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