Sourdough Mushroom Stuffing

Sourdough is the Lorens family bread of choice. Add the other Lorens favorite, mushrooms, and it’s perfect fusion. This stuffing actually gets crispy on both the top and bottom of the dish, but still holds moisture. We loved it. 2 tablespoons unsalted butter, plus more for casserole dish 1 pound  baby Portabello mushrooms ( or assorted…

Country Bread Stuffing with Smoked Ham,Goat-Cheese and Dried Cherries

As much as we cook on Thanksgiving, we’ve always made stuffing from a box. This year we decided to attempt to make it from scratch ( since we finally mastered Turkey Gravy, we needed another challenge). We found  similar recipes in the Kansas City Star and Epicurious and adapted slightly to our tastes. We toasted…

Corn Pudding

I first had this dish at a company pot luck. My co-worker, Susan, shared her recipe. 1 box Jiffy corn bread mix 1/2 cup sugar 3 eggs 1 cup milk 1/4 cup butter, melted 1/2 teaspoon salt 1/2 teaspoon pepper 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (14-3/4 ounces) cream-style corn In a large bowl, combine sugar and corn…