A delicious make-ahead side dish that's a great addition to your holiday table. You won't be dissapointed!
Ingredients.
1 pound mushroms, cleaned, ends trimmed and sliced
1 head cauliflower, broken into small pieces
1 tbsp.grass-fed butter
2 onions, chopped
1 cup chopped celery
2 tbsp. minced garlic
1/3 cup chicken stock
1 can artichoke hearts, drained and quartered
1 cup grated parmessan cheese
1 tsp. poultry seasoning
1-2 tbsp. minced fresh rosemary, minced
1 egg
salt & pepper
Method.
Preheat oven to 350 degrees.
In a large skillet over high heat, saute mushrooms, butter, onions, celery, and garlic.
Continue stirring until vegetables are lightly browned, about 10-15 minutes.
Add cauliflower pieces to pan and continue to cook until crisp-tender.
Pour vegetables into a large bowl.
Add broth to hot skillet and scrape up browned bits, add to bowl of sauteed vegetables
Add parmesean cheese, artichoke hearts, poultry seasoning, and rosemary to bowl and mix well.
Make a well in stuffing and add egg. Beat with a fork to blend.
Mix egg into stuffing, add salt & pepper.
Spoon vegetable mixture into a greased shallow 3-qt. casserole dish.
Top with more grated parmesean cheese..
Bake until hot and lightly browned, about 45 minutes.
Notes.
May up to 1 day ahead - make vegetables, put into casserole dish, cover, and chill.
Increase cook time to 60 minutes.
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