We have a lot to talk about, readers!
1. I’m making Thanksgiving dinner this year; cue the insanity. And the groans about eating “bird food”.
2. I’m published! Over 40 of my photos are in this book. I can’t wait to get my hands on it.
3. I tried 3 different “stuffing” recipes before settling on this one, which I plan to cook for turkey day. It really does taste like stuffing, minus the bread and turkey guts, which y’all know I’m not woman enough to handle.
Wild rice stuffing with caramelized onions, apples, and mushrooms, serves 8-10, adapted from this recipe
-1 stick vegan butter
-4 medium sweet onions
-16 oz. crimini mushrooms
-3 T fresh thyme
-1/2 t salt
-1/2 t pepper
-2 T fresh sage
-5 cups vegetable broth
-2 1/2 cups wild rice blend (I used Bob’s Red Mill)
-1 1/2 cups dried apples, coarsely chopped
-3/4 cup flat-leaf Italian parsley
It’s like 8 days until Thanksgiving, so let’s get started. First thing: Preheat the oven to 350.
Slice your onions thinly.
Chop up your herbs (thyme, sage, parsley – we’re one short of a Simon & Garfunkel song; who’s with me?)
Melt 4 T of butter in a large saucepan.
Add the onions and let them cook for about 20-25 minutes, stirring occasionally. When they are slightly browned and very soft, you can remove them from the heat and place them in a bowl.
Now we’ll use the same saucepan to cook the mushrooms. Melt the remaining butter in the saucepan and add the mushrooms along with 1 T of the fresh thyme.
Cook the mushrooms for about 10 minutes or until they are browned and soft.
Add the mushrooms to the bowl with the onions. Add salt & pepper.
Back to our saucepan: Add the vegetable broth, 1 T thyme, and 1 T sage. Cook over medium heat until boiling.
Add the wild rice and simmer until almost all of the liquid is gone, about 25 minutes.
And add the onion/mushroom mixture, apples, and remaining 1 T thyme and 1 T sage to the rice. Cook for about 5 minutes or until the liquid is gone. Stir in the parsley.
Transfer the mixture to a 9×12 baking dish.
Cover with tin foil and cook for 40 minutes. Remove the foil and cook for another 20 minutes, or until the top is browned.
Now stress out about the other things you committed to making.