Happy Thanksgiving from studio-e
Giving thanks while sharing food—what could be better!
Before we head off to give thanks we'd like to share a few seasonal recipes with you. We've selected a gluten free stuffing and a delicious cranberry sauce that we have made using local cranberries and maple syrup.
Recipes are from the The Gaining Ground Table, a cookbook we designed and produced for Gaining Ground, a local, nonprofit, organic farm that donates all of its produce to area food pantries and meal programs. Gaining Ground is a place we are thankful for!
Wild Rice Stuffing with Pearl Onions, Dried Cherries and Apricots
6 tablespoons (3/4 stick) butter
18 ounces pearl onions, blanched in boiling water 1 minute, peeled
4 1/2 cups canned low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups wild rice (about 6 1/2 ounces)
1 1/4 cups long-grain white rice
one 6-ounce package dried apricots, coarsely chopped
1 cup dried tart cherries
1 cup raisins
1 cup pecans, toasted, chopped
salt and pepper to taste
Melt 2 tablespoons butter in large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Set aside.
Bring 4 1/2 cups broth and 1 tablespoon thyme to boil in large saucepan. Add wild rice and return to a 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, dried cherries, raisins and remaining 2 tablespoons thyme into rice mixture; cover and simmer 3 minutes. Stir pearl onions and remaining 4 tablespoons butter into rice. Mix in pecans. Season generously with salt and pepper.
To bake stuffing in 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.
To bake all of stuffing in baking dish: Preheat oven to 350 degrees. Butter 13 x 9 x 2 inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.
Eleanor’s Cranberry Sauce
one 12-ounce bag fresh cranberries
1/3 – 1/2 cup maple syrup, or to taste
1/2 cup water
dash of fresh-squeezed orange or lemon juice (optional)
Rinse cranberries and pick out any that are soft or brown. Place cranberries along with remaining ingredients in a saucepan. Bring mixture to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally, until mixture has thickened (it will thicken further as it cools). This sauce will keep in the refrigerator for 1 to 2 weeks.