Cauliflower Stuffing

Yummy at Thanksgiving 2024

Shannon's Cauliflower Stuffing

5 cups Cooked Corn Bread (Pamela's Cornbread Mixture)

2 T. Avocado Oil 

Head of Cauliflower

1 T. Poultry Seasoning 

3 cloves Garlic

One Yellow Onion

8 Chopped White Button Mushrooms

4-5 Stalks Celery 

2 T. Ground Sage 

2 T. Parsley

1/2 t. Sea Salt 

1/2 t. Black Pepper

1cup Vegetable Broth 

2 Egg

45 minutes

Preheat oven to 350 degrees Farenheight. Butter 9/13 inch baking dish and set aside.

Spread cornbread evenly onto a baking sheet and bake, tossing occasionally, until dry butnot hard, about10-15 minutes. Cool. Set aside in a large mixing bowl.

Warm avocado oil in a large skillet over medium head. Add garlic, onion, celery and cook until lightly golden brown, about 10 minutes.

Stir in cauliflower, mushrooms, poultry seasoning, sage and parsley. Cook for another 3-5 minutes. season with salt and pepper. Add mixture to the bowl with cornbread. (Make cornbread a head of time, cover and refrigerate overnight)

In another bowl, whisk together stock, and eggs. Pour over the dressing mixture and combine well.

Pour into a prepared baking dish and bake for 30-35 minutes

Green Beans

 

Yummy beans at Thanksgiving

Real bacon, mushrooms button, salt with mushroom to cause to sweat, add beans medium/high until done, salt pepper to taste. 

Refried Beans

 From Shannon Hansens awesome beans

Pinto beans 

Bay leaves, salt pepper, 1 T. cumin, 2 cloves garlic, yellow onion 1/2

(Much better if you use chicken stock instead of water. )

Paprika 1 tsp maybe 

90 min on high instapot, (I did the beans a little longer too, like them a little softer so more like 1 hr and 45 min)

Chili

Winner of our ward Fall Festival by my friend Brittny Walker

Chicken Chili

1 pound dry navy beans, rinsed and sorted 1 

16 oz jar salsa verde

1 4 oz. can of green chilies

32 oz. carton of chicken broth

1 c. water

3 medium potatoes, peeled & cubed 

1 lb. chicken breast

1⁄2 Tbs. salt

1⁄2 Tbs. garlic powder

1⁄2 Tbs. ground cumin

1 tsp. oregano

2 limes, juiced

Chopped cilantro

Mix all ingredients but the lime juice and cilantro in an instant pot. Cook on high pressure for 50-55 minutes. When done, release the pressure and shred the chicken and mix in the lime juice and chopped Cilantro