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