1poundbutton mushrooms(trimmed and roughly chopped)
1poundshiitake mushrooms(trimmed and roughly chopped)
1minced large minced shallot
2teaspoonsminced fresh thyme or sage leaves(or 1 teaspoon dried thyme or sage)
Coarse or kosher salt and freshly ground black pepper(to taste)
1recipecornbread(cubed; about 6 cups; left to sit on a baking sheet for one day; or use an 8- or 9-inch square pan of purchased cornbread)
¼cupdry white wine
1 to 1 ½cupslow-sodium vegetable broth
¼cupheavy or light cream
Instructions
Preheat the oven to 400 °F. Butter a 9-x 13-inch baking pan or another shallow 3-quart baking dish.
In a large, deep skillet, melt the butter over medium heat. Add the onions, celery, carrots, mushrooms, shallot and thyme. Season with salt and pepper and sauté everything until all of the liquid is evaporated (the mushrooms will release liquid as they start to cook) and the vegetables are all tender and lightly browned, about 10 to 12 minutes. Add the wine, stir to scrape up any browned bit stuck to the bottom of the pan, and sauté for another couple of minutes until it is almost evaporated.
Place the cornbread in the prepared baking pan, then drizzle over 1 cup of the broth and the cream (feel free to drizzle over up to ½ cup of turkey drippings if desired, but note that the dressing will no longer be vegetarian). Toss well. Add the vegetables and toss to combine. If the mixture still seems a bit dry, add in as much as another ½ cup of the vegetable broth.
Turn the mixture into the prepared baking pan and cover with foil. Bake for 20 minutes, then remove the foil and bake for another 30 minutes or so until the stuffing is firm and the top is browned and crispy.
Notes
The types of mushrooms you can use in this recipe are fairly limitless. You can use a less expensive button or cremini, but since this stuffing is so much about the mushrooms, go for the shiitakes if at all possible. If you’re REALLY splurging, definitely go for all wild mushrooms, perhaps a mix of a few different kinds.
If you're not looking for a vegetarian stuffing, you can also mix in some browned and crumbled sausage or some crumbled crispy bacon or pancetta for extra flavor (add any additional salt judiciously if you do that, as the pork will add some saltiness).
You can certainly cook this in the turkey, should you be so inclined, but I rather love it baked in a pan so that the top gets crispy and browned. Or do some of each. If your gang is divided, just make sure to let the stuffing come to 165 degrees on the inside of the turkey.
Skip the cream if anyone in your world can’t have dairy – the stuffing will still be fabulous.