Best Toasted Cornbread Wild Mushroom And Pecan Stuffing Recipes

CORNBREAD, WILD MUSHROOM, AND PECAN STUFFING

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.

PECAN CORNBREAD DRESSING

Steps:

• Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
• To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
• If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups.

TOASTED CORNBREAD, WILD MUSHROOM, AND PECAN STUFFING

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

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.

CORNBREAD, BACON, LEEK, AND PECAN STUFFING

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.

CORNBREAD, WILD MUSHROOM, AND RICE STUFFING

Steps:

• 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.