Mushroom-Cornbread Stuffing

Mushroom-Cornbread Stuffing

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From: EatingWell Magazine, November/December 2015

This healthy mushroom-and-leek cornbread stuffing recipe is a lightened-up version of the must-have holiday side. Whether you call it stuffing or dressing, you can make this recipe moist or crispy. If you're an extra-moist-stuffing type, bake it covered for the full 50 minutes; if you like some crispy bits on top, follow the recipe as written: bake covered for about 30 minutes, then uncovered for an additional 20 minutes.

Ingredients 10 servings

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  • 10 cups cubed cornbread ( ½- to 1-inch pieces)
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped leeks
  • 2 cups chopped mushrooms
  • 2 cloves garlic, minced
  • 3 tablespoons chopped fresh parsley or 3 teaspoons dried
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 4 tablespoons unsalted butter
  • 2-3 cups low-sodium broth
  • ¾ cup coarsely chopped pecans, toasted (see Tip)
  • ¼ cup cooked diced pancetta
  • ½ teaspoon ground pepper

Preparation

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  1. Preheat oven to 275°F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl.
  2. Increase oven temperature to 350 degrees . Coat a 9-by-13-inch baking dish with cooking spray.
  3. Heat oil in a large skillet over medium-high heat. Add leeks and mushrooms; cook, stirring often, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and cook, stirring often, until tender, 3 to 5 minutes more. Add garlic and cook, stirring, for 30 seconds. Add parsley and rosemary and cook, stirring, for 30 seconds. Scrape the mixture on top of the bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread. Add broth to taste, pecans, pancetta and pepper to the bread mixture and stir to combine. Transfer to the prepared baking dish. Spray one side of a piece of foil with cooking spray and cover the stuffing, sprayed-side down.
  4. Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.
  • Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to 2 days.
  • Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 325 calories; 20 g fat(5 g sat); 4 g fiber; 31 g carbohydrates; 8 g protein; 22 mcg folate; 38 mg cholesterol; 7 g sugars; 4 g added sugars; 589 IU vitamin A; 5 mg vitamin C; 97 mg calcium; 1 mg iron; 418 mg sodium; 263 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, ½ vegetable, 4 fat

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