Stuffed Mushrooms

Ingredients:

• 3 italian chicken sausage links with casing removed
• half of a red onion, chopped
• 2 garlic cloves, minced
• 1 green bell pepper, diced
• 1/4 cup italian bread crumbs
• 1/4 cup asiago/ parm cheese, grated
• 10 button mushroom heads
• olive oil to drizzle

Directions:

• Drizzle saute pan with olive oil and heat to medium
• Add in onion, garlic, pepper and sausage.
• Break up the sausage as it cooks and browns
• Once the sausage is cooked through, add the bread crumbs and cheese and break up the sausage so there are no large chunks
• Allow to cool and heat the oven to 375 degrees.
• Form the mixture into a ball about 1 inch sized and place into each mushroom cavity.
• Bake the filled the mushrooms on a cookie sheet for 20-25 minutes until browned.

Turkey and biscuits

So instead of chicken and dumplings I used turkey (since I had it frozen from Thanksgiving) and I made scallion biscuits instead of dumplings.  Recipe after photo...

For the Biscuits
Ingredients:

• 1 c wheat flour
• 1 c unbleached white flour
• 1 8oz container light sour cream
• 4 tbsp butter, cubed
• pinch of salt
• 4 scallions, sliced
• 1/4 c milk
• 2.5 tsp baking powder
• 1/4 tsp baking soda

Mix all the dry ingredients first then add stir in the wet ingredients.  I break up the butter a bit with my hands and bring the dough together.  Heat the over to 425 degrees and use your hand to flatten the dough on the counter.  I flattened it to about an inch and cut about 12 squares (you can cut them as small or large as you wish).  Place them on a un-greased non stick cookie sheet and bake for 15 minutes or until the top is golden brown. 

For the turkey and gravy part I used a recipe from Tyler Florence, which is amazing.  I left out the heavy cream of course! And it was still delicious.

http://www.foodnetwork.com/recipes/tyler-florence/chicken-and-dumplings-recipe/index.html