Mushroom and Cornbread Stuffing

Still need a Thanksgiving stuffing recipe that will please your Vegetarian aunt, your gluten-free brother, and everyone in between? Look no further.

This stuffing hits all the marks, plus packs enough punch to satisfy everyone else at the table. You can make it gluten-free by purchasing gluten-free cornbread mix (see link below), available at most Whole Foods and other similar stores.

Some notes:

I make the cornbread the day before (or even 2-3 days before). For the cornbread here there is no shame in using a pre-made cornbread mix, although if you want to make it by scratch be my guest! I use this one:

https://www.bobsredmill.com/cornbread-muffin-mix.html

Or if you’re going gluten-free you can use this one:

https://www.bobsredmill.com/gluten-free-cornbread-mix.html

If making things ahead is your jam you can assemble the whole thing the day before. Cover, and bring to room temperature before baking.

I don’t use the pecans in this recipe — my mom doesn’t like them — but I can see them adding a nice textural variation.

Happy Thanksgiving <3

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AuthorElyse BekinsDifficultyBeginner

Yields10 Servings
Prep Time40 minsCook Time40 minsTotal Time1 hr 20 mins

 8 cups day old cornbread cubes
 1 onion, small dice
 4 celery stalks, small dice
 2 garlic, minced
 2 tsp rosemary, minced
 1 tsp thyme, minced
 1.25 pounds mixed mushrooms -- trumpet, shiitake, cremini, oyster -- chopped
 ½ cup white wine
 2 eggs
 2 cups mushroom or vegetable broth
 ½ cup pecans (optional)
 salt and pepper

1

(Make cornbread the day before. No shame in getting a mix here. See link above for the brand that I use.)

Cube cornbread into 1 inch cubes. Spread into even layer onto sheet pan, and toast in the oven at 375 degrees for about 10 minutes.

At the same time, toast pecans (if using) for 10 minutes. Set aside.

2

Preheat oven to 375

Melt butter in large sauté pan. Add onion and celery. Cook over medium heat, stirring, until soft and translucent, about 5 minutes.

Add minced garlic, rosemary, thyme, large pinch of salt, and pepper. Cook until aromatic, about 1-2 minutes.

3

Clear vegetables and herbs to the side, and add mushrooms plus another large pinch of salt. Let cook without stirring for about 2 min. to develop some color. Stir, and allow to cook for another 3-5 minutes.

Mushrooms will start to release their liquid. Cook, stirring occasionally, until most of this liquid has evaporated, about 7 minutes.

Add white wine to the pan, and cook until its mostly reduced, another 5 minutes.

4

Combine mushroom mixture, cornbread, and pecans (if using) in a large mixing bowl. Whisk eggs, and add to bowl. Stir.

Slowly add in broth, while stirring. Bread should be well-coated and moistened.

5

Transfer the stuffing to a baking dish. Cover with foil, and bake 20 minutes.

Then uncover the stuffing, and bake another 20 min., until there are crispy bits at the top.

Serve warm.

Ingredients

 8 cups day old cornbread cubes
 1 onion, small dice
 4 celery stalks, small dice
 2 garlic, minced
 2 tsp rosemary, minced
 1 tsp thyme, minced
 1.25 pounds mixed mushrooms -- trumpet, shiitake, cremini, oyster -- chopped
 ½ cup white wine
 2 eggs
 2 cups mushroom or vegetable broth
 ½ cup pecans (optional)
 salt and pepper

Directions

1

(Make cornbread the day before. No shame in getting a mix here. See link above for the brand that I use.)

Cube cornbread into 1 inch cubes. Spread into even layer onto sheet pan, and toast in the oven at 375 degrees for about 10 minutes.

At the same time, toast pecans (if using) for 10 minutes. Set aside.

2

Preheat oven to 375

Melt butter in large sauté pan. Add onion and celery. Cook over medium heat, stirring, until soft and translucent, about 5 minutes.

Add minced garlic, rosemary, thyme, large pinch of salt, and pepper. Cook until aromatic, about 1-2 minutes.

3

Clear vegetables and herbs to the side, and add mushrooms plus another large pinch of salt. Let cook without stirring for about 2 min. to develop some color. Stir, and allow to cook for another 3-5 minutes.

Mushrooms will start to release their liquid. Cook, stirring occasionally, until most of this liquid has evaporated, about 7 minutes.

Add white wine to the pan, and cook until its mostly reduced, another 5 minutes.

4

Combine mushroom mixture, cornbread, and pecans (if using) in a large mixing bowl. Whisk eggs, and add to bowl. Stir.

Slowly add in broth, while stirring. Bread should be well-coated and moistened.

5

Transfer the stuffing to a baking dish. Cover with foil, and bake 20 minutes.

Then uncover the stuffing, and bake another 20 min., until there are crispy bits at the top.

Serve warm.

Mushroom and Cornbread Stuffing
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