Cornbread, Wild Mushroom, and Rice Stuffing

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

• Ready In: 30 mins
• Serves: 8-16
• Yields: 8 cups

Ingredients

• 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

Directions

1. Heat oven to 425°. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
2. 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.
3. Heat remaining 4 T butter in a medium skillet on med-high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minute
4. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minute
5. Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.
6. Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.