
Berke Breathed, creator of Bloom County, offered the following Thanksgiving prayer: Dear Lord, I've been asked, nay commanded, to thank Thee for the turkey before us. A turkey, which was no doubt a lively, intelligent bird. A social being, capable of actual affection. . . nuzzling its young with almost human-like compassion. Anyway, it's dead and we're gonna eat it. Please give our respects to its family.
In light of Berke’s prayer, here’s our contribution to the holiday, a vegetarian recipe for Wild Rice and Apple Stuffing for eight. You’ll need:
3 cups water
2 cloves garlic, chopped
2 ribs celery with leaves, chopped
2 tablespoons unsalted butter
2 6-ounce bags of corn bread stuffing
1 1/2 apples (your choice), peeled, cored, and chopped
1 1/2 teaspoons kosher salt
1 cup wild rice
1 medium onion, chopped
1 tablespoon minced fresh thyme leaves
1/2 cup pecan pieces, toasted
1/4 cup chopped fresh flat-leaf parsley
Pinch of ground mace or nutmeg
Freshly ground black pepper
Adjust an oven rack to lowest position, and preheat to 325 degrees F.
Combine the wild rice, water, and 1/2 teaspoon of salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes until the rice is tender. Drain and set aside.
Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining teaspoon of salt, and pepper, to taste. Cook about 5 minutes. Stir in cornbread.
Stir in the cooked wild rice, pecans, and parsley into the mixture above.
Mix together all ingredients and transfer to the casserole dish.
Cover casserole and bake for 25 minutes. Uncover and continue to bake 10-15 minutes longer.
Thanksgiving is a clearly the most American of holidays. The lavish meal is virtually always a combination of branded products, and is a vigorous symbol of the fact that abundant consumption is the result and reward of effective marketing!
The Brand Keys family wishes you and yours a safe and happy holiday. See you next week.