Rural Missouri - November 2012 - (Page 24)

H E A R T H & H O M E ge The Turkey’s Entoura hen it comes to deciding what delicious side dishes need to go with the star of the Thanksgiving meal — the golden turkey — it’s usually favorite recipes we’ve come to know and love over the years that win out. Dishes such as Grandma’s special cranberry salad, old-fashioned pumpkin pie, wild rice and apple dressing or homemade au gratin potatoes are a few of the dishes that appear for the meal. Toss in a vegetable dish or two and some easy-to-make homemade croissant rolls, and you’ll have a wonderful Thanksgiving meal in no time. The proper side dishes turn a turkey dinner into a favorite holiday celebration. No one knows if the Pilgrims actually ate side dishes similar to what we eat today for their first Thanksgiving meal. One thing’s for sure — they prepared what they had available and invited friends, both old and new, to dinner and gave thanks for the new land they would now call home. As we enter a season that seems to center around food more than anything, may we be grateful for the many blessings in our lives — and great times with family and friends, many of which begin in the kitchen. W by Heather Berry page design by Megan Schibi Flavorful side dishes add delicious star power to the turkey’s big day Company’s Coming Wild Rice & Apple Dressing 1 cup brown rice 4 cups water 1 cup instant long grain wild rice 1 pound loaf white bread, cut into 1/2-inch cubes 1 teaspoon dried sage 1 teaspoon dried thyme 1 teaspoon garlic powder 4 stalks celery, chopped 4 carrots, grated 1 small onion, minced 1/2 pound fresh Italian-style turkey sausage, cut into small pieces, cooked and well-drained 1/2 cup pecans, chopped 2 Granny Smith apples, peeled, cored and chopped 1/4 cup Craisins or golden raisins, whichever you prefer 1 cup chicken broth In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and the water has been absorbed, about 10 to 15 more minutes. Preheat the oven to 350 degrees. Spread the bread cubes on a baking sheet and season with sage, thyme and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on. In a large bowl, toss the bread cubes with the celery, carrot, onion, Craisins (or raisins), chopped apples, cooked sausage and pecans. Stir in the rice until evenly distributed. Pour into a lightly greased 9-by-13-inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil. Bake for 30 minutes until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top on your dressing. For a bonus recipe, visit this page in the digital edition at 24 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - November 2012

Rural Missouri - November 2012
Doing away with the ‘old scrub bull’
Cooperation among co-ops
Addicted to duck calls
Out of the Way Eats
Redefining rustic
Best of rural Missouri
Hearth and Home
Sleep like the grain
Around Missouri

Rural Missouri - November 2012