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Stuffing recipe 2005-12-13 6:17 p.m. I won NaNoWriMo. I'm letting my novel sit for a while until I can have time to start editing, hopefully during my week off around Christmas and the first day of Hanukkah. If it ever gets to a point where someone else can read it, I might recruit a couple loyal readers to give it a look.

Three is joining us for xmas/Hanukkah dinner this year. Sara is observing Hanukkah for the first time. She has discovered that her personal spiritual views align much better with Reform Judaism than Catholicism (no real surprise there) and is thinking about converting. That's pretty cool. Since Three is Jewish, we're going to observe the ritual of the first night of Hanukkah at our house.

Just in time for the holidays, I had a big fucking cold sore show up this morning. God dammit.

And since Three is joining us for Chrismukkah dinner and she's a vegetarian, I've created a vegetarian version of my mom's stuffing, which I love.

Here it is.

2 c. Martha White Buttermilk Cornmeal Mix (self-rising)
1 1/3 c. skim milk
1 egg
1/4 c. canola oil

2-4 slices whole wheat bread
1/4-1/2 c. dried shitake mushrooms
2 stalks celery, sliced
1 small or medium onion, chopped
1 can sliced mushrooms
2-3 cups vegetable broth (Pacific Natural Foods organic vegetable broth)
15-25 leaves fresh sage, chopped
salt and pepper

Soak dried shitake mushrooms in luke warm water for 20-40 minutes, save liquid.
Make one pan of cornbread, following directions on cornmeal mix bag.
Toast 2-4 pieces of wheat bread until dry, not burned. Set aside.
Chop onion, celery, sage.


In a non-stick pan, sautee celery, onion, shitake mushrooms; add can(s) sliced mushrooms at end just to warm.

In roasting pan, crumble up cornbread and wheat bread. Use only enough cornbread to fill your pan but not enough to overflow when you stir.

Add mushroom water and vegetable broth to moisten as you stir (approx 16-24 oz.). This is a very moist stuffing, so be liberal. The cornbread will soak up a lot.

Incorporate celery, onion, mushroom mix. Add chopped sage. Salt and pepper to taste.

Warm dressing in oven at 350°, approx 15-20 minutes, longer for larger batch.

For the carnivore version, add sausage and giblets.

Moving on - 12:11 p.m. , 2007-08-14

Where the hell have I been? - 12:10 p.m. , 2007-02-19

Holy shit! - 2:24 p.m. , 2006-01-11

Stuffing recipe - 6:17 p.m. , 2005-12-13

Good Life Update - 10:22 a.m. , 2005-11-11

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