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Stuffing/dressing a hit by any name

So, what do you say, dressing or stuffing?

Technically, it’s dressing if it’s cooked in a pan and stuffing if it’s cooked inside the bird. However, which word you choose seems to have more to do with where you come from: Midwestern or Southern folks often call it dressing, regardless of

Sarah Crowder/Associated Press
Whatever you call it, this stuffing/dressing will become a new favorite.

where it’s cooked, and Northeasterners lean toward the term stuffing, even if it never saw the inside of the turkey.

Crumbling the cornbread and letting it sit out for a day allows it to dry slightly, which prevents the stuffing/dressing from baking up heavy and possibly soggy. The somewhat dried cornbread will then be able to soak up the moisture and flavor of the rest of the ingredients and stay on the lighter side.

The types of mushrooms you can use in this recipe are limitless. You can absolutely use only inexpensive button mushrooms, but it’s great to mix in some delicious and chewy (but pricier) shiitakes.

MUSHROOM CORNBREAD STUFFING OR DRESSING

Servings: 10

4 tablespoons (½ stick) unsalted butter

1½ cups chopped onions

1 cup chopped celery

1 cup chopped carrots

1 pound button mushrooms, trimmed and chopped

½ pound shiitake mushrooms, trimmed and chopped

1 teaspoon finely minced garlic

2 teaspoons fresh thyme or sage leaves or 1 teaspoon dried thyme or sage

Coarse or kosher salt and freshly ground black pepper to taste

¼ cup dry white wine

1 9-by-9-inch pan cornbread, crumbled (about 7 cups) and left to sit on a baking sheet for one day

1 to 1¼ cups low-sodium chicken or vegetable broth

¼ cup cream

Preheat the oven to 400 F. Butter a 9-by-13-inch baking pan.

In a large, deep skillet, melt the butter over medium heat. Add the onions, celery, carrots, mushrooms, garlic, and thyme or sage. Season with salt and pepper and sauté everything until all the liquid is evaporated (the mushrooms will release liquid as they start to cook) and the vegetables are all tender and lightly browned, about 10 to 12 minutes. Add the wine and sauté for another couple of minutes until it is almost evaporated.

In a large bowl, place the crumbled cornbread and drizzle over it 1 cup of the broth and the cream (feel free also to drizzle up to ½ cup of turkey drippings if available and desired). Toss well. Add the vegetables and toss to combine. If the mixture still seems dry, add in as much as another ½ cup of the chicken broth.

Turn the mixture into the prepared baking pan and cover with foil. Bake for 20 minutes, then remove the foil and bake for another 30 minutes or so until the stuffing is cooked through and the top is browned and crispy.

PER SERVING: 280 calories; 122 calories from fat; 14 g fat (7 g saturated; 0 g trans fats); 20 mg cholesterol; 540 mg sodium; 33 g carbohydrate; 2 g fiber; 5 g sugar; 7 g protein.

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