1/2 stick unsalted butter
1 large onion, finely chopped
2 stalks celery, finely chopped
1 large carrot, finely chopped
2 cloves garlic, finely chopped
1 ½ lb mushrooms, quartered
1 t sea salt
½ t freshly ground black pepper
¼ c fresh flat-leaf parsley, chopped
2 T fresh sage, finely chopped
1 ½ T fresh thyme, finely chopped
1 T fresh rosemary, finely chopped
½ c pecans chopped
¼ c Parmesan cheese grated, plus cheese shavings for garnish
1 c turkey, chicken, or vegetable stock, or as needed
Parsley, sage, thyme, and rosemary leaves, for garnish
Prepare Pizza Crusts
Pre-bake the Cali’flour Crusts as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 10-12 minutes. Remove from oven and let rest a minimum of 10 minutes.
Melt ½ stick of butter in large sauté pan over med heat. Add onion, celery, and carrot: stir often and cook until softened (5 min). Add garlic: cook for 1 min. Add mushrooms, ½ t salt and pepper. Cover and cook for 10 min. Uncover, increase to med-high, cook and stir often: 10 min (until mushrooms are tender and liquid has evaporated). Mix in parsley, sage, thyme, and rosemary. Remove from heat.
In a food processor, pulse Cali’flour Crusts into coarse crumbs. Whisk egg, milk and cheese together. Add Cali'flour crumbs, pecans, egg, milk and cheese into mushroom mixture. Mix well. Add the stock and let mixture stand for a few minutes to allow liquid to soak into stuffing.
Preheat oven to 375. Transfer stuffing to 9-inch square baking pan and cover with aluminum foil. Bake for 20 min: remove foil and bake additionally 15-20 minutes, or until set and lightly browned. Remove from oven: let rest 10 min. Garnish with herbs and cheese. Serve and enjoy!
*Add sausage or other veggies, like roasted butternut squash, to change up flavors.