Corn Bread, Wild Mushroom and Pecan Stuffing
Updated November 10, 2022
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
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 ½-inch chunks
½ pound shiitake mushrooms, tough stems removed, caps cut into thick slices ½ pound oyster mushrooms, sliced
Salt and black pepper to taste
8 cups stale, sweetened corn bread, crumbled
1 cup pecans, toasted and chopped coarse
Nutritional analysis per serving (10 servings)
71 grams carbs; 76 milligrams cholesterol; 545 calories; 9 grams monosaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 25 grams fat; 3 grams fiber; 970 milligrams sodium; 12 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
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.
- Step 3
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.
Private Notes
Comments
You left off the rest of the ingredients: 1 T chopped fresh marjoram leaves, 3 T fresh thyme leaves, 1 T chopped fresh sage leaves, 1/2 c chopped flat-leaf parsley, 1 t black pepper, 3 c whole milk. I have the paper version I believe I cut out of the times in 1996. Make it every year.
It says mix with milk but milk isn't listed.
Thank you all so much for your notes. You saved the day!
You broke the recipe by leaving off the milk and seasonings! 1 T chopped fresh marjoram leaves 3 T fresh thyme leaves 1 T chopped fresh sage leaves 1/2 c chopped flat-leaf parsley 1 t black pepper 3 c whole milk.
You left off the rest of the ingredients: 1 T chopped fresh marjoram leaves, 3 T fresh thyme leaves, 1 T chopped fresh sage leaves, 1/2 c chopped flat-leaf parsley, 1 t black pepper, 3 c whole milk. I have the paper version I believe I cut out of the times in 1996. Make it every year.