Broccoli - Mushroom Stuffing
BROCCOLI - MUSHROOM STUFFING
One year, my mom decided she wanted broccoli and mushrooms to go with her stuffing rather than corn..and as she was disabled and lived in a nursing facility, we either took dinner to her or we would arrange a way for her to come to us.
So this particular year, and it was maybe 10 years ago now, I decided to be a smart alek when she requested the broccoli and mushrooms with the stuffing. I love experimenting with dishes, so I had a light bulb.. Combine the 3 and see what she would say. Well, naturally she ended up calling me a SA, but it has also been a staple at Thanksgiving every year since. My husband LOVES it and if he knew how much onion is really in it, he would never forgive me. Originally, it started out with just broccoli, mushrooms and savory herb stove top. Over the years, tweaks have happened resulting in this:
1 bag frozen broccoli florets
1 box white mushrooms, sliced
2 boxes Stove Top: savory herb (but turkey flavor works too)
1 pound mild sausage
1/4 onion, finely chopped and diced
1 tablespoon butter or margarine
Salt & Pepper
Ritz crackers, if desired
While broccoli simmers, brown sausage in a skillet, adding onion and mushrooms about halfway through. Drain and set aside. Prepare Stove Top as directed on the box, fluff and set aside. When broccoli is tender, drain. Add salt, pepper to taste and mix well with butter.
In a large bowl, combine all ingredients and mix well. Empty bowl into a 13x9 baking pan or aluminum foil pain. Serve immediately or cover for later.
Reheat in the oven at approximately 300F degrees for 1 hour before serving, or serve cold. Hubby loves it cold.
Let me know if you try it and like it... – from Jessica Lea, Indiana Genealogy Facebook page