Follow Me Foodie to Christmas & Holiday Turkey Stuffing Recipes

Ingredients:

1/2 pound sweet Italian sausage
⅓ cup crispy bacon, diced
2 jalapenos, minced (with seeds)
7 cups prepared and crumbled corn muffins
3 cups toasted corn muffins drizzled with honey
1 can chicken or vegetable broth
3 cups corn kernels
1 cup toasted pumpkin seeds
1 cup dried apricots (or cranberries)
1 cup aged cheddar cheese
2 tbsp chopped fresh thyme
2 tbsp chopped fresh sage
Salt and pepper to taste

Directions:

1. In a large skillet over medium heat, cook the sausage, bacon and jalapenos, breaking up the meat and cooking until it is no longer pink. Drain the fat.
2. Add the corn bread and toasted cornbread drizzled with honey. Add the corn, broth, seeds, apricots or cranberries, thyme, sage, and salt and pepper. Cover and refrigerate.
3. Sprinkle with cheddar cheese and bake in the oven at 350°F until crispy on top (about 15 – 20 minutes.)

Follow Me Foodie’s Wild Rice, Goat Cheese & Butternut Squash Stuffing

Ingredients:

1 large butternut squash squash, diced
1 tablespoon olive oil
1 Granny Smith apple diced
1 stalk celery, diced
2 cloves garlic
¾ teaspoon nutmeg
1 onion, diced
1 (6 ounce) package wild rice
2 cups turkey stock or vegetables stock
¾ cup lightly toasted pine nuts
2 tablespoons fresh sage
⅓ cup cream cheese or goat’s cheese
Salt and black pepper to taste

Instructions:

1.Bake diced squash at 350 degrees until fork tender.
2. Heat oil in a pan and sautee chopped apples, celery, garlic, onions, sage, nutmeg and sautee until tender.
3. Add the rice and stir until it smells like it’s starting to toast. Melt in the cream cheese.
4. Add the turkey stock and cover the rice (10 minutes).
5. Fluff the rice add the squash and season with salt and pepper.
6. Add half the nuts and combine all ingredients. Transfer to baking dish and sprinkle with remaining nuts.
7. Bake at 350 degrees F for 7-10 minutes, or until rice is tender and nuts are toasted.

Silver Hills Bakery Stuffing Recipe

By Silver Hills Bakery

Ingredients:

2 tablespoons extra-virgin olive oil, plus more for baking dish
2 large yellow onions, diced small
3 celery stalks, diced medium (about 2 cups)
Coarse salt and ground pepper
10 ounces cremini or button mushrooms, diced small
2 tablespoons fresh sage leaves, finely chopped
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup toasted walnuts, roughly chopped
1 loaf of Silver Hills sprouted bread cut into  3/4-inch pieces (8 cups) and left uncovered overnight or toasted
1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth

Directions:
1. In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper.
2. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl.
3. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes.
4. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated.
5. Transfer to bowl with vegetables; add walnuts, Silver Hills bread, and enough broth to moisten (stuffing should feel moist but not soggy).
6. Season with salt and pepper and toss to combine.
7. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.

VEGAN Winter Muffin Meal Stuffing Recipe

By Whole Foods Market

Ingredients:

4 oz Coconut Mashed Yams
2 oz Tofurkey or Field Roast
3 tablespoons Cranberry Relish
6 oz Fruit & Herb Stuffing
3 oz Mushroom Gravy
Put muffin cups in muffin pan

Fruit & Herb Stuffing:
½ lb yellow onion, chopped
½ lb celery, chopped
5 lbs bread cubes
4 cups vegetable stock
1 bunch fresh sage
1 bunch fresh thyme
1 bunch fresh parsley
2 oz currents
2 oz apricots
6 tsp salt
2 tsp pepper

Directions: Saute onions, celery and herbs together with stock.  Add fruit and simmer for 5 minutes.Mix all ingredients together and bake in oven for 1/2 hour at 350F degrees.

Coconut Mashed Yams:
5 lbs yams or sweet potatoes
4 cups coconut milk
4 oz date sugar

Directions: Boil yams or potatoes until tender. Add all remaining ingredients and mash till incorporated.

Cranberry Relish:
5 lbs frozen cranberries
1 cup orange juice
¾ cup honey
2 tsp cinnamon
1 tsp nutmeg

Directions: Simmer all ingredients in large pot till thick.

Mushroom Gravy:
3 1/2 cups low-sodium vegetable broth, divided
1 cup chopped white onion
4 cloves garlic, finely chopped
8 ounces wild mushrooms, trimmed and chopped
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1/4 cup Merlot, or other spicy red wine
2 tablespoons reduced-sodium tamari
3 tablespoons nutritional yeast
2 tablespoons whole-wheat or spelt flour
1/4 teaspoon ground black pepper

Directions:

1. In a large skillet over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook for about 4 minutes or until onion is translucent. Stir in mushrooms, rosemary and thyme and continue to cook about 2 minutes or until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining 3 cups broth and bring to a simmer.
2. Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste. Add mixture to skillet about 1 teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and boil 1 minute, stirring constantly. Add pepper.
3. Layer the meal in order: mashed yams, “turkey”, cranberry sauce, stuffing.
4. Bake in oven for 12 minutes till internal temp reaches 140″ and is golden brown on top.
5. When serving drizzle hot holiday gravy over top.