Joan & Melissa Rivers Cook Corn Bread & Stuffing

Mother-daughter duo Joan and Melissa Rivers stopped by to cook us a Rivers-style Thanksgiving meal -- Corn Bread & Wild Mushroom Stuffing (check out the recipe after the jump) and to tell us what they've been up to since the last time we saw them.

Corn Bread & Wild Mushroom Stuffing
Ingredients
3 ½ c. Corn Bread
3 ½ c. White Bread
1 Stick Unsalted Butter
1 lb. Chanterelle or Oyster Mushrooms
1 Shallot
1 Onion
2 Ribs Celery
2 tsp. Thyme
½ c. Italian parsley
3 Eggs
Salt and pepper
Chicken stock

Directions
1. Heat oven to 400 degrees.
2. Spread the white bread cubes on large baking sheet and bake until slightly toasted and dry, about 10 minutes.
3. Melt the butter in a large saute pan over medium-high heat.
4. Add the shallots, onions, celery and cook until soft, do not brown. About 10 minutes.
5. Add the mushrooms and cook until soft. About 10 minutes.
6. Add the mixture to a bowl with the white and corn bread. Let cool for 10 minutes.
7. Stir in eggs, parsley, thyme, salt and pepper. If mixture seems a little dry add chicken stock a little at a time until stuffing is moist but not wet.
8. Stuff turkey with stuffing and place the remainder in buttered baking dish. Cover with aluminum foil and bake for 1 hour.

*You can substitute 4 cups Golden delicious apples for the mushrooms. Cut into ½ dice, sauté in place of mushrooms and add 2 teaspoons of chopped fresh sage.

Serves 8-12 people.