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
Ingredients:
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.
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 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
vegetarian epicurean 