Wild Mushroom and Sage Cornbread Stuffing

A Bon Appetit/The Pioneer Woman combo recipe

  • Your favorite cornbread recipe, cubed and dried out
  • 1/3 c. chopped pecans
  • 1/3 c. dried cranberries
  • 8 oz. bacon, chopped
  • 2 onions, chopped
  • 4 ribs celery, chopped
  • 1/2 c. dry cooking sherry or white wine
  • 1 stick butter
  • 2 eggs, beaten
  • 2 c. turkey or chicken stock
  • 1/3, or up to 1/2 c. Wild Mushroom and Sage Olive Oil

Preheat oven to 350. Grease a large baking dish with the olive oil. Place your cornbread, pecans and cranberries in a large bowl.

Heat 3 Tbsp. Olive Oil in a large skillet and cook bacon over medium heat until crisp, about 6 minutes. Using a slotted spoon, transfer the cooked bacon to the bowl with the cornbread.

In the same skillet, cook onions and celery, stirring often, until golden, 10 minutes. Add them to the bowl, too.

Deglaze your pan with the sherry or white wine, scraping up any browned bits, until almost all of the liquid is evaporated. Now add the butter to the pan and cook until butter is melted. Pour over bread mixture.

Whisk together the stock and 2 eggs and add them to the bread mixture, gently mixing everything together. Season with pepper (lay off the salt!) and transfer it to the greased baking dish. Drizzle the top with a healthy dose of olive oil.

Cover with foil, bake for 30-35 minutes. Remove foil, increase oven temperature to 450 and continue baking 20-25 more minutes. Let sit 10 minutes before serving. Enjoy!

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil