I made a stuffing that I was intending to use to fill grape leaves the other night. I made the unfortunate discovery that, just because muscadine leaves are technically edible doesn't mean they should be eaten. Bitter, bitter, bitter. So, we scraped out the stuffing. I'm going to try it again tonight with stuffed squash blossoms (no worries; I'll only pick male flowers and will leave some to pollinate).
Here's my recipe, roughly. I don't generally cook from recipes, which drives my husband crazy because I can never tell him how much of anything to add. But this is more or less what I did for a yummy stuffing. It makes a lot; I'll be freezing some after tonight, and we've already made one meal off it.
1/4 pound soy sausage (or whatever meat is handy; I had leftovers)
About a tablespoon canola oil
2 tablespoons chopped garlic
1 can tomato paste
About 1 can water
About 1 1/2 cups day-old daylily blooms (wilted but still on the plant)**
2 cups cooked brown rice
Spices to taste -- I used about 3 tsp. crushed red pepper, 1/2 tsp. red pepper powder, 1-2 tsp dried parsley, 1/2 tsp cumin, 1 tsp salt, and 1 1/2 tsp garlic powder.
1. Brown the meat in the oil, add garlic halfway through.
2. Lower heat to low and stir in tomato paste and enough water so that the mixture is roughly the consistency of thick salsa.
3. Add spices and let it cook together over low heat while you chop the daylily flowers coarsely. Add these and cook for 2-3 minutes; watch for thickening from the flowers (they thicken soups, etc, as well as okra). If it looks like it's getting so thick it will be hard to stir in the rice, add more water.
4. Taste and adjust seasonings, keeping in mind that the rice will make it more bland.
5. Stir in brown rice and stuff into veggies of your choice, or spoon into a lighly oiled casserole, top with mashed potatoes (or instant mashed potatoes
), and bake until warm through and browned on top for "shepherd's pie."
** If you can't reliably
identify daylilies, don't try this -- some lilies are poisonous! This could easily be made with julienned summer squash or another fresh garden vegetable instead.
[Edited to correct amount of cumin -- a little goes a long way!]