My favorite part of the Thanksgiving feast is the dressing that goes with the bird—moist, savory, and herbal, drizzled with gravy, richly satisfying the next day layered in a turkey sandwich. In truth the iconic golden Thanksgiving turkey bursting with steamy stuffing is a very bad idea. The salmonella police would have you cook your bird to dust to ensure that the stuffing within reaches the killing temperature of 165 degrees.
But you can make a delectable turkey dressing in a baking dish. Without stuffing, the bird takes less time to cook, which makes it easier to keep it moist and juicy. Remember that the bird will continue cooking outside the oven. You should allow the cooked bird to rest for at least half an hour before carving, so that the juices redistribute through the meat.
Chuck Town Veggieburgers
This simple healthy vegetarian burger recipe, contributed by Chef Deborah Rose Longo, is the top favorite of guests of the Claymont Society’s conference center in Charles Town. When you can’t bear the thought of another turkey sandwich, try this recipe instead.
Recipe for 6-8 burgers:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup mashed cooked soybeans
1 cup cooked brown rice
1/2 to 1 cup grated cheese
1 to 2 eggs beaten
1 cup unhulled sesame seeds
1/2 cup spelt flour
1/2 teaspoon dried basil
2 teaspoons soy sauce
1 teaspoon salt
Pinch or more of cayenne pepper
Cook the onion in the oil until softened. Mix in the remaining ingredients and form into patties. Fry in oil, at medium-high setting, until browned on both sides.
Dressing for Roast Turkey
Recipe websites offer dizzying possibilities for turkey dressing in addition to standards like oysters, sausage, chestnuts, mushrooms, and fruit. This basic recipe for bread dressing can be taken in many directions with different fruit, herbs, sautéed greens, and other ingredients, as long as the basic proportions are maintained.
Use good country-style Italian or French bread. The dryness of the bread will dictate the amount of liquid you need to use. Cooked, crumbled sausage and sautéed mushrooms are delicious additions.
Ingredients:
1 1/2 pound loaf Italian or French country-style bread, trimmed of crusts, cut into ½ inch cubes (about 10 cups)
½ cup butter
2 cups diced celery
2 cups chopped onion or leek, or a mixture of both
1 to 2 cloves garlic, chopped
2 tart apples, peeled, cored and cut in ¼-inch chunks
1/2 cup chopped parsley
1 to 2 tablespoons fresh thyme, sage, or rosemary, or a mixture (use half that amount if using dry herbs)
Salt and freshly ground black pepper
1 1/2 cups chicken or turkey broth, more as needed
2 eggs
Spread the bread on a baking pan and allow to dry out overnight or in an oven with the pilot light on. Put in a large mixing bowl.
Melt the butter in a large skillet over medium-high heat. Add the celery, onion, and garlic and cook, stirring until softened. Add the apples and cook a few minutes longer, then stir in the herbs. Scrape the mixture into the bread, season with salt and pepper, and mix well. The mixture can be prepared a day ahead and kept refrigerated.
Beat the eggs well and beat in ½ cup broth. Add to the bread, mixing thoroughly. Add more broth as needed to make a moist stuffing.
Preheat the oven to 375°F. Butter a 13 x 9 x 2-inch glass baking dish, or similar dish. Put the dressing in the dish and cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover and bake until the top browns slightly, 15 minutes longer.
SIDEBAR
Foraging in Charles Town: Albert & Arnold’s Wine & Cheese
Open since April of this year, Albert and Arnold’s is a cozy and welcoming new wine and cheese shop in a former Democratic headquarters on Washington Street in Charles Town. Owner Michael Brown has assembled a selection of several hundred varieties of high quality, affordable domestic and international wines and beer. He enjoys discovering new wines and listens carefully to his customers’ recommendations. “Many of my patrons have lived overseas and have an incredible breadth of wine knowledge. I am happy to bring in wines they want and enjoy learning from them.”
Michael recommends the following wines to accompany your holiday meal:
Roast turkey: Try a Spy Valley Riesling New Zealand or a silky California pinot noir, like Calera Central Coast Pinot Noir 2004 or even a zinfandel.
Roast ham: Heinberger Gewurztraminer 2004 Alsace or a fruity zinfandel to offset the saltiness of Virginia ham.
Roast pork: Beaujolais, a Virginia wine like the Thomas Jefferson Meritage 2005 or a German Riesling.
Roast beef: 2004 Foppiano Russian River Merlot or a Marques de Caceres Crianza Rioja 2003.
Albert & Arnold’s Wine & Cheese is located at 115 W. Washington St., Charles Town, WV 25414, (304) 725-7466
