Cornbread, Wild Mushroom, And Pecan Stuffing

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Martha Stewart


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1 1/2 cups pecans

6 tablespoons unsalted butter

5 cups crumbled Cornbread

5 shallots, finely chopped

1 rib celery, diced into 1/4-inch pieces

10 ounces wild mushrooms (chanterelles, oyster, and shiitake)

1 teaspoon fresh thyme, leaves

1 teaspoon chopped fresh rosemary

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup dry white wine

1/3 cup heavy cream

1/3 cup Homemade Chicken Stock

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