CORNBREAD & WILD MUSHROOM STUFFING

 
 

CORNBREAD & WILD MUSHROOM STUFFING

Ingredients

Yields 8 Servings

  • 1 1/2 cups pecans

  • 6 tablespoons unsalted butter

  • 5 cups crumbled cornbread

  • 5 shallots, finely chopped

  • 1 rib celery, diced into 1/4-inch pieces

  • 16 ounces mushrooms, sliced (crimini 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

 
 
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