COUNTRYLIVING.COM / NOVEMBER 2019 žŽž
- Preheat oven to 375°F. Oil a 2-quart
shallow casserole dish (or 3 quart if
not stuffing the turkey). Place bread
on a rimmed baking sheet and toast,
stirring once, until golden brown,
15 to 20 minutes.
- Meanwhile, heat oil in a large skillet
over medium heat. Add onions and
season with salt and pepper. Cook,
stirring occasionally, until very tender
and beginning to turn golden brown,
6 to 8 minutes. Add celery and cook,
stirring occasionally, until tender, 6 to
7 minutes. Add stock and bring to
a boil. Stir in the parsley and thyme.
- Stir together bread, vegetables, and
eggs in a bowl. If desired, stuff half
the mixture into the main cavity of the
turkey; transfer the remaining half
to the prepared baking dish (if not
stuffing the turkey, transfer all the
mixture to the prepared baking dish).
- Cover baking dish with foil and
bake for 10 minutes. Remove the foil
and bake until golden brown, 15 to
20 minutes.
3 stalks celery, thinly sliced
2 apples, thinly sliced
1 cup seedless purple grapes,
halved(^1) / 2 cup toasted walnuts, chopped
(^1) / 4 cup pomegranate seeds
Whisk together sour cream,
mayonnaise, vinegar, mustard, and
honey in a bowl. Season with salt
and pepper. Toss lettuces with half
of dressing, reserving remaining.
Arrange on a platter and top with
celery, apples, grapes, walnuts, and
pomegranate seeds. Drizzle with
reserved dressing.
Composed Waldorf
Salad
WORKING TIME 30 minutes
TOTAL TIME 30 minutes
MAKES 8 to 10 servings
(^1) / 4 cup sour cream
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
11 / 2 teaspoons pure honey
Kosher salt and freshly
ground black pepper
1 (5-ounce) package romaine
hearts, leaves separated
(^1) / 2 small head red leaf lettuce,
leaves torn
Scalloped Oysters
WORKING TIME 20 minutes
TOTAL TIME 1 hour, 5 minutes
MAKES 8 servings
4 tablespoons (^1 / 2 stick)
unsalted butter
2 leeks, trimmed, halved
lengthwise, and thinly sliced
1 tablespoon all-purpose flour
(^1) / 2 cup dry vermouth
(^1) / 2 cup heavy cream
2 (16-ounce) containers fresh
oysters, drained, reserving
2 tablespoons brine
20 premium Saltines, crushed
(about 1 cup)
Preheat oven to 350°F. Melt
butter in a large skillet over medium
heat. Add leeks and cook, stirring
occasionally, until tender, 6 to 7
minutes. Add flour and cook, stirring,
1 minute. Add vermouth and cook,
stirring, until thickened and bubbly,
2 to 3 minutes. Add cream, return
to a simmer, then remove from heat.
Fold in oysters and brine.
Transfer mixture to an 11-by-7-
inch baking dish and top with
WHAT’S BETTER
THAN A HIGH FIBER
BREAKFAST?
A TASTY, HIGH FIBER
BREAKFAST
WITH RAISINS.