Wild Mushroom Cornbread Stuffing with Chestnuts & Herbs
This is my family’s favorite stuffing that we go to year after year. Make it with our maple & brown butter cornbread for an extra delicious dish. Just be sure to toast the cornbread cubes well before mixing them in to ensure they remain in tact. I hope you enjoy serving this to your family as much as I enjoy making it each year for mine.
Yields - (1) 9x13” pan
Cook time- 45 minutes
Ingredients
4 TB Unsalted Butter
6 cups Cornbread, cut into 1” cubes and toasted well, here’s our recipe
1 cup Chanterelle Mushrooms, diced 1”
1 cup Oyster Mushrooms, diced 1”
1 cup vacuum-packed Chestnuts, diced 1”
2 TB Fresh Thyme, minced
1 TB Fresh Rosemary, minced
4 shallots, thinly sliced
2 ribs celery, diced 1/2”
1/2 cup Marsala wine or Dry Sherry
2 cups Vegetable (or chicken stock)
1 TB Kosher Salt
2 tsp Ground Black Pepper
Method
Preheat the oven to 350 F degrees. Butter a 9” x 13” casserole dish.
Melt the butter in a large saucepan. Add shallots and celery and cook until translucent. Add chopped wild mushrooms and herbs and cook until mushrooms release most of their liquid and are beginning to soften. Add the Marsala or Dry Sherry and cook to evaporate. Stir in the chestnuts.
Place toasted cornbread cubes in a large mixing bowl. Add mushroom mixture and stir gently to combine. Add vegetable or chicken stock and toss gently, taking care not to break up cornbread too much. Place the mixture into your prepared baking dish, pressing down very gently to even into the sides and corners of the pan.
Bake stuffing for 25-30 minutes until flavors have combined and top is evenly golden brown. Cover with foil until ready to serve. Serve hot.
