Ingredients
6 tablespoons unsalted butter, plus more for dish
Cornbread for Stuffing, cut into 2-inch-thick slices
5 shallots, finely chopped (about 1 cup)
1 celery stalk, cut into 1/4-inch pieces
10 ounces wild mushrooms, such as shiitake, chanterelles, or morels
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh rosemary, finely chopped
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup dry white wine, such as Sauvignon Blanc
1/3 cup heavy cream
1 1/4 cups pecans, toasted and coarsely chopped
1/2 cup homemade or low-sodium store-bought chicken stock
Preparation
Preheat oven to 425 degrees. Melt 2 tablespoons butter in a medium skillet. Place cornbread on a rimmed baking sheet. Brush with melted butter. Toast in oven until golden brown, 10 minutes. Transfer to a wire rack; let cool completely.
Heat remaining 1/4 cup butter in the skillet over medium-high heat. Add shallots and celery; cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, herbs, salt, and pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in wine; cook until it has been absorbed, about 1 minute. Stir in cream. Cook 30 seconds; remove from heat.
Crumble cornbread into a large bowl. Add the mushroom mixture, pecans, and stock; toss. To cook stuffing in turkey: Stuff as in our Roast Turkey with Quince Glaze recipe. To bake all of the stuffing in the oven: Spoon it into a buttered 13-by-9-inch baking dish; bake at 425 degrees until golden brown, about 30 minutes.
