The stuffing has been made, but not baked. Because the dish is supposed to stay moist on the inside, I have found that stuffing can be assembled quite early in the day and then left, covered, until you are ready to bake it. In addition to the stuffing, there are a couple other side dishes that will be on the table tonight. There will be some roasted green beans and roasted butternut squash, both made shortly before serving, and some mashed potatoes, which will also be made shortly before serving to maintain optimal texture. Rather than have yet another bowl of veggies out (not that there's anything wrong with that), we have opted to make a vegetable-based soup to serve as a first course - carrot soup, to be specific. This recipe for carrot and orange soup is easy and light. The orange flavor is actually very mild and just builds on the sweetness of the carrots. It would probably be excellent with the addition of ginger, but I'm not messing with it now that it is ready to go.
Carrot and Orange Soup(source)
4 tbsp butter
1 1/2 lbs. carrots, peeled and sliced (about 10-12 medium)
2 med. onions, skinned and sliced
4 cups chicken stock
Salt and pepper, to taste
1 cup orange juice, fresh if possible
1 tsp orange zest
Melt the butter in a large saucepan; add the carrots and onions and cook gently until the vegetables begin to soften.
Add the stock, season with salt and pepper and bring to the boil. Reduce the heat, cover and simmer for about 40 minutes, until the vegetables are tender.
Working in small batches, puree in a blender or food processor. Stir in orange juice and zest.
Reheat before serving, if not serving immediately.
Makes about 10 first course servings.
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