Mushroom and Leek Cornbread Dressing Recipe

August 2024 · 3 minute read
Democracy Dies in Darknessclock1 hour 45 minscourseSideStart CookingComment on this storyAdd to your saved recipesBy Aaron Hutcherson

Cornbread dressing is a Thanksgiving staple in many homes across the country. This vegetarian version features mushrooms and leeks for umami and subtle sweetness, and fresh tarragon adds a woodsy, citrusy note. While this recipe can be prepared the day of, the cornbread is typically made in advance, which helps save some stress during the holidays.

Make ahead: The cornbread can be baked up to 2 days in advance and stored in an airtight container at room temperature. The dressing can be assembled up to 1 day before and baked just before serving.

Storage: Refrigerate for up to 3 days.

From Voraciously staff writer Aaron Hutcherson.

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Ingredients

measuring cup

Servings: 6-8 (makes 5 cups)

For the cornbread

For the dressing

Directions

Time Icon Active: 30 mins| Total: 1 hour 45 mins

  • Step 1

    Make the cornbread: Position a rack in the middle of the oven and preheat to 400 degrees. While the oven heats up, put the butter in a 10-inch cast-iron skillet (or other similarly sized metal pan) and place in the oven to melt, 5 to 10 minutes.

  • Step 2

    Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt until combined. Add the egg and milk and mix until evenly combined. Once the butter has melted and the oven is preheated, carefully remove the skillet from the oven, add the melted butter to the batter and whisk until fully incorporated.

  • Step 3

    Transfer the batter into the preheated skillet and bake for about 20 minutes, or until firm to the touch and a cake tester or toothpick inserted in the middle comes out clean. Transfer the pan to a wire rack and cool for at least 10 minutes. Then, lift the cornbread out with a spatula and transfer to a wire rack to cool completely. Crumble the cornbread into a large bowl. Wipe out the skillet.

  • Step 4

    Make the dressing: In the same skillet or using a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until nicely browned in spots, 7 to 10 minutes. Add the butter, leeks, salt and pepper and cook, stirring regularly, until the leeks start to soften, 3 to 5 minutes. Add the garlic and tarragon and cook, stirring regularly, until the leeks have fully softened, 1 to 2 minutes more.

  • Step 5

    Add the mushroom-leek mixture and vegetable stock to the crumbled cornbread and mix until evenly combined. (It will look a little soupy, but that's necessary for a moist dressing.) Taste, and season with more salt and/or pepper, if needed.

  • Step 6

    Transfer the dressing mixture to the same cast-iron skillet or an ungreased 8-inch square pan or similarly sized casserole dish, smooth out the top and bake for 30 minutes, until golden on top. Remove from the oven and let cool slightly. Serve warm.

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    Nutritional Facts

    Per serving (a generous 1/2 cup), based on 8

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Voraciously staff writer Aaron Hutcherson.

    Tested by Aaron Hutcherson and Jim Webster.

    Published April 26, 2023

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