This was most definitely the tastiest accident ever.
I had some leftover chopped onions and mushrooms in the fridge that needed to be used before I head home to Cleveland. I planned on sauteeing the onions and shrooms in some garlic and calling it a day; but when I opened the cupboard to get out the garlic powder saw thyme, sage and cranberries galore, it was alllllll over.
Calling this “stuffing” is a stretch–it doesn’t have any bread, veggie stock, or ridonkulous amounts of butter. It also doesn’t stick together like traditional stuffing. It’s more of a…. oh, I don’t know…. pilaf. But who could call this beauty a pilaf, ya know?
Listen. It may not look like stuffing, but it sure as heck tastes like it.
Since you’re just throwing everything in a pan, it comes together in no time. No baking required! It’s also super healthy, meaning you can eat double the amount of mashed potatoes and chocolate pecan pie.
The salty crunch of the almonds, the sweet chewiness of the cranberries, the thyme, sage, buttery onions and mushrooms…..pardon my Giada moment but this stuff[ing] is the real deal.
T-minus two days till Turkey Day, people. Who’s to say you can’t stuff your bird with a pilaf?
If not, there’s always your face…
Cranberry, Almond & Shroom “Stuffing”
- 1 medium onion, diced
- ½ - 1 tbsp butter
- 2 cloves garlic, minced
- 1 10-oz package sliced mushrooms
- 1 tsp dried sage
- ½ tsp dried thyme
- 1 cup cooked brown rice (I used Trader Joe's frozen)
- ⅔ cup corn
- ½ cup dried cranberries
- ½ cup sliced roasted almonds
- 1 tsp honey or pure maple syrup
- salt and pepper to taste
- Add butter and onions to a large pan over medium-low heat. Add a pinch of salt and sautee for about 10 minutes, or until very soft.
- Raise heat to medium and add garlic, mushrooms, sage and thyme. Sautee for another five minutes, adding water if necessary to prevent sticking.
- Add in the rest of the ingredients and stir to combine.
- Season with salt and pepper to taste.