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Prep
Difficulty
Easy
Time
Estimate
45 mins
Prepare the stuffing cubes ahead if making from scratch. Peel & cut the potatoes, add to cold water and bring up to a boil. Start to saute the onions & mushrooms for the gravy & stuffing; use two different pans to complete the job faster. Finish the stuffing and place in the oven. Mash the potatoes and blend the gravy smooth. Serve hot altogether.
During the holidays finding dried out day old bread is not a challenge. Sometimes though you may want a different type of bread. This is barely a recipe, but rather a few pointers and tips to make your own. Try any gluten-free variety, cornbread, Harvest bread with dried fruits & nuts, challah, whole-grain, or whatever suites your fancy.
Packed with mushrooms this is another fabulous Vegan- good enough to be a main dish- entree. Use a variety of mushrooms and have fun. Purchase dried, oil-less bread cubes or easily make your own. There is a recipe, just be sure to not purchase bread and dried cubes.
Simple, creamy white goodness. Ultimate comfort food. Plan on about one big potato per serving. Add one or two extra potatoes to the grand total if you have a small gathering to guarantee enough for big eaters. Make this vegan or dairy free by substituting a flavorful broth, such as the no-chicken vegetable broth. Also, use a young, tasty extra-virgin olive oil you reserve for salad dressings, instead of the butter.
Mushrooms & onions are the base of this veggie filled gravy. A food processor or blender works nicely to create a smoother sauce, but if you are without just dice everything a bit finer and anticipate a chunkier sauce. The flavor will be divine either way! If you do not have dried wild mushrooms, skip them and use a mushroom broth instead.
