Sharon's Recipes

NOVEMBER: Mom’s Thanksgiving Stuffing


Corn flake and bran flake and cereals
Diced onions
Finely chopped carrots and celery, with a little garlic
Sliced mushrooms
Chopped parsley
Chopped walnuts
White wine
Salt and pepper
Fresh thyme

Additional items according to whim:
diced apricots, dried cranberries, chopped apples, golden raisins

Crunch up the cereals. Saute the onion, carrot, celery, and mushrooms in oil. Add that to the cereal.

Beat the eggs with some wine or sherry and add that to the mix til it is just right, as Bubby used to say. Add the chopped walnuts and parsley. Season with salt, pepper and fresh thyme (just a pinch if you are using dried thyme).

Then add one or two of the dried fruits as the mood strikes, or the larder provides.

Sometimes I saute the walnuts and mushrooms in Harvey’s Bristol Cream. That idea came from another recipe that Mom never heard of , but it sure is good….


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