Thank you to Good to Know & Unilever Spreads for sponsoring this post. Find delicious recipes and learn more about Unilever spreads by visiting www.itisgoodtoknow.com. I was selected for this opportunity as a member of Clever Girls Collective.
I am getting a head start this year….September and October flew by and I know that November will too. So I am getting a jump start on my holiday preparations. I have my Thanksgiving menu in rough draft form and I am stocking up on Christmas gifts, thinking about decorations and plans.
Since stuffing is my favorite Thanksgiving dish, I have been playing around with a few different recipes. I like to keep the stuffing somewhat traditional but then add a few extras in for flair and adventure. Lately, I have bee pretty obsessed with making curries so I thought a curry stuffing might be a fun idea.
I always like to have mushrooms in my stuffing-to give a nice texture without the meat. And, caramelized onions make everything taste amazing. Not to mention, as you are preparing this your home will smell like heaven.
To me mushrooms remind me of hunting for them with my dad in the Fall in Washington state…..they just seem like the perfect fall food.
Since, my family is such an odd assortment of eaters, recipes that are veggie adaptable are good to have on hand. This year we will be hosting a vegan, vegetarian, a gluten intolerant, and a friend that is doing the Paleo diet. Not to mention the regular meat-eaters! Not a problem here—this recipe can be easily adapted for vegetarians….by using the mushroom broth (water remaining after the dehydrated mushrooms are rehydrated) instead of the turkey broth.
Let me know what you think if you decide to make this stuffing…I think you, your family and friends will enjoy it.
- 175g self-raising flour
- 50g margarine
- 50g caster sugar
- 2 Medium eggs
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 200g chocolate
- sugar (a sprinkling for a crunchy top)
|1.||Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients. |
Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.
Mix well until it is lump free and then break the chocolate into small pieces and add them.
|2.||Pour the muffin mixture into a muffin tin filling each mould up to two thirds full. |
Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
|3.||Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough. |
Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked!
Allow to cool for at least 5 minutes before eating.
Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.