2 quarts of cold water 14 black pepper corns 8 sprigs of fresh flat-leaf parsley
Procedure Heat the saute pan and cook the onions and celery in the evoo until the onions are soft. Add the water, black peppercorns, and the parsley. Bring the stock to a boil and reduce the heat to a simmer (happy smiles bubbling on the surface). Simmer until the volume is reduced by 1/2. Strain the stock, yielding a glorious fragrant liquid quart of veggie goodness!
MEANWHILE Veggie "Turkey" Casserole Cube whole wheat bread, yielding 4 cups. Chop leaves of fresh sage, yielding 1 cup. Julienne "chicken style" wheat meat, yielding 4 cups. 4 cups of celery diced 1 cup of Vidalia onion (or any sweet onion) diced 1/2 cup of fresh flat-leaf parsley minced Kosher coarse salt and fresh ground black pepper to taste
In a large mixing bowl, mix the bread, sage, wheat meat, celery, onion, and parsley together. Add one pint of the stock. Mix the ingredients. Add Kosher coarse salt and fresh ground black pepper to taste Line a casserole with parchment paper. Pour the lovely thanksgiving main course into the casserole dish and bake in a preheated 350 degree oven for 1 hour (stirring 3 times and adding additional stock as needed).
Robert's Most Yum Rome Apples Stuffed with Homemade Cranberry Sauce
Prepare homemade cranberry sauce. Core apples (but do not cut through the end) Stuff the apples with the cranbery sauce. Bake in a preheated 375 degree oven until the apples are soft.