PostStuffington Brunch

Post Stuffington Frittata– In an omelette pan, brown up a little leftover sausage mushroom stuffing in butter. Scramble 4 eggs with milk and pour over the stuffing and cook until set on the bottom. Pop under a low broiler to finish cooking through, brown and crispy on top. Serve with salsa, tabasco, and English muffins with Strawberry jam. Yeah, it’s a bread holiday.

StuffingtonPost 2013

Cornbread Celery Apple. My favorite. Make 2 bags Pepperidge Farm Cornbread stuffing as directed. Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped. Add 2 cups peeled, cored, chopped tart green apples, 2 cups thickly sliced celery stalks until lightly browned. Add ground black pepper, celery salt to taste. Blend into cornbread stuffing. Put in a baking dish in 375o oven covered until heated through, uncover ’til crispy on top.

Sausage Mushroom. In a large skillet, heat olive oil and add a large coarsely chopped sweet onion and thickly sliced bunch of scallions with green ends. Sauté until translucent. Add crumbled Italian sausage meat, taken out of casings; from 3 large sweet, 3 large spicy. Homemade from your local Eataly. Brown. Add 4 cups Crimini mushroom caps, quartered. Brown. Deglaze with 1/2 cup dry red wine. Stir. Season with oregano, basil, garlic powder to taste. Stir and remove from heat. Let stand to room temp.

Make your favorite bread stuffing as directed. I use PepperidgeFarm, 4 bags. When cooled, add the sausage, mushroom mixture and gently blend together. Pop in the oven in a baking pan at 375o, covered to heat through, then uncover until crispy. Happy Thanksgiving!

Cauliflower Curry

In a stockpot, brown one chopped onion in olive oil. Add florets of one head of cauliflower and brown. Add 1 or 2 sliced hot peppers and 1 sliced bell pepper. Orange or yellow are best. Brown and stir. Add 1 can whole tomatoes. Season with 1 tsp. coriander, 1 tsp. cardamom, 1 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. cloves, 1 tsp. cayenne. Adjust to taste. Stir thoroughly and bring to boil. Cover and simmer for 1/2 hour or until cauliflower is tender but not mushy. Add a handful of frozen peas. Serve over rice with hot mango chutney.