Curried Couscous Stuffing

Okay, sometimes we don't want the usual bread or corn stuffing.  and sometimes we don't even want the turkey.  Here is an inventive alternative, inspired by the middle east, and you can serve it hot or cold!  This recipe can be doubled or tripled.  Cooked outside the turkey.

Curried Couscous

1 box couscous (about 1 3/4 cups) cooked according to directions
For dressing:
1/2 cup plain yogurt (full or low fat)
1/4 cup rice wine vinegar (or any light colored vinegar)
1/2 cup olive oil
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
combine the dressing ingredients with a whisk, set aside.
add to the cooked couscous:
1/2 cup grated carrots (or approx. 2 med. carrots)
1/4 cup dried currants
2 tablespoons red onion, chopped fine
2 tablespoons toasted pinenuts or toasted slivered almonds
3 scallions, thinly sliced
handful of parsley, chopped
Then fold in the dressing a little at a time
Check for salt and pepper

Garnish with chopped parsley and more nuts if desired.

This can be served on a platter at room temperature or heated.
in a baking dish for 10-15 minutes at 325 degrees, covered, or until hot.

Fresh Basil Ice Cream

yield: Makes about 1 quart

active time: 25 min

total time: 3 1/2 hr

Ingredients

• 2 cups whole milk
• ½ cup chopped fresh basil
• 1/2 cup sugar
• 4 large egg yolks
• 1 cup well-chilled heavy cream
• Pinch of salt

• Special equipment: an instant-read thermometer; an ice cream maker

Preparation

Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.

Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.

Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours