Thanksgiving is exactly one week from today, and I'm getting into the spirit of this food-centered holiday by testing out a couple of healthy side dishes before serving them on the actual day. This vegetarian cranberry-pear wild rice stuffing is made with whole grain bread instead of the usual white or sourdough, and does not call for even a dab of butter. While I followed the recipe exactly on my first attempt, it is easily adaptable and I could picture substituting apples for the pears or dried apricots for the dried cranberries.
My home was filled with smells of the season when this was in the oven, and while it would complement a Thanksgiving table perfectly, it was a satisfying warm side to a crisp green salad on a cold Fall evening. This would also make a yummy main dish when served inside Winter squashes. I'll be making this dish again, though next time I'll leave out the pepper because it was a to bit too prevalent in the aftertaste.
To get the recipe, read more