This Cornbread Stuffing is a family favorite. Made with caramelized onions, mushrooms and pecans, it bursts with flavor.*Note that the prep time doesn't include making the cornbread. The recipe I use is here, and should be made a day ahead.
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Side Dish
Cuisine: American
Keyword: great for Thanksgiving, gluten-free Thanksgiving recipes
Toast the cornbread. Cut the cornbread into bite-sized pieces. Place them on baking sheet and toast until they are dry and beginning to brown, about 15 minutes. Remove them from the oven and set aside to cool to room temperature.
Cook onions with celery, mushrooms and herbs. While the cornbread is toasting, coat a large sauté pan with olive oil and place it over medium heat. Add the onion and cook until it's soft, about 7 minutes. Then add the celery and cook for another couple of minutes. Stir in the mushrooms and a bit more olive oil if necessary. Sauté the mushrooms until they are nicely browned, about 10 minutes. Then mix in the fresh herbs.
Deglaze and season. Turn the heat to low and deglaze the pan with the sherry, scraping any bits of onion, celery, and mushroom off the bottom of the pan and back into the mixture. Cook until almost all of the liquid has evaporated.Season to taste with salt and pepper. (Here's How to Season to Taste.)
Add the pecans, toasted cornbread and stock, and season. Add the pecans, toasted cornbread to the mushroom mixture in a large mixing bowl. Gently mix to combine. Add the desired amount of stock to the stuffing. (If it's too wet, it will become mushy. Be careful and add a little bit at a time.) Season to taste with salt and pepper.
Warm and serve. Before serving, heat stuffing in covered dish just until it's heated through, about 20 minutes at 350°F. For added crispness to the top, uncover the dish for the last 5 minutes or so.