Cornbread, Wild Mushroom, and Rice Stuffing

Recipe by EJ in Houston
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READY IN: 30mins
SERVES: 8-16
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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