Spinach and Mushroom Stuffing

Mushroom Spinach Stuffing 25

We made this for our Canadian Thanksgiving celebrations, but maybe the next time you cook up a turkey (say, for American Thanksgiving, or Christmas, or various other turkey-related feast days), you could try this stuff(ing) out.  You can make it all the day before and chuck it together at the last minute, which is awesome for big dinners.  It’s also the kind of stuffing that doesn’t actually go into the bird, so you can feed it to vegetarians, too!

Start with your bread.  You can buy bags of pre-cut, pre-toasted bread chunks specifically for making stuffing, but I kind of like to make them myself, because I can decide what kind of bread I’m going to use in my stuffing.  Here I used a loaf of Italian sourdough.

Mushroom Spinach Stuffing 1

I ripped each slice up into bite-sized chunks and spread them out across two baking sheets.  Shove them in your oven and bake them at 350°F until they’re dried out and lightly toasted, about 12 minutes.  Make sure to stir them occasionally.

Mushroom Spinach Stuffing 2

Dice up about a pound of fresh mushrooms.  The wilder the better.  Unfortunately all we had around were some oyster and regular white mushrooms, but feel free to experiment.  You should have about 9 cups diced mushrooms when you’re done.

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Chop up as well 2 large onions, so you’re left with about 3 cups chopped onions in total.

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And while you’re at it, go to town on 4-5 stalks celery, ending up with about 2 cups chopped celery in total.

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Find yourself some herbs.  These were all growing in our fall garden: sage, parsley, and thyme.  I thought about adding some rosemary to add to the “Scarborough Fair”-ness of the whole thing but managed to restrain myself.

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Chop up a couple bunches of each.  You can never have too many fresh herbs in your stuffing, so just go with what feels right.

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Dump 1/4 cup of butter and a tablespoon or so of olive oil in a large skillet and melt over medium heat.

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Plop in your mushrooms and sprinkle them lightly with salt and pepper.  Sauté those suckers until they’re all squishy and starting to brown, about 8 minutes.  Dump them in a large bowl for now.

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Slide another 1/2 cup butter into that skillet and let that melt.

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Add in your onions and celery and cook, stirring, until the veggies are tender, probably 12 minutes or so.

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Sprinkle in your herbs and cook for another minute.

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Then plop in a whole package (5oz) fresh baby spinach.  Toss in the skillet (maybe use a lid) until the leaves are just wilted.

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Chuck all that stuff into the bowl with the mushrooms.  If you’re making this ahead of time, this is where you stop.  Let the stuff cool, cover it, and bung it in the fridge overnight.

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When you’re ready to get this on the go, preheat your oven to 350ºF and butter a large casserole dish or 9″ x 13″ baking pan.  Whisk 2 eggs and some salt and pepper in a bowl.

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Pour in 1 cup low sodium chicken broth (you may need more if you find it dry) and stir that around.

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Toss your bread bits with your vegetable mix and pour your broth/egg stuff over top, stirring to make sure it makes it all the way through.

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Jam that into your baking dish and bake without covering until it’s brown and crusty on top, about an hour.  Let it stand a few minutes before serving (like, take it out when you start to carve up your bird and you’re set).

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Lovers’ Sweet Potato and Mushroom Ravioli

Lovers' Ravioli

We don’t tend to celebrate Valentine’s Day.  We’re totally broke, for one thing, and for another, we’d rather not have to spend a day doing obligatory and clichéed things to tell each other how we feel.  We do that on a daily basis anyway.

States of Gren

I am of course talking about our love for Gren.  Duh.  He’s so smooshy.  In the words of Cait, “I want to smoosh him.  With smooshes.”  We definitely smoosh him regularly.

States of Gren

In any case, because it’s expected of us (and because nobody ever wants to do anything with us on Valentine’s Day), we usually have a nice meal together and talk about how stupid this Hallmark holiday is.

If you are of the same bent, or if you love to do smooshy romantic things for your true love, why not make up some fresh pasta and go from there?

I figured I would give ravioli a try.  Why the heck not?

The ingredients for each component of this are so simple. The only one I really measured for was the pasta dough, because I’m not yet at the eyeballing stage for that.

For the ravioli filling:

Lovers' Ravioli

You will need sweet potatoes, dried shiitake mushrooms (you can use fresh ones but I like the chewy texture of the dried ones), and roasted garlic.

Plop a handful or two dried shiitake mushrooms in a bowl of warm water and leave them for 30-60 minutes, or until all tender.  I find that placing a small plate on top ensures they all get evenly exposed to water.

Lovers' Ravioli

While those are percolating, peel and cube a large sweet potato.  This one weighed in at 1 3/4lb.  Plop that in a pot full of water and boil until tender.

Lovers' Ravioli

Drain the sweet potatoes and mash ’em.

Lovers' Ravioli

Take your hydrated mushrooms out of the water, cut off the woody stems, and chop them finely.

Lovers' Ravioli

I found that after chopping, a quick sojourn in the food processor got them to the size I wanted them.

Lovers' Ravioli

Save the water from your mushrooms — it makes a great vegetable stock.

Lovers' Ravioli

I made this roasted garlic last week from three heads of garlic.  If you click on the link above you can see how I did it.  I’m going to use all three heads, because the Pie and I have been together for almost eight years, so it’s not going to matter how much garlic we consume.  Do exercise some caution if you’re new to the relationship and you’re still trying to impress … Though I suppose if you both consume the same amount of garlic it really doesn’t matter, does it?

Lovers' Ravioli

Anyway, I plopped that in the food processor as well (with a drop of olive oil) and came out with a lovely aromatic paste.

Lovers' Ravioli

In a bowl, combine your mashed sweet potato, the minced mushrooms, and the garlic paste and season to taste with salt and pepper.

Lovers' Ravioli

Stir that around and set it aside.

Lovers' Ravioli

For the ravioli pasta:

Lovers' Ravioli

For this you need durum semolina flour, salt, and eggs.  Semolina is perfect for making pasta because it has an extremely high gluten content, which means that your pasta will stay cohesive even when immersed in boiling water.  That is kind of important.

So take 3 eggs and whisk them together with a pinch of salt.  I like to add in a few drops of olive oil, as well, for smoothness.

Lovers' Ravioli

Pour 2 cups durum semolina flour on a clean work surface, make a well in the centre, and pour in the eggs.

Lovers' Ravioli

Sorry, I couldn’t resist.  I wish I’d thought of it sooner so I could have made a better heart.

Lovers' Ravioli

Using a scraper and/or a fork, gradually incorporate the eggs into the flour until you have a coherent ball.

Lovers' Ravioli

I used some regular all-purpose flour at the end, just to reduce the tackiness of the dough a bit.  You will want to knead it for about 10 minutes, just to get all the gluten working for you.

Lovers' Ravioli

Wrap up your final ball and let it rest for about 20 minutes.

Lovers' Ravioli

Cut your dough into manageable sections.  I cut mine into four.  Flatten out your first section enough so it fits into your pasta machine.  If you are rolling it out by hand, have fun with that.

Lovers' Ravioli

I prefer my pasta maker.

Lovers' Ravioli

I cut my strips in half, so that I could fold the second half over the top half like a mirror image.  Though it does help if your top half is slightly bigger than your bottom half.

Lovers' Ravioli

Put little dollops of your filling on your bottom sheet with enough space in between so you can cut them easily.

Lovers' Ravioli

Carefully line up the top half and lay it over the filling.

Lovers' Ravioli

Working from the inside out, gently stretch and press the top dough over the filling to form little pockets.

Lovers' Ravioli

When each pocket is sealed, use a knife or a ravioli cutter to separate them.

Lovers' Ravioli

For this first round, I went all the way up to the #7 setting on my pasta maker, which made the pasta sheets very thin — a little too thin.  You can see how they have torn and I had to patch them.

Lovers' Ravioli

The next round, I only went up to the #5 setting, which was much more manageable, and I prepared the ravioli on waxed paper, which made peeling them up much easier. I probably could have gone as high as #6, but I’m still new to this.

Lovers' Ravioli

I separated each round of pasta with waxed paper to prevent sticking.

Lovers' Ravioli

I had some leftover filling, which I froze.  I would gladly make this again.

Lovers' Ravioli

Now, set a pot of water to boil with a pinch of salt and a few drops of olive oil, and get started on your sauce.

For the sauce:

Lovers' Ravioli

You will need butter, sage, lemon juice, and parmesan cheese.

Slice 10-12 sage leaves finely to ensure all their lovely aromatic juices get released.

Lovers' Ravioli

To save time and my sanity (I really hate grating cheese), I cubed up about 1/3 cup of my extra-hard parmesan and gave it a go in the food processor.  Totally worth it.

Lovers' Ravioli

So for your mis en place you have your sage, chopped, your cheese, grated, about 1/2 cup lemon juice, and about 4-5 tablespoons butter.

Lovers' Ravioli

By now, your pasta water should be boiling, so carefully tip all your ravioli in and cook them for about 8 minutes.

Lovers' Ravioli

While that is going on, in a large, wide, deep frying pan on medium-high heat, melt your butter.

Lovers' Ravioli

Continue to cook the butter, scraping the bottom with a spatula to prevent burning, until it starts to foam up and the clear liquid turns a lovely light caramel brown colour.  Add in your sage leaves and remove the butter from the heat.

Lovers' Ravioli

See the brownness?

Lovers' Ravioli

Pour in your lemon juice and give that a stir. Oh man does that ever smell good. Like all the best parts of everything.

Lovers' Ravioli

Drain your pasta and plop them in the frying pan with the butter.  Pour in your cheese and toss the lot to coat.

Lovers' Ravioli

Lovers' Ravioli

Serve it up, with plenty of leftovers.

Lovers' Ravioli

Though  none for Gren.  Much to his disappointment.

Lovers' Ravioli