Cornbread and Mixed Mushroom Stuffing

• 

  Stuffing

  • 1 recipe prepared cornbread, cut into 3/4 inch (2 cm) cubes - See recipe below
  • 1 cup pecan halves, toasted (250 mL)
  • 3 Tbsp canola oil (45 mL)
  • 1 medium onion, diced (1 )
  • 2 celery stalks, diced (2 )
  • 10 oz mixed mushrooms (280 g)
  • 2 tsp chopped fresh thyme (10 mL)
  • 2 tsp chopped fresh rosemary (10 mL)
  • 1/4 cup white wine (60 mL)
  • 1/2 cup chicken stock, plus additional if needed (125 mL)

  Cornbread

  • 1 1/4 cup cornmeal (300 mL)
  • 1 cup all purpose flour (250 mL)
  • 1 cup whole wheat flour (250 mL)
  • 1/4 cup sugar (60 mL)
  • 1 Tbsp baking powder (15 mL)
  • 1 tsp pepper (5 mL)
  • 1 1/4 cup milk (300 mL)
  • 1/2 cup canola oil (125 mL)
  • 2 eggs lightly beaten (2 )
• 

  Stuffing

  1.Preheat oven to 350ºF (180ºC)
  2.Place cornbread cubes on a large baking sheet in a single layer. Bake for approximately 35-40 minutes, or until dried and nicely browned. Toss at least once while toasting.
  3.Coarsely chop pecans. Set aside.
  4.In a large sauce pan over medium high heat, add canola oil. Sauté onion and celery 4 to 5 minutes until softened. Add mushrooms, thyme and rosemary, and salt and pepper and toss with onion and celery. Cover pan and cook for about 3 – 4 minutes, until mushrooms are just beginning to soften.
  5.Remove lid and stir in white wine. Let wine completely reduce, about 3 -4 minutes.
  6. Add bread crumbs and pecans to vegetable mixture. Toss to combine.
  7.Stir in chicken stock. NOTE: The amount of stock added is dependent on the desired moistness of the stuffing
  8.Transfer stuffing to a canola oil sprayed 9×13 inch baking dish or casserole dish. Bake at 300º F (150º C) for 35 – 40 minutes or until stuffing is nicely browned and cooked throughout.

  *Artisan bread can be substituted for cornbread. Use 1 loaf as the substitute and follow instructions below.

  Cornbread

  1. Preheat oven to 400º F (200º C)
  2. Spray 9 x 9 inch (23 cm x 23 cm) baking pan with canola oil.
  3. In a large bowl, combine cornmeal, flours , sugar, baking powder and pepper.
  4. In a medium bowl, combine milk, canola oil and egg. Add to flour mixture. Stir until just moistened. Pour into baking pan.
  5. Bake for 20-25 minutes or until tested comes out clean.
  6. Serve warm

Nutritional Analysis

Servings

8

Calories

554

Total Fat

34.2 g

Saturated Fat

3.2 g

Cholesterol

50 mg

Sodium

259 mg

Carbohydrates

52.6 g

Fiber

5.6 g

Sugars

11.3 g

Protein

11.6 g

Potassium

428 mg

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