I don’t have the privilege of hosting Thanksgiving this year (yippee! Hallelulah! and Phew!, right?). Actually, I don’t really feel that way at all. I enjoy hosting. Being in control of the menu means I get to include all of my Thanksgiving favorites, and it’s an opportunity to rescue my ginormous dining room table from collecting dust. My family enjoys the week of leftovers following Thanksgiving (something you don’t get at all when you’re not hosting). The current cover (Nov. 2009) of Martha Stewart Living inspired me, so I whipped up a mini-Thanksgiving recently just for us. I used Martha’s recipes for Spice-Rubbed Roast Turkey (which I reviewed on my other site) and Shiitake Mushroom Stuffing. I’ll show you how to make the stuffing in this post.
Some folks are perfectly happy with the stuffing-in-a-box sort of stuffing. Ewww. If you’ve ever had truly homemade stuffing, you might think twice about making it from a box again. It’s that good.
Here’s the How-To for Shiitake Mushroom Stuffing:
We loooooved this stuffing recipe! The apricots are the real change here- they add a little bit of sweetness to each bite that you don’t normally find in stuffing. My 8 year old liked the stuffing too (but unfortunately he picked out the mushrooms… if he can see ‘em, he’ll pick ‘em out!) The shiitakes are fabulous in there if you’re a lover of mushrooms (I’m sure you can sub another kind of mushroom if you have a favorite). My shiitakes and leeks came from Specialty Produce (San Diego’s local produce warehouse wonderland!)
This recipe can be found HERE.
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Other stuffing recipes you might like from the blogs:
Dressing with Apples, Bacon & Caramelized Onions by RecipeGirl
Portabella Stuffing by RecipeGirl
Sourdough Stuffing with Apples & Bacon by Pinch My Salt
Mom’s Stuffing by Green Lite Bites
Thanksgiving Stuffing by Tea & Cookies
15 Comments
This sounds delish. We love mushrooms here!
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Oh boy, you’re lucky – we ALWAYS host Thanksgiving, so it’s super busy around here, haha
Fabulous, hearty stuffing!
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I totally agree..boxed stuffing on Thanksgiving is just a crime!!!
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What a grand stuffing!! MMMMMMM,…
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I’m off the hook this Thanksgiving too!
And even though I’ve been making my chestnut stuffing for years, I’d be willing to give this one a try ’cause I do love shiitakes.
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I’m not cooking Thanksgving this year either. However, I’m cooking a small turkey just so we will have some leftovers. I told the family that we wouldn’t have any traditional Thanksgiving Day foods with our turkey, time to experiment! This stuffing would be perfect.
Mimi
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I am hosting Thanksgiving and always make a cornbread stuffing we love but this year need a 2nd version and the apricots/mushroom combination is intriguing. As much, I love that it doesn’t call for Poulty Seasoning; I think that makes all stuffings taste too similar!
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This looks absolutely glorious. Bookmarking for our round-up of weekly recipe highlights!
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Nothing wrong with a little celebration in advance!!! I do not like box stuffing at, this looks so refreshing and a lot healthier too!!!
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That is a nice change from the traditional stuffing.
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Yum, I might try this one.
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The shiitakes are pretty exciting in this. Oysters might kick it up, whaddaya say?
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I totally agree–there is nothing like homemade dressing! Thanks for the instructions–this stuffing sounds great!
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I’m with you, I prefer to host Thanksgiving myself and have every years since dinosaurs roamed. Love the shitakis!
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this looks amazing! I’m going to try to make it (but raw…i’m a raw foodist but get lots of inspiration from your blog!)
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