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Last week I posted my Stuffed Turkey Breast recipe which is what I am planning on making this year for Thanksgiving. Today I am posting the vegetarian entree that I am planning on making for one our guests who is a vegetarian. The inspiration for this recipe came from Vegetarian Times. I made some changes to the original recipe because I wanted to use the same stuffing theme as my turkey for the vegetarian option. I absolutely loved the idea of making a cornucopia because it’s a central theme of the Thanksgiving table. The stuffing is Kuku Sabzi and perfectly roasted vegetables.

The good thing about this vegetarian option is that the cornucopia can be made ahead of time and reheated in the oven just before serving. This recipe takes a little time to make as it involves working with puff pastry, but once you have had a taste of the final product you’ll see that all the efforts were well worth it!  I have to add that the way the original recipe suggests making the cornucopia was far more labor intensive than my version! To be honest I didn’t have the patience for cutting small pieces of puff pastry and assembling them one by one into a cone shape. I also know that doing something that elaborative while preparing other Thanksgiving related dishes can be overwhelming. I am pretty happy with the results and the shape!

Ingredients (serves 4)

1 sheet puff pastry
3 eggs
4 medium carrots
1 medium butternut squash
1/4 lb green beans
1 cup parsley
1 cup cilantro
1/2 cup mint
1/4 cup dill
1/4 cup tarragon
20 chives
1/4 cup cranberries
1/4 cup walnuts
3 tbsp olive oil
salt & pepper

Remove puff pastry from freezer and allow to thaw until it can be easily unfolded. In the mean time create the corns for the cornucopia. Tear four 14 inch pieces of heavy duty aluminum foil. (1) Fold each piece in half, (2) then fold again to create a rectangle. (3) Fold the foil in a cone shape; fold over the edges where the foil comes together in order to keep it from disassembling.  (4) Create a ball from another piece of aluminum foil and stuff it inside the cone to keep its shape.

Wash and small chop the herbs.

Toast the walnuts then give them a rough chop.

Beat two eggs with salt and pepper.

Add chopped herbs, walnuts, and cranberries to the mixture. Mix well.

Add 1 tablespoon of oil to an 8 inch non-stick skillet. Add egg mixture making sure to spread out herbs, walnuts, and cranberries by shaking the pan. Cover and cook for about 8 to 10 minutes on medium until the edges turn a light brown color. Using a dish carefully invert the kuku on a plate. Return the kuku to the skilled with the uncooked part facing down. Cook for 2 to 3 minutes longer. Remove from stove and allow to cool.

Peel and cut butternut squash into 3 inch sticks.

Peel and cut carrots into 3 inch sticks.

Place butternut squash and carrot stick in a cookie sheet. Toss with 2 tablespoons of olive oil, salt and pepper.

Roll out thawed puff pastry and stretch lightly and carefully until it reaches about 16 inches. Cut the sheet into four even rectangles.

Carefully, fold the puff pastry over one of the cones. Cut excess triangle.

Prepare egg wash by beating one egg with 1 tablespoon of water. Brush the edge of puff pastry resting on the cone with egg wash.

Fold the other corner over and seal completely. At this time carefully roll over the top edges of the puff pastry so that they do not get stuck or get attached to the edge of the foil while baking.

Use the leftover triangles of puff pastry from each cone to cut out shapes with cookie cutters. I used pumpkin and a leaf for mine.

Place each cone on a cookie sheet lined with parchment paper. Brush all over with egg wash. Add the cut out shapes and brush the top with egg wash.

Heat oven to 425°. Place the puff pastry cones on the middle rack and the vegetables on the bottom rack. Bake for about 25 minutes or until the puff pastry turns into a golden color.  Half way through the process turn the cones and vegetables for even cooking.

In the mean time bring 3 cups of water to a boil. Season with salt then add green beans. Cook until just tender but still firm. Strain the green beans and set aside.

Once the puff pastry turns into a golden color remove from oven. Carefully remove the cone shaped foil.

Toss the green beans with the roasted vegetables.

Begin assembling cornucopia by first cutting the Kuku Sabzi into 8 even sections. Stuff two sections in the cone first.

Divide the roasted vegetables into four even piles. Then gently load each pile in each one of the cones on top of the kuku. That’s pretty much it! I love the presentation and the fact that vegetarian guests have their own dish to enjoy instead of the turkey!

 

 

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