Cornbread & Oyster-Mushroom Stuffing

Cornbread & Oyster-Mushroom Stuffing

1 Review
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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 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

  • Prep

  • Ready In

  1. To prepare cornbread: Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
  2. 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.
  3. 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.)
  4. To prepare stuffing: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
  5. 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.
  6. 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.
  7. 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.

Nutrition information

  • 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

Reviews 1

November 19, 2018
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By: Terry Daniel
Best 2nd to my Dad's osyter stuffing
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