Sage and Shiitake Cornbread Stuffing

Ingredients

• 2 eggs, lightly beaten
• 2/3 cup milk
• 2 (8.5 oz) boxes corn muffin mix, like Jiffy
• 2 cups chopped onion
  
• 4 medium carrots, chopped in 1/4-inch pieces (about 2 cups)
• 4 stalks celery, chopped in 1/4-inch pieces (about 2 cups)
• 1 lb shiitake mushrooms, stems removed and caps cut in 1/2-inch pieces
• 2 Tbsp chopped fresh sage
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 cup Madeira cooking wine
• 1 (15 oz) can veggie broth, or more for a moist stuffing

Directions

1. Preheat oven to 400°F. Coat a 9 by 13-inch baking dish with cooking spray.

2. Combine the eggs and milk; stir in the cornbread mix until it is well incorporated. Pour the batter into the prepared baking dish and bake 15 minutes, or until cooked through. Let cool.

3. Crumble the cornbread into 1-inch or smaller pieces and place on a baking sheet; toast in a 400°F oven for 10 minutes, or until lightly crisped. [May be made up to five days before the rest of the stuffing and stored in an airtight container.]

4. Cook onions in a skillet for 4 to 5 minutes, until softened. Add the carrots, celery, mushrooms, sage, salt, and pepper, and cook until vegetables are very soft, 13 to 15 minutes. Add the Madeira and cook, stirring until the liquid has evaporated, 2 to 5 minutes more. Remove from heat and toss with the cornbread.

5. Transfer to a baking dish lightly coated with cooking spray. [May be refrigerated, tightly wrapped, for up to two days.]

6. Preheat oven to 350°F. Just before cooking, pour the broth evenly over the stuffing. Bake for 15 to 20 minutes, until the liquid is absorbed and the stuffing is heated through and lightly browned on top.

Source