I am having a hard time believing that tomorrow is Thanksgiving. It seems like a week ago that the kids were just going back to school. I am also having a hard time believing that I still have two recipes to post!For the Thanksgiving salad, Fuyu persimmons and Bosc pears are tossed with a blood orange vinaigrette and topped with toasted almonds and pomegranate seeds. It's simple and lovely. No blood orange olive oil on hand? No problem, just use another excellent extra virgin olive oil.
You could substitute Fuji or Gala apples for the pears, but please make sure to get the Fuyu and not Hachiya persimmons. The Fuyu are firm, shaped somewhat like a doughnut, and much tastier to eat straight out of hand.
And last, but certainly not least, the stuffing (or dressing). On day one of this adventure I posted about the Wild Rice and Roasted Squash Salad. I also promised that I would transform those same ingredients into the stuffing.
When I made the stuffing I used the leftovers from the Wild Rice Salad, added toasted baguette cubes, cranberries, walnuts and some fresh chicken stock. It was delicious. I have written the recipe up for you here from scratch since I am figuring you may want to make this and don't have the Wild Rice Salad in your fridge.
On a final note, thank you for reading, sincerely thank you! This is my 18th post in 35 days. That's a lot of blogging. And now, I think I am going on a hiatus, for a few days anyway. . .
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