Stuffed with butternut squash, apples and mushrooms. I like to pan-fry mine – although next time I’ll try baking it just to see the difference between both cooking methods.
It’s a superior product. I served it with mashed potatoes, gravy and veggies. Then on another day, made a sub on broiled country style French bread, with lettuce, tomato and specialty mustard, then pan-fried slices of Celebration Roast topped with Tomato Cayenne Chao Cheese slices – also made by Field Roast.
I put the lid to the inside of the pan and the cheese melted nicely.
AFC BULL MARKET KITCHEN™ FREEDOM ON A PLATE 