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    You are in: Home / Community Forums / Cooking Q & A / Question:Cornbread, Wild Mushroom, and Rice Stuffing
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    Question:Cornbread, Wild Mushroom, and Rice Stuffing

    JML02118
    Mon Nov 19, 2012 2:19 pm
    Newbie "Fry Cook" Poster
    Cornbread, Wild Mushroom, and Rice Stuffing

    The title suggests there is rice in this recipe, but I don't see it in the ingredients list. Anybody have ideas as to what kind and how much rice should be used, as well as how it should be prepared?
    Chicagoland Chef du Jour
    Mon Nov 19, 2012 4:23 pm
    Food.com Groupie
    Maybe this recipe will help give you a better idea Wild Rice and Cornbread Dressing
    A couple recipes I checked out called for 1 1/2 C rice.

    You can also try contacting the posting chef. Click on the blue arrow next to their name, and send a private Zmail.
    Chicagoland Chef du Jour
    Mon Nov 19, 2012 4:35 pm
    Food.com Groupie
    I found the recipe and there is NO mention of rice, I think it's a typo.
    Also, the chef who posted does not seem to be active. No sense in trying to contact

    Cornbread, Wild Mushroom, and Pecan Stuffing

    Martha Stewart Living, November 1999
    Yield
    Makes 8 cups
    Add to Shopping List
    Ingredients

    1 1/2 cups pecans
    6 tablespoons unsalted butter
    5 cups crumbled Cornbread
    5 shallots, finely chopped
    1 rib celery, diced into 1/4-inch pieces
    10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
    1 teaspoon fresh thyme, leaves
    1 teaspoon chopped fresh rosemary
    1 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/4 cup dry white wine
    1/3 cup heavy cream
    1/3 cup Homemade Chicken Stock
    Directions

    Heat oven to 425 degrees. 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.
    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.
    Cook's Note

    If you bake this stuffing outside the turkey, add chicken stock, and bake in a buttered 9-by-13-inch baking dish until the stuffing is crusty and golden brown, about 30 minutes. Serve the extra cornbread to your guests.
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