I’m moving my HSM this week to Thursday for obvious reasons. Does anyone have any recipes or suggestions for some great Thanksgiving HSM’s?
I haven’t tried this yet, but here’s a recipe for bread-less stuffing someone sent me:
3/4 cup butter (or olive oil)
1 pound crimini mushrooms, cut in half
2 stalks celery
1 head cauliflower, broken into florets
1 cup hazelnuts
1 teaspoon lemon zest
2 garlic cloves
1 tablespoon fresh thyme
1/3 cup roughly chopped parsley
1/2 teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
In a saute pan over medium heat, melt 1/4 cup of butter and saute mushrooms, leek and celery for about 5 minutes, until the mushrooms soften a bit. Combine with cauliflower florets in a 13x9 inch rimmed baking pan.
In a food processor, combine hazelnuts, juice of one lemon, lemon zest, garlic, thyme, parsley, salt and 1/4 cup of melted butter.
Pulse until the mixture is well-blended and the hazelnuts are in tiny pieces, but it’s not nearly as smooth as a paste.
Spoon the mixture on the top of the cauliflower and mushrooms and mix well.
Bake for 45 minutes at 350 degrees, stirring occasionally. Raise the heat to 375 degrees and bake another 35-45 minutes, stirring several times so the stuffing does not burn or stick to the pan. It is these last 35-45 minutes that are crucial to finishing the dish. The hazelnuts will brown and lose moisture, becoming caramelized and a bit crunchy again.
This stuffing can be baked a day ahead and then covered and re-heated before serving. Right before serving, squeeze the juice of the remaining lemon top and add more salt if needed.
And here’s what I did last Thanksgiving:
Is that breadless stuffing from marks daily apple? If it is I made it on the weekend and it was great. The only thing I did was use 2 heads of cauliflower to volumize a bit more.
Is that breadless stuffing from marks daily apple? If it is I made it on the weekend and it was great. The only thing I did was use 2 heads of cauliflower to volumize a bit more.[/quote]
Not sure. Someone sent it to me. But I’m looking forward to trying it!
Couldn’t we always use almond flour bread for the bread crumbs in the stuffing?
Wow!!! Thank you, Chris! It looks great. And a huge thank you goes to floridagirl! This is exactly what I was looking for. What a great community we have here. I’ve been a lurker for years, but I’m now convinced to participate more fully. Again, thank you guys.
Yeah, that stuffing was on MDA, I made it this weekend and absolutely loved it. Wanted to give it a test run before thursday. Hoping my friends coming over won’t be too up in arms about the healthed up dishes, they shouldn’t be since it’s all so good.