<<Disclaimer: Verify this information before applying it to your situation.>>

Hi Listmembers:

Wow!  I've never gotten such a response for recipes before.  I thought
it would be easier to post to the list rather than to the many people
who requested recipes from me.  I hope they work out, as I have not
tried them.

PLEASE REMEMBER THAT ALL OF THE FOLLOWING INGREDIENTS MAY NOT BE GLUTEN
FREE.  MAKE SURE YOU CHECK YOUR LABELS (on things like soy sauce, wine,
miso, etc)

Happy Thanksgiving!!!

Roast Breast of Turkey with Sweet Wehani Rice Stuffing

STUFFING:
1 c. uncooked Lundberg sweet wehani rice (can sub a brown & wild rice mix)
2 c. water
1 t. chicken broth concentrate
1 t. extra-virgin olive oil
2 large shallots, diced
2 carrots, scrubbed and diced
1 large stalk celery, diced
6 oz. crimini mushrooms (can sub button mushrooms), cleaned and chopped
1/3 c. dried cranberries (can sub dried cherries or raisins)
1 oz. pecans, lightly toasted
1 T. fresh sage, finely chopped
pinch nutmeg
2 T. low-sodium soy sauce
2 large plain rice cakes soaked in 1/2 c. dry marsala or medium sherry

1.  Combine the rice, water and chicken broth concentrate and cook until

just underdone, about 30 min.

2.  In a non-stick pan, saute the shallots in olive oil until soft; add
the carrots and celery and saute 5 min. more.  Add the mushrooms,
pecans, and cranberries and continue to cook until the mushrooms exude
their juices, stirring constantly.

3.  Stir in 1 T. sage, nutmeg, and soy sauce and combine with the rice
and rice cake mixture.  Mix well; set aside.

4.  Remaining rice from stuffing should be simmered with chicken stock
until tender

MUSHROOM GRAVY

1 c. strong chicken broth
1 t. low-sodium soy sauce
1 t. strongly-flavored fruit jelly
8 oz crimini mushrooms, sliced (can sub button mushrooms)
1 t. arrowroot dissolved in 2 t. water

1.  Combine 1/2 c. chicken stock, mushrooms, soy sauce, and fruit jelly
with any pan juices.  Bring to boil and thicken to honey-like
consistency with arrowroot mixture.

TURKEY:

1 half of a large turkey breast, skinned, boned, defatted (2 1/2-3 lbs.)

1 clove garlic, unpeeled
1 T. fresh sage, finely chopped
1 t. dried thyme leaves
1 t. extra-virgin olive oil
1 sheet parchment paper large enough to wrap around the turkey or a
bake-in-the-bag   plastic bag

1. Preheat the oven to 350 degrees.  Make a pocket in the thick end of
the turkey breast.  Carefully stretch the inside of the pocket with your

fingers to enlarge it without poking a hole all the way through.  Fill
the pocket with the seasoned rice.  You should be able to pack in about
2 cups.

2.  Combine the fresh sage and dried thyme and olive oil and rub into
the turkey breast.  Wrap the turkey loosely in the parchment (tuck under

securely at stuffing end of turkey breast to keep stuffing from
escaping), or pierce baking bag to prevent bursting and place turkey
breast inside.  Place turkey in a small baking dish with the garlic (if
baking in a bag, put garlic in the bag with the turkey).  Center turkey
in the oven.  Reduce heat to 325 degrees and cook, turning from time to
time, until a meat thermometer registers 160 degrees (about 1 1/2
hours).

To facilitate carving, allow turkey breast to "rest" out of the oven for

10 min. before carving.  Slice into 1/8 inch slices and serve with a
splash of mushroom gravy.

*The turkey will continue to cook after it is removed from the oven and
the actual internal temp. will climb to between 165-170.

Festive Cranbery Conserve

2 pounds cranberies, fresh or frozen
2 pears, cored and sliced
3 tart apples, peeled, cored, and sliced
2 c. golden raisins
2 c. brown sugar
2 T. orange zest
1 c. orange juice
2 t. ground cinnamon
1/4 t. nutmeg
1/2 c. orange liqueur (optional)

Combine all ingredient except liqueur in a large stainless steel pot.
Bring to a boil, lower the heat to medium, and cook, covered, until the
mixture thickens.  This will take at least an hour.  Add the liqueur if
using it, and chill for four hours or overnight.

Warm Artichoke Dip

1 t. extra-virgin olive oil
1 med. onion, diced
3 cloves garlic, minced
2 15 oz. cans of artichokes, drained, rinsed and squeezed dry
8 oz. cream cheese (any kind)
1/3 c. parmesan cheese, freshly grated
dash hot sauce
1/4 t. salt, or to taste
1/4 c. fresh basil, chopped
dash paprika

Heat oil in skillet.  Add onions and garlic and saute over med. heat
until soft (about 3 min.).  Add artichoke hearts and cover.  Reduce heat

to low and cook 5 min.  Transfer mix to a food processor.  Add cream
cheese and parmesan, and pulse ingredients together to combine.  Add hot

sauce, salt and basil.  Pulse to combine ingredients.  Serve warm,
sprinkled lightly with paprika.  Serve with GF crackers.

Farmhouse Style Potato Carrot Medley

3 med. carrots, peeled and sliced
6 med. potatoes, yukon gold or Idaho, peeled and quartered
1 clove garlic
1/4 c. nonfat yogurt
1/2 t. salt
pepper to taste

Steam the potatoes, carrots and garlic together until tender, about 20
min.  Drain.  While the vegetables are hot, mash vigorously in a warm
pot with a potato masher (food mill or ricer), adding the yogurt
gradually, until soft and fluffy.  Season with salt and pepper.

Note:  This mixture will not be completely smooth because the carrots
appear as little flecks which add an interesting texture.

Orange-Squash Bisque

1 large butternut squash
sea salt
1 onion, diced
1/4 c. mirin (or sweet wine)
4 c. plain soy or rice milk
1 t. white miso, dissolved in small amount of broth
small handful fresh parsley, minced for garnish

1.  Cut squash lengthwise and remove seeds.  Place halves in a deep
skillet with a pinch of salt and water to 1/4 inch in the pan.  Steam
squash until tender.  Scoop pulp from skin.  Set aside.

2.  Layer onion and then cooked squash in a soup pot.  Add mirin, soy or

rice milk and a pinch of salt.  Cover and bring to a boil over med.
heat.  Reduce heat to low and simmer for 20 min.  Transfer soup to a
food processor and puree until smooth--if soup is too thick, simply add
a bit of water.  Return to the soup pot and simmer over low heat.  Add
miso mixture (dissolved in a small amount of broth), stir into soup and
simmer 3-4 min more.  Serve garnished with fresh parsley.  Makes 6-8
servings.

Jeweled Rice

2 c. brown basmati rice, rinced
1/2 c. corn kernels
1 c. blanched almonds
2 1/2 c. spring or filtered water
pinch sea salt per cup of grain
3/4 c. unsweetened dried cranberries or apricots
zest of 2 oranges, coarsley grated
1/4 c. spring or filtered water
1/4 c. brown rice syrup
small handful fresh parsley, minced

Place rice, corn, almonds and water in a pressure cooker.  Cover loosely

and bring to a boil.  Add salt, seal the lid and bring to full
pressure.  Reduce heat to low, place pot on a flame deflector, and cook
for 25 min.  Turn off heat and allow rice to stand,  undisturbed, for
another 25 min.

While rice cooks, soak fruit in warm water for 30 min.  Drain well.  In
a small saucepan, combine orange zest, water and rice syrup.  Simmer,
stirring occasionally, for about 20 min.  Strain and set aside.  When
the rice is cooked, stir in soaked fruits, candied zest and parsley,
incorporating throughout the rice.  Serve warm.  Serves 4-6.

Sweet and Sour Brussels Sprouts and Baby Carrots

1-inch piece kombu (sea vegetable--don't know GF status)
10-12 brussels sprouts, trimmed, left whole
12-15 baby carrots
10-12 pearl onions, peeled, left whole

sauce:
2 T. extra-virgin olive oil
2 t. soy sauce
3 T. umeboshi vinegar (don't know GF status--make substitution if
necessary)
3 T. sweet brown rice vinegar
3 T. brown rice syrup
1 t. mirin (or sweet wine)juice of 1/2 lemon

1.  Preheat oven to 375 degrees.  Place kombu in the center of baking
dish and top with vegetables, trying not to overlap too much.  Whisk
together all sauce ingredients, except lemon juice.  Spoon evenly over
vegetables, cover tightly, and bake until veggies are tender, about 45
min.  Remove cover and return vegetables to oven to brown and to reduce
any remaining cooking liquid to a thin syrup

2.  Just before serving, gently stir in lemon juice and transfer to a
serving platter. Serve hot.  Makes 4-6 servings.

Chocolate Truffles

7 1/2 oz. bittersweet chocolate, broken into pieces
1/2 c. heavy cream
2 T. unsalted butter
1/4 c. confectioners sugar
2 T. cognac or brandy of your choice
1 T. ground cinnamon
1/2 c. dutch-process cocoa powder

In a double boiler, over med. heat, combine the chocolate, cream, and
butter.  Stir occasionally until melted.  Heat the chocolate mixture to
100 degrees.  Transfer the mixture to a large bowl.  Sift in the sugar,
1/4 c. at a time, while whisking.  Add the cognac and whisk until smooth
and shiny.  Pour chocolate into 1-inch deep cookie pan.  Cover and
refrigerate overnight.  Sift cinnamon and cocoa powder together in a
small bowl.  Shape the truffles using a small scoop.  Quickly roll into
a ball with your hands and place in the cocoa.  Roll to cover.
Refrigerate until ready to serve.

Chocolate Pate with Curacao Sauce

15 oz. extra-bittersweet chocolate
1 c. heavy cream
4 T. unsalted butter
4 large egg yolks, heat tempered (see directions)
1 c. confectioner's sugar
1/2 c. curacao (or substitute grand marnier)
2 c. curacao sauce (recipe below)
1/2 c. chopped pistachios
sprigs of mint

To heat temper egg yolks
4 large egg yolks
3 T. lemon juice
2 T. water
pinch salt

Have several clean whisks or forks on hand before starting.  Place egg
yolks in microwave-safe bowl.  Whisk until smooth.  Whisk in lemon
juice, water and salt.  Cover with plastic wrap and microwave on full
power 45 sec. or until mixture begins to rise.  Using a clean whisk or
fork, whisk again, and return to microwave again, covered with plastic
wrap.  Cook 8-10 sec. more.  Remove from microwave and use a clean whisk
or fork to whisk smooth again.

Repeat 5-10 times or until temp. reaches 180 degrees.  Cover and set
aside.

For pate:
Combine the chocolate, cream and butter in the top of a double boiler
over simmering water, cooking until chocolate is melted and warm, about
10 min.  Transfer to a large warm bowl.

Add the heat-tempered egg yolks, whisking until well combined.  Add the
sugar gradually while whisking until chocolate is shiny.  Whisk in the
liqueur.  Line a small 3 c. terrine mold, covering all the surfaces with
parchment paper.  Pour the chocolate mix into the mold and refrigerate
overnight.

Invert the terrine and pull on the edges of the parchment to release the
pate.  If the pate sticks, loosen it by dipping the terrine into hot
water for a few seconds.  Refrigerate until serving.

Cut pate into slices using a wire cheese cutter or dental floss.  Place
slices in center of serving plate and spoon sauce over top.  Garnish
with pistachios and mint.

Curacao Sauce:
1 c. half-and-half, scalded
2 oranges, rind zested
1/4 c. sugar
pinch salt
5 large egg yolks
1/4 c. orange juice
1 T. vanilla
1/2 c. curacao

In a small pan, combine the scalded half-and-half and the orange zest.
Allow to steep until cool.  Return to heat and warm until scalded
again.  In a med. sized saucepan, combine the sugar, salt yolks and
orange juice.  Whisk in the scalded half-and-half.  Stir over med. heat
until thick enough to coat the back of a spoon, about 8 min; do not
boil.  Remove from heat.  Add the vanilla and the curacao.  Stir until
warmed through.  Strain through a fine sieve into a metal container and
refrigerate until ready to serve.