If you are like me, then the food magazines emblazoned with perfect golden turkeys and picture perfect pies have been crowding your mail box (and then your coffee table or bedside table) since last month. It’s so fun to flip through them and visualize the infinitely time-consuming feast you’ll be cooking for your family and friends for Thanksgiving. It’s quite a meal, what with the giant bird, brining, stuffing, mashing, whisking, fluting, and gravying. So cooking a whole separate entree for the vegetarian or vegan in your life while juggling EVERYTHING ELSE can be the straw that breaks the camel, er, cook’s back.
I feel your Thanksgiving mixed-diet pain. And I’ve got a solution for you. I’ve written a guest post for The Kitchn.com based on a recipe from my book, The Adaptable Feast to help you out. It goes like this: Make my recipe for moist, delectable cornbread stuffing. Stuff some into Delicata squash boats. Stuff the rest in a butterflied turkey breast. Bake them together, serve with shiitake mushroom gravy (made with mushroom stock) and you’ve got T-day sorted out. For the recipes, click here. For everyday adaptable recipes, buy The Adaptable Feast here.