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Bacon,sage, and shiitake cornbread stuffing
Nb persons: 12
Yield:
Preparation time: 1 hour
Total time:
Source:
| Cooking spray | |
| 2 | eggs, lightly beaten |
| 2/3 cup | milk |
| 2 (8.5oz) boxes | corn muffin mix, like jiffy |
| 7 slices | bacon |
| 1 (12oz) bag | chopped frozen onions, thawed, or 2 cups chopped fresh ) |
| 4 medium | carrots, chopped in 1/4inch pieces, about 2 cups |
| 4 stalks | celery, chopped in 1/4 inch pieces ( about 2 cups) |
| 1 lb. | shiitake mushrooms, stems removed and caps cit in 1/2 inch pieces |
| 2 tbs | chopped fresh sage |
| 1/2 tsp | salt |
| 1/8 tsp | black pepper |
| 1/2 cup | Madeira cooking wine |
| 1 (15oz) can | chicken broth, or more for a moist stuffing |
1- preheat oven to 400degrees. Coat a 9 by13 inch baking dish with cooking spray.
2- combine the eggs and milk; stir in the cornbread mix until it is well incorporated. Pour the batter into the prepared baking dish and bake 15 minutes, or until cooked through, let cool.
3- crumble the cornbread into 1- inch or smaller pieces and place on a baking sheet; toast in a 400degree oven f 10 minutes, or until lightly crisped.
( May be made up to two days before the rest of the stuffing and stored in an airtight container.
4- cook the bacon in a large skillet. Transfer to a paper towel - lined plate. Let cool; the. Crumble
5- add the onions to the skillet with the bacon fat; cook 4-5 minutes, until softened. Add the carotts, celery , mushrooms, sage, salt, and pepper, and cook until vegetable are very soft, 13 to 15 minutes. Add the Madeira and cook, stirring until the liquid has evaporated , 2-5 minutes more. Remove from heat and toss with the bacon and cornbread.
6- transfer to a baking dish lightly coated with poking spray( May be refrigerated and tightly wrapped for up to two days
7- preheat oven to 350 degrees. Just before cooking, pour the broth evenly over the stuffing. Bake for 15-20 minutes, until the liquid is absorbed and the stuffing is heated through and lightly browned on top.
7-
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