(hank just LOVES dressing up for thanksgiving!)
even though change DOES seem to follow me around, generally i don’t like it. which is why i NEVER change the menu for thanksgiving, unless i am a guest, but even then i will often bring these two goodies:
MY MOTHER’S WILD RICE STUFFING
* apparently my brother and i didn’t like bread stuffing (maybe i WAS meant to live in boulder where bread is unheard of!) when we were little so she started making this one.
4 C cooked rice (combination of short brown rice and wild rice)
4 green onions, chopped
4 large dried shiitake mushrooms, chopped or 4 fresh porcini mushrooms, chopped (i think i use MORE)
4 chicken apple sausages browned, sliced and quartered or a package of bacon cooked and chopped
1 jar chestnuts (not sweet ones) chopped * these are hard to find
2 cans of water chestnuts, chopped
2 T soy sauce (or to taste - i am sure i use more)
6 T vegetable oil
salt and pepper to taste
in a wok or large fry pan heat 6T oil until hot. add onions and mushrooms, fry for a minute or two. add both kinds of chestnuts and all of the rice. mix in bacon and/or sausage. add soy sauce, salt and pepper to taste. stir fry until well mixed.
* when heating up for leftovers add chicken broth so it doesn’t get dry.
(onions and mushrooms in the wok)
(rice cooking in the back while browning chicken apple sausage)
(ALL READY to serve!)
RAISIN-FREE CRANBERRY SAUCE
* there are few things in this world as disgusting as raisins. they look like droppings, get stuck in your teeth (marring your smile and causing cavities) and are notorious for popping up in all kinds of baked goods (scones, muffins, cookies) that should only have chocolate chips. and unfortunately, because of their size and color, raisins sometimes appear to be chocolate, which is a terrible surprise for the unsuspecting consumer.
cranberries, on the other hand, are delicious. sadly, many a thanksgiving cranberry sauce is contaminated with raisins (or orange peels or too many spices.) following is a simple, super yummy cranberry recipe that all of your thanksgiving guests can enjoy without fear of biting into a raisin.
12 oz bag of fresh cranberries
1 cup water
3/4 cup sugar
12 oz bag of frozen raspberries
cook cranberries, sugar and water on the stove top until the cranberries pop (about 5 minutes.) stir in frozen raspberries and let sit a bit. you can make the day before and save a little time on the big day.
ENJOY! happy, happy thanksgiving to you and yours! x0x0x