|Mushroom, craisins, pumpkin seed and fresh herb stuffing.|
3 cups Pepperidge Farms Herb Stuffing (less than 1/2 the bag)
1 1/2 cups chicken broth or water
10 oz sliced baby portabella mushrooms
1/4 cup craisins
1/4 cup toasted pumpkin seeds, shelled, also called papitas
6 stalks of scallions for mild onion flavor
3 large sage leaves, shiffonad (cut in thin strips)
1/4 cup chopped flat leaf parsley
1/2 stick of room temp butter (unsalted)
salt & pepper to taste
Sauté mushrooms and onions in a large pan, crowding mushrooms will make them steam instead of creating that lovely sear. Add broth or water, stuffing, craisins, herbs, butter, salt & pepper and mix well. Lastly add toasted pumpkin seeds until just incorporated. You can serve immediately or place in backing pan to get that crispy topping by putting it in the over at 425 degrees for 15 minutes.
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