Cornbread, Wild Mushroom, And Rice Stuffing - cooking recipe

Ingredients

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

Preparation

Heat oven to 425\u00b0. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
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.
Heat remaining 4 T butter in a medium skillet on med-high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minute
Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minute
Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.
Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.