Happy Thanksgiving

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Thanksgiving Chowder

1 tbsp olive oil
3 3/4 cup winter squash; cut into 1/4-inch cubes, divided
1 3/4 cup celery root; cut into 1/4-inch cubes, divided
2 quart turkey stock
1/2 cup rice; uncooked
1 1/4 cup savoy cabbage; coarsely chopped
2 1/4 cup turkey meat; cooked & cubed
1 salt & pepper to taste

Heat the oil in a large heavy kettle. Add the winter squash (such as butternut or Hubbard) and celery root; saute over medium heat 2 minutes. Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender. Puree the mixture in a food processor or blender and return to the kettle.

Add the remaining squash and celery, and the uncooked rice. Cook the mixture, uncovered, for 10 minutes. Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender. Stir in the cubed turkey meat. Heat until hot. Season to taste with salt and pepper.

Pat Whittlesey's Thanksgiving Turkey

1 turkey, around 16 pounds
1 olive oil
1 powdered rosemary
1 apples, cored and chopped
1 onions, chopped

Clean the turkey inside and out with cold water. Dry with paper towels. Rub the outside with olive oil, then with rosemary. Stuff the cavity with apples and onions. Cover the bird with foil and roast at 350 degrees. Figure maybe four hours. Remove the foil for the last half-hour to brown. Discard the apples and onions and prepare a gravy by whisking the drippings with cornstarch or a flour-and-butter roux.
NOTE: the kosher version would delete the butter ingredient in favor of some substitute.
Source: Tacoma News Tribune, November 18, 1996

Post Thanksgiving Enchiladas

1 1/2 cup diced, cooked turkey
1/4 cup chopped green onion
1 cup shredded jack cheese
1/2 can dried green chilies (4oz)
3/4 cup sour cream or plain yogurt
2 tbsp oil
1/2 cup chopped onion
1 clove garlic, minced
2 tsp chili powder
2/3 cup tomato sauce
1/2 cup chicken broth
1 tsp cumin
1/4 tsp salt, if desired
8 corn tortillas
1 oil, extra cheese
1 avocado for garnish

In a bowl, combine the turkey, green onion, cheese, chilies and sour cream or yogurt - set aside. In a skillet or sauce pan, saute the onion in the oil until barely softened. Stir in garlic. Cook for one minute. Add chili powder, tomato sauce, broth, cumin and salt. Bring to a boil, stirring. Remove from heat.
Fry tortillas in oil but just until soft-not crisp. Dip in the sauce. Smooth some filling on each tortilla and roll up. Place seam side down in a baking dish. Repeat with remaining tortillas. Spoon remaining sauce over, sprinkle with extra cheese.
Heat at 375f for 10-15 minutes. Garnish with avocado and serve

Posole (Native American Thanksgiving)

2 large cans of hominy
3 or 4 cans of vegetable broth or stock
2 or 3 green chiles (roasted and peeled)
1 large onion, diced
3 or 4 large carrots, diced
3 or 4 stalks of celery, diced
1 single salt and pepper to taste
1/2 tsp oregano
1/2 tsp garlic
1/2 tsp cumin
1 tbsp chile powder 1 single fresh cilantro, minced, 2 tbsp if using canned

Yet another appropriate Thanksgiving dish is Posole, which is indigenous to the Native American southwest. Posole is really considered most traditional around Christmastime and is always served New Year's Eve and/or New Year's Day for good luck. However, Pueblo peoples have made posole for generations and it is a staple winter dish. I have adapted it for vegan use. Please adjust everything to taste; my tastes are for more spice and chiles than most folks would care for, so I add more of almost everything. Also: the fresher ingredients will make an amazing difference in the taste of the posole, so if possible, prepare your own vegetable stock, roast your own fresh Anaheim or New Mexico chiles, and buy flash frozen posole (also spelled pozole) corn in the store, rather than using canned.
Saute the onions and celery until the onion is transparent. This can be done with water and veggie stock or with spray-type coatings. Dump everything else in and bring to a low boil. Simmer until you like the texture. The hominy should be really soft, almost to the break-up-and-really-form-a-thick-stew stage.
I serve posole with cornbread and a crisp green salad. If you wish to add any animal protein, the original recipes call for pork or ham. I have found that chunks of turkey work wonderfully with this recipe.
Please consider your tolerance for spices. The heat will come from the green chiles and the chile powder, as well as the black pepper. Finally, if you want a little more color in the stew, you could throw in some kernel corn. Hope you enjoy.
From "FATFREE" Recipe collections by Michelle Dick

A Carrot Dish

1 lb carrots; peeled and sliced about 1/4 inch thick
1/2 tsp whole dry rosemary leaves
1 small onion; minced
2 tbsp butter
1 tsp fresh lemon juice
1 salt and pepper; to taste

1. Boil small amount of water (about 1 1/2 cups) with rosemary in it (e.g., infuse rosemary). Let stand a couple of minutes. Strain & throw away rosemary.
2. Put carrots in rosemary-seasoned water & cook until tender.
3. Meanwhile, saute onions in butter until tender. Add drained carrots, lemon juice, salt & pepper. Serve.
From John C. Sutton "The Cooking Inn"

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