- 1cup all-purpose flour
- 1 1/3cups yellow cornmeal
- 1tablespoon baking powder
- 1teaspoon salt
- 1cup milk
- 1 egg
- 3tablespoons butter or margarine, melted and cooled
- 6tablespoons butter or margarine
- 2cups finely chopped onion
- 1 1/2cups finely chopped celery
- 8ounces fresh mushrooms, sliced
- 1/2cup thinly sliced green onion
- 1/4cup minced parsley
- 1 1/2teaspoons dried thyme
- 1/4teaspoon dried sage
- 1/2teaspoon salt
- 1/4teaspoon pepper
- 1cup chopped Georgia pecans
- 1 egg, lightly beaten
- 1 1/2cups turkey or chicken stock, or as needed to moisten
- For the cornbread, preheat oven to 425F. Lightly butter an 8-inch square baking pan.
- In a mixing bowl, stir together flour, cornmeal, baking powder and salt. In a small bowl, whisk together milk, egg and butter and stir into cornmeal mixture until just combined. Pour into prepared pan and bake on the middle rack for 20 to 25 minutes, or until corn bread tests done. Cool in pan 5 minutes, then invert onto rack and cool completely. This can be done two days ahead. Keep cornbread well wrapped. Reduce oven to 325F.
- Into a shallow baking pan, crumble cornbread into coarse pieces. Bake 30 minutes, or until it is dry and golden. Set aside to cool completely. In a large frying pan, heat butter over medium heat. Add onions, celery and mushrooms and cook, stirring often, until vegetables are soft, 5 to 7 minutes. Stir in green onion, parsley, thyme, sage, salt and pepper and pecans. Fold onion mixture into cooled dried cornbread. Add lightly beaten egg and enough stock to pull stuffing together. It should be soft enough to be moist but not so runny as to create a mess when stuffing the turkey. Cool stuffing completely before using to stuff a 12- to 14-pound turkey.
Note: Stuffing can be baked separately. You may want to drizzle some melted butter on top. Bake, covered, at 325-degrees for 30 minutes, then bake, uncovered, 30 minutes longer.