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