The dressing was a traditional sausage mushroom combination:
Two Blondes Sausage Stuffing:
Brown about a lb of sausage and set aside
Saute about two cups of mushrooms & two onions until soft
Warm some chicken broth (about 4 cups)
Break up two baguettes into coarse large pieces and add the sausage and mushroom onion mixture to it in a large bowl.
Slowly add the chicken broth until it moistened to your liking - there are two camps on the issue of stuffing - those who like it moist (we're in this camp) and those who like it dryer.
Bake the whole thing for about an hour - you can do the stuffing the day before and just reheat before serving.
We also made some green beans with hazelnuts and mushrooms.First you clean the mushrooms and chop them finely (we used reconsituted dried mixed mushrooms).
Roast the mushrooms at about 350F until they start to brown and shrivel up a little.
Toast about a 1/2 cup of hazelnuts & chop.
Steam the green beans until they are al dente' and then put them on a platter with the mushrooms mixed in. Sprinkle the hazelnuts on top. We also sauteed about a 1/2 of a large onion and used it as a garnish on the beans.
We also served some roasted carrots.
First we julienned the carrots and mixed them with olive oil and garlic.
We roasted them at 350F unti they carmelized and started to brown
Put the carrots in a serving bowl and drizzle with a little maple syrup.....