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Cornbread, Wild Mushroom, and Pecan Stuffing

Ingredients

• 1 1/2 cups pecans
• 6 tablespoons unsalted butter
• 5 cups crumbled Cornbread
• 5 shallots, finely chopped
• 1 rib celery, diced into 1/4-inch pieces
• 10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
• 1 teaspoon fresh thyme, leaves
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry white wine
• 1/3 cup heavy cream
• 1/3 cup Homemade Chicken Stock

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