[November 18, 2009] Columbia Daily Tribune, Mo., The Front Burner column Tweet Nov 18, 2009 (Columbia Daily Tribune - McClatchy-Tribune Information Services via COMTEX) -- Every Thanksgiving for a quarter of a century my husband, Scott, has dressed and cooked the bird, made his delicious chestnut dressing, gravy and a couple of bourbon-pecan pies. I am grateful for this. Generally, we host a big crowd and everybody brings side dishes, so there are plenty of options for those who don't eat meat. I'm grateful for that, too. Lately, though, I have been thinking we could be more hospitable to our vegetarian and vegan friends. So the other day I suggested that maybe he could make a vegetarian rendition of his chestnut dressing this year. Scott gave me the are-you-nuts? look. "Why would I make something that wouldn't taste good?" That ended the conversation. Maybe there are some traditional dishes that are best left alone. That said, you can substitute vegetable stock for the chicken stock. I feel a little better now that I know that Jess Bower, a graduate-student friend, will bring the first Tofurkey to our Thanksgiving table. I've never actually seen one and imagined that it looked like a turkey, but I was wrong. I looked at various photos online. Tofurkey is a brand name for a turkey substitute that contains tofu and wheat gluten and includes a savory vegan stuffing. There are various other brands available. The version I glimpsed online reminded me a little of Scottish haggis, which is why I'm not including a photo. In any event, Jess, who is a vegetarian, tells me her Tofurkey will be very good, and I believe her. "There is always a vegetarian in the crowd," she said, adding excitedly, "there's always Tofurkey leftovers." I bragged to my sister on the phone about the Tofurkey. She has been a vegetarian since the beginning of time. As a child -- a bean pole who pretty much lived on vegetables -- she wouldn't touch meat. Now she is a very strong bean pole who lives on vegetables, fruits, grains, beans and soy protein. When I mentioned I was also working on a food cover about a vegetarian Thanksgiving, she scoffed. "If you skip the turkey and the gravy, Thanksgiving is for vegetarians." OK, Thanksgiving is, after all, a celebration of the harvest. Then she reminded me of the Thanksgiving when she, as a teenager, first announced she would not be eating turkey. A well-meaning relative set a carton of cottage cheese on her plate and told her to eat some protein. Some said she would never get enough protein to survive. Times have changed. These days we are learning that a plant-based diet is healthier for us -- and for the planet. Still, my husband wants nothing to do with the Tofurkey. As for me, I'm gobbling it all, the Tofurkey, the turkey -- and the chestnut stuffing. This stuffing is made for actually roasting inside the turkey. You can also prepare it in a casserole or baking dish, if -- as Scott says -- you don't care how it tastes. Prepare the stuffing one day ahead and refrigerate. Scott's Chestnut and Wild Rice Stuffing 1/4 pound butter 1 cup diced celery 1 cup diced onion 1 tablespoon fresh rosemary, chopped 1 teaspoon dried sage 1 teaspoon poultry seasoning 1/2 teaspoon dried thyme 2 quarts breadcrumbs, rice sized 1 pound precooked wild rice (see note) 1 pound steamed and shelled chestnuts 1 cup chicken or turkey stock In a large stockpot, melt the butter, and then add the celery and onion, sweating them until translucent. Add the herbs and simmer in the butter for 5 minutes. Remove from heat and stir in the bread crumbs, the wild rice, and the chestnuts. When well blended, add the stock to moisten the mixture throughout.Chill overnight, and load into both cavities of the turkey, then roast the bird, allowing 1 hour for every 3 pounds. Note: We use Trader Joe's precooked wild rice, which is available in vacuum-packed bags. Makes: Enough for a 15-20 pound turkey Marcia Vanderlip is the Tribune's food editor. Reach her at [email protected] or at (573)815-1704. To see more of the Columbia Daily Tribune, or to subscribe to the newspaper, go to http://www.columbiatribune.com. Copyright (c) 2009, Columbia Daily Tribune, Mo. Distributed by McClatchy-Tribune Information Services. For reprints, email [email protected], call 800-374-7985 or 847-635-6550, send a fax to 847-635-6968, or write to The Permissions Group Inc., 1247 Milwaukee Ave., Suite 303, Glenview, IL 60025, USA. [ Back To TMCnet.com's Homepage ]