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Prep Time:35 minsAdditional Time:3 hrs 25 minsTotal Time:4 hrsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:3 hrs 25 minsTotal Time:4 hrsServings:12Yield:12 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:3 hrs 25 mins
Additional Time:
3 hrs 25 mins
Total Time:4 hrs
Total Time:
4 hrs
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCornbread1 ¼cupsyellow cornmeal¾cupwhite whole-wheat flour3tablespoonssugar1teaspoonbaking powder½teaspoonbaking soda½teaspoonsalt1large egg, lightly beaten1 ¼cupsbuttermilk2tablespoonscanola oilStuffing8tablespoonsunsalted butter, divided2poundsoyster mushrooms, trimmed and cut into bite-size pieces¾teaspoonsalt1bunchscallions, chopped2tablespoonschopped fresh thyme1tablespoonchopped fresh rosemary1tablespoonrubbed dried sage½teaspoonground pepper1cupunsalted turkey stock or low-sodium chicken broth or vegetable broth
Cook Mode(Keep screen awake)
Ingredients
Cornbread
1 ¼cupsyellow cornmeal
¾cupwhite whole-wheat flour
3tablespoonssugar
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1large egg, lightly beaten
1 ¼cupsbuttermilk
2tablespoonscanola oil
Stuffing
8tablespoonsunsalted butter, divided
2poundsoyster mushrooms, trimmed and cut into bite-size pieces
¾teaspoonsalt
1bunchscallions, chopped
2tablespoonschopped fresh thyme
1tablespoonchopped fresh rosemary
1tablespoonrubbed dried sage
½teaspoonground pepper
1cupunsalted turkey stock or low-sodium chicken broth or vegetable broth
Directions
To prepare cornbread: Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.
Whisk cornmeal, flour, sugar, baking powder, baking soda and 1/2 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.
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.)
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.
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.
Bake the stuffing for 30 minutes. Uncover and bake until lightly browned, 20 to 25 minutes more. Let stand 10 minutes before serving.
Tips
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.
Originally appeared: EatingWell Magazine, November/December 2017
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Nutrition Facts(per serving)178Calories10gFat18gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
