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Thanksgiving From Scratch Day 2: Stuffing, Fall Slaw, and Mushroom Gravy

November 19 @ 3:00 pm - 4:30 pm

Join us in making our spin on a few holiday classics: wild mushroom and spinach stuffing (with a gluten free option!), raw fall slaw with an apple cider vinegar and tahini dressing, and mushroom gravy!

Instructor: Christine

Class handout HERE

Ingredients:

Stuffing:

¾ cup (1 ½ sticks) unsalted butter

1 tbsp olive oil

1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and cremini), sliced

1 ½ yellow onions, chopped

4 large stalks cups celery, chopped

¼ cup parsley, finely chopped

2 tbsp fresh sage, finely chopped

2 tbsp fresh thyme leaves, finely chopped

4 cups packed baby spinach

12 cups day-old bread with crust, cut into 1 inch cubes (choose favorite gluten free bread if gluten free)

2 large eggs

1 ½ tsp salt

1 tsp coarsely ground black pepper

1 cup (or more) low-salt broth (veggie or chicken)

Slaw

1 cup cabbage (red or green or both), thinly sliced

1 1/2 cup kale chiffonade

1/2 cup beets, shredded

1 large sweet apple (honeycrisp, ambrosia, or pink lady)

1/3 red onion (thinly sliced)

1/3 cup whole pecans

Dressing

2 tbsp tahini

2 tbsp apple cider vinegar

juice from half a lemon

1 – 2 tbsp maple syrup (or other sweetener of choice)

1 tbsp olive oil

salt and pepper to taste

water (to thin)

Gravy

1 tbsp olive oil

1 medium yellow onion, chopped

4 oz cremini mushrooms

3 cloves garlic, minced

1 tsp minced fresh sage (thyme works too)

½ tsp black pepper

¾ tsp salt

1 Yukon gold potato (4-6 oz), chopped

2 tbsp tamari (or soy sauce if not gluten free)

1 cup vegetable broth