Happy Saturday! I hope you’re having a great day. I am resting and relaxing, and it’s amazing. Yesterday I shared our Thanksgiving menu, and today I am going to share my recipes!
Stuffed Mushrooms (serving sizes depend on the size of the mushrooms)
about 1 lb mushrooms cleaned, stems/stalks removed
equal parts chopped artichoke hearts and goat cheese (maybe 2/3 cups each, I eyeballed it and had some left over)
1/4 cup finely diced red onion
salt and pepper
Preheat your oven to 400 and prep the mushrooms (don’t wash with water, just use a towel to wipe away the dirt). Place so that the inside of the mushroom that you’re going to fill is facing up on a greased baking sheet.
Bake for about 10 minutes until the mushrooms are cooked to your liking (or maybe just a tiny bit before that). Remove from the oven, and use a paper towel to mop up the water that will naturally come out while cooking.
Turn up the oven to 450 and mix the rest of the ingredients together. Spoon onto the mushrooms and place back in the oven until just warmed through. About 5 minutes.
Remove from the oven and enjoy!
Gluten Free Cornbread Stuffing (makes about 8-10 servings, or half that in our house… we are obsessed with this recipe)
One pan (8×8 baking dish) of cornbread, cut into cubes and lightly toasted (to make homemade cornbread, buy yellow cornmeal and follow the recipe on the box, substituting a gluten free baking mix for the flour in the recipe)
half a large yellow onion, chopped
half a large head of celery, chopped
1 Tbsp dried thyme, salt and pepper
three links chicken apple sausage, removed from casing (I also made a vegetarian version with mushrooms instead, use about three cups chopped)
one handful dried cranberries
2 cups chicken broth
2 eggs, beaten
Preheat the oven to 350. After the cornbread is cubed and toasted, place in a large mixing bowl and set aside. In a large pan, crumble and brown the sausage. Add to cornbread.
Saute the onion and celery and spices in the same pan as the sausage and add to the bowl once the onion is translucent.
Add the remaining ingredients to the bowl, mix well, then add to a large baking dish, sprayed with cooking spray. (We actually did two smaller pans, one is in the freezer, whatever works for you!)
Bake for about an hour. Then eat!
**Leftovers make a completely acceptable breakfast.
I used this recipe for the mushroom gravy. The potatoes were just smashed with almond milk, a touch of butter, garlic, and salt and pepper. The salad was super simple, just mixed greens, dried cranberries, toasted walnuts with salt and pepper, goat cheese and a pomegranate vinaigrette (equal parts pomegranate juice and white wine vinegar, half part olive oil).