Thanksgiving Recipes

[Amy Warren, LMHC / WQ Mag Columnist]

Cornbread and Mushroom Stuffing

It’s really the side dishes that make Thanksgiving dinner so wonderful. Recipes like this one are one of the reasons why. Try this cornbread and mushroom stuffing using any combination of mushrooms you like. Using a combination of exotic mushrooms like shitake, oyster, portabello and cremini takes this recipe to new heights. Also see the recipes from last year’s holiday recipe contest for more side dishes and desserts to complete your Thanksgiving feast. .

For the cornbread:
1 cup flour
1 cup cornmeal
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. pure maple syrup
1 egg
1 cup milk
¼ cup melted butter

Preheat the oven to 350 degrees. Sift dry ingredients. Combine maple syrup, milk, and melted butter. Mix into dry ingredients. Pour batter into a 9x13 baking dish. Bake for 25 minutes or until a knife comes out clean. Let bread cool and tear into bite-size pieces. Cooking the bread the day before Thanksgiving allows the bread to dry out.

Stuffing:

2 sticks butter
3 cups sliced mushrooms
1 tsp salt
1 cup sliced leeks
1 cup chopped onion
1 cup chopped celery
1 tsp. black pepper
1½ tsp. dried rosemary
1½ tsp. dried thyme
1 ½ dried marjoram
2 tsp. sage
½ cup minced parsley
2 cups chicken broth or vegetable broth

Melt 1 stick of butter. Add the mushrooms and salt. Saute for five minutes. Add the remaining stick of butter, leeks, onion, celery, and spices (except parsley) and sauté until tender. Mix this mixture with the cornbread, parsley and stock. At this point, you may either stuff the turkey or cover and bake in a greased baking dish for 30 minutes at 350 degress. Uncover and cook 15 minutes longer.