Use today’s recipe to slather up the Stuffing Balls and Smashed Potatoes. Thanks again to our wonderful food stylist, Cherise.
2 Tbls. butter
1 lb. mushrooms (your choice), sliced
Strained pan drippings and/or chicken stock to equal 4 cups
6 Tbls. cornstarch
1/3 cup water
salt and pepper to taste
Heat butter in skillet over medium heat.
Saute’ mushrooms for 5 minutes until softened.
Add chicken stock/pan drippings and bring to boil.
Combine cornstarch and water in measuring cup and mix.
While stock is boiling, slowly whisk in cornstarch and cook at a boil for 1 minute.