My Favorite Thanksgiving Recipes–Part 1

Being a foodie, I am always asked about my fav turkey day recipes. Well, it comes as no surprise to those of you that know me that I am all about inspired appetizers and side dishes. In honor of this very food oriented holiday, I am going to share a few of my all time favorite Thanksgiving recipes. Starting today through Wednesday (and make sure to tune in on Thanksgiving for my ‘What Am I Thankful’ for post), I am going to share three tasty recipes with you. And please post and share your fav thanksgiving recipes, I am always looking for new inspired creations. Enjoy and Gobble-Gobble them up!

Sausage Stuffed Mushrooms

Bon Appetit | November 2002

Perfect for Thanksgiving, these warm hors d’oeuvres can be assembled a day ahead and chilled, then baked before serving.

3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine

Saute sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.

Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. Makes 24