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Posts Tagged ‘Thanksgiving side dish’

Here are two different Thanksgiving Stuffed Squash Recipes that can be used for your vegetarian guests or as your main dish if you are vegetarian.

Thanksgiving Vegetarian Stuffed Squash #1

INGREDIENTS:

4 acorn squash, halved lengthwise; seeds and membrane removed
3/4 cup brown rice
1/4 cup white rice
1/2 cup wild rice
4 cups vegetable broth
1/4 teaspoon salt
1 tablespoon olive oil
1 medium onion, coursly chopped
3/4 cup diced celery
1/2 cup toasted slivered almonds
1/2 cup dried apricots, diced
1/2 cup cranberries
1/2 cup diced apple
1/2 teaspoon salt
2-1/2 teaspoon ground ginger
1/8 teaspoon each ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon

INSTRUCTIONS:

1. Preheat oven to 375º F.
2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet. Bake for 30 minutes.
4. In a large skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Add the cooked rice, cranberries, nuts, apricots, apples and remaining seasonings. Mix Thoroughly.
5.  Remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too.
6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is tender. Test by inserting fork.

Thanksgiving Vegetarian Stuffed Squash #1

INGREDIENTS

1 acorn squash
2 tablespoons butter or olive oil (if vegan)
1 small onion, chopped
1 garlic clove
1 stalk celery, chopped
1 medium carrot, chopped
1/2 cup sliced mushrooms
1/8 cup dry sherry
2 cups dry bread cubes or croutons (unseasoned)
1/2 cup raisins (optional)
1/4 cup sun-dried tomato (optional)
1/4 cup sunflower seed
1/2 cup chopped walnuts
rubbed sage
salt and pepper
1/2 cup vegetable stock
1/2 cup cheddar cheese, shredded (leave out is vegan)

INSTRUCTIONS

Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes.

Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to “deglaze” the pan, and allow to simmer briefly.

Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat.

Once cooled slightly, stir in shredded cheese.

Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.

Here is a great old fashioned cornbread stuffing recipe that will make your Thanksgiving meal different from the traditional bread stuffing.

For cornbread

1 c. yellow cornmeal

1 c. self-rising flour

1/4 c. sugar

1 c. milk or buttermilk

2 eggs

1/4 c. vegetable oil

For dressing

2 c. diced celery

1 c. chopped onion

2 tsp poultry seasoning

1/2 tsp freshly ground black pepper

1/2 tsp salt

1/2 cup butter

1 1/2 tbsp. sage

4cups turkey or chicken broth

3 large eggs

Preheat oven to 425 degrees. Cover bottom of iron skillet with vegetable oil and heat in oven for about 5 minutes. (Do not let it get too hot.) Stir together cornmeal, flour and sugar in mixing bowl.

In another bowl, beat together milk, eggs and oil; add all at once to cornmeal mixture and stir just until moistened. Remove skillet from oven and pour batter into it. Return to oven and bake 20 to 25 minutes or until top is golden brown. Remove from skillet to cool.

Make the cornbread a day before you intend to make your dressing. Leave it out, uncovered, overnight.

Crumble cornbread into a large mixing bowl.

Saute celery and onions in butter until clear then  add celery, onion, sage, poultry seasoning, salt and pepper and mix well. Add beaten eggs and broth and mix until moistened.

Place mixture into a 13″x9″x2″ pan.  Bake in a 350 degree oven for about an hour. You can also use this dressing to stuff the turkey, but be sure to roast immediately after stuffing or store in the refrigerator wait until Thanksgiving morning to stuff the bird.

Here is a video that give a totally different corn bread dressing recipe.