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After trying many stuffing recipes over the years, I finally stumbled across one that became my husband's favorite. It so nice to have something you make - become someones favorite. It makes the process of gathering the ingredients and blending them together so much more fun when you know someone just can't wait to eat it. My husband Mark always tries to sneak some too - long before we are sitting at the table. And when he is packing up containers for everyone to take home (which is his designated job - thank you sweetie) I sometimes catch him eating even more. If I do catch him in the act he always laughs uncontrollably, like a little kid, and I can't help but laugh too.
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Corn Bread, Wild Mushrooms, and Pecan Stuffing
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otherwise known as
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"Mark's Favorite Thanksgiving Stuffing"
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Ingredients
Makes 8 cups
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1 1/2 cups pecans
6 tablespoons unsalted butter
5 cups crumbled Cornbread (recipe below, or you can use boxed or prepared)
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 Chicken Stock (homemade is best)
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Directions
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1. Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
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2. 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.
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3. 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.
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4. Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.
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Cornbread
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Ingredients
Makes 1 eight-inch square loaf
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1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
2 large eggs
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Directions
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Heat oven to 425 degrees.with rack in center. Butter an 8-inch-square baking pan, and set aside. .
In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not over mix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.
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Thank you Martha Stewart for yet another wonderful recipe! Thank you also to Mockumentary and Martha Stewart for the lovely photos.
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