Cornbread, Wild Mushroom, and Pecan Stuffing

Ingredients

1 1/2 cups pecans, toasted and chopped 4 tablespoons unsalted butter 5 cups toasted cornbread, crumbled 1 yellow onion, finely chopped 2 ribs celery, diced 10 ounces wild mushrooms (chanterelle, oyster and shiitake) 1 teaspoon fresh thyme leaves 1 teaspoon chopped fresh rosemary 1 teaspoon chopped tarragon 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup dry white wine 1/3 cup heavy cream 1 cup good chicken stock

Serves 8

Instructions

1. Heat oven to 425 degrees F. 2. Heat butter in a medium skillet on medium high. Add onion and celery. Cook, stirring occasionally, until softened, about 3 minutes. 3. Add mushrooms, thyme, rosemary, tarragon, salt and pepper; cook until slightly softened, about 3 minutes. 4. Add white wine; continue cooking until absorbed, about 1 minute. 5. Add cream. Cook 30 seconds; remove pan from heat. 6. Place crumbled cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss. 7. Add chicken stock as needed, until stuffing is moist throughout. 8. Bake in a 9-by-13-inch baking dish for 30 minutes, until crusty and golden brown. Garnish with sprigs of fresh herbs before serving.

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