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Wild Rice and Mushroom Stuffing (Dairy Free & Gluten Free)

By Jan Buhrman

My son Oren asks for this every Thanksgiving. Make your gluten-free corn bread a few days before. Cut into small squares (croutons) and allow to harden. You can speed up the process by placing in a 200 degree oven for 1 hour. This will easily serve 14-16. 2 cups extra virgin olive oil 4...

Cornbread, Sausage, Apple, & Pecan Stuffing

By Jan Buhrman

In the early 80s, Karen English and I started a catering business called Summer Fare and we would pour over the Silver Palate cookbook for inspiration.  This was one of my favorite recipes for stuffing. I have done it every year since and I never tire of it. The key is to use great...

Salsa Verde

By Jan Buhrman

Recipe by Aaron Oster Makes 1 quart 3 cups chopped flat leaf Italian parsley 2 cups chopped chives 1 cup chopped oregano 1/2 cup chopped sage 1 cup chopped cilantro 2 cloves of garlic 6 anchovy filets ¼ cup chopped capers (rinsed) 2 cups extra virgin olive oil ¼ cup red wine vinegar Zest...

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