Wild Rice + Mushroom + CornBread Stuffing
Recipe will fill a 10 inch baking dish, enough for about 8 to 12 people
Ingredients + Cooking
1 pound Mushrooms (Shiitake, Oyster or Cremini), stems discarded and caps thickly sliced
1 large Sweet Onion, thinly sliced
3 Celery stalks, thinly sliced
2 cups Cooked Wild Rice
6 cups Baked Cornbread, small diced (about 2 pounds by weight)
2 Tb Fresh Thyme or Oregano Leaves, chopped
1 cup Vegetable Stock
3 Whole Eggs, whisked till smooth
Heat a wide sauté pan over medium high heat, when hot add enough grapeseed oil to lightly coat the pan. Add the mushrooms to the pan and sauté until wilted, about 2 minutes. Remove the mushrooms from the pan and place in a large mixing bowl. Return the pan to the medium high heat and add a little more oil to the pan. Sauté the onion until golden and very tender, about 5 to 6 minutes. Add in the celery and sauté for 2 minutes longer until the celery is tender. Add all of the vegetables to the mushrooms in the mixing bowl.
Add the cooked wild rice, cornbread and herbs to the bowl and toss the stuffing mixture together to evenly distribute the ingredients, season with sea salt and fresh pepper to taste.
In a separate bowl whisk together the stock and the eggs, pour over the stuffing mixture and mix all the ingredients together one last time. Spread the stuffing out evenly in a wide baking dish.
The stuffing can be made ahead of time up to this point (uncooked) and kept refrigerated and covered for up to one day. Let stuffing sit at room temperature before baking to take the chill off.
When ready to bake, preheat the oven to 400F convection (or 425F non-convection.) Place the stuffing dish in the oven, uncovered, and bake for 15 to 25 minutes. Once the top is evenly browned and crisp to the touch the stuffing is ready to be served.