Thanksgiving is really MY holiday. What could be better than hanging out with your friends, drinking great wine and playing bocce in the afternoon! Oh yeah....there also football blaring in the background, my crazy family walking in the door with MORE food and plenty of laughter!
Yup...its the best but it is not without preparation. I ran in to a friend last Friday who told me she was planning her big feast (first time I think) and we started swapping recipes. Naturally, my husband (king of the bird) was there to offer his tips on smoking turkey (since Arlon wasn't there we missed the debate on "fried vs smoked" and the Turkey Cook Off from last year!). Thanksgiving is SERIOUS business in our house. VERY serious business - best not to get between me and the last piece of my Mom's raisin pie!! I have been know to can my ethical, moral behavior and flat out LIE for my pie!
Mushroom Artichoke Stuffing
Heat a large skillet with olive oil (about 1 tbsp). Saute 12 oz of exotic mushroom blend (TJ's has a frozen bag but be sure to thaw them and chop them a bit), 1 tbsp chopped thyme and 2 tbsp fresh rosemary. Add one package of thawed frozen artichoke hearts, lightly chopped, 2 tsp fresh garlic (but I use about 4 cloves smashed and chopped!), 1/2 tsp pepper and 1/4 tsp sea salt. Saute for another 2 minutes. In a separate bowl, combine 1 1/2 c chicken broth and 2 eggs. Add 12 oz toasted sourdough bread cubes and 1/2 c grated machego cheese or dry jack then stir. Stir in the saute mixture and spoon in to an 11x7 baking dish coated with cooking stray. Bake in a preheated oven for about 45 minutes. Top with 2 oz shaved Parmesan after baking.