Holiday Recipes

Cornbread stuffing

Day Old Cornbread (or cornbread mix) or both
Veggie stock-2 cups or so
Dried Cranberries
Pecans, chopped
One can corn
Fresh sage leaves, minced
One medium onion, chopped
One stick butter

Melt butter and saute onion, sage leaves, nuts and cranberries.
Add corn
Add stuffing mix (or cornbread or both) with about half the stuffing flavoring
Mix in veggie stock until moistened.

Transfer to greased cooking pan, and bake 20 minutes at 350.

Stuffed Mushrooms

1 pound large mushrooms. I use half button, half crimini.
1/4 cup butter with a dash olive oil
1 big shallot diced (or you could use both onion and garlic)
1/4 thyme or sage
Salt and pepper
3/4 cup bread crumbs(preferably soft, not dried)
1/4 cup romano or gruyere cheese
1/4 cup white wine or sherry

Remove mushroom stems and dice them up with the shallot and then saute them in butter.
Add seasonings, bread crumbs, cheese, wine.

This should look like bread stuffing.

Fill the mushroom caps with the stuffing and back for 15-20 minutes at 350.

Apricot, Goat Cheese, Walnut Appetizers
(courtesy Rachel P.)

One bag dried apricots
Soft goat cheese
As many walnut halves as apricots
Fresh Thyme (handful)

Mince thyme leaves and mix into the goat cheese. Place a small dollop of goat cheese onto the apricot, top with the walnut and repeat. Drizzle all with honey.