We are hosting Thanksgiving dinner at our house again this year. I love Thanksgiving, and enjoy welcoming family into our home for a good meal and togetherness. Here's what is on the menu this year:
- Turkey breast (for hubby and our guests)
- Wild rice dressing (recipe below)
- Stuffing (this year I'm trying Arrowhead Mills organic savory herb; I'll use vegetable broth to make it vegetarian)
- Corn casserole (made by my mother-in-law)
- Steamed French green beans
- Maple-whipped sweet potatoes -- Everyday Food recipe
- Cranberry conserve -- Ina Garten's recipe
- Pumpkin pie
2 tablespoons butter
1 large onion, finely chopped
4 garlic cloves, minced
coarse salt and freshly ground pepper
2 boxes (6 ounces each) wild rice blend (discard any seasoning packets)
1 cup toasted walnut pieces
1/2 cup dried cranberries
1/2 cup finely chopped fresh parsley
1) In a large saucepan with a tight-fitting lid, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Season generously with salt and pepper.
2) Add 3 cups water and bring to a boil. Stir in wild rice blend. Return to a boil, reduce heat to a simmer and cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes.
3) Transfer rice to large bowl. Stir in toasted walnuts, dried cranberries and parsley. Season again with salt and pepper. Serve immediately or hold at room temperature for up to 5 hours.
Note: to toast the walnuts, spread in a single layer on a rimmed baking sheet. Bake at 350 degrees until golden brown and fragrant, about 10 minutes.
From Everyday Food
Happy Thanksgiving to you and your family.