Last week, the family celebrated Christmas with a full Thanksgiving spread. That’s because we feasted on Chinese food for Turkey Day and, come Dec. 25, craved classic holiday fare.
As usual, I volunteered to prepare a side to accompany the bird – namely, one-pan mushroom cornbread stuffing. The magic of this dish lies in its simplicity. The process involves:
- Sautéing some veggies
- Whipping up a batter (No need to cube and toast bread, a standard step in most stuffing recipes!)
- Throwing everything in a pan and popping it in the oven to bake
After 30 minutes, the one-pan mushroom cornbread stuffing will be done. You can serve it straightaway or break the “loaf” into large pieces to present on a plate. One taste of the creation and you’ll be tempted to make it more than once a year.
Recipe adapted from Bon Appétit.
One-Pan Mushroom Cornbread Stuffing
Makes 8 servings
Ingredients
- 3 tablespoons olive oil, divided
- 12 ounces mushrooms, torn into large pieces (see notes*)
- 2 medium red onions, cut into ½"-thick wedges
- 4 garlic cloves, thinly sliced
- 2 tablespoons chopped fresh sage
- 1 tablespoon honey
- 6 cups packed torn lacinato kale leaves
- 2 cups cornmeal
- 1 teaspoon baking soda
- 1 teaspoon sea salt, plus more, to taste
- 1 egg
- 2 cups buttermilk (see notes**)
- 8 tablespoons unsalted butter, melted, divided
Instructions
- Preheat oven to 450 degrees.
- Heat 2 tablespoons olive oil in a 12" oven-safe fry pan over medium-high heat. Add mushrooms and toss to coat. Cook, without stirring, until the mushrooms start to brown on the bottom, 3-5 minutes. Stir mushrooms. Cook, without stirring, for another 5 minutes. Transfer to a large bowl and set aside.
- Heat remaining 1 tablespoon olive oil in the fry pan over medium-high heat. Add onions and cook, stirring occasionally, until lightly browned, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add sage and honey and stir to combine. Add kale and cook, stirring occasionally, until just barely wilted, about 2 minutes. Transfer to bowl with mushrooms and season with salt to taste. Wash and dry the pan and place in the oven to preheat.
- In a large bowl, combine the cornmeal, baking soda and salt.
- In a separate bowl, combine the egg, buttermilk and 7 tablespoons butter; mix well.
- Add the wet mixture to the dry mixture and stir until just combined. Gently fold in ¾ of the mushroom mixture.
- Carefully remove the pan from the oven and grease with remaining 1 tablespoon butter. Pour batter into the prepared pan and top with remaining mushroom mixture. Bake for 25-30 minutes or until golden brown. Let cornbread cool slightly and then break it into large pieces with a spoon.
Notes
*I used a mix of oyster and shiitake (stems removed) mushrooms.
**I used Clover Sonoma Low Fat Buttermilk because I happened to have some in the fridge. But I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
**I used Clover Sonoma Low Fat Buttermilk because I happened to have some in the fridge. But I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
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