Happy Thanksgiving from Guan’s Mushroom to you and your family!
What’s your favorite Thanksgiving dish to prepare? Ours is definitely this amazing stuffing that Marie Reginato and our R&D team have cooked up with Guan’s Stuffing Blend, which features Maitake, Shiitake and Crimini mushrooms.
By adding a sprinkle of pomegranate seeds to the top, we make sure that the dish will be the highlight of your meal in taste and appearance.
Give this recipe a try next time you want to surprise your family for Thanksgiving or any other holiday.
Thanksgiving Stuffing
Stuffing BlendServes 3-4Prep Time: 15 minutes I Cook Time: 40 minutes
Ingredients
- 1 package Guan’s Stuffing Blend Mushrooms, roughly chopped
- ½ loaf sourdough bread with crust, cut into 1” cubes
- 4-6 tablespoons ghee
- ½ red onion, thinly sliced
- 2 large garlic cloves, chopped
- 1 celery rib, sliced
- 1 bunch green onions, roughly chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme
- 1 tablespoon fresh rosemary, chopped
- 1 ½ cups veggie stock
- Handful of dried cranberries or pomegranate seeds
- Generous helping sea salt
Instructions
- Preheat oven to 375°F. Spread bread cubes on a lined baking sheet and cook until the bread has dried out, about 8-10 minutes.
- In the meantime, warm ghee in a large saucepan over medium heat. Toss in the red onion, garlic and mushrooms and cook until the mushrooms have softened, about 5 minutes. Add in celery, green onion, herbs and sea salt and cook for about 3 minutes or until celery has softened. Remove from heat and toss the mushroom mixture and bread cubes in a large bowl until mixed together.
- Generously grease a medium sized baking dish with oil or ghee. Transfer the mixture into the dish and evenly spread across. Pour veggie stock over the entire mixture, coating evenly. Cover with foil and bake for 15 minutes, remove foil and bake for an additional 15 minutes. Then sprinkle with cranberries or pom seeds and enjoy!