Cornbread Wild Mushroom and Rice Stuffing
Elevate your holiday table with this luxurious Cornbread Wild Mushroom and Rice Stuffing, a delightful twist on a classic side dish. This recipe brings together the rustic charm of crumbled cornbread, the earthy richness of wild mushrooms like shiitake or cremini, and the nutty depth of cooked wild rice. Aromatics like sautéed onion, celery, garlic, and fresh herbs such as sage and thyme infuse the dish with layers of savory flavor, while a blend of chicken or vegetable broth and eggs binds it into the perfect texture. Baked until golden and slightly crisp on top, this stuffing is the ultimate blend of hearty and gourmet. Whether you're looking for a unique Thanksgiving centerpiece or a versatile side for any festive gathering, this comforting casserole is sure to impress.
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Recipe Information
Ingredients
- 6 cups Cornbread
- 2 cups Wild mushrooms (such as shiitake, oyster, or cremini), finely chopped
- 2 cups Cooked wild rice
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 stalks Celery stalks, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Fresh sage, chopped
- 1 teaspoon Fresh thyme leaves
- 1.5 cups Chicken or vegetable broth
- 2 large Eggs, lightly beaten
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil (optional, for greasing the baking dish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or butter.
In a large skillet, melt the butter over medium heat. Add the onion and celery, and sauté for 5-7 minutes until softened.
Add the minced garlic, wild mushrooms, sage, and thyme to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms are tender and fragrant.
In a large mixing bowl, combine the crumbled cornbread, cooked wild rice, and the sautéed vegetables and mushrooms. Toss together until evenly mixed.
In a separate bowl, whisk together the chicken or vegetable broth and beaten eggs. Season with salt and black pepper.
Pour the broth and egg mixture over the cornbread mixture. Gently stir until all ingredients are evenly moistened but not soggy.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil.
Bake the stuffing in the preheated oven for 25 minutes covered. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and slightly crisp.
Remove the stuffing from the oven and let it rest for 5-10 minutes before serving.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.5 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 158 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
