My other suggestion for Christmas Eve was polenta stuffed mushrooms. I know that sausage stuffing is perhaps more traditional, but as usual, I was looking for something different. There are a lot of recipe variations online, and I tried to combine the best of them. The end result was great and these were flying off the table when I realized I better grab one myself and snap a picture fast!
2 (10 oz.) packages button mushrooms, cleaned and stems removed
Salt and Pepper
1 c. milk
1/2 t dried thyme
1/4 t nutmeg
1/4 c. cornmeal
1/4 c. freshly grated Parmesan cheese
1/2 t dried basil
Place mushrooms stem side down in a baking dish. Drizzle with olive oil, and sprinkle salt and pepper. Bake at 350F for 10 minutes.
In the meantime, heat 1 T olive oil in a saucepan, and add 1 t minced garlic. Cook for a few minutes, being careful not to burn garlic. Add milk, thyme, and nutmeg, and stir for 5 minutes until warm. Whisk in cornmeal, and cook on medium-low heat, stirring constantly, for 5 minutes or until thickened. Remove from heat, and add cheese and basil. Taste for seasoning, and add more salt and pepper as needed. Stuff each mushroom cap with polenta.
Just before serving, bake stuffed mushrooms for 10-15 minutes at 350F.