58 | NOVEMBER 21 • 2019 

parts only)
 1½ cups chopped celery
 ½ tsp. dried thyme
 1½ pound loaf challah, cut into 
1-inch cubes
 ¼ cup fresh chopped parsley
 2 Tbsp. fresh chopped sage 
 3 large eggs, beaten
 1 or 2 tsp. salt 
 Fresh ground black pepper

Directions:
Place cherries in a small bowl and pour 
wine over. Allow the cherries to soak for 30 
minutes. Set aside.
Melt the butter or oil in a large skillet 
over medium-high heat. Add the onions, 
leeks and celery and sauté until the vegeta-
bles are tender, about 5 minutes. Transfer 
the mixture to a large bowl and allow to 
cool to room temperature. 
Add the remaining ingredients and toss 
well to mix and season to taste with salt and 
pepper. Stuff the mixture into the cavity 
of a 16- to 20-pound turkey or place in a 
casserole dish that’
s been sprayed well with 
nonstick cooking spray. 
Cook the stuffing in the turkey or cover 
the casserole dish with foil and bake for 1 
hour (add 1 or 2 cups of chicken or turkey 
broth or drippings to moisten if cooking 
outside of the bird). Makes 8-12 servings,
Note: Stuffing cooked in the bird counts 
on poultry juices to moisten during cook-
ing. Stuffing cooked outside the bird may 
need a little moisture help, such as added 
liquids (broth, juice or wine are good) to 
replace poultry juices. If your stuffing does 
turn out too dry for your taste, drizzle some 
drippings or hot broth over it, cover it with 
a tight-fitting lid or aluminum foil and 
reheat it in the oven.

ARUGULA GREEN BEAN AND PEAR SALAD
If you don’
t like arugula, use your favorite 
salad greens. 

Dressing:
 3 Tbsp. apple cider vinegar
 3 Tbsp. fresh lemon juice
 1 Tbsp. chopped shallots or red or 
Bermuda onion
 1 Tbsp. honey
 1 tsp. Dijon mustard
 ½ cup extra-virgin olive oil
 Salt and pepper to taste

Salad:
 1 lb. haricot vert (thin French green 
beans), stem ends trimmed (do not cut off 
the pointed ends)
 8 cups baby arugula (about 8-10 ounces)
 2 ripe unpeeled pears (any variety), 
quartered, cored and cut into thin slices
 ¾ cup bleu cheese (any variety) or soft 
goat cheese (chevre) crumbled, optional
 1 cup walnut halves, lightly toasted

Directions:
Make the dressing. Whisk together the vin-
egar, lemon juice, shallots, honey and mus-
tard in a medium bowl. Slowly whisk in the 
oil in a thin drizzle until smooth. Season to 
taste with salt and pepper. 
Make the salad: Bring a medium pot 
of water to a boil over high heat. Add the 
beans to the water and cook for 2 minutes 
or until tender-crisp and still very green. 
Alternately, place the beans in a micro-
wave-safe bowl, add ¼ cup water and cover 
with plastic wrap. Cook on high for 3 min-
utes. Remove plastic and let cool. 
Transfer the beans to a colander and rinse 
with cold water to stop the cooking process. 
Drain well. 
Combine the beans, spinach, pears, bleu 
cheese and walnuts in a large bowl and toss 
well. Add the dressing and toss well to com-

bine. Season to taste with salt and pepper 
and serve. Makes 8 servings.

GARLIC AND ALMOND BROWN 
AND WILD RICE AND QUINOA

Ingredients:
 2 Tbsp. olive oil
 2 cups chopped onions
 1 Tbsp. chopped garlic
 1 cup brown rice
 1 cup wild rice 
 1 cup quinoa
 6 cups chicken broth or water 
 Salt and pepper to taste
 ½ cup finely chopped parsley or 2 Tbsp. 
dried parsley flakes
 1 cup golden lightly toasted almonds

Directions:
Heat oil in a large saucepan or pot over 
medium-high heat. Add the onions and 
garlic and sauté until soft and translucent, 
about 8 minutes. Add the brown and wild 
rice, broth and thyme and stir. Bring to a 
boil, reduce heat and cover the pan. Cook 
for about 30 minutes. Add the quinoa 
and stir well. Cook for 10-15 minutes 
until the rice is tender and the liquid is 
absorbed. Season to taste with salt and 
pepper. While the rice is still hot, stir in 
the parsley and almonds. Serve hot or keep 
warm until ready to serve. May be prepared 
the day before and reheated for 10 minutes 
on high in the microwave oven. Makes 8-12 
servings. 

See more holiday recipes at 
thejewishnews.com.

All recipes © Annabel Cohen 2019

annabelonthemenu@gmail.com.

Arts&Life

thanksgiving

continued from page 56

