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.

Harvest Bread Stuffing

The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can enjoy it, too.

• 
  
  1-1/2 lb. country-style (dense) whole-grain bread, cut into 3/4-inch cubes (about 10 cups)
  
  


• 
  
  5 Tbs. extra-virgin olive oil; more for the baking dish
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  1 lb. yellow onions, chopped (2-3/4 cups)
  
  


• 
  
  3/4 lb. celery, chopped (2-1/4 cups)
  
  


• 
  
  1 medium leek (white part only), thinly sliced
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  


• 
  
  1 lb. tart apples (such as Granny Smith, Pink Lady, or Fuji), peeled, cored, and cut into medium dice (2-1/2 cups)
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  8 oz. cremini mushrooms, thinly sliced
  
  


• 
  
  5-1/2 oz. shelled walnuts, chopped (1-1/2 cups)
  
  


• 
  
  4 oz. dried tart cherries, chopped (3/4 cup)
  
  


• 
  
  4 oz. pitted prunes, chopped (3/4 cup)
  
  


• 
  
  3/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. chopped fresh sage
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  1 Tbs. chopped fresh marjoram
  
  


• 
  
  2 to 3 cups homemade or store-bought vegetable broth
  
  


• 
  
  2 large eggs, lightly beaten
  
  

Put the bread on a rack and dry on the counter overnight. Alternatively, dry the bread on a baking sheet in a 275°F oven, stirring occasionally, until crisp, 15 to 45 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Put the bread in a very large mixing bowl.

Heat 1/4 cup of the olive oil and 1/4 cup of the butter in a 12-inch skillet over medium-high heat. Add the onions, celery, leek, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until beginning to color, 10 to 15 minutes. Stir in the apples, reduce the heat to medium low, cover, and cook, stirring occasionally, until soft and lightly browned, 10 to 15 minutes more. Add the vegetables and fruit to the bread.

Heat the remaining 1 Tbs. olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and a big pinch of salt. Cook, stirring often, until golden-brown, 5 to 6 minutes. Add the mushrooms to the bread mixture, along with the walnuts, cherries, prunes, and all of the herbs. With your hands, gently but thoroughly toss.

Pour 1-1/2 cups of the vegetable broth over the mixture and thoroughly mix again. If the liquid is immediately absorbed, add another 1/2 to 1 cup broth. If a little liquid pools at the bottom of the bowl, you’ve added enough. Continue tossing occasionally until the liquid is fully absorbed. Season to taste with salt and pepper. Stir in the eggs.

Transfer the stuffing to a large (roughly 11x13-inch) oiled baking dish. Bake until hot throughout, 40 minutes if starting at room temperature or 50 minutes if refrigerated. Dot the top of the stuffing with the remaining 2 Tbs. butter and bake until the top is crisp, 5 to 10 minutes more.

Cornmeal and Oat Waffles

A whole-grain mix you can make ahead and have on hand for
when you’re ready for waffles? Sounds like heaven to us! Although butter and
maple syrup are the standard condiments, you might want to try sorghum syrup, a
Southern favorite.

For the mix

• 
  
  4 cups coarse, whole-grain, yellow cornmeal
  
  


• 
  
  2 cups whole wheat flour
  
  


• 
  
  1-3/4 cups spelt flour
  
  


• 
  
  1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
  
  


• 
  
  3/4 cup sugar
  
  


• 
  
  1/4 cup baking powder
  
  


• 
  
  4 tsp. salt
  
  


• 
  
  1 tsp. ground cinnamon
  
  

Tip:

Make sure you buy coarse, whole-grain cornmeal. While the mix can be made with more standard yellow cornmeal—and is still a whole-grain recipe because of the rolled oats—the coarse cornmeal will make every forkful more toothsome. Can’t find whole-grain cornmeal? Grind coarse, whole-grain polenta in a large blender or food processor until it’s the consistency of coarse cornmeal.

For the waffles (yields 3 waffles)

• 
  
  1 large egg
  
  


• 
  
  1/2 cup plus 1 Tbs. milk (whole, 2%, 1%, or even fat-free)
  
  


• 
  
  1/2 tsp. vanilla extract
  
  


• 
  
  2 Tbs. nut oil (walnut, hazelnut, or pecan) or 2-1/2 Tbs. melted and cooled unsalted butter
  
  

Make the mix

Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit-and-caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.

Make the Waffles

Tip:

If you want to turn this mix into pancake batter, thin it out with about 1/4 cup additional milk.

To make 3 waffles, scoop 1 cup plus 3 Tbs. of the mix into a bowl. Whisk in the egg, milk, vanilla extract, and oil or butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer’s instructions.

Harvest Bread Stuffing

The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can enjoy it, too.

• 
  
  1-1/2 lb. country-style (dense) whole-grain bread, cut into 3/4-inch cubes (about 10 cups)
  
  


• 
  
  5 Tbs. extra-virgin olive oil; more for the baking dish
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  1 lb. yellow onions, chopped (2-3/4 cups)
  
  


• 
  
  3/4 lb. celery, chopped (2-1/4 cups)
  
  


• 
  
  1 medium leek (white part only), thinly sliced
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  


• 
  
  1 lb. tart apples (such as Granny Smith, Pink Lady, or Fuji), peeled, cored, and cut into medium dice (2-1/2 cups)
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  8 oz. cremini mushrooms, thinly sliced
  
  


• 
  
  5-1/2 oz. shelled walnuts, chopped (1-1/2 cups)
  
  


• 
  
  4 oz. dried tart cherries, chopped (3/4 cup)
  
  


• 
  
  4 oz. pitted prunes, chopped (3/4 cup)
  
  


• 
  
  3/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. chopped fresh sage
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  1 Tbs. chopped fresh marjoram
  
  


• 
  
  2 to 3 cups homemade or store-bought vegetable broth
  
  


• 
  
  2 large eggs, lightly beaten
  
  

Put the bread on a rack and dry on the counter overnight. Alternatively, dry the bread on a baking sheet in a 275°F oven, stirring occasionally, until crisp, 15 to 45 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Put the bread in a very large mixing bowl.

Heat 1/4 cup of the olive oil and 1/4 cup of the butter in a 12-inch skillet over medium-high heat. Add the onions, celery, leek, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until beginning to color, 10 to 15 minutes. Stir in the apples, reduce the heat to medium low, cover, and cook, stirring occasionally, until soft and lightly browned, 10 to 15 minutes more. Add the vegetables and fruit to the bread.

Heat the remaining 1 Tbs. olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and a big pinch of salt. Cook, stirring often, until golden-brown, 5 to 6 minutes. Add the mushrooms to the bread mixture, along with the walnuts, cherries, prunes, and all of the herbs. With your hands, gently but thoroughly toss.

Pour 1-1/2 cups of the vegetable broth over the mixture and thoroughly mix again. If the liquid is immediately absorbed, add another 1/2 to 1 cup broth. If a little liquid pools at the bottom of the bowl, you’ve added enough. Continue tossing occasionally until the liquid is fully absorbed. Season to taste with salt and pepper. Stir in the eggs.

Transfer the stuffing to a large (roughly 11x13-inch) oiled baking dish. Bake until hot throughout, 40 minutes if starting at room temperature or 50 minutes if refrigerated. Dot the top of the stuffing with the remaining 2 Tbs. butter and bake until the top is crisp, 5 to 10 minutes more.

Cornmeal and Oat Waffles

A whole-grain mix you can make ahead and have on hand for
when you’re ready for waffles? Sounds like heaven to us! Although butter and
maple syrup are the standard condiments, you might want to try sorghum syrup, a
Southern favorite.

For the mix

• 
  
  4 cups coarse, whole-grain, yellow cornmeal
  
  


• 
  
  2 cups whole wheat flour
  
  


• 
  
  1-3/4 cups spelt flour
  
  


• 
  
  1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
  
  


• 
  
  3/4 cup sugar
  
  


• 
  
  1/4 cup baking powder
  
  


• 
  
  4 tsp. salt
  
  


• 
  
  1 tsp. ground cinnamon
  
  

Tip:

Make sure you buy coarse, whole-grain cornmeal. While the mix can be made with more standard yellow cornmeal—and is still a whole-grain recipe because of the rolled oats—the coarse cornmeal will make every forkful more toothsome. Can’t find whole-grain cornmeal? Grind coarse, whole-grain polenta in a large blender or food processor until it’s the consistency of coarse cornmeal.

For the waffles (yields 3 waffles)

• 
  
  1 large egg
  
  


• 
  
  1/2 cup plus 1 Tbs. milk (whole, 2%, 1%, or even fat-free)
  
  


• 
  
  1/2 tsp. vanilla extract
  
  


• 
  
  2 Tbs. nut oil (walnut, hazelnut, or pecan) or 2-1/2 Tbs. melted and cooled unsalted butter
  
  

Make the mix

Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit-and-caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.

Make the Waffles

Tip:

If you want to turn this mix into pancake batter, thin it out with about 1/4 cup additional milk.

To make 3 waffles, scoop 1 cup plus 3 Tbs. of the mix into a bowl. Whisk in the egg, milk, vanilla extract, and oil or butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer’s instructions.

Carrot Cake Cupcakes with Lemony Cream Cheese Frosting

These cupcakes are moist, studded with nuts, fragrant with nutmeg and cinnamon, and topped with a velvety cream cheese frosting.

For the cupcakes:

• 
  
  3/4 cup whole-wheat pastry flour or regular whole-wheat flour
  
  


• 
  
  1/2 cup all-purpose flour
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground nutmeg
  
  


• 
  
  1/4 cup canola oil
  
  


• 
  
  3/4 cup firmly packed light brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 cup natural unsweetened applesauce
  
  


• 
  
  1/2 tsp. vanilla extract
  
  


• 
  
  1-1/2 cups finely shredded carrots (about 2 carrots)
  
  


• 
  
  1/4 cup finely chopped walnuts
  
  

For the frosting:

• 
  
  4 oz. Neufchâtel cheese (reduced-fat cream cheese), softened
  
  


• 
  
  3/4 cup confectioners’ sugar
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  

For garnish:

• 
  
  2 Tbs. finely chopped walnuts
  
  

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

In a medium bowl, sift together both flours, the baking soda, salt, and spices. In a large bowl, whisk together the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.

Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

To make the frosting, with an electric mixer, beat together the cream cheese, confectioners’ sugar, and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the walnuts.

Pumpkin-Quinoa Soufflé

A perfect soufflé is a work of art: puffed, light as air, but here made more far more healthy and hearty with featherweight quinoa in the mix. However, have everyone at the table, ready to eat. Soufflés begin to collapse the moment they leave the oven.

• 
  
  1/2 cup quinoa, preferably white quinoa
  
  


• 
  
  1/2 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  6 large eggs, at room temperature and separated
  
  


• 
  
  4-1/2 Tbs. unsalted butter, plus more for the soufflé dish
  
  


• 
  
  6 Tbs. whole wheat flour or quinoa flour
  
  


• 
  
  1 cup milk (whole, 2%, 1%, or fat-free)
  
  


• 
  
  1/2 cup dry white wine or dry vermouth
  
  


• 
  
  1-1/2 cups canned pumpkin puree (NOT pumpkin pie filling)
  
  


• 
  
  1/2 tsp. grated nutmeg
  
  


• 
  
  1/2 tsp. ground sage
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  1/2 tsp. ground black pepper
  
  

Tip:

To get eggs to room temperature, leave them out on the counter for 15 to 20 minutes or submerge them in their shells in a bowl of warm tap water for 4 to 5 minutes.

Tip:

There are a few secrets to a perfect soufflé: You need to make sure your
oven is properly preheated, the eggs must be at room temperature, you
must not skimp in beating the ingredients (you want as much air in the
mix as possible before the soufflé starts to puff in the oven), and you
must not open the oven door as the soufflé bakes.

Fill a medium saucepan about halfway with water and bring it to a boil over high heat. Stir in the quinoa, reduce the heat to low, and cook until the grains have developed their halos and are tender, about 12 minutes. Drain in a fine-mesh sieve or a lined colander set in the sink. Cool the grains down under some running tap water. Drain thoroughly.

Position the rack in the center of the oven and preheat to 375°F. Lightly grease a 2-quart soufflé dish or round high-sided baking dish with a little butter on a wadded-up paper towel or piece of wax paper, making sure to get the butter down into the seam between the bottom and the sides. Coat the sides and bottom of the dish with the grated Parmigiano-Reggiano, turning the dish this way and that to make sure it’s all nicely cheesed up.

Whisk the egg yolks in a small bowl until creamy and light.

Melt the butter in a large saucepan set over medium heat. Whisk in the flour. Cook for 30 seconds, whisking constantly.

Whisk in the milk in a slow, steady stream; then whisk in the wine, not as slowly, but certainly not all at once, in a heavier but controlled stream. Continue cooking, whisking almost the whole time, until thick and very creamy, about 2 minutes.

Remove the pan from the heat and whisk in the cooked quinoa, beaten egg yolks, pumpkin puree, nutmeg, sage, salt, and pepper.

Use an electric mixer at high speed to beat the egg whites in a large bowl until they form droopy peaks when the turned-off beaters are dipped back in the mix. Use a flat, rubber spatula to fold half these beaten egg whites into the pumpkin mixture until no trace of white remains. Then fold in the remaining half very gently, stirring in wide arcs, until incorporated and even throughout but not dissolved. Scrape, pour, and spread this mixture into the prepared soufflé dish.

Bake until puffed and set, about 40 minutes. Bring it straight to the table and serve it up hot before it begins to deflate.