There are a lot of things about Thanksgiving I love. I love spending time with my family. I love 90 minute Turkey Burns at Soul-Cycle. I love super long weekends. I love the movies that get released. However, I have never been a fan of Thanksgiving food. The turkey, the white potatoes, the stuffing, the pie-not for me.
Recently I discovered that I do like the flavors of Thanksgiving (sage, rosemary, thyme, onions etc.) done my way of course. For me, two of these with a roasted sweet potato and some Pumpkin Spice Macaroons sounds like my ideal Thanksgiving meal.
- 1 cup diced cremini mushrooms
- 1 cup diced carrots
- 1 cup diced white onion
- 1 cup diced celery
- 1 cup diced parsnip
- 4 cloves of garlic minced
- 1 T minced fresh sage
- 1 T minced fresh rosemary
- 1 T coconut oil
- sea salt
- black pepper
- 8-10 medium tomatoes for stuffing (this number will vary depending on the size of tomato you choose to use)
- Pre heat the oven to 350
- Place all ingredients except the tomatoes on a baking sheet and toss so the vegetables are coated and the garlic and herbs are evenly distributed.
- Bake at 350 for 30-40 minutes until the vegetables are tender and have reduced in size.
- While the stuffing is baking, slice the tops of the tomatoes and scoop out some of the flesh so they are hollow inside.
- Allow the stuffing to cool a bit after removing it from the oven.
- Transfer the stuffing to a food processor and mix until a smooth texture is achieved.
- Fill each tomato with stuffing.
- Bake the stuffed tomatoes at 350 for 15-20 minutes until they are just softened.
These can be served as is, or topped with fresh herbs such as parsley, rosemary etc…
Depending on the size of tomato you use for this these can either be a hors d’oeuvres or a main component of the meal.