Cornbread, Wild Rice and Mushroom Stuffing

This stuffing is my favorite part of my family’s Thanksgiving meal (besides the turkey). I love the taste of the cornbread and the wild rice adds a nice crunch. My aunt started making this years ago and I’m not sure where she found the recipe.

What’s great about this stuffing is that you can make it in the microwave — super easy.

Here’s what you’ll need:

4 tbsp. butter
2 scallions
1 large shallot
1 stalk celery
8 ½ oz. corn muffin mix (I use Jiffy)
¼ lb. mushrooms
1/3 cup chicken broth
1/3 cup cooked wild rice
milk

Directions:

Melt butter in a large glass dish in microwave. Chop scallions, shallot and celery in a food processor (or finely by hand). Add to butter and cook uncovered in the microwave 6 minutes, stirring once. Chop mushrooms in processor (or by hand). Add to vegetable mixture with broth and rice.

Follow directions on corn muffin mix, adding 3 tbsp. more milk than called for to create batter. Add corn batter to vegetable mix. Mix well. Cover with plastic wrap and microwave 6 minutes.

Allow stuffing to rest uncovered for 1 minute, then fluff with a fork.