Corn Bread, Wild Mushroom and Pecan Stuffing Recipe

Name: Corn Bread, Wild Mushroom and Pecan Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 2 cups chopped yellow onion; 1 cup chopped celery; 1 cup minced carrots; 3 garlic cloves, minced; 1 large portobello mushroom, stem removed, cap cut into 1/2-inch chunks; 1/2 pound shiitake mushrooms, tough stems removed, caps cut into thick slices 1/2 pound oyster mushrooms, sliced; Salt and black pepper to taste; 8 cups stale, sweetened corn bread, crumbled; 1 cup pecans, toasted and chopped coarse

Servings: persons

1
In large, deep skillet, melt butter over medium heat.
2
Add chopped onion, celery, carrot and garlic.
3
Saute, stirring, for 5 to 7 minutes, until tender.
4
Add portobello, shiitake and oyster mushrooms, and season with salt and pepper.
5
Cook for another 5 minutes, or until mushrooms have cooked.
6
Remove from heat, and cool to room temperature.
7
(If cooking in advance, cover and refrigerate overnight.)
8
When ready to cook, preheat oven to 400 degrees.
9
In large bowl, combine mushroom mix, corn bread, pecans, marjoram, thyme, sage and parsley.
10
Season to taste with salt and a teaspoon of pepper.
11
Add milk, mixing well.
12
Add optional turkey drippings to taste.
13
Transfer to 9-by-12-inch greased, shallow casserole, and cover with foil.
14
Bake for 20 minutes, uncover, and bake until top is lightly browned, about 15 minutes.

964

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 2 cups chopped yellow onion, 1 cup chopped celery, 1 cup minced carrots, and more.

Yes, Corn Bread, Wild Mushroom and Pecan Stuffing falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Bread, Wild Mushroom and Pecan Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions