Looking for something to spice up that Thanksgiving Meal?

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Want a new side dish for that Thanksgiving meal? 

Sherry Swanson, a farm chef with Jones Family Farms, has just the dish! 

“We’re going to make breadless stuffing.  We’ve going to use lots and lots of vegetables in this, we’re going to make really savory and really delicious,” she explained.

Ingredients include butternut squash and parsnips. 

“We’re going to add some mushrooms too for some meatiness. I have some sausage. You can keep it out if you want to keep this vegetarian, but you can put in in there if you want extra flavor,” she explained.

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“These could be pecans, hazelnuts, whatever nuts you’d like, Or you don’t have to add the nuts at all, or you could skp it completely…” she said while adding nuts.

“Pop into the oven for about 15-20 minutes at 375 degrees and you’re ready to go!” 

Related Content: Thanksgiving just weeks away – healthy option for family meal!

Ingredients (Serves 12):

3 lbs winter squash (butternut, buttercup or dumpling, cut into 1/2 inch cubes)

2 lbs parsnips, peeled and cubed 

1 lb crimini mushrooms, chopped

8 oz {2 sticks} grass-fed butter or extra virgin coconut oil 

1 teaspoon kosher salt 

1/4 lb mild Italian sausage 

3 cloves garlic, peeled and smashed 

1 large leek, diced

1 cup celery, diced

1 tablespoon fresh or 1/2 tablespoon dried sage

1/2 tablespoon poultry seasoning

1/2 cup chicken or vegetable stock 

1 large egg

1/2 cup fresh cranberries, coarsely chopped 

1/2 cup toasted walnuts, chopped


Directions:

Preheat oven to 350 F and line baking sheets with parchment paper. Melt half the butter and pour over the cubed squash, parsnips and mushrooms. Spread the cubed vegetables on baking sheets in a single layer. Season with with kosher salt. Bake at 350 F for 30 minutes, stir, then bake for an additional 25 minutes or until cooked through and lightly browned.

In a large frying pan brown the sausage. When it’s brown and crispy, drain and set aside.

Add the other half of the butter to the sauté pan. Add the cloves of garlic and let it simmer and infuse for about three minutes. When the garlic starts to brown, remove and discard. Add the leeks and stir. Add the diced celery, ½ teaspoon of kosher salt, and chopped sage. Stir and let simmer for about five minutes, or until the leeks are translucent.

Pour the squash, parsnips, mushrooms, sausage, and leeks, and celery mixture into a large mixing bowl. In a small bowl whisk the egg. Add the egg and raw cranberries and fold until evenly combined.

Scoop the mixture into a buttered muffin pan using a spatula to press the mixture into the cups, top with a drizzle of chicken stock and toasted walnuts and bake at 350 F for 15-18 minutes or until the tops of brown and toasted.

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