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Acorn Squash with Wehani Rice and Pecan Stuffing

  • 3 acorn squash
  • 2 cup wehani rice or rice blend
  • 4 cup water
  • 1 tablespoon tamari
  • 1 tablespoon soy margarine or unsalted butter
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • ¼ teaspoon dried thyme
  • ½ teaspoon fresh ginger, minced
  • 2 tablespoons Pecan Valley Pecan Pieces
  • 1 tablespoon orange zest, minced
  • Sea salt
  • Freshly ground black pepper
  • 1 cup orange juice
  • 1 tablespoon honey
  • ¼ teaspoon cinnamon
  1. Halve squash lengthwise. Seed, then steam for 20 minutes. Squash will not be fully cooked. Set aside. May be prepared one day ahead. Refrigerate.
  2. Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat. Add rice and return to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender. Rice may be cooked up to 2 days ahead; refrigerate until used.
  3. For stuffing: in a large skillet, sauté carrots, celery, onion, thyme and ginger in margarine or butter until onions are golden. Thoroughly toss in pecans, orange zest and rice. Season with sea salt and pepper to taste. Remove from heat and set aside. Stuffing may be prepared 1 day ahead and refrigerated.
  4. Put orange juice, honey and cinnamon into a small jar and shake vigorously to combine. Keep refrigerated until ready to use. Glaze may be prepared a day ahead.
  5. One hour before serving, Preheat oven to 375ºF.
  6. Mound stuffing mixture into each squash half to about 2 inches over top of squash. Place stuffed squash halves in a baking pan filled with ½ cup of water. Drizzle some glaze over stuffing and brush onto squash. Cover with foil
  7. Bake in a preheated oven for 20 minutes. Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 minutes until glazed and lightly browned. Serve immediately.
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Apple Dressing with Texas Pecans

  • 2 medium onions; diced
  • 1 large green pepper; diced
  • 4 cooking apples; diced
  • 8 garlic cloves; minced
  • 2 tablespoon thyme leaves
  • ½ pounds margarine (or more)
  • Sea salt
  • Freshly ground pepper
  • 1 large bag seasoned stuffing mix
  • 2 bunch scallions; diced
  • 6 celery stalks; diced
  • 2 cups Pecan Valley Pecan Pieces
  • Turkey giblets; boiled, and diced
  • 2 tablespoons dried oregano or 4 tablespoons fresh oregano
  • 3 tablespoons Worcestershire Sauce
  • 6 cup chicken stock
  1. Melt the margarine in a large stock pot. Add the onions, scallions, green pepper, celery, apples, pecans, garlic, turkey g giblets, and all the spices and seasonings, and sauté in the margarine, until the onions are translucent, and the smell is driving you crazy.
  2. Add the stuffing mix; turn down the heat, and stir until it is well mixed, taking care not to let the bottom burn.
  3. Add the chicken stock, until you have the right texture and consistency. As soon as it is added, turn the fire off, and set the dressing to cool, before stuffing the turkey.

Stuffs a 20 pounds turkey

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Apple Pecan Stuffing

Unsalted butter or margarine
⅔ cups diced onion
⅔ cups diced celery
3 cups diced day-old bread
3 cups diced apples
1 teaspoon sea salt
½ teaspoon freshly ground pepper
⅛ teaspoon ground sage
⅛ teaspoon ground marjoram
⅛ teaspoon ground thyme
½ teaspoon dried parsley flakes
½ cup Pecan Valley Pecan Pieces
½ cup water

1. Melt ¼ cup butter in skillet. Add onion and celery and cook until tender. Add to bread.
2. Melt 2 tablespoons butter in skillet. Stir in apples. Cook until golden.
3. Add apples to bread mixture. Mix in sea salt, pepper, sage, marjoram, thyme, parsley and pecans. Add water and mix thoroughly.

Makes enough for 10-pounds turkey

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Baked Bulgur with Pecans

1 cup bulgur wheat, uncooked
½ teaspoon dried basil
⅛ teaspoon sea salt
⅛ teaspoon freshly ground pepper
2 cups boiling water
¼ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray. Place bulgur, basil, sea salt and pepper in prepared baking dish. Add boiling water and mix well.
3. Cover tightly and bake in a preheated oven for 20 minutes.
4. Fluff with a fork, add pecans, and mix well. Serve hot.

Yield: 6 servings

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Brussels Sprouts in Pecan Sauce

1 pounds Brussels sprouts; trimmed
3 tablespoons unsalted butter
¼ cup Pecan Valley Pecan Pieces
Sea salt and pepper to taste

1. Cook the Brussels sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm.
2. Heat the butter in small saucepan and brown the pecans; do not let them burn. Pour the pecans over the Brussels sprouts and serve.

Serves 4 to 6

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Butter Pecan Squash

1 butternut squash (1½ pounds)
½ cup boiling water
3 tablespoons unsalted butter
1 tablespoon light brown sugar; firmly packed
½ teaspoon sea salt
White pepper to taste
¼ cup Pecan Valley Pecan Pieces
1 tablespoon maple syrup

1. Quarter squash; scoop out seeds and stringy portion; pare and cut into ¾ to 1 inch cubes (about 4 to 5 cups).
2. In a medium saucepan bring squash and water to a boil; cover and cook rapidly until squash in tender (about 10 minutes). Drain and mash with butter, sugar, sea salt and pepper. Turn into an 8-inch pie plate. Sprinkle with pecans and maple syrup.
3. Broil until pecans are lightly browned.

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Butternut Squash with Onions and Pecans

3 tablespoons unsalted butter
1 large onion; finely chopped
6 cups butternut squash; peeled and seeded
1 cup Pecan Valley Pecan Pieces
3 tablespoons fresh parsley; minced
Sea salt
Freshly ground pepper

1. Dice squash into ½-inch cubes.
2. Toast pecans. Melt butter in heavy large skillet. Add onion and sauté until very tender, about 15 min. Add squash and toss to coat.
3. Cover and cook until squash is tender but still holds its shape, stirring frequently, about 15 to 30 minutes. Can be prepared 4 hours ahead. Let stand at room temperature.
4. Re-warm over med heat before continuing. Stir in half of pecans and half of parsley. Add sea salt and pepper to taste. Transfer to bowl.
5. Sprinkle with remaining pecans and parsley before serving.

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Coconut Pecan Sweet Potatoes

2 pounds sweet potatoes; peel, shredded
⅓ cup brown sugar; firmly packed
¼ cup margarine or unsalted butter; melted
¼ cup coconut
¼ cup Pecan Valley Pecan Pieces; toasted
¼ teaspoon ground cinnamon
¼ teaspoon coconut flavoring
¼ teaspoon vanilla
Toasted coconut

1. In a 3½ quart slow cooker, combine potatoes, sugar, margarine, coconut, pecans and cinnamon. Cover; cook on low for 6 to 8 or on high for 3 to 4 hours.
2. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired.

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Cranberry Pecan Stuffing

¼ cup margarine
2 celery stalks; chopped
1 large onion; chopped
1 14½-ounce can chicken broth
1 16-ounce package herb stuffing mix
½ cup fresh or frozen cranberries
½ cup Pecan Valley Pecan Pieces

1. In 4 quart saucepan melt margarine over medium heat; add celery and onions and cook until tender. Add broth. Heat to boiling. Remove from heat.
2. Add stuffing mix, cranberries and nuts; toss to coat well.
3. Use to stuff 12 to 14 pounds turkey according to directions on turkey package.
4. Bake any remaining stuffing in covered casserole dish along with turkey, for 30 minutes.

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Curried Corn Pudding

2 cups whole kernel corn, drained
2 tablespoons finely chopped shallots
2 tablespoons butter
1 teaspoon curry powder
¾ cups milk
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 eggs, slightly beaten
2 tablespoons packed brown sugar
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF. Lightly grease a 9-inch pie plate; set aside.
2. In a medium saucepan cook the shallots in 1 tablespoon of the butter until shallots are tender. Add curry powder, cook and stir for 30 seconds. Stir in milk, salt, pepper, nutmeg and corn. Remove from the heat. Stir in eggs. Pour mixture into the prepared pie plate.
3. In a small bowl, cut remaining 1 tablespoon butter into the 2 tablespoons brown sugar until crumbly. Stir in pecans. Sprinkle nut mixture evenly over the corn mixture.
4. Bake in a preheated oven for about 25 minutes or until golden around edges and a knife inserted near center comes out clean. Let stand 10 minutes before serving

Makes 4 to 6 servings

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