Cornbread stuffing with pancetta, apples, and mushrooms

Votes: 1

Time: 25 hours 55 minutes
Complexity: easily
Servings: 18

The secret to this simple recipe from the host of the cooking show "At Ree Drummond's Ranch" is the combination of three types of bread she uses to make this delicious, savory casserole. She adds country and French bread to homemade buttermilk cornbread, then pairs them with flavorful pancetta, tender mushrooms, and a mixture of chicken broth and white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups cornbread, cut into 1-inch cubes, see recipe below
4 cups French bread, cut into 2.5 cm cubes
4 cups crusty country bread, cut into 2.5 cm cubes
900 g of regular or crimini mushrooms
250 g diced pancetta
5 large diced Granny Smith apples
1 cup white wine
5 tbsp. l. brown sugar
4 tbsp. l. canola oil
3/4 tsp coarse salt (portioned)
2 cups diced onion
1 liter of unsalted chicken broth
1 teaspoon dried thyme
1/2 teaspoon turmeric
2 tsp finely chopped fresh rosemary leaves
Freshly ground black pepper
Chopped fresh parsley leaves

Cornbread:

1/4 cup melted shortening (margarine), plus 2 tbsp.
1 cup yellow cornmeal
1/2 cup premium wheat flour
1 teaspoon of salt
1 cup buttermilk or kefir
1/2 cup milk
1 whole egg
1 tbsp. baking powder
1/2 teaspoon baking soda

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cornbread, whole grain bread, champignon mushrooms, Crimini mushrooms, pancetta, ham, apples, brown sugar, white wine, thyme, turmeric, rosemary, sour milk, kefir, eggs, flour

Cooking the dish according to the recipe:

Place the cubed bread on a baking sheet for a few hours or overnight to dry.

Preheat oven to 260°C.

Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with canola oil and sprinkle with 1/2 teaspoon of salt; make sure the mushrooms are completely coated.

Place the mushrooms on two baking sheets and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through. Remove from the oven when the mushrooms are nicely browned.
Reduce oven temperature to 190°C.

In a large skillet over medium-high heat, cook the pancetta until golden brown and the fat has rendered.

Remove from the pan, discarding the fat. Without scraping the pan, add the onion and brown for 5 minutes. Increase the heat to high and add the apples, brown sugar, and 1/2 teaspoon of salt. Brown thoroughly for 3-5 minutes.

Reduce heat to medium and pour in the wine (be careful if cooking over an open flame). Stir and reduce by half, 2-3 minutes. Pour the apple-onion mixture into a bowl.
Return the pan to medium heat (do not wash it again) and pour in the chicken broth, thyme, turmeric, rosemary, the remaining 1/2 teaspoon of salt, and pepper. Heat for a few minutes, then remove from heat.
Place the bread in a large bowl, add the fried pancetta, mushrooms, and apple-onion mixture (with any juices). Then gradually add the herb broth, stirring constantly. You may not need all the liquid; adjust according to your taste.
Finally, check for sufficient seasoning and add chopped parsley. Place in a large baking dish or cast iron skillet and bake until golden brown, 20-25 minutes. (Or, if you prefer, you can stuff the turkey.)
Cornbread:

Preheat oven to 230°C.

Heat 2 tablespoons of shortening in a cast iron skillet, muffin tin, or other baking dish. In a bowl, combine the cornmeal, flour, and salt. In a separate bowl, combine the buttermilk, milk, and eggs. Add the baking powder and baking soda. Stir.

Stirring constantly, add the remaining 1/4 cup melted shortening. Pour into the hot pan, smoothing the surface with a spatula. Bake the cornbread until golden brown, 20-25 minutes.