Sides › Cornbread, Pecan & Prosciutto Stuffing

Serves 18-20

Bread

• 1/2 loaf brioche, toasted and cut into cubes
• 1 loaf cornbread, toasted and cut into cubes

Aromatics

• 4 cloves garlic, sliced
• 10 shallots, sliced
• 1 red jalapeno, sliced
• 1 cup carrots, diced
• 1 cup parsnips, diced
• 1 head fennel, sliced
• 3 ribs celery, diced

Salt & Seasonings

• 2 sprigs thyme
• 10 sprigs oregano, leaves removed and chopped
• salt to taste

Other Ingredients

• 10 chicken livers, soaked in milk for 24 hours, rinsed and dried
• 1 lb assorted mushrooms, sliced
• 1/4 lb toasted pecans, broken up into pieces
• 1/4 lb prosciutto ham, diced
• 1 cup dry white wine
• milk to soak the chicken livers
• 1/2 lb unsalted butter

Special Equipment

• 9" x 13" baking pan

Prepare the Brioche & Cornbread

1. The day before you prepare the stuffing, cube and lightly toast brioche and cornbread

Prepare 3 Saute Pans

1. Have 3 saute pans warming on your stove

Prepare the Chicken Livers

1. Melt 1/2 stick of butter in a saute pan, then add the chicken livers
2. Add 5 shallots, sliced
3. Add salt to taste
4. Add 2 whole sprigs of fresh thyme
5. Let simmer and cut into little bits with a spoon or a whisk while they cook.  (You can cut them ahead of time with a knife before adding to the pan)
6. Add 1 cup of dry white wine as chicken livers begin to change color

Prepare the Aromatics (Vegetables)

1. In the second pan, melt 1 stick of butter
2. Add 4 cloves of sliced garlic, 5 sliced shallots, 1 sliced red jalapeno
3. Add 1 cup each of diced carrots and parsnips
4. Add 1 head of diced fennel and 3 ribs of diced celery
5. Season with salt to taste

Prepare the Mushrooms

1. In the third pan, melt 1/2 stick of butter
2. Add 1 lb of assorted sliced mushrooms
3. Season with salt to taste

Once all three pans are going, cook the chicken livers, aromatics and mushrooms an additional 5 minutes to (1) soften the vegetables,( 2) cook the mushrooms and (3) reduce the white wine

Assemble & Bake the Stuffing

1. Preheat oven to 400 degrees
2. Once vegetables are tender, mushrooms are cooked but still firm and chicken livers have cooked and the wine has reduced, you can begin to assemble the stuffing
3. In a 9" x 13" baking pan containing the cubed and toasted bread, pour in the mushrooms, aromatics and chicken livers (remove the sprig of thyme)
4. Add 2 sticks of butter, sliced and distributed over the top of the ingredients
5. Add 1/4 lb each of toasted pecans and prosciutto ham
6. Add 10 sprigs of fresh oregano, leaves stripped & chopped
7. Add 1/2 gal chicken stock reduction.  (You can also use chicken soup or chicken bouillon)
8. Mix ingredients well with a spoon.  There will still be some liquid in the bottom of the pan but this will be absorbed as the stuffing bakes
9. Bake at 400 degrees for 30 minutes until golden brown
10. Let sit for 1/2 hour to rest and let flavors come together