Cornbread, Wild Mushroom, And Rice Stuffing

• 1 1/2 cups pecans
• 6 tablespoons unsalted butter
• 5 cups cornbread, crumbled
• 5 shallots, finely chopped
• 1 celery rib, diced, into 1/4-inch pieces
• 10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
• 1 teaspoon fresh thyme leave
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup dry white wine
• 1/3 cup heavy cream
• 1/3 cup homemade chicken stock or 1/3 cup low sodium chicken broth, skimmed of fat

1. Heat oven to 425u0b0. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
2. Melt 2 T butter in a small skillet. Cut cornbread into 2"-thick slices. Place, cut side down, on a 17x12" baking sheet. Brush tops with melted butter. Toast cornbread until golden brown, 10 minutes. Transfer to a wire rack to cool.
3. Heat remaining 4 T butter in a medium skillet on med-high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minute
4. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minute
5. Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.
6. Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.

pecans, unsalted butter, cornbread, shallots, celery, mushrooms, thyme, fresh rosemary, salt, black pepper, white wine, heavy cream, chicken

Taken from www.food.com/recipe/cornbread-wild-mushroom-and-rice-stuffing-197315 (may not work)