The delicious mushroom stuffing in this recipe is ideal for your holiday meal. For your Thanksgiving or Christmas meal, give it a try!

MUSHROOM STITCHER Stuffed Mushrooms Appetizer-type recipes Written by Foodieaholic Ingredients: 4 Servings 2 cups of 14-mm-thickly sliced shiitake mushrooms 1 cup finely sliced green onions 1 cup finely sliced celery Extra virgin olive oil, 14 cups To taste, add salt and freshly ground black pepper. 1 tablespoon of freshly chopped sage chicken stock, 2 cups heavy cream, 12 cups 3 eggs Cornbread (see recipe below) (see recipe below) Instructions 350°F oven temperature. Dish 913 should be greased. Olive oil should be warmed in a saute pan. Add the salt, pepper, celery, mushrooms, onions, and sage. Vegetables should be sautéed for around five minutes at medium heat. Refrigerate mixture after cooling. Make bite-sized cornbread crumbles. In a bowl, scramble eggs; add cornmeal, cooled vegetables, stock, and heavy cream. Put into the baking pan. For 35 minutes, bake. Serve. Cornbread Breads recipe type; Foodieaholic author Ingredients 1 cup of white self-rising cornmeal Self-rising flour, 12 cups 1/tsp. salt 1 egg One cup of buttermilk, plus or minus 1 to 2 teaspoons minced green onion a dash of spicy sauce (optional) if desired, add pepper or garlic powder. Instructions 350°F oven temperature. Cast iron skillets 9 are heated. Add the salt, sugar, and cornmeal to the flour and cornmeal. Add enough buttermilk to create a thick batter before blending in the egg. Add any optional things you’d like, including green onions. Well-grease the skillet. Bake for about 45 minutes after pouring batter into hot skillet. until a toothpick inserted in the center of the cake emerges clean. Cool.

We would especially like to thank LongHorn Steakhouse for sending in this lovely holiday recipe! Try their Brown Butter Cake with Poached Pears as well.

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