Vegan Column: Pardon your turkey and find a delicious Thanksgiving substitute

Joyce Marner
·2 min read
You can start a tradition of turkey pardoning at your holiday table by substituting this simple yet elegant main course which Joyce Marner adapted from the “Fresh Simple Home” website and now call it “Thanksgiving Stuffed Squash.”
You can start a tradition of turkey pardoning at your holiday table by substituting this simple yet elegant main course which Joyce Marner adapted from the “Fresh Simple Home” website and now call it “Thanksgiving Stuffed Squash.”

When did the turkey pardon first appear? According to The White House Historical Association, 1947 was the beginning of the poultry industry presenting the White House with a turkey for Thanksgiving Day dinner. Then in 1973 Pat Nixon accepted the turkey and sent it to a children’s farm. In 1978 First Lady Rosalynn Carter sent the official turkey off to live in a mini zoo. The first formal turkey pardon became tradition in 1989, when President George H. W. Bush, with animal rights activists picketing nearby, quipped, “Let me assure you, and this fine tom turkey, that he will not end up on anyone’s dinner table, not this guy –he’s granted a Presidential pardon as of right now.”

You can start a tradition of turkey pardoning at your holiday table by substituting this simple yet elegant main course which I adapted from the “Fresh Simple Home” website and now call it “Thanksgiving Stuffed Squash.” I confess to not actually liking sweet potatoes, even though I know they are one of the healthiest foods and a staple in the Blue Zone diet. I love the combined flavors in this recipe and I’m now a sweet potato fan. The secret is not to overcook the sweet potatoes –allow them to retain their shape and a firm texture. This recipe makes seven cups of cooked filling. Depending on the size of acorn squash you use and your side dishes, you can feed four people easily. For a week night dinner I whip up a batch of filling in about 15 minutes to eat without the squash but I love serving the squash boat for special occasions.

For the squash boat:

2 small or 1 large acorn squash, halved. Scoop out seeds and strings. Spray with oil spray and roast at 400 degrees for 30-45 minutes until soft.

Ingredients for filling:

1 cup veggie broth (Better than Bouillon)

1 medium purple onion (about 1 cup), chopped

1 can black beans, rinsed and drained

1 can chopped tomatoes

1 and ½ cups frozen corn

1 large sweet potato, peeled and chopped (about 2 and ½ cups)

½ cup salsa

1 T chili powder

2 t. cumin

½ lime, juiced

2 cups kale, chopped (optional)

Directions for cooking:

Put all ingredients except kale into a large pot, bring to a boil, turn down heat and simmer about 10-15 minutes until sweet potatoes are cooked yet firm. Add kale, if using, and cook 3 minutes more. Taste and add salt, pepper and hot sauce if needed.

There’s a turkey out there who will give you thanks for your kindness.

Joyce Marner has been vegan for 10 years and is always looking for healthy recipes with little or no salt, sugar or oil. Send questions or comments to veganeasterniowa@gmail.com. Visit the VCEI website at https://www.veganeasterniowa.org/ or join the group on Facebook or Meet Up.

This article originally appeared on Ames Tribune: Vegan Column: Pardon your turkey and find a delicious Thanksgiving substitute