Happy Junesgiving, everyone!
The sun is shining, the kids are sweating…must be time to bake a turkey! Last week I baked the turkey I bought on sale last fall and experimented with Zucchini Mushroom Stuffing. The result? Delicious! Celery and onion sauteed in butter makes ANYTHING you add to it taste good.
I used a classic Betty Crocker cookbook recipe for stuffing; I simply replaced the cubed white bread with quartered mushrooms and zucchini. I also used fresh thyme and sage instead of dried. You get a good amount of liquid from this stuffing, but the turkey seemed more moist than usual, so maybe there’s a connection there.
I encourage you to keep experimenting with your vegetables! Eggplant slices instead of noodles in lasagna, wraps wrapped in big green chard or lettuce leaves instead of a tortilla. Even little changes can make a big difference in the long run.
“You are free to eat from any tree in the garden” Genesis 2:16b