Wild Rice with Pears, Sausage, and Candied Pecans

Comice pears are one of the sweetest and most succulent varieties, with a rich buttery texture that pairs well here with the chewy wild rice and crunchy pecans. Take care not to overcook them or they'll break down and lose their bite.

• 
  
  1 cup wild rice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  6 oz. sweet Italian sausage (casings removed if using links), crumbled
  
  


• 
  
  1 small yellow onion, finely diced (about 1 cup)
  
  


• 
  
  2 Tbs. dry vermouth
  
  


• 
  
  1 Tbs. chopped fresh sage
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  2 small fresh bay leaves (optional)
  
  


• 
  
  2 small ripe pears (preferably Comice), peeled, cored, cut lengthwise into 1/2 inch-thick wedges, and then crosswise into 1/2 inch pieces
  
  


• 
  
  1/2 Tbs. unsalted butter
  
  


• 
  
  1/4 cup pecans
  
  


• 
  
  1 Tbs. packed dark brown sugar
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  

Bring 4 cups of water to a boil in a 4-quart saucepan. Add the wild rice and a generous pinch of salt, reduce the heat to maintain a gentle simmer, and cook until tender, 30 to 45 minutes.


Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the sausage and cook, breaking up any big chunks with a spoon, until browned and cooked through, 3 to 4 minutes. With a slotted spoon, transfer the sausage to a paper-towel-lined plate. Add the onion and 1/2 tsp. salt to the skillet and cook, stirring occasionally, until just tender, about 3 minutes. Add the vermouth and with a wooden spoon scrape up any browned bits from the pan; cook until the vermouth evaporates, 1 to 2 minutes. Add the sage, thyme, and bay leaves (if using), and continue cooking until the onion is very tender and the herbs are fragrant, 3 to 4 minutes. Return the sausage to the pan, add the pears, and cook just until warmed through, 1 to 2 minutes. Remove from the heat and set aside.


In an 8-inch nonstick skillet, melt the butter over medium heat. Add the pecans and cook, stirring often, until lightly toasted, 1 to 2 minutes. Add the brown sugar and stir until melted and beginning to caramelize, 1 to 2 minutes. Sprinkle with a pinch of sea salt, transfer to a plate, and let cool. Roughly chop the nuts.


When the wild rice is cooked, drain any excess water. Return the rice to the pan and cook over medium heat to dry out slightly, 1 to 2 minutes. Remove the bay leaves (if used) from the pear mixture. Add the pear mixture to the wild rice and toss to combine. Season to taste with sea salt and pepper. Transfer to a serving bowl, sprinkle with the chopped nuts, and serve.

Sausage-Maple Bread Stuffing

• 
  
  1-1/2 lb. dense, chewy bread, cut into 3/4-inch cubes (about 13 cups)
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, softened
  
  


• 
  
  1/3 cup chopped fresh thyme leaves (from about 1 oz. thyme sprigs)
  
  


• 
  
  1/3 cup chopped fresh sage leaves (from about 3/4 oz. sage sprigs)
  
  


• 
  
  3/4 tsp. poultry seasoning
  
  


• 
  
  3 cups medium-diced yellow onion (2 medium)
  
  


• 
  
  3 cups medium-diced celery (6 large stalks)
  
  


• 
  
  7-1/2 cups low-salt chicken broth
  
  


• 
  
  2 bay leaves
  
  


• 
  
  1 smoked ham hock (about 1 lb.)
  
  


• 
  
  1 lb. bulk pork breakfast sausage
  
  


• 
  
  1/3 cup maple syrup
  
  


• 
  
  1-1/2 tsp. freshly ground black pepper
  
  


• 
  
  Kosher salt
  
  

Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely at room temperature, tossing once or twice, for about 2 days.

Position a rack in the center of the oven and heat the oven to 375°F.

In a heavy-based, 8-qt. stockpot or Dutch oven, melt 5 Tbs. of the butter over medium heat until it begins to foam. Stir in the thyme, sage, and poultry seasoning and cook just enough to coat the herbs and season the butter, 30 to 60 seconds. Stir in the onions and celery and cook, stirring occasionally, until soft and fragrant, about 15 minutes. Add the chicken broth, bay leaves, and ham hock and bring to a boil over high heat. Reduce the heat to medium low and simmer until the liquid reduces by one-third, about 30 minutes.

Meanwhile, put the sausage on a rimmed baking sheet and break it into quarter-size chunks. Roast until cooked through, about 15 minutes. Let cool, and then chop the sausage into smaller bits.

Add the sausage to the broth and simmer just to allow the flavors to meld, about 5 minutes. Remove the ham hock and bay leaves. Discard the bay leaves and set the hock aside to cool. Stir the dried bread, several cups at a time, into the broth until all of the broth is absorbed and the bread cubes are well moistened. Stir in the maple syrup, pepper, and the remaining 5 Tbs. butter.

When the hock is cool enough to handle, pick off the meat, chop it into small pieces, and add to the stuffing. Season to taste with salt if necessary (depending on the sausage and ham hock, both of which are salty, there may already be enough).

Transfer the stuffing to a 9x13-inch baking dish and bake uncovered at 375°F until heated through and crisp on top, about 20 minutes if freshly made, or about 30 minutes if made ahead.

Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

• 
  
  1-1/2 cups quinoa, preferably red
  
  


• 
  
  Sea salt
  
  


• 
  
  5 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1 large red onion, quartered lengthwise and thinly sliced crosswise
  
  


• 
  
  2 Tbs. balsamic vinegar
  
  


• 
  
  4 oz. arugula, trimmed and thinly sliced (about 3 cups)
  
  


• 
  
  4 oz. aged Gouda, finely diced (about 1 cup)
  
  


• 
  
  3 medium celery stalks, thinly sliced
  
  


• 
  
  1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
  
  


• 
  
  1 cup walnuts, coarsely chopped
  
  


• 
  
  1 cup finely diced fennel
  
  


• 
  
  3/4 cup dried cranberries
  
  


• 
  
  3 Tbs. sherry vinegar
  
  


• 
  
  Freshly ground black pepper
  
  

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.


Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.


While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.


In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.


In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

• 
  
  1-1/2 cups quinoa, preferably red
  
  


• 
  
  Sea salt
  
  


• 
  
  5 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1 large red onion, quartered lengthwise and thinly sliced crosswise
  
  


• 
  
  2 Tbs. balsamic vinegar
  
  


• 
  
  4 oz. arugula, trimmed and thinly sliced (about 3 cups)
  
  


• 
  
  4 oz. aged Gouda, finely diced (about 1 cup)
  
  


• 
  
  3 medium celery stalks, thinly sliced
  
  


• 
  
  1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
  
  


• 
  
  1 cup walnuts, coarsely chopped
  
  


• 
  
  1 cup finely diced fennel
  
  


• 
  
  3/4 cup dried cranberries
  
  


• 
  
  3 Tbs. sherry vinegar
  
  


• 
  
  Freshly ground black pepper
  
  

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.


Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.


While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.


In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.


In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

Bread Stuffing with Fresh Herbs

Especially on Thanksgiving, skip the packaged stuffing mix and use day-old bread and fresh herbs for great flavor.
For a homemade holiday, visit the Guide to Thanksgiving Dinner for hundreds of recipes for turkey, pie, stuffing, and sides. 
Feeling inspired? Use the Bread Stuffing Recipe Maker to create a custom bread stuffing recipe.

• 
  
  1 lb. crusty Italian or French bread, cut into 1/2-inch cubes (10 to 12 cups)
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter; more for the pan
  
  


• 
  
  2 medium-large yellow onions, cut into medium dice
  
  


• 
  
  2 medium celery stalks (or 3 celery heart stalks), cut into medium dice (3/4 cup)
  
  


• 
  
  2 to 3 cups lower-salt chicken broth
  
  


• 
  
  1/3 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. finely chopped fresh sage
  
  


• 
  
  1 Tbs. finely chopped fresh thyme
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Tip:

For the best stuffing, let the bread dry overnight so it can absorb all the other delicious flavors that make it stuffing; toasting the bread also boosts flavor.

Spread the bread cubes in a single layer on a large rimmed baking sheet. Let dry overnight.

Position a rack in the center of the oven and heat the oven to 400°F. Bake the bread cubes until light golden-brown, 12 to 15 minutes.

Heat the butter in a 12-inch skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until soft but not browned, 6 to 8 minutes. Let cool. (The recipe may be prepared to this point up to 6 hours ahead.)

In a large bowl, mix the bread cubes with the cooked vegetables, 2 cups of the broth, the parsley, sage, thyme, eggs, 3/4 tsp. salt, and 1/2 tsp. pepper. If the liquid isn’t immediately absorbed by the bread, toss occasionally for a few minutes until it is. If the liquid is immediately absorbed, toss in another 1/2 cup broth. The bread should be moist but not soggy. If necessary, add the remaining 1/2 cup broth.

Butter a 3-quart baking dish (13x9-inch works well). Transfer the bread mixture to the dish, cover with foil, and bake at 400°F until heated through, 25 to 30 minutes. Remove the foil and continue to bake until the top is slightly browned and crusty, about 20 minutes more.

Bread Stuffing with Fresh Herbs

Especially on Thanksgiving, skip the packaged stuffing mix and use day-old bread and fresh herbs for great flavor.
For a homemade holiday, visit the Guide to Thanksgiving Dinner for hundreds of recipes for turkey, pie, stuffing, and sides. 
Feeling inspired? Use the Bread Stuffing Recipe Maker to create a custom bread stuffing recipe.

• 
  
  1 lb. crusty Italian or French bread, cut into 1/2-inch cubes (10 to 12 cups)
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter; more for the pan
  
  


• 
  
  2 medium-large yellow onions, cut into medium dice
  
  


• 
  
  2 medium celery stalks (or 3 celery heart stalks), cut into medium dice (3/4 cup)
  
  


• 
  
  2 to 3 cups lower-salt chicken broth
  
  


• 
  
  1/3 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. finely chopped fresh sage
  
  


• 
  
  1 Tbs. finely chopped fresh thyme
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Tip:

For the best stuffing, let the bread dry overnight so it can absorb all the other delicious flavors that make it stuffing; toasting the bread also boosts flavor.

Spread the bread cubes in a single layer on a large rimmed baking sheet. Let dry overnight.

Position a rack in the center of the oven and heat the oven to 400°F. Bake the bread cubes until light golden-brown, 12 to 15 minutes.

Heat the butter in a 12-inch skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until soft but not browned, 6 to 8 minutes. Let cool. (The recipe may be prepared to this point up to 6 hours ahead.)

In a large bowl, mix the bread cubes with the cooked vegetables, 2 cups of the broth, the parsley, sage, thyme, eggs, 3/4 tsp. salt, and 1/2 tsp. pepper. If the liquid isn’t immediately absorbed by the bread, toss occasionally for a few minutes until it is. If the liquid is immediately absorbed, toss in another 1/2 cup broth. The bread should be moist but not soggy. If necessary, add the remaining 1/2 cup broth.

Butter a 3-quart baking dish (13x9-inch works well). Transfer the bread mixture to the dish, cover with foil, and bake at 400°F until heated through, 25 to 30 minutes. Remove the foil and continue to bake until the top is slightly browned and crusty, about 20 minutes more.