Cornbread, Wild Mushroom, and Pecan Stuffing

19 Dec

I am slowly putting up recipes from our Thanksgiving feast, interspersed with more recent culinary adventures.  However, in the past few weeks I have been experimenting with better lighting techniques, which are not reflected (pun intended?) in these earlier meals. This means some posts (like this one) have lower quality photos.  I wanted to share this recipe now since it would be a lovely complement to any holiday meal.

This stuffing is outrageously delicious; it is decadent and flavorful.  The use of cream and butter might be a bit much for a normal meal, but the holidays call for major splurges. Definitely put this on your to do list.

Makes about 12 cups


2 ¼  cups pecans

9 tablespoons unsalted butter

7 ½ cups crumbled cornbread (I cheat and use Trader Joe’s – it is amazing and has real corn in it!)

7 shallots, finely chopped

2 rib celery, diced into 1/4-inch pieces

15 ounces wild mushrooms (chanterelles, oyster, shiitake)

1 ½ teaspoons fresh thyme leaves

1 ½  teaspoons chopped fresh rosemary

1 ½ teaspoons salt

freshly ground black pepper

1/3 cup dry white wine

½  cup heavy cream

½  cup vegetable Stock, or canned broth.


Heat oven to 425°. 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.

All these shallots are bound to make your eyes water a bit

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.

Put into greased baking pan and bake at 350 degrees for 30 minutes or until golden brown. Yum.

Loosely adapted from Martha Stewart


4 Responses to “Cornbread, Wild Mushroom, and Pecan Stuffing”

  1. TTV December 19, 2011 at 11:04 pm #

    Oh Wow, this looks fantastic. Going to try it soon and then serve next year for Thanksgiving. Thanks for sharing.

    • vegetarianepicurean December 19, 2011 at 11:39 pm #

      You definitely won’t be sorry. It is so delicious. Each year I consider making a different stuffing, but can’t bring myself too – I just make two kinds instead!

  2. When Harry Met Celery December 20, 2011 at 2:30 pm #

    I’m hungry. Can’t give you a bigger compliment 😀 Come see my Ferrero Rocher bars. Would love to hear what you think. I’m totally craving for the enchiladas!

    • vegetarianepicurean December 20, 2011 at 4:46 pm #

      I’m glad you like them. I know I have to make food too when reading about it makes me hungry!

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