Recipe Image

Cornbread & Oyster-Mushroom Stuffing

  • 35 m
  • 4 h
Mary-Frances Heck
“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

    • 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

Directions

  • 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.
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