Cornbread and Mushroom Stuffing or Dressing

This is a fast and loose recipe (the kind I like the best).

Prep Time25 mins

Cook Time1 hr

Course: Side Dish

Cuisine: American

Servings: People

Calories: 112kcal

Author: Katie Workman

4 tablespoons (1/2 stick) unsalted butter
1 ½ cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 pound button mushrooms trimmed and chopped
1 pound shiitake mushrooms trimmed and chopped
1 minced large minced shallot
2 teaspoons minced fresh thyme or sage leaves or 1 teaspoon dried thyme or sage
Coarse or kosher salt and freshly ground black pepper to taste
1 recipe cornbread crumbled (about 6 cups) and left to sit on a baking sheet for one day
¼ cup dry white wine
1 to 1 ½ cups low-sodium vegetable broth
¼ cup cream

Preheat the oven to 400°F. Butter a 9x 13 inch baking pan.
In a large, deep skillet, melt the butter over medium heat. Add the onions, celery, carrots, mushrooms, garlic and thyme. Season with salt and pepper and sauté everything until the 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.
In a large bowl, place the cornbread, 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. 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 chicken 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 cooked through and the top is browned and crispy.