Original post removed due to ‘confusing title’? Aaaaanyway, here’s some recipes
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 bacon (I used Lightlife Smokey Tempeh Bacon, it added a very smokey flavor). 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 5 potatoes
Drain them
Mash them with 4 TbSP butter, 1.5 c shredde cheese,1/2 c 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