Instead of tortured, diseased birds for a loving, family dinner… why not try:
Acorn Squash Stuffed With Sage Polenta and Seitan Bourguignon
4 acorn squash
1 1/2 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper
5 cups water or light vegetable stock
1 1/2 cups polenta
1 tsp minced garlic
2 tsp minced fresh sage, or 1/2 tsp dried sage
1/2 tsp ground pepper
1 Tbsp nutritional yeast
1 tsp sea salt
1 1/2 cups pearl onions
1 Tbsp minced garlic
2 tsp olive oil
1/2 lb portobello mushrooms, cut into 1-inch cubes
2 tsp minced fresh thyme
2 tsp minced fresh rosemary
1 tsp minced fresh sage
1 tsp dried tarragon
2 bay leaves
2 cups dry red wine
2 cups dark vegetable stock
2 Tbsp tomato paste, or ¼ cup reconstituted sun-dried tomatoes
1 Tbsp Dijon mustard
1 turnip, peeled, and cut into 1-inch cubes
2 parsnips, peeled, sliced lengthwise, and cut into 1/2-inch pieces
2 carrots, peeled, sliced lengthwise, and cut into 1/2-inch pieces
1 celery root, peeled, and cut into 1/2-inch dice
1 cup winter squash, peeled, seeded, and cut into 1-inch cubes
6 to 8 chestnuts, halved
8 ounces prepared seitan, cut into 1-inch cubes
1 1/2 tsp ground pepper
4 tsp tamari soy sauce
2 Tbsp cornstarch or arrowroot, dissolved in ¼ cup cold water
Sea salt to taste
8 fresh rosemary sprigs, for garnish
Chopped fresh parsley, for garnish
To prepare the squash
Preheat the oven to 400 °. Line baking pan(s) with parchment paper. Cut the acorn squash in half lengthwise (from tip to stem) and scoop out seeds and strings. Make a slice on the bottom of each half so it sits flat. Coat squash cavities with oil. Sprinkle with salt and pepper. Place halves, cut side down, in prepared pan(s) and roast until tender but still firm, about 30 minutes.
To prepare the chestnuts
Preheat the oven to 350 °. Using a sharp knife cut an X in the top of each chestnut. Place in a single layer in a baking disk. Bake 30-45 minutes. Cool, and then peel and cut in half.
To make the polenta
In a large saucepan, bring the water to a boil. Gradually whisk in the polenta and whisk constantly for 5 minutes. Reduce heat to a simmer and add the remaining ingredients. Continue cooking, whisking every 5 minutes, until the polenta starts to pull away from the sides of the pan, about 15 minutes. Set aside and keep warm.
To make the seitan bourguignon
In a large saucepan, saute the onions and garlic in the oil over medium heat until they lightly brown, about 5 to 7 minutes. Add the mushrooms and seasonings and saute for 2 minutes. Add all the remaining ingredients except the cornstarch mixture and salt. Cover and simmer until the root vegetables are just tender, about 30 minutes. Stir in the cornstarch mixture and cook for about 5 minutes. Remove from heat. Adjust the salt.
Heat the squash in a 350 ° over for 10 minutes, or until warm. Fill each with ¾ cup of polenta, then top with ¾ cup of seitan bourguignon. Insert a rosemary spring in the top of each squash half. Sprinkle with parsley and serve.
This Thanksgiving, actress Ginnifer Goodwin, star of HBO’s “Big Love,” is on a mission- to encourage every man, woman and child in America to Adopt-A-Turkey. As the official 2009 spokesperson for Farm Sanctuary’s Adopt-A-Turkey Project, she is committed to improving the lives of these friendly, intelligent birds.
Theannual Adopt-A-Turkey Project is a national program designed to end the misery of commercially-raised turkeys by educating the public about the horrific cruelties endured by these sentient beings and offering a compassionate alternative for Thanksgiving.
Each year 250 to 300 million turkeys are slaughtered for food in the U.S.- more than 45 million for Thanksgiving alone- resulting in thousands of birds being tightly confined in dark, filthy sheds, debeaked and detoed without anesthetic and bred to reach a crippling weight at an unnaturally fast rate. The way these sweet animals are treated would make even the most hardened heart soften if truly known and seen.
“After spending time with the rescued turkeys at Farm Sanctuary’s shelter and seeing how similar they are to my furry companion animals at home, I knew I needed to do everything in my power to protect these friendly and curious birds from the daily pain and suffering they endure on factory farms,” said Goodwin. “With so many delicious, cruelty-free Thanksgiving dishes available, there is no reason why any living being should be treated like an unfeeling commodity. I encourage everyone to start a new, compassionate Thanksgiving tradition this year and Adopt-A-Turkey, rather than eat one.”
Since 1986, the Adopt-A-Turkey Project has led to the rescue of more than one thousand turkeys and shifted public attitudes toward this Native American bird by offering thousands of people the opportunity to “adopt” a turkey who lives at one of Farm Sanctuary’s two shelters in New York and California for a one-time $25 donation. Turkey sponsors receive a special Adopt-A-Turkey certificate with a color photo of and fun details about their new friend, everyone we know loves getting these fun cards for thanksgiving. Every November a new set of “spokesturkeys” are unveiled and their peppy personalities and enthusiastic pleas for adoption have made even the staunchest meat-eaters reconsider what they eat on Thanksgiving and throughout the year. This year, six special rescued birds named Bubbles, Mello, Rhonda, Gideon, Olive and Hawthorn will vie for the hearts of potential adopters.
For those who would like to provide a lifelong home for rescued turkeys, Farm Sanctuary staff will personally deliver turkey companions to approved adopters via the Turkey Express, an annual adoption event that has enabled the organization to place more than 500 rescued turkeys into safe, permanent and loving homes throughout the country.
“We are thrilled to announce Ginnifer Goodwin as our official 2009 Adopt-A-Turkey Project spokesperson,” said Farm Sanctuary President and Co-Founder Gene Baur. “Her love and compassion for all animals makes her the perfect spokesperson for individuals who have been unfairly denigrated and suffered severe cruelty. She will impact the lives of turkeys everywhere by shedding light on their feelings and the plight of factory farmed animals, and by encouraging citizens to consider compassionate alternatives.”
To learn more about Farm Sanctuary’s Adopt-A-Turkey Project, access helpful holiday resources- including animal-free, delicious recipes, videos and literature- and view the 2009 “Turkey Adoption List,” as well as adoption applications, please visit www.adoptaturkey.org or call 1-888-SPONSOR.