Two Friendsgiving sides:
1. I made the salad and I just followed Green Kitchen Stories directions for their Millet & Pumpkin Winter Salad. It's a beautiful looking salad and would be a perfect side dish if you're in need of one this holiday. I substituted sweet potatoes for the pumpkin and spinach for the greens. I love how colorful and fall-looking it is.
2. Maggie made a stuffing that had me singing praises. I loved the cranberry punch in it. It's a 101 Cookbooks recipe, but is no longer on the site. Here is what Maggie did:
I used dates instead of figs and 2 cups of cranberries instead of one. For the walnuts, I just mixed them with an egg white and some sugar and toasted them in the toaster oven.
1 large loaf/slab of herb bread
1 cup fresh or frozen cranberries
1/2 cup unsweetened apple juice
1 large onion, chopped
1 cup dried figs, finely chopped
1 cup sugared walnuts (see recipe below)
1 tablespoon fresh sage, finely chopped
1/4 cup unsalted butter, melted
2/3 cup vegetable stock
1/2 teaspoon fine grain sea salt
freshly ground black pepper
Preheat oven to 375 degrees. Cut the bread into 1/2-inch cubes. Shoot for 6 to 7 cups of cubed bread. Set aside in a large bowl.
Put the cranberries in a small saucepan with 1/4 cup of the apple juice and bring to a boil. Reduce to a simmer and cook until cranberries start to pop and split. Cook a minute beyond that and drain the cranberries, discarding the cooked apple juice. Add the cranberries to the bread, along with the onion, figs, sugared walnuts, and sage.
In that same small saucepan over medium heat whisk together the remaining (1/4 cup) apple juice, butter, and stock. Toss the bread (don't over mix or it could go to mush) and stuff whatever it is you are going to stuff. Alternatively, bake, covered, in a casserole dish at 375 degrees for 50 minutes.
Makes about 6 cups of stuffing.