Corn Bread, Wild Mushroom and Pecan Stuffing

Name: Corn Bread, Wild Mushroom and Pecan Stuffing
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 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

10 ingredients

14 steps

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 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

Directions

1

In large, deep skillet, melt butter over medium heat.
2

Add chopped onion, celery, carrot and garlic.
3

Saute, stirring, for 5 to 7 minutes, until tender.
4

Add portobello, shiitake and oyster mushrooms, and season with salt and pepper.
5

Cook for another 5 minutes, or until mushrooms have cooked.
6

Remove from heat, and cool to room temperature.
7

(If cooking in advance, cover and refrigerate overnight.)
8

When ready to cook, preheat oven to 400 degrees.
9

In large bowl, combine mushroom mix, corn bread, pecans, marjoram, thyme, sage and parsley.
10

Season to taste with salt and a teaspoon of pepper.
11

Add milk, mixing well.
12

Add optional turkey drippings to taste.
13

Transfer to 9-by-12-inch greased, shallow casserole, and cover with foil.
14

Bake for 20 minutes, uncover, and bake until top is lightly browned, about 15 minutes.