A delicious spin on the holiday classic you can make a week before Thanksgiving
Prep time: 1 hour
Total time: 2 hours
2 eggs, lightly beaten
2/3 cup milk
2 (8.5 oz) boxes corn muffin mix, like Jiffy
7 slices bacon
1 (12 oz) bag chopped frozen onions, thawed (or 2 cups chopped fresh)
4 medium carrots, chopped in 1/4-inch pieces (about 2 cups)
4 stalks celery, choppedin 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 chicken broth, or more for a moist stuffing
Preheat oven to 400°F. Coat a 9 by 13-inch baking dish with cooking spray.
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.
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.]
Cook the bacon in a large skillet. Transfer to a paper-towel-lined plate; let cool, and then crumble.
Add the onions to the skillet with the bacon fat; cook 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 bacon and cornbread.
Transfer to a baking dish lightly coated with cooking spray. [May be refrigerated, tightly wrapped, for up to two days.]
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.