THANKSGIVING 14
SAUERKRAUT APPLE STUFFING
2 cups chopped onion
1 cup chopped celery
1/2 stick unsalted butter
3 tablespoons firmly packed light brown sugar
1 large garlic clove, minced
2 Granny Smith apples, peeled, cored, and chopped (about 2 cups)
1 1/2 pounds sauerkraut, rinsed and drained well
1/2 teaspoon dried thyme, crumbled
In a large skillet cook the onion and the celery in the butter over moderately low heat, stirring, until the vegetables are softened, stir in the brown sugar, the garlic, and the apples, and cook the mixture, stirring, until the sugar is dissolved. Add the sauerkraut, the thyme and salt to taste, stir the stuffing until it is combined well, and let it stand, covered and chilled, overnight to develop the flavors. Bring the stuffing to room temperature before stuffing the turkey.
The stuffing can also be baked separately. Spoon the stuffing into a shallow baking dish and bake it, covered, in a preheated 325 degree oven for 1 hour and 30 minutes.
PUMPKIN PIE in SQUASH CUPS
1 1/2 cups plus 1 teaspoon sugar
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon allspice
1 teaspoon fresh grated ginger
1/2 teaspoon ground cloves
4 eggs, slightly beaten
30 ounces pumpkin puree
1/4 cup cream
20 ounces evaporated milk
6 acorn squash (or mini pumpkins)
MERINGUE
6 egg whites
1 cup plus 2 teaspoons sugar
2 cups minus 1 tablespoon powdered sugar
Preheat the oven to 425 degrees F.
Place the sugar, salt, cinnamon, allspice, ginger and cloves in a bowl of a stand mixer fitted with a paddle and mix until combined. Add the eggs and continue mixing. Add the pumpkin and mix until combined. Gradually add the cream and evaporated milk.
Use a sharp paring knife to cut out the top of the acorn squash (you could also use mini-pumpkins). Use a melon baller to spoon out the contents of the squash. Remove some of the meat from the side of the squash so the sides are about 1/2-inch thick.
Fill each squash with the pumpkin mixture. Place the squash in a baking dish and add about 1-inch of water to the bottom of the pan. A water bath will protect the eggs from scrambling. Place in the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake for another 40 to 50 minutes. Cool on a wire rack for about 2 hours.
MERINGUE
Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy. Increase the mixer speed to medium-high and gradually add the granulated sugar. Whip to stiff glossy peaks. Use a rubber spatula to fold in the powdered sugar. Place the meringue in a piping bag fitted with a star tip. Top each squash opening with the meringue. Place the meringue-topped squash under the broiler until lightly browned (you could also use a mini-torch to lightly brown the meringue). Serve and enjoy!
PUMPKIN PIE W/CRUNCHY CRANBERRY TOPPING
PASTRY
1 1/4 cups flour, plus more for dusting
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
1 egg white, lightly beaten
FILLING
1 (15 ounce) can pumpkin puree
2 tablespoons unsalted butter
Pinch salt
3 eggs
1/2 cup sugar
1 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
TOPPING
1/2 cup pecans
4 ounces frozen cranberries
1 (2.3-ounce) package amaretto cookies (about 12)
Heat the oven to 375 degrees F.
MAKE PASTRY
combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills.
FILLING
Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.
Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.
PUMPKIN FROSTING
1/4 cup butter
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups confectioners’ sugar
1/4 cup pumpkin
Beat with enough milk to make it spreadable.
PUMPKIN CREAM CHEESE FROSTING
8 ounces cream cheese, softened
1/2 cup canned pumpkin puree
1/4 teaspoon grated nutmeg
1 orange, zested
1/2 teaspoon vanilla extract
3 1/2 cups powdered confectioners' sugar
Shaved crystalized ginger, for garnish
Preheat the oven to 375 degrees F.
Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the size of your tin. Turn muffins out of tins to quick cool.
Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy. Frost cupcakes and top with crystalized ginger.
PUMPKIN CREAM CHEESE FROSTING 2
1 8-ounce package cream cheese, softened
1/4 cup pumpkin puree
1/4 cup unsalted butter (1/2 stick), softened
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted
Make the frosting: Blend the cream cheese, pumpkin puree, butter, orange juice, zest and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.
APPLE DRESSING
This is delicious with roast turkey or other fowl.
8 cups stale bread, shredded
2 large jars applesauce (at least 32 ounces)
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon cinnamon
1 cup turkey or chicken broth
1 cup raisins
2 eggs, beaten
Mix all ingredients well in large pan. Mixture should be quite moist. Bake in large buttered pan or shallow casserole for 1 hour at 350 degrees F.
LOW-CALORIE APPLE DRESSING
1 Apple, chopped
1 Celery stalk, chopped
1 Green onion, minced
1/2 ts Ground sage
1/4 ts Dried thyme
Combine all ingredients in a bowl and toss. Spoon
into a small baking dish. Cover with aluminum foil
and bake in 325 F oven for about 30 minutes. Or use
to stuff a Cornish hen. Double the recipe to use as a
stuffing for a chicken.
NUTRITION
1/2 recipe 58 calories, 1 fruit, 1 vegetable exchange
15 grams carbohydrate, 1 gram protein, 0 fat 15 mg
sodium, 172 mg potassium, 0 cholesterol
APPLE DRESSING 2
2 quarts diced bread
1 cup chicken bouillon or stock
salt, pepper to taste
1 teaspoon garlic powder
1 teaspoon poultry seasoning
2 chopped apples
2 beaten eggs
Mix all ingredients and stuff bird and bake.
Sage, Sausage and Apple Dressing
16-ounce bag stuffing cubes
6 tablespoons unsalted butter, plus more for
greasing the pan and topping
1 pound fresh sage sausage, casing removed
1 medium onion, chopped
2 cooking apples, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
1/2 teaspoon kosher salt
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (See Note)
2 eggs, beaten
Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set aside.
Butter a 3-quart casserole dish.
Melt 2 tablespoons of butter in a large skillet over
medium-high heat. Add the sausage and break up
with a wooden spoon. Cook until it loses most of its
pink color, but not so much that it's dry, about 5
minutes. Add the sausage and pan drippings to the
stuffing cubes. Melt the remaining butter in the pan.
Add the onion, apple, celery, and salt. Cook until the
vegetables get soft, about 5 minutes. Add the broth
and parsley and bring to a boil.
Pour the vegetable mixture over the stuffing cubes
and toss until evenly moistened. Mix in the walnuts
and eggs. Loosely pack the dressing in the prepared
pan and cook uncovered until the top forms a crust,
about 40 minutes. Drizzle about 2 tablespoons of
turkey pan drippings or melted butter over the top.
Cook until the top is crisp and golden, about 20
minutes more. Set immediately or warm.
TIPS:
Put the dressing in the oven during the last
hour of cooking the turkey
NOTE:
To toast nuts, spread them out on a baking
sheet and toast in a 350 degree F oven until golden,
about 7 minutes.
PUMPKIN SPICE BUTTER
1/4 cup (half a stick) butter,
softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Combine all and mix till
creamy.
PUMPKIN BUTTER 2
1/2 cup unsalted butter
(1 stick), softened
1/4 cup pumpkin puree
2 teaspoons Dijon mustard
2 teaspoons dark brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cinnamon
Combine
all ingredients in a small
bowl. Stir until well
blended, cover and chill
until ready to use.
Refrigerate for up to three
days.
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