It's Beginning to Look a Lot Like Thanksgiving

I know - I'm jumping the gun just a little bit. But, I can't help it! I love Thanksgiving. A day of thanks. The locavore and farm-loving chick in me sees it as a day for thanking Mother Nature for a bountiful harvest. For allowing each family to grow enough food to make it through the winter. But, as a city girl (for now...), I thank the powers that be for keeping myself, friends and family safe. For keeping our hearts pure. For providing for us and allowing us all to seek our goals and achieve our dreams. And for one day each year, allowing us to watch football and eat delicious seasonal food all day! Amen.

The flavors of fall are sort of synonymous with the foods of Thanksgiving. While it's always fun to reinvent the dishes, sometimes you just want the classics. Last night, I made one of my favorite Thanksgiving staples, only this year, it was gluten-free: stuffing. I love stuffing and miss stuffing. It's a carb-lover's heaven. Toasty bread cubed up and baked with sweet carrots and earthy celery in a delicious eggy custard. Yum-o. My gluten-free stuffing creation was Fig, Fennel and Walnut Stuffing. It was fragrant, a little sweet, and totally satisfying. To go with it, I made Roasted Acorn Squash and Braised Collard Greens. Dessert was Apple, Pear and Chestnut Crisp with Vegan Maple Ice Cream. While yes, it was a little bit Thanksgiving-y, it was delicious.

Fig, Fennel and Walnut Stuffing: Yields 4-6 Servings

2 T butter (substitute olive oil for vegan)

1 T olive oil

1 small Vidalia onion, thinly sliced

1 bulb fennel, thinly sliced

2 carrots, peeled and sliced into half-moons

2 stalks celery, thinly sliced

2 cloves garlic, minced

1 T minced fennel fronds

1 T fresh thyme leaves

1 T fresh sage leaves, chiffonaded

1/4 t nutmeg

salt and pepper, to taste

1 cup dried Mission figs, quartered

1/2 cup toasted walnuts, chopped

2-3 cups bread cubes, toasted

4 eggs

1/4 cup heavy cream (omit or use almond milk for vegan)

1 cup vegetable stock

1. Preheat oven to 400 degrees. Heat butter and olive oil over medium-high heat in a large skillet. Add onion, fennel, carrot and celery. Saute until tender and starting to caramelize. Add garlic, fennel fronds, thyme, sage, nutmeg, salt and pepper. Cook until fragrant, about 1-2 minutes.

2. Stir in figs, walnuts and bread. Transfer to a greased 9x12 inch pan. Whisk eggs with cream and vegetable stock. Season with salt and pepper. Pour evenly over stuffing.

3. Bake for 30 minutes, or until eggs are set and bread is toasty on top.

Roasted Acorn Squash: Yields 4 Servings

1 large acorn squash (about 1-2 lbs), sliced into 1/2-inch half-moons

3 T olive oil

2 T maple syrup

salt and pepper, to taste

1 t paprika (optional)

Heat oven to 425. Place squash on a baking sheet. Drizzle with olive oil and maple syrup. Sprinkle with salt, pepper and paprika. Roast until golden and tender, turning half-way, about 20 minutes.

Apple, Pear and Chestnut Crisp: Yields 4 Servings

2 apples, peeled, cored and chopped

1 pear, peeled, cored and chopped

6 oz chestnuts, quartered

2 T granulated sugar

1 t cinnamon

1/4 t nutmeg

1 T cornstarch

pinch of salt

Crisp Topping:

2 T oats

2 T gluten-free flour

1 T brown sugar

1 T granulated sugar

1/4 t cinnamon

2 T cold butter, cut into cubes

1. Heat oven to 350. Toss together apples, pear, chestnuts, sugar, cinnamon, nutmeg, cornstarch and salt. Divide among 4 small ramekins.

2. Combine oats, flour, brown sugar, granulated sugar and cinnamon. Using fingertips, mix in butter. Sprinkle on top of ramekins.

3. Bake for 25-30 minutes, or until fruit is tender and crisp is golden. Let sit for a couple of minutes before serving.

Vegan Maple Ice Cream: Yields 4-6 Servings

1 can coconut milk

1/2 cup maple syrup

1 t maple extract (plus more if desired)

Combine ingredients. Pour into ice cream maker and process according to manufacturer's instructions. Freeze until firm and ready to serve.

Hope you enjoy this early Thanksgiving meal. I'm making Pumpkin Cookies with Caramel Cream Cheese Icing later this week. I'm looking forward to them, so be sure to check back!