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Cornbread & Oyster-Mushroom Stuffing
Cornbread & Oyster-Mushroom Stuffing
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From: EatingWell Magazine, November/December 2017
Mushrooms are a rich, meaty addition in this healthy cornbread stuffing recipe. Here we use oyster mushrooms, but you can use any variety you like. If you have time, bake the cornbread a day or two in advance so it has time to dry out a bit, which lets it absorb the flavors more readily.
- By: Mary-Frances Heck
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- Cornbread
- 1¼ cups yellow cornmeal
- ¾ cup white whole-wheat flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, lightly beaten
- 1¼ cups buttermilk
- 2 tablespoons canola oil
- Stuffing
- 8 tablespoons unsalted butter, divided
- 2 pounds oyster mushrooms, trimmed and cut into bite-size pieces
- ¾ teaspoon salt
- 1 bunch scallions, chopped
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon rubbed dried sage
- ½ teaspoon ground pepper
- 1 cup unsalted turkey stock or low-sodium chicken broth or vegetable broth
Preparation
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Prep
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Ready In
- To prepare cornbread: Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
- Whisk cornmeal, flour, sugar, baking powder, baking soda and ½ teaspoon salt in a large bowl. Whisk egg, buttermilk and oil in a medium bowl. Add the wet ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
- Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes. Turn out of the pan and let cool completely. Measure 8 cups of 1-inch cubes and let stand at room temperature for up to 2 days. (Reserve the remaining cornbread for another use.)
- To prepare stuffing: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Cook, stirring occasionally, until the liquid has evaporated and the mushrooms are tender, 8 to 10 minutes. Stir in the remaining 4 tablespoons butter, scallions, thyme, rosemary, sage and pepper. Cook until the butter is melted, about 1 minute.
- Place the cornbread in a very large mixing bowl; add the mushroom mixture and broth; gently fold until the cornbread is evenly moistened and ingredients are well distributed. Transfer to the prepared baking dish. Tightly cover the pan with foil.
- Bake the stuffing for 30 minutes. Uncover and bake until lightly browned, 20 to 25 minutes more. Let stand 10 minutes before serving.
- To make ahead: Prepare cornbread up to 2 days ahead; store uncovered at room temperature. Or wrap airtight and freeze for up to 3 months. Prepare stuffing through Step 6 and refrigerate for up to 1 day; let stand at room temperature for 30 minutes before baking.
- Serving size: ¾ cup
- Per serving: 178 calories; 10 g fat(5 g sat); 3 g fiber; 18 g carbohydrates; 5 g protein; 35 mcg folate; 31 mg cholesterol; 4 g sugars; 2 g added sugars; 425 IU vitamin A; 2 mg vitamin C; 55 mg calcium; 2 mg iron; 333 mg sodium; 391 mg potassium
- Carbohydrate Servings: 1
