until cornbread is lightly browned and a wooden pick inserted into center comes out clean, 15 to 20 minutes. Cool on baking sheet 10 minutes. (Do not turn off oven.)
- Meanwhile, cook bacon in an ovenproof 12-inch skillet over medium, stirring often, until crisp, about 10 minutes. Transfer to a plate lined with paper towels, reserving 3 tablespoons drippings in skillet.
- Add mushrooms to drippings in skillet. Cook over medium-high, stirring occasionally, until browned, 8 to 10 minutes. Remove from skillet; set aside. Add onion, celery, and butter to skillet. Cook, stirring often, until vegetables are tender and browned, about 6 minutes. Add pecans, sage, and thyme. Cook, stirring constantly, 2 minutes. Remove from heat.
- Remove cooled cornbread from baking sheet; cut into 1 ½-inch cubes. Arrange cubes on a large baking sheet. Return to oven; bake at 400°F until dried and starting to crisp, 10 to 15 minutes. Cool completely, about 20 minutes. Do not turn off oven.
WILD MUSHROOM CORNBREAD DRESSING - TODAY
From today.com
Ratings 306Category Side Dishes
- Preheat oven to 425 degrees F. Put an 8-inch cast iron pan in the oven for 10 minutes.Stir together cornmeal, flour, baking powder, sugar and salt in a bowl. In a separate bowl, whisk together eggs, melted butter and milk. Add the wet ingredients to the dry and mix until just combined. Do not overmix.Remove the pan from the oven and spray with nonstick spray or brush with butter. Scrape the batter into the hot pan and bake for 15-18 minutes, or until lightly golden brown and just baked through. Let cool in pan for 10 minutes. Remove from pan and let sit out overnight if using for dressing.
- Preheat oven to 375 degrees F.Heat the oil in a 9-inch cast iron pan pan over high heat until it begins to shimmer. Add the mushrooms and cook, stirring occasionally, until golden brown and their liquid has evaporated, about 10 minutes. Transfer the mushrooms to a large plate or baking sheet.Heat butter and oil in large pan over medium high heat. Add the onion, celery and carrots and cook until soft, about 5 minutes. Return the mushrooms to the pan and cook for 1 minute longer.Transfer the mushroom mixture to a large bowl. Whisk the eggs in a small bowl, then add a bit of hot stock to temper them; set aside. Add the cornbread and 2 cups of the stock to the mushroom mixture and stir to combine. The mixture should be quite wet; if it appears too dry, begin adding the remaining stock, a half cup at a time. Stir in the egg mixture, sage, thyme and parsley and season with salt and pepper to taste.Scrape the dressing into a large well-seasoned cast iron pan and bake in the oven until firm an
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