Newspaper Article

Veggie TableGuests gobble it up, even without turkey

KELLY ANN MARKOWITZ - STAFF WRITER

2006

Overview

By the time I cleaned up, I noticed the \"it-wouldn't-be- Thanksgiving-without-it\" turkey had barely been touched. Maybe Thanksgiving could be Thanksgiving without turkey as the main course after all. And maybe, just maybe, my family and friends didn't really care. Makes 8-10 servings. To make this dish vegan, use olive oil instead of butter. To use it as part of a traditional Thanksgiving, bake it inside your turkey: Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes. Adapted from Bon Appetit. Blanch onions in boiling water 1 minute; peel and set aside. In large skillet over medium heat, melt 2 tablespoons butter. Add onions and saute until brown, about 15 minutes. Set aside. In large saucepan, bring broth and 1 tablespoon chopped thyme to boil. Add wild rice (about 6 1/2 ounces); bring to boil. Reduce heat; cover and simmer 30 minutes. Add white rice; cover and simmer until all rice is tender and liquid is almost absorbed, about 15 minutes longer. Stir dried apricots (coarsely chopped), dried cherries, raisins and 2 tablespoons thyme into rice mixture; cover and simmer 3 minutes. Stir pearl onions and remaining 4 tablespoons butter into rice. Mix in chopped pecans. Season with salt and freshly ground pepper. Heat oven to 350 degrees. Butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.

• Publisher: Halifax Media Group