Servings: 10
Start to finish: 1 hour 30 minutes (not including baking , crumbling and drying the cornbread)
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 pound button mushrooms, trimmed and chopped
1/2 pound shiitake mushrooms, trimmed and chopped
1 teaspoon finely minced garlic
2 teaspoons fresh thyme or sage leaves or 1 teaspoon dried thyme or sage
Coarse or kosher salt and freshly ground black pepper to taste
1/4 cup dry white wine
1 9-by-9-inch pan cornbread, crumbled (about 7 cups) and left to sit on a baking sheet for one day
1 to 1 1/2 cups low-sodium chicken or vegetable broth
1/4 cup cream
Preheat the oven to 400 F. Butter a 9-by-13-inch baking pan.
In a large, deep skillet, melt the butter over medium heat. Add the onions, celery, carrots, mushrooms, garlic, and thyme or sage. Season with salt and pepper and saute everything until the all the liquid is evaporated (the mushrooms will release liquid as they start to cook) and the vegetables are all tender and lightly browned, about 10 to 12 minutes. Add the wine and saute for another couple of minutes until it is almost evaporated.
In a large bowl, place the crumbled cornbread and drizzle over it 1 cup of the broth and the cream (feel free also to drizzle up to 1/2 cup of turkey drippings if available and desired). Toss well. Add the vegetables and toss to combine. If the mixture still seems dry, add in as much as another 1/2 cup of the chicken broth.
Turn the mixture into the prepared baking pan and cover with foil. Bake for 20 minutes, then remove the foil and bake for another 30 minutes or so until the stuffing is cooked through and the top is browned and crispy.
Nutrition information per serving: 280 calories; 122 calories from fat; 14 g fat (7 g saturated; 0 g trans fats); 20 mg cholesterol; 540 mg sodium; 33 g carbohydrate; 2 g fiber; 5 g sugar; 7 g protein.
Katie Workman, Associated Press
