New twist on old recipes
Try something new this Thanksgiving. Don’t be afraid to do it yourself with this exuberant stuffing
recipe. We also encourage you to break tradition with one the other two recipes.
BY VICTORIA TINKER
Homemade Stuffing
1 lb loaf of bread
l stick of butter
1 onion chopped
4 ribs of celery
1 1/2 tsp salt and l tsp pepper
2 cups vegetable broth
2 eggs
1/3 cup parsley
ltb sp .sa g e
l tbsp. rosemary
l tbsp. thyme
Preheat oven to 300 degrees. Spread bread chunks
on rimmed pan, bake until toasted; 20 minutes.
Let cool; transfer to a large bowl. Increase oven
temp, to 375 degrees. In a skillet, melt the butter
over medium- high heat. Add the onions, celery,
salt and p e p p e r. Cook, stirring until vegetables are
soft. In a large bowl, whisk together the broth and
the eggs. Toss together vegetables and herbs; add
to bread in a greased shallow 3-qt baking dish. Pour
broth and egg mixture over stuffing. Bake until the
top is browned, about 45 minutes.
V eg an G ravy
Orange Green Beans
4 cups of vegetable broth
V2 cup of all-purpose flour
1 medium yellow onion
2 tbsp. olive oil
16 oz. cremini mushrooms
4 cloves garlic
2tsp dried thyme
1 tsp sage
salt pepper
Va cup dry white wine
2 pounds green beans
1 large red onion, cut into thin wedges
3 tbsp. of olive oil
1 tsp. salt
1 tsp. pepper
1 orange
1 clove garlic, minced
1 tbsp. finely chopped parsley
1 tsp oregano
1 tsp thyme
In a sm all bowl, m ix the flour w ith 2 cups of
vegetab le broth u n til w ell dissolved. Once
dissolved, add the remaining broth and mix. Set
aside. Preheat a 2 quart pot over medium heat.
Sauté the onion in oil for about 5 minutes, until
translucent. Add mushrooms, garlic, thyme, sage,
salt and pepper and sauté for about 5 more minutes.
Add wine and turn heat up to bring to a boil. Let
wine reduce for about 3 minutes. Add the broth/
flour mix. Lower heat to medium and cook for
about 20 minutes, stirring often. Season to taste.
Preheat the oven to 425 degrees. Then, in a large
bowl, toss the green beans and the onion wedges
with the olive oil; season with salt and pepper.
Roast the vegetables until tender and brown about
25-30 minutes. In a separate bowl, zest half of the
orange, garlic and herbs; mix. Transfer vegetables
to a serving platter. Squeeze the juice from half
the orange over the vegetables and sprinkle with
seasoning mix.
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