Casseroles

Mushroom and Leek Stuffing

1

Notes: We modified this so it was more of a stuffing than a bread pudding, by reducing the number of eggs, and replacing some of the cream with vegetable stock. We also added the fennel and celery for good flavor, and used thyme instead of sage. It was absolutely delicious, and I loved the Gruyere cheese in it.

12
16 oz crusty bread, cut into 1/2 inch cubes
2 tbsp olive oil
1 tbsp butter
4 medium leeks, sliced (white and light green parts)
2 stalks celery, diced
1 cup fennel, sliced
1 1/2 lbs cremini mushrooms, sliced
1 tbsp fresh thyme
1/4 cup dry white wine
kosher salt and freshly ground pepper
1/3 cup minced fresh flat leaf parsley
2 large eggs
2 cups vegetable stock
8 oz grated Gruyere cheese, divided
Preheat oven to 350 F. Spread the bread cubes on a sheet pan and bake for 20 minutes, or until dried out and lightly browned. Set aside. Meanwhile, heat the oil and butter in a large 12" skillet saute pan...
See the full directions on my site
Nutritions

Calories
427

Sodium
283mg
11% DV

Fat
32g
49% DV

Protein
7g
14% DV

Carbs
6g
2% DV

Fiber
2g
9% DV

Marinated Taro Root

668

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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