Recipe: Gluten Free Cornbread and Mushroom Stuffing

Ingredients

• 8 cups day-old, gluten-free cornbread cubes (about 1 inch in diameter)
• 1/2 cup pecans, coarsely chopped
• Cooking spray or butter
• 4 tablespoons unsalted butter
• 1 large onion, diced
• 3 medium celery ribs, thinly sliced crosswise
• 2 cloves garlic, minced
• 2 teaspoons fresh rosemary leaves, coarsely chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound mixed fresh mushrooms, such as cremini, shiitake, and oyster, stems removed and coarsely chopped
• 1/2 cup dry white wine
• 2 large eggs, lightly beaten
• 2 cups low-sodium chicken or vegetable broth

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