2 Cali’flour Crusts (Original Italian)
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. Add crumbs, pecans, 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 other veggies, like roasted butternut squash, to change up flavors.