Israeli Couscous and Fall-Vegetable Stuffing
Israeli couscous, which is a type of pasta, holds up well during the long turkey-roasting time, retaining its firm texture.
- Servings: 10
- Yield: Makes about 8 cups (enough for one 18-pound turkey)
Source: Martha Stewart Living, November 2004
- 1 small acorn squash (about 1 1/2 pounds), halved and seeded
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 small turnips, peeled and cut into 1/2-inch cubes
- 1 celery root (also called celeriac), peeled and cut into 1/2-inch cubes
- 2 tablespoons unsalted butter
- 3/4 cup finely chopped shallots
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon hot smoked paprika
- 10 ounces Israeli couscous (about 2 cups)
- 1 3/4 cups homemade or low-sodium store-bought chicken stock
- 1 fresh bay leaf
- 2 tablespoons chopped fresh thyme
- 1/2 cup golden raisins
- 1/2 cup sliced almonds with skins, toasted
- 1/4 cup chopped fresh flat-leaf parsley
Preheat oven to 375 degrees. Drizzle squash with 1 tablespoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet; roast 10 minutes.
Meanwhile, toss turnips and celery root with 2 tablespoons oil; season with salt and pepper. Place on baking sheet with squash. Continue roasting, stirring once or twice, until vegetables are tender and golden brown, about 30 minutes.
Meanwhile, heat butter and remaining tablespoon oil in a medium saucepan over medium heat until butter is melted. Add shallots; cook until softened, about 3 minutes. Stir in coriander, cumin, and paprika; cook until fragrant, about 1 minute. Stir in couscous, stock, bay leaf, 1 tablespoon thyme, and 1 teaspoon salt. Bring to a boil. Cover; reduce heat to low. Cook until couscous is tender but al dente, and liquid is absorbed, about 6 minutes. Remove from heat. Let stand, covered, 2 minutes. Fluff with a fork.
Peel squash; cut flesh into 1/2-inch cubes. Stir together couscous, vegetables, raisins, almonds, parsley, and remaining tablespoon thyme; season with salt and pepper. Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.