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Memorable Turkey Stuffing With Water Chestnuts and Mushrooms

Cyndi Mathews is a freelance editor, writer and designer based out of Medford, Oregon. She is also the mother of two beautiful daughters.

Thanksgiving side dishes

This simple cornbread stuffing with mushrooms and water chestnuts delivers a satisfying array of textures and tastes perfect to pair with your Thanksgiving turkey.

Cornbread Stuffing

I've fumbled with lots of stuffing recipes, and this one I created last Thanksgiving just because I had some extra corn bread around. We didn't have any stuffing as leftovers!

Turkey stuffing recipe with water chestnuts and mushrooms

Ingredients

8 cups of corn bread, cubed and toasted
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 stalks celery, chopped
6 green onions, chopped
1/4 mushrooms, stemmed and quartered
8 ounces water chestnuts, chopped
1/4 cup italian parsley
2 tablespoons fresh sage (or 1 T. dried)
1 tablespoon fresh thyme (or 1/2 T. dried)
1/2 teaspoon sea salt
8 turns of pepper (cracked black)
8 ounces chicken stock

Directions

Brown (lightly toast) the corn bread and then crumble into a large bowl. Brown onions in butter and oil.

Chop all other veggies and italian parsley. Add spices. Add stock.

Stir all ingredients together in a large bowl.

Stuff into cleaned, salted bird cavity before roasting. Or bake in a preheated 375 degree F. oven in a large baking dish (covered) for 45 minutes.

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