Print Recipe Corn Bread, Mushroom and Toasted Pecan Stuffing
- 6 tablespoons (3/4) stick unsalted butter, plus softened butter for the baking dish
- 2 cups chopped yellow onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrot
- 3 garlic cloves, peeled and minced
- 3 tablespoons finely chopped fresh thyme
- 1 tablespoon finely chopped fresh marjoram
- 1 tablespoon finely chopped fresh sage
- 1/2 pound (1 large) portobello mushroom, stem removed, cap cut into ½-inch chunks
- 1/2 pound shiitake mushrooms, tough stems removed, caps thickly sliced
- 1/2 pound oyster mushrooms, trimmed, clusters separated
- 8 cups coarsely crumbled corn bread, recipe follows or you can use store-bought corn bread
- 3 cups milk
- 1 cup (about 4 ounces) pecans, toasted and coarsely chopped
- 1/2 cup chopped flat-leaf parsley
- 1 teaspoon freshly ground black pepper
- In a large, deep skillet over medium heat, melt the butter. Add the onion, celery, carrot, garlic, thyme, marjoram and sage. Cover and cook, stirring once or twice, until the vegetables are becoming tender, about 10 minutes. Add the mushrooms and 2 teaspoons salt, cover and cook, stirring once or twice, until the mushrooms begin to give up their juices, about 7 minutes. Uncover the skillet, raise the heat slightly and cook, stirring often, until the mushroom juices evaporate and the vegetables begin to brown, about 10 minutes. Remove the heat and cool slightly.
- Position a rack in the middle of the oven and preheat to 400°F. Butter a heavy, 4-quartbaking dish.
- In a large bowl, thoroughly combine the corn bread, mushroom mixture, milk, pecans, parsley, an additional teaspoon of salt, and pepper. Spoon the dressing into the prepared baking dish. Cover and bake for 20 minutes. Uncover and bake until the top is lightly browned, 15 to 20 minutes. Let rest in the pan on a rack for 5 minutes before serving.
Print Recipe Corn Bread
- Solid vegetable shortening, for the dish
- 1 1/3 cups yellow cornmeal
- 1 1/3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk, at room temperature
- 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
- 1/3 cup honey
- 2 2 large eggs, well beaten
- Position a rack in the middle of the oven and preheat to 350°F. Lightly coat a 1 ¾-quart baking dish with shortening.
- In a large bowl, thoroughly stir together the cornmeal, flour, baking powder, baking soda and salt. Add the buttermilk, butter, honey and eggs and mix until just combined. Do not overmix; a few lumps can remain.
- Spoon the batter into the prepared dish. Cover and bake for 25 minutes. Uncover and continue baking until a tester, inserted in the center, comes out clean, about 30 minutes.
- Serve hot or warm.