STREAMING NOW: Simply Nigella

Cornbread, Wild Mushroom, and Rice Stuffing

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“http://www.marthastewart.com/page.jhtml?type=content&id=recipe1784 RETRIEVED 11/22/2006 19:00”
READY IN:
30mins
SERVES:
8-16
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 425°. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
  2. Melt 2 T butter in a small skillet. Cut cornbread into 2"-thick slices. Place, cut side down, on a 17x12" baking sheet. Brush tops with melted butter. Toast cornbread until golden brown, 10 minutes. Transfer to a wire rack to cool.
  3. Heat remaining 4 T butter in a medium skillet on med-high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minute
  4. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minute
  5. Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.
  6. Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: