Cornbread, Wild Mushroom, and Rice Stuffing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 26 |
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/page.jhtml?type=content&id=recipe1784 RETRIEVED 11/22/2006 19:00 Ingredients:
1 1/2 cups pecans |
6 tablespoons unsalted butter |
5 cups cornbread, crumbled |
5 shallots, finely chopped |
1 celery rib, diced, into 1/4-inch pieces |
10 ounces wild mushrooms (chanterelles, oyster, and shiitake) |
1 teaspoon fresh thyme leave |
1 teaspoon fresh rosemary, chopped |
1 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
1/4 cup dry white wine |
1/3 cup heavy cream |
1/3 cup homemade chicken stock or 1/3 cup low sodium chicken broth, skimmed of fat |
Directions:
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 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.
3. Heat remaining 4 T butter in a medium skillet on med-high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minute
4. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minute
5. Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.
6. Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.
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