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Celery Mushroom Casserole
Contributed by: Melinda
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. If you want a vegetarian version skip the bacon altogether or use Fakin Bacon.
6 stalks celery
1 large onion
10 medium crimini mushrooms
3 sprigs thyme
1 red apple
1 clove garlic
1/2 cup vegetable or chicken broth (optional)
2 slices bacon (optional)
- Preheat oven to 350º
- Clean, trim ends and remove toughest strings from celery stalks
- Peel onion and cut into quarters - slice across into 1/4 inch slices
- Clean mushrooms, remove stems and quarter
- Mince garlic
- In a skillet, fry bacon until desired crispness
- Remove bacon and reserve bacon fat
- Re-heat skillet and add onion and celery and 1/4 tsp salt
- Add additional bacon fat if needed and sauté until just beginning to brown
- Add mushrooms, thyme leaves and garlic with 1/4 tsp salt - continue cooking until mushrooms are lightly browned
- Core apple but do not peel - dice into very small dice and add to pan
- Cook about 1-2 minutes more
- Brush some of the bacon fat into the bottom of a casserole
- Pour in vegetables
- Pour broth over all
- Mince bacon slices and sprinkle over the top - drizzle with more bacon fat if desired
- 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.
Questions about this recipe?
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