November 14, 2019

  • 2 Cali’flour Crusts (Original Italian)
  • 1/2 stick unsalted butter
  • 1 large onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 large carrot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 ½ lb mushrooms, quartered
  • 1 t sea salt
  • ½ t freshly ground black pepper
  • ¼ c fresh flat-leaf parsley, chopped
  • 2 T fresh sage, finely chopped
  • 1 ½ T fresh thyme, finely chopped
  • 1 T fresh rosemary, finely chopped
  • ½ c pecans chopped
  • ¼ c Parmesan cheese grated, plus cheese shavings for garnish
  • 1 c turkey, chicken, or vegetable stock, or as needed
  • Parsley, sage, thyme, and rosemary leaves, for garnish
Re-imagined Stuffing
Prepare Pizza Crusts:
Pre-bake the Cali’flour Crusts as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 10-12 minutes. Remove from oven and let rest a minimum of 10 minutes.

Prepare Stuffing:
Melt ½ stick of butter in large sauté pan over med heat. Add onion, celery, and carrot: stir often and cook until softened (5 min). Add garlic: cook for 1 min. Add mushrooms, ½ t salt and pepper. Cover and cook for 10 min. Uncover, increase to med-high, cook and stir often: 10 min (until mushrooms are tender and liquid has evaporated). Mix in parsley, sage, thyme, and rosemary. Remove from heat.

In a food processor, pulse Cali’flour Crusts into coarse crumbs. Add crumbs, pecans, and cheese into mushroom mixture. Mix well. Add the stock and let mixture stand for a few minutes to allow liquid to soak into stuffing.

Preheat oven to 375. Transfer stuffing to 9-inch square baking pan and cover with aluminum foil. Bake for 20 min: remove foil and bake additionally 15-20 minutes, or until set and lightly browned. Remove from oven: let rest 10 min. Garnish with herbs and cheese. Serve and enjoy!

*Add other veggies, like roasted butternut squash, to change up flavors.