[ShorelineMike]

Carlo, that "French Apple Walnut Rosemary Stuffing" recipe sounds TOO decadent for words ... I'm drooling as I read it!

1) Please add me to your ping list.

2) I'm almost ashamed to try to follow that wonderful recipe, but I stumbled across this one in "Francine Prince's New Gourmet Recipes for Dieters" almost 20 years ago, and it's been my Thanksgiving turkey stuffing recipe ever since. I offer it to all as proof that it *is* possible to diet deliciously even over Thanksgiving.

Festive Roast Turkey Stuffing

Makes about eight servings; there should be enough stuffing for a 10-pound turkey.

Ingredients:

• 1/4 cup brown rice, well washed and drained
• 5 cups toasted bread cubes (preferably potato bread)
• 1 small green apple, peeled, cored and diced
• 1 small sweet red apple, peeled, cored and diced
• 3 Tablespoons combined minced fresh parsley and dill
• 4-1/2 teaspoons corn oil
• 4-1/2 teaspoons sweet (unsalted) 100 percent corn oil margarine
• 5 large cloves garlic, minced
• 1 rib celery, minced
• 3 large shallots, minced
• 1/2 pound fresh mushrooms, washed, dried, trimmed and sliced 1/4 inch thick
• 1/2 pound ground lean veal (or extra-lean ground beef)
• 1/8 teaspoon ground red (cayenne) pepper
• 1 teaspoon dried thyme, crushed
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon curry powder (no salt or pepper added)
• 1-1/2 teaspoons ground ginger
• 1-1/2 cups chicken broth or chicken stock

Preparation:
1. Cook rice in rapidly boiling water to cover for 15 minutes, stirring from time to time. Drain. Rice will be slightly undercooked.
2. Place rice, bread cubes, apples, parsley and dill in large bowl. Toss to blend.
3. Heat 1-1/2 teaspoons corn oil and 1-1/2 teaspoons margarine in large nonstick skillet until hot. Sauté garlic, celery and shallots for 2 minutes, stirring constantly. Push to side of skillet.
4. Add 1-1/2 teaspoons corn oil and 1-1/2 teaspoons margarine to skillet. Sauté mushrooms over medium-high heat for 2 minutes. Combine all ingredients in skillet and saute for 1 minute. Pour into bread mixture. Gently toss to blend.
5. Heat remaining corn oil and margarine in skillet until hot. Add meat, breaking into pieces with a spoon. Sauté until meat just starts to lose its pinkness, about 4 minutes.
6. Sprinkle meat with cayenne, thyme, rosemary, curry powder and ginger, stirring to blend.
7. Add vinegar and cook for one minute. Pour into bread mixture, and gently toss to blend.
8. Gradually add stock to bread mixture while tossing, so that bread cubes are evenly moistened.

For a vegetarian version:

• use vegetable broth instead of chicken broth;
• use twice the amount of brown rice in Step One, divide the rice in half after cooking, put half of the rice in the bowl in Step Two, and save the other half for Step Five (stir-fry rice for a couple of minutes, or until fragrant)

Note: Although it's not part of the original recipe, I usually warm the chicken broth and dissolve a packet of Butter Buds in it before adding the broth to the stuffing.

[carlo3b]

I will sure try yours as well.. Here is a real treat for you two to try.. Thank you both for your great contributions to our holiday feast..

CINNAMON PUMPKIN PEAR SOUP

• 2 tablespoons butter or margarine
• 3 ripe pears, peeled and thinly sliced
• 1/4 cup chopped onion
• 2 cups cooked, mashed pumpkin; or 1 can (16 oz) pumpkin
• 2 (14 ½ oz) cans ready-to-serve chicken broth
• ½ cup water
• 1/4 teaspoon salt
• 1 (3") stick cinnamon
• 1/4 cup Chablis or other dry white wine (optional)
• 1/3 cu half-and-half or nondairy creamer
• Garnishes: sour cream, green onion strips

1) Melt butter in a large saucepan over medium heat; add pears and onion, and cook, stirring constantly, until tender. Position knife blade in food processor bowl; add pear mixture and pumpkin. Process until smooth.
2) Return mixture to saucepan; add chicken broth, water, salt, cinnamon stick, and, if desired, white wine.
3) Bring to a boil. Reduce heat, and simmer 20 minutes; remove cinnamon stick. Stir in half-and-half, and heat thoroughly -- DO NOT BOIL.. Garnish, if desired.

Yields, 6 cups