Directions:
- Heat oven to 425°. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
- Melt 2 T butter in a small skillet. Cut cornbread into 2 -thick slices. Place, cut side down, on a 17x12 baking sheet. Brush tops with melted butter. Toast cornbread until golden brown, 10 minutes. Transfer to a wire rack to cool.
- Heat remaining 4 T butter in a medium skillet on med-high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minute
- Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minute
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.91 Kcal (1243 kJ) | ||
| Calories from fat | 161.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.9g | 28% | |
|---|---|---|---|
| Cholesterol | 35.16mg | 12% | |
| Sodium | 372.6mg | 16% | |
| Potassium | 237.53mg | 5% | |
| Total Carbs | 30.74g | 10% | |
| Sugars | 9.87g | 39% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 5.7g | 11% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 82.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 285.26 Kcal (1194 kJ) | ||
| Calories from fat | 154.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.2g | 28% | |
|---|---|---|---|
| Cholesterol | 33.78mg | 12% | |
| Sodium | 357.97mg | 16% | |
| Potassium | 228.21mg | 5% | |
| Total Carbs | 29.53g | 10% | |
| Sugars | 9.48g | 39% | |
| Dietary Fiber | 2.83g | 12% | |
| Protein | 5.47g | 11% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 79.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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