I am not even American, and haven't even lived in this country all that long, but as soon as I came to the US for the first time (a LONG time ago) I adopted Thanksgiving as my favorite holiday. When we lived in Europe we always had a Thanksgiving feast, and I fondly remember an occasion where there were two Americans at the table, and everyone else was from a different country, to include Germany, Australia, New Zealand, England, The Netherlands and I've lost track of where else ....
I've had oyster stuffing before. Yours sounds yummy.
I'm making a vegan cashew nut loaf for the few vegetarian people coming to the party tomorrow. I've made it every year for some time now since it is a fast favorite. Since we're exchanging recipes.... here it is:
Vegan (Strict Vegetarian) Nut Roast à la PeTA
Ingredients:
The roast:
two tablespoons oil or margarine
2 large onions, chopped fine
5 cloves (or an entire bulb) garlic, minced
3 cups raw cashews
1 1/2 cups bread
1 cup soup stock (or water)
salt and pepper
1/2 teaspoon nutmeg
2 tablespoons lemon juice
The "stuffing":
3 cups bread cubes, toasted
two tablespoons margarine, melted but not hot
1/2 to 3/4 cup finely-chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons parsley, chopped
salt to taste
(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).
Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.
Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.
