Butternut Squash, Kale, Quinoa Stuffing

Butternut Squash, Kale, Quinoa Stuffing
Serves 4

1 1/2 cups raw rainbow quinoa
1 bay leaf
1 medium butternut squash, peeled and cubed
olive oil
1 tablespoon brown sugar
1 tablespoon olive oil
2 ribs celery, diced
2 medium leeks, washed and chopped
1 teaspoon fresh garlic, minced
1/2 bunch kale, chopped
1 cup dried cranberries
1/4 cup fresh parsley, chopped
1 - 2 teaspoons each fresh sage and thyme, finely chopped
salt and pepper
1/3 cup chopped walnuts

Prepare the quinoa according to package instructions, substituting chicken or vegetable broth for the liquid called for in the instructions and adding the bay leaf to the pot with the liquid prior to cooking. Discard the bay leaf after cooking.
Preheat oven to 400 degrees F and adjust rack to middle position.
Toss squash with coconut oil, whole cane sugar, and salt. Spread the pieces evenly in a baking dish and cover with foil. Roast for 15 minutes, remove foil and then roast for an additional 20 minutes, until edges are golden brown. Remove from oven and set aside.
Meanwhile, in a medium to large cast iron skillet or saute pan add the olive oil and heat over medium heat. Add the celery and saute for 2 - 3 minutes, until slightly tender. Add the leeks and saute an additional 2 - 3 minutes, until the leeks and celery are tender and fragrant. Add the garlic and saute 1 minute more.
Reduce the heat to low. Add the chopped kale and saute over low heat just until the kale has wilted.
In a large bowl, combine the cooked quinoa, vegetables from the saute pan, cranberries, fresh parsley and your choice of thyme or sage. Stir until combined. Season to taste with salt and pepper.
Just before serving, top with 1/3 cup of chopped walnuts.

Sourdough, Wild Mushroom, and Bacon Dressing

Sourdough, Wild Mushroom, and Bacon Dressing
8 servings

•1 1/4 pounds sourdough bread, cut into 1/2-inch cubes (about 12 cups)
•1.5 lbs mixed wild mushrooms, cleaned and chunked
•4 tablespoons canola oil, divided
•Salt and pepper
•less than 3/4 pound slab bacon, cut into 1/2-inch dice
•1 large Spanish onion, finely diced
•5 cloves garlic, finely chopped
•4 or more cups homemade chicken stock or low sodium canned chicken broth
•2 large eggs, lightly beaten
•3 tablespoons finely chopped fresh sage
•2 tablespoons finely chopped fresh thyme leaves
•1/2 cup chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees F.

Spread the bread onto sheet pan(s) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.

Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.

While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.

Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

Thanksgiving 07: Dressing

Caramelized Onion and Cornbread Dressing
Yield: 6 to 8 servings

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, crumbled
A handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/2 cup chicken stock
Salt and freshly ground black pepper

Preheat the oven to 375 degrees F. Get a 9x13" pan.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and bake 30 minutes, or until crisp on top.