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October 25, 2010

Thanksgiving: Let the next generation take over [RECIPES]

By Judy Zeidler

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(Page 3 - Previous Page)

Photo by Dan Kacvinski

GRAMMA MOLLY’S VEGETABLE STUFFING

My mother was very proud of this very special stuffing and served it in chicken as well as turkey. She did not, however, cook the ingredients, but mixed everything together and placed it in the bird. I have found that sautéing the stuffing first allows it to cook more evenly. I have also added raisins, which gives it a nice sweet taste. It is especially festive for Thanksgiving.

1/4 cup safflower or vegetable oil
3 medium onions, finely chopped
3 garlic cloves, minced
4 celery stalks, finely chopped
1 bunch carrots, peeled and grated
1 parsnip, peeled and grated
2 large zucchinis, grated
1/2 cup minced fresh parsley
1 cup golden seedless raisins, plumped in sweet red wine and drained
8 to 10 mushrooms, chopped
2 to 3 tablespoons rolled oats
2 to 3 tablespoons flour
2 to 3 tablespoons breadcrumbs
1/4 cup dry red wine
Salt
Freshly ground black pepper

In a large heavy skillet, heat the oil and sauté the onions and garlic until transparent. Add the celery, carrots, parsnip and zucchini; toss well. Sauté for 5 minutes, until the vegetables begin to soften. Add parsley, raisins and mushrooms; mix thoroughly. Simmer for 5 minutes. Blend in the oats, flour and breadcrumbs, 1 tablespoon of each at a time. Add the wine and mix well. Add the remaining dry ingredients, a little at a time, until the stuffing is moist and soft, yet firm in texture. Season to taste with salt and pepper.

Makes about 4 to 5 cups.

APPLE CRISP WITH ROSEMARY

FILLING:

6 large Granny Smith apples
1 tablespoon lemon juice
1/2 cup sugar
1 1/2 teaspoons flour
1 teaspoon ground cinnamon
2 teaspoons finely chopped fresh rosemary

STREUSEL TOPPING:

1/2 cup rolled oats
1/2 cup flour
3/4 cup brown sugar, packed
1/3 cup unsalted nondairy margarine, cut in pieces

Brush an 8-inch square baking pan with 1 tablespoon softened margarine; set aside.

For Filling:
Peel, core and thinly slice the apples; place in a large bowl with the lemon juice.

In a small bowl, mix together the sugar, flour, cinnamon and rosemary. Add sugar mixture to apples in large bowl, toss lightly to coat apple slices with sugar mixture. Transfer apple mixture into prepared baking pan and set aside.

For Streusel Topping:
In large bowl of an electric mixer, blend the oats, flour and brown sugar. Add the margarine and blend until crumbly. Sprinkle topping evenly over apples in baking pan.

Bake in a preheated 375 F oven for 45 minutes or until golden brown.

Makes 8 to 10 servings.

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