Sourdough & Flint Corn Stuffing with Foraged Mushrooms and Herbs

By / Photography By Jennifer Bakos | October 28, 2016

Ingredients

  • 3 tablespoons unsalted butter
  • 2 cups 3-inch diced dehydrated or dried cornbread
  • 4 cups half-inch diced stale sourdough
  • 2 cups dried/rehydrated foraged mushrooms (we used chestnut, but dried porcini, black trumpets or morels will work). Reserve the liquid.
  • ½ cup apple cider, or hard cider
  • 1½ cups celery, ¼ inch diced
  • 2 small onions, diced
  • 5 cups turkey stock
  • ½ teaspoon black pepper
  • 1½ teaspoons kosher salt, or more to taste
  • 1½ teaspoons chopped sage
  • 1 teaspoon chopped rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped lovage leaves

Preparation

Melt the butter in skillet and add the onion and cook about 1 minute or until translucent.

Add the celery and cook for 1 minute, then deglaze with the cider and cook all the way down. Add the turkey stock and bring to a boil.

Immediately add the dried and diced sourdough and cornbread and remove from heat.

Add the herbs, salt and pepper and gently toss to combine. Let it rest and soak up for 5 minutes.

Check your seasoning, add more to taste. Serve warm.

Ingredients

  • 3 tablespoons unsalted butter
  • 2 cups 3-inch diced dehydrated or dried cornbread
  • 4 cups half-inch diced stale sourdough
  • 2 cups dried/rehydrated foraged mushrooms (we used chestnut, but dried porcini, black trumpets or morels will work). Reserve the liquid.
  • ½ cup apple cider, or hard cider
  • 1½ cups celery, ¼ inch diced
  • 2 small onions, diced
  • 5 cups turkey stock
  • ½ teaspoon black pepper
  • 1½ teaspoons kosher salt, or more to taste
  • 1½ teaspoons chopped sage
  • 1 teaspoon chopped rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped lovage leaves
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