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Pumpkin cream trifle, apricot-sage cornbread cookies, and other delicious recipes for which you’ll be grateful.
When it comes to turkey dressing/stuffing, I am what you call a purist. And my family recipe for dressing is the best one I can think of (hands down!) – No added "frills" like chestnuts, pecans, or dried cranberries for me....and I love the results...
In a large skillet, sauté mushrooms, celery, and onions until mushrooms and celery are tender and onions are translucent (apx. 5-7 minutes)* don’t cook for too long or the mushrooms may shrink to very little.* Add the challah to the skillet and stir in with the vegetables, incorporating well. Remove from the flame. Season the eggs with the poultry seasoning, salt, and pepper and beat well. Pour the egg mixture over the dressing mixture and mix well, until well incorporated. Pour into a well-greased 9x13 Pyrex pan.
Preheat oven to 325°F. Place stuffing in the oven and cook for 20-25 minutes, or until firm and top is browned.
*Recipe makes apx. 9 cups of stuffing and stuffs a 10 lb. turkey – feeds apx. 12 people. To use as stuffing, do not bake prior to stuffing the turkey. To add moisture, if so desired, moisten with chicken or turkey broth.
Bring water, sugar, and orange rind to a boil and continue to boil for about 10 minutes, until mixture is syrup–like. Add cranberries and currants and cook, over a medium-high flame, for an additional 5 minutes, or until berries pop. Remove from heat and add pineapple and pecans. Stir well. Pour into serving bowl and refrigerate overnight. Serve chilled.
Preheat oven to 375°
Wash potatoes and cut into cubes (you choose your preferred size). Drizzle with olive oil, curry, cinnamon, salt, and pepper and toss until potatoes are well/evenly coated.
Bake for 45 minutes – 1 hour.
Preheat oven to 350°F. Lightly grease 2 baking sheets.
In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.
Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.
Meatball Mixture
Seasoning:
Glaze:
Preheat oven to 400 F.
Mix meat with egg and bread crumbs. Add seasonings and mix well. Form meat into medium sized balls and place on lined baking sheet. Bake in oven for 15 minutes. After 15 minutes, flip meatballs and bake for an additional 10 minutes.
In the meantime, place brown sugar and cherry soda in a non-stick skillet, stir and bring to a boil. Once mixture has reached a boil, lower to medium heat and boil for 7-10 minutes, stirring often (the mixture should get very thick).
Remove meatballs from oven and glaze by brushing brown sugar/soda mixture on meatballs or by tossing meatballs into the mixture. Once glazed, return meatballs to oven and bake for an additional 5 minutes.
Preheat oven to 350 ° Combine sugar and flour. Whisk in eggs, soy milk, oil, salt, and pepper. Stir in corn kernels and creamed corn. Pour into a 1 ½ quart baking dish and bake uncovered for 40-50 minutes.
A nice variation from the traditional turkey centerpiece…
Dust chicken in flour, salt, and pepper and set aside.
Melt margarine and sauté chicken for two minutes on each side, or until lightly browned. Pour marsala wine into pan over chicken and set aside. In a separate pan, sauté mushrooms until tender and add to chicken pan. Cover and simmer for 5-10 minutes, until tender.
Salad
Maple Dressing
Mix all dressing ingredients together, pour over salad, toss well, and enjoy!
* To toast pecans either sauté in a frying pan (with a little oil) for 2-3 minutes, or until aromatic – or bake in 350°F oven for 4-5 minutes, or until aromatic (watch carefully to ensure they do not burn).
Cake
Preheat oven to 350 ° F. Cream oil, applesauce, and sugar together until creamy. Add eggs one at a time. Add vanilla and pumpkin and mix until well combined and orange throughout. Add dry ingredients and mix together well. Pour into 3 well-greased round 9” pans and bake for 30 minutes, or until a inserted toothpick comes out clean.
Pumpkin Mousse Crème Filling
Whip cream until stiff. Slowly add pumpkin and dry ingredients until well combined. If a thicker filling is desired, add confectioners’ sugar until the desired consistency is made.
To assemble trifle, alternate layers of cake and mousse in a large glass trifle bowl. Sprinkle top layer of mousse with pumpkin pie spices.