Stuffing:
X2 boxes jiffy vegetarian corn bread prepared
2cups dried bread cubes
Plant based bacon
1 c mushrooms
Couple splashes red wine
1 onion
2 cloves Garlic
3 celery stalks
2.5 c veg broth
1 TBSP white miso paste
1 not-chicken bullion
3 TBSP butter
2 eggs
1 tsp thyme
1 tsp sage
-Saute onion low and slow until caramelized. Add butter and chopped mushrooms. Cook down, deglazing with red wine occasionally. Add plant based bacon (I used Lightlife Tempeh Bacon) and cook for a few mins. Add celery and garlic cook 2 mins. Add 1 c broth, miso and not-chicken bullion cube. Simmer and turn off.
-Mix bread cubes, corn bread, egg, thyme, sage remaining broth and onion/mushroom mixture in large bowl. Throw a little salt and pepper in.
– Bake 350 degrees for 40 mins.
Green Bean Cassarole:
1 lb green beans
1 onion
2 cloves garlic
1 c half and half
1 c veg broth
2 TBSP butter
2 TBSP flour
4 Baby portabello mushrooms
Bread crumbs
Crispy onions
-blanch green beans and shock with ice water afterward.
-Saute onion in butter until translucent. Add mushrooms and garlic. Salt and pepper. Once mushrooms are cooked, add flour and cook 2 more mins. Add broth and half and half, simmer until thickened.
-Combine beans and mushroom mixture in prepared pyrex or other large pan. Sprinkle with bread crumbs and crispy onions.
-bake 350 for 20-25 mins
Mashed Potatoes:
Boil potatoes
Drain them
Mash them with butter, cheese, sour cream, green onions and milk. Add salt and pepper to taste.
Cranberry sauce from trader joe’s
Fake Turk’y roast by Gardien
by Birdmanu