Corn and Mushroom Stuffing

Name: Corn and Mushroom Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1/2 cup wild rice (see note); 2 1/2 cups water; 12 ounces firm-textured white or whole wheat bread; 5 to 6 tablespoons unsalted butter or vegetable oil; 2 cups chopped onions; 12 ounces fresh mushrooms, chopped; 2 cups corn kernels, preferably freshly cut from the ear; 1 teaspoon dried thyme; 1/2 cup chopped parsley; Salt and freshly ground black pepper to taste; Cayenne pepper to taste

By Florence Fabricant

Updated Oct. 10, 2023

Total Time: 1 hour 30 minutes
Prep Time: 45 minutes
Cook Time: 45 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:8 servings

½cup wild rice (see note)
2½cups water
12ounces firm-textured white or whole wheat bread
5 to 6tablespoons unsalted butter or vegetable oil
2cups chopped onions
12ounces fresh mushrooms, chopped
2cups corn kernels, preferably freshly cut from the ear
1teaspoon dried thyme
½cup chopped parsley
Salt and freshly ground black pepper to taste
Cayenne pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Bring wild rice and water to a boil in a saucepan. Cover and simmer until tender, about 30 minutes, and water is absorbed. Set aside.
Step 2
Place the bread on a baking sheet in a barely warm oven and dry about 30 minutes. Remove crusts and cut into ½-inch cubes.
Step 3
Heat the butter or oil (or a combination) in a heavy skillet. Saute onions until golden. Add mushrooms and increase heat to high. Saute, stirring, until mushrooms are tender and beginning to brown, and most of the liquid has evaporated.
Step 4
Stir in corn, thyme, wild rice and bread. Cook over medium heat until the bread is moistened. The mixture should be barely damp, not soggy. Stir in parsley, season with salt, pepper and cayenne and set aside.