Corn Bread Wild Mushroom And Pecan Stuffing Recipes

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MUSHROOM AND WALNUT STUFFING



Mushroom and Walnut Stuffing image

Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for baking dish
2 large yellow onions, diced small
3 celery stalks, diced medium (about 2 cups)
Coarse salt and ground pepper
10 ounces cremini or button mushrooms, diced small
2 tablespoons fresh sage leaves, finely chopped
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup toasted walnuts, roughly chopped
1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted
1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth
2 large eggs, lightly beaten

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
  • Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.

Nutrition Facts : Calories 266 g, Fat 14 g, Fiber 2 g, Protein 8 g

CORNBREAD, WILD MUSHROOM, AND RICE STUFFING



Cornbread, Wild Mushroom, and Rice Stuffing image

http://www.marthastewart.com/page.jhtml?type=content&id=recipe1784 RETRIEVED 11/22/2006 19:00

Provided by EJ in Houston

Categories     < 30 Mins

Time 30m

Yield 8 cups, 8-16 serving(s)

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 279, Fat 27.3, SaturatedFat 9.1, Cholesterol 36.6, Sodium 368.7, Carbohydrate 6.9, Fiber 2.4, Sugar 1.6, Protein 4.1

CORN BREAD, WILD MUSHROOM AND PECAN STUFFING



Corn Bread, Wild Mushroom and Pecan Stuffing image

Provided by Suzanne Hamlin

Categories     casseroles, side dish

Time 50m

Yield 10 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
2 cups chopped yellow onion
1 cup chopped celery
1 cup minced carrots
3 garlic cloves, minced
1 large portobello mushroom, stem removed, cap cut into 1/2-inch chunks
1/2 pound shiitake mushrooms, tough stems removed, caps cut into thick slices 1/2 pound oyster mushrooms, sliced
Salt and black pepper to taste
8 cups stale, sweetened corn bread, crumbled
1 cup pecans, toasted and chopped coarse

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.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 327 milligrams, Sugar 5 grams, TransFat 0 grams

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