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Earlier this week, I shared two different stuffing recipes: one that has a base of focaccia and one with a base of wild rice. Unique and flavored with their own set of ingredients, they are sure to please. Today, I have two more stuffing recipes, but these have a common theme: cornbread. However, neither of these recipes are plain old cornbread stuffings. One recipe has an assortment of wild mushrooms and hazelnuts, while the other stuffing has foie gras, morels, and figs.
With these four fabulous stuffing recipes from which to choose, it makes planning the Thanksgiving menu a little more difficult. Of course, at our house, we’ve been known to make two different stuffings, so that will help a pinch with our decision making.
- 1 oz. dried porcini mushrooms
- 2 cups hot water
- 1-1/2 lb. cornbread or egg bread, cut into 3/4-inch cubes
- 6 Tb. butter
- 4 cups leeks, chopped
- 1 cup shallots, chopped
- 1-1/4 lb. crimini mushrooms, sliced
- 1/2 lb. shiitake mushrooms, sliced
- 2 cups celery, chopped
- 1 cup parsley, chopped
- 1 cup hazelnuts, chopped
- 3 Tb. dried thyme
- 2 Tb. dried sage
- 1/2 lb. apples, chopped
- 1 cup dried cranberries
- 2 eggs
- 3/4 cup broth
- Combine hot water and porcini mushrooms in small bowl. Let stand until mushrooms are soft, about 30 minutes. Drain, reserving the liquid, and chop coarsely.
- Preheat oven to 325. Bake bread cubes on sheets until golden brown, turning once, about 15 minutes. Cool and transfer to large mixing bowl.
- Melt butter in heavy Dutch oven on medium-high heat. Add leeks, shallots, and other mushrooms and sauté about 15 minutes until golden brown.
- Add celery and porcini mushrooms and sauté additional 5 minutes. Add to bread mix in bowl.
- Add parsley, hazelnuts, spices, salt & pepper, apples, and cranberries. Toss evenly. Add eggs just prior to stuffing the bird. Mix to coat evenly.
- Stuff bird and place remaining stuffing in a buttered baking dish. Add 1/2 cup porcini broth and additional broth if necessary.
- Cover with foil and bake about 30 minutes. Uncover and bake additional 15 minutes, until slightly crunchy on top and browned.
- 4 cups cornbread croutons
- 1 stick unsalted butter
- ¼ cup Spanish onion, finely diced
- ½ cup celery, finely diced
- 1 small carrot, diced
- 1 cup fresh morels, cleaned and cut lengthwise
- ½ lb. pan-seared foie gras, cut into ¼ inch slices
- 2 Tb. fresh sage, chopped
- 2 Tb. parsley, chopped
- 1 cup fresh figs, cleaned & cut into eighths
- 1 cup chicken broth
- Salt and freshly cracked black pepper
- Heat butter in a skillet over medium heat. Add onions, celery, carrots and morels and sauté until tender.
- Add hot chicken broth to the skillet. In a large bowl, combine croutons, sage, parsley, figs, and sliced foie gras. Slowly add the vegetable liquid to the bowl while gently tossing the crouton mixture.
- Adjust seasoning with salt and freshly cracked black pepper.
- Place this mixture in a lightly buttered casserole dish and bake at 375 degrees until stuffing is golden brown.
