Mushroom Cornbread Stuffing
A neat twist on the classic bread stuffing, this is made with cornbread (make up a pan ahead of time, or defrost some from the freezer) and regular white bread (select a bladder friendly brand, or use homemade) and delicious portobello mushrooms. This quantity will make enough to stuff a 12-14 pound turkey, or you can always bake it on it's own in a casserole or baking dish.
If you omit the butter and use olive oil, this stuffing has the added bonus of being quite IBS friendly too. I simply adore this stuffing, and make it all year round, just to eat on its own.
Mushroom Cornbread Stuffing
1lb (450 grams) of precooked cornbread
8 slices of white bread, lightly toasted
2 tbsp butter or vegetarian margarine
1 large white onion, peeled and finely chopped (or an equal quantity of shallots)
3 tsp garlic powder
1 large egg, beaten (or equal quantities of egg white)
½ lb (225 grams) of portobello mushrooms, cleaned and finely sliced
2 tsp black pepper (optional)
1 ¼ cup of chicken, turkey or vegetable stock (preferably organic or homemade)
If you are cooking the stuffing separately from your turkey, or on its own, preheat your oven to 325°F/165°C.
In a large frying pan over medium high heat melt the butter and add in the onions (or shallots) and mushrooms. Fry them until the onions begin to turn light golden brown, stirring occasionally (about 8-10 minutes).
In a large mixing bowl break up the corn bread and toasted white bread into little bite size cubes. Next add in the cooked mushroom and onion mixture, as well as the pepper, garlic powder, and beaten egg. Add enough stock so that the stuffing is well moistened and combined, but not falling apart from the moisture, you may not need quite all of the 1 ¼ cups of stock.
If baking separately, place the stuffing in a lightly greased shallow (but wide) casserole or baking dish and bake in a preheated oven for 30-35 minutes, or until the top is nicely golden. Remove the dish from the oven and allow it cool for 5 minutes before serving. Store any leftovers, well covered, in the fridge for up to 3 days.
Stuffs one 12-14 pound turkey, and yields 8-10 servings