Friends helping friends: that is the way it should be. So it is that I offer many thanks to one of our dear readers for offering the following recipe. I agree with her that this recipe is a real keeper and destined to be family favorite not only during the holidays but throughout the year!
Andy Baraghani's One-Skillet Mushroom Cornbread Stuffing
¼ cup (or more) extra-virgin olive oil
12 ounces mixed mushrooms (such a maitake, shiitake, and/or oyster), torn into 1–2 in. pieces
2 medium red onions, sliced into 1 inch wedges
4 garlic cloves, thinly sliced
2 tablespoons finely chopped rosemary, sage, and/or thyme
1 tablespoon honey
1 bunch of Tuscan kale (about 6 ounces), center ribs and stems removed, leaves torn
2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt, plus more
2 cups yellow cornmeal (not polenta)
1 teaspoon baking soda
1 large egg, lightly beaten
2 cups low-fat buttermilk
½ cup (1 stick) unsalted butter, melted, plus 1 tablespoon for greasing
- Preheat oven to 450°F. Heat oil in a large ovenproof skillet, preferably cast iron, over medium-high. Add mushrooms and cook, undisturbed, until golden brown and crisp underneath, 3–5 minutes. Toss and continue to cook, tossing occasionally, until mushrooms are deeply browned all over, 4–6 minutes longer. Transfer to a medium bowl, leaving any leftover oil in skillet.
- Return skillet to medium-high heat. Add onions and cook, stirring occasionally and adding 1–2 tablespoons oil if pan looks dry, until lightly charred all over and softened, 8–10 minutes. Add garlic and cook, stirring often, until softened but not browned, about 5 minutes. Stir in herbs and drizzle honey over, then add kale and cook, stirring occasionally, until kale has wilted and is tender, 6–8 minutes.
- Return mushrooms to skillet, season with salt, and toss to combine. Transfer mushroom mixture back to medium bowl. Wipe out skillet and place in oven to preheat.
- Combine cornmeal, baking soda, and 2 teaspoons Diamond Crystal or 1 teaspoon Morton salt in a large bowl. Whisk egg, buttermilk, and ½ cup melted butter in another medium bowl. Add egg mixture to dry ingredients and stir to combine. Fold in three-quarters of mushroom mixture.
- Carefully remove preheated skillet from oven and pour in remaining 1 tablespoon butter, swirling skillet to distribute. Scrape batter into skillet. Top with remaining one-quarter of mushroom mixture. Bake stuffing until golden brown, 25–30 minutes. Serve in skillet or break into craggy pieces and transfer to a platter.