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Mushroom + Pecan Stuffing and Pâté

October 08, 2015

The next time you find yourself peeling potatoes, don't toss those peels! They're a key component to this nutritious, delicious Mushroom + Pecan Stuffing! Keep about 1 cup of thick peels from sweet or regular potatoes, and cook them until tender in salted water, drain and set aside until you're ready to make this delicious recipe.

The quantities you see in the recipe below don't need to be exact; use whatever you have on hand. Leftovers freeze well making this a great option for a quick lunch or a helpful dish to have around at the holidays.

Mushroom + Pecan Stuffing and Pâté

1 lb sliced mushrooms

1 cup pecan pieces

1/2 an onion, diced

6 oz baby spinach

1 cup cooked potato skins

1 cup cubed bread (gluten free bread will work too!)

1/4 cup olive oil

1 tablespoon of herbs: Thyme, Sage, or Tarragon

Celery salt

Ground pepper

Old bay seasoning



Grated parmesan cheese

1/4 cup of goat or cream cheese


Bring a large, deep pan to medium high heat, no oil!

Add the mushrooms, pecan pieces and onion to the pan. Sauté until the mushrooms begin to brown around the edges.

Next, add the spinach, potato skins, cubed bread, olive oil and herbs. Sauté thoroughly, then add a sprinkle of celery salt, ground pepper, Old Bay seasoning, nutmeg, salt and grated parmesan cheese to taste.

Remove the mixture from the pan, and use as a stuffing or dressing! OR....

To make a pâté:

Fold in 1/4 cup of goat or cream cheese and cook on low heat until thoroughly incorporated. Blend in a food processor until creamy, spread over grilled bread or serve with crackers. It's also a great sandwich spread! Yum!

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