- One recipe of my Best Cornbread Ever
- 4 Tbs Earth Balance vegan butter (we think this is the best available)
- 1 1/2 cups pecans
- 5 shallots, finely chopped
- 1 rib celery, finely diced
- 10–12 oz of mushrooms (I use baby bella, but use your favorite variety)
- 1 1/2 tsp fresh Thyme, chopped
- 1 1/2 tsp fresh Rosemary, chopped
- 1 tsp sea salt
- few grinds of black pepper
- 1/4 cup white wine
- 1/3 cup unflavored, unsweetened vegan creamer (I use SO Delicious brand)
- 1/2 cup vegetable stock
- Heat the oven to 400°F. (If you made the cornbread, you are already there)
- Spread the pecans on a baking sheet and place them in the center of the oven and toast until just fragrant. This should take about 5 minutes, but watch them closely. Once out, remove them to a bowl so they don’t continue to cook on the hot pan. Set aside.
- Melt about 2 Tbs of the vegan butter.
- Cut the cornbread into approximately 2 inch x 2 inch pieces.
- Brush the edges with the melted butter and place them cut side down on a baking sheet. (I just brush off the pecan bits and use the one that is already out).
- Toast for about 6-8 minutes. Turn them over and cook for another 6-8 minutes. I just get two sides golden brown and then let them cool on the pan. In you do this ahead, transfer to a sealed container once cooled fully.
- Heat the remaining 2 Tbs of vegan butter in a medium skillet on med-high. Once melted, add the shallots and celery.
- Cook until softened, 3-5 minutes.
- Add the mushrooms, thyme, rosemary, salt and pepper and cook until the mushrooms have started to express some liquid or around 5 minutes.
- Add the wine and cook for 1-2 minutes.
- Add the creamer, blend throughout and cook for another minute and then remove the pan from the heat.
- Crumble the cornbread into a large bowl. I like to leave some good size chunks, but there is no wrong way here.
- Add the mushroom mixture and pecans and gently combine.
- Transfer to a greased baking dish.
- Gently pour the vegetable stock evenly over the stuffing.
- Reduce oven temp to 375°F, cover and cook for about 30 minutes. If you like your stuffing to be a little crusty, uncover for the last 10 minutes.
Time management: as mentioned in the post there ARE a lot of steps in this recipe (it’s worth it, though!) but it is a big help to make the cornbread, and roast the pecans, the day before. That frees up the oven for other dishes while you do the stove-top portion of this recipe
Roasting pecans: they burn FAST, so stay close and keep an eye on them!
Keywords: corn bread, stuffing, pecans
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