Every couple of years I add something new to the Thanksgiving meal. Sometimes it’s just because and sometimes it’s for a specific person at the table. This one is for my younger daughter who is a vegetarian. I alway do a traditional stuffing and a chorizo cornbread stuffing (both on the blog). This year mushrooms are the star along with kale. Since she is a vegetarian, I can’t cook this in the bird, so it’s dressing. Herbs are also playing a big roll. The chicken is vegetarian because it never ate meat. I hope she likes it.

12 ounces mixed mushrooms diced (Rock Run Creek Farm Goldvein VA)
2 medium red onions, sliced thin
4 cloves garlic minced
1 teaspoon each sage, rosemary and thyme chopped fine
1/4 cup honey
1 bunch kale, ribs removed and chopped cheffonade
1 teaspoon salt
2 cups corn meal
1 teaspoon baking soda
3 cups buttermilk
2 1/2 stick butter, divided
2 eggs
1 cup wine
1 cup vegetable stock

Preheat oven to 350.

Heat pan to medium heat. Add 1 stick of butter and onion and cook until caramelize, about 30-40 minutes, stirring occasionally.

Add garlic, salt, and pepper and stir. Add stock and reduce liquid by half, about 7 minutes. Remove to a bowl.

Heat second large pan to medium and add 1/4 cup oil and mushrooms. Cook for 15 minutes until edges brown. Add herbs and 1/2 stick butter. Cook for two minutes then add kale.

Stir and add wine; cook for 10 minutes until kale is wilted.

Add apricots and pour into a bowl

In bowl 1 add flour, corn meal, honey, and baking soda and mix.

Add buttermilk, one stick melted butter, eggs, and mix.

Add onions, mushrooms and kale mixture to a 13 x 9 pan and mix.

Add cornmeal batter to pan and mix.

Place in oven and bake for 35 minutes or until internal temperature is 200.

Serve.

Now I know my daughter never reads to the end, so now you get to do whatever you want. I might add some bacon and switch out the veggie broth for chicken broth. She doesn’t have to know – this is between you and me.