Serves: 10
INGREDIENTS
- 4 pounds cornbread, cut into small cubes
- 8 ribs celery, cleaned and chopped into small dice
- 4 medium Spanish onions, peeled and chopped into small dice
- 2 lb Parisian mushrooms, thinly sliced
- 4 sprigs thyme
- 4 cups pecans, toasted (recipe below)
- 2 tablespoons corn oil
- 4 tablespoons butter for onions
- 8 tablespoons melted butter for cornbread
- Fairway Sea Salt to taste
- Fairway Tellicherry Pepper to taste
DIRECTIONS
- Brush the cornbread cubes generously with melted butter and place them in the oven until they are nicely toasted. Let cool.
- Sauté the onions in 4 tablespoons of butter for 5 minutes, do not brown them.
- Add the celery to the pan and continue to cook for 10 more minutes, but do not brown.
- In a separate sauté pan add the corn oil and allow it to get smoking hot.
- Add the mushrooms and cook over high heat keeping the mushrooms jumping for 1 minute. The edges of the mushrooms should become slightly charred.
- Place all of the cooked vegetables and the toasted pecans into a large bowl along with the two sprigs of thyme.
- Add the cornbread while the vegetables are still hot and gently fold together being careful not to break the corn bread up too much.
- Let it sit for a bit. If you add the cornbread while the vegetables are still hot the cornbread will absorb more of their flavors.
Chef’s Note: If you reheat the stuffing in the oven loosely cover it with aluminum foil. If you have done this correctly you should be able to taste everything in the stuffing including the butter.
Toasted Pecans
INGREDIENTS
- 4 cups of pecans
DIRECTIONS
- Preheat the oven to 350 degrees.
- Chop half of the pecans and keep the other half whole.
- Place the pecans on a cookie sheet in a single layer.
- Toast them in the oven for 5 minutes or until you start to smell them roasting. Be very careful not to burn them.
