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Celery Mushroom Casserole

So, while trying to come up with a delicious no-stuffing recipe for Thanksgiving dinner, I decided to stick with some standard flavorings for traditional bread stuffing...but skip the bread. This turned out to be delicious.

What you need

  1. 6 stalks celery
  2. 1 large onion
  3. 10 medium crimini mushrooms
  4. 3 sprigs thyme
  5. 1 red apple
  6. 1 clove garlic
  7. 1/2 cup vegetable or chicken broth (use vegetable broth for Vegan)
  8. 2 slices bacon (skip for Vegan/Vegetarian)

How to make it

  1. Preheat oven to 350º
  2. Clean, trim ends and remove toughest strings from celery stalks
  3. Peel onion and cut into quarters - slice across into 1/4 inch slices
  4. Clean mushrooms, remove stems and quarter
  5. Mince garlic
  6. In a skillet, fry bacon until desired crispness
  7. Remove bacon and reserve bacon fat
  8. Re-heat skillet and add onion and celery and 1/4 tsp salt
  9. Add additional bacon fat if needed and sauté until just beginning to brown
  10. Add mushrooms, thyme leaves and garlic with 1/4 tsp salt - continue cooking until mushrooms are lightly browned
  11. Core apple but do not peel - dice into very small dice and add to pan
  12. Cook about 1-2 minutes more
  13. Brush some of the bacon fat into the bottom of a casserole
  14. Pour in vegetables
  15. Pour broth over all
  16. Mince bacon slices and sprinkle over the top - drizzle with more bacon fat if desired
  17. Bake uncovered for 40-50 minutes - let stand 10 minutes before serving

You can substitute olive oil for the bacon fat. Thicken the broth if desired with cornstarch or besan. I don't always use the additional broth and the dish is excellent either way.

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