Corn Bread, Wild Mushroom and Pecan Stuffing

• 6 tablespoons unsalted butter
• 2 cups chopped yellow onion
• 1 cup chopped celery
• 1 cup minced carrots
• 3 garlic cloves, minced
• 1 large portobello mushroom, stem removed, cap cut into 1/2-inch chunks
• 1/2 pound shiitake mushrooms, tough stems removed, caps cut into thick slices 1/2 pound oyster mushrooms, sliced
• Salt and black pepper to taste
• 8 cups stale, sweetened corn bread, crumbled
• 1 cup pecans, toasted and chopped coarse

1. In large, deep skillet, melt butter over medium heat.
2. Add chopped onion, celery, carrot and garlic.
3. Saute, stirring, for 5 to 7 minutes, until tender.
4. Add portobello, shiitake and oyster mushrooms, and season with salt and pepper.
5. Cook for another 5 minutes, or until mushrooms have cooked.
6. Remove from heat, and cool to room temperature.
7. (If cooking in advance, cover and refrigerate overnight.)
8. When ready to cook, preheat oven to 400 degrees.
9. In large bowl, combine mushroom mix, corn bread, pecans, marjoram, thyme, sage and parsley.
10. Season to taste with salt and a teaspoon of pepper.
11. Add milk, mixing well.
12. Add optional turkey drippings to taste.
13. Transfer to 9-by-12-inch greased, shallow casserole, and cover with foil.
14. Bake for 20 minutes, uncover, and bake until top is lightly browned, about 15 minutes.

unsalted butter, yellow onion, celery, carrots, garlic, portobello mushroom, shiitake mushrooms, salt, stale, pecans

Taken from cooking.nytimes.com/recipes/305 (may not work)