Hello Little Chefs!
It’s been quite some time since I updated this blog, and even longer since I’ve filmed a Cooking With Awesome. For that, I apologize – I’ve been quite busy! More on that in a moment, because Thanksgiving is just around the corner, and I know a lot of you would like to have a few recipes for the occasion. I filmed the following clips quite a while back in preparation for Thanksgiving back in 2008. I hope you enjoy!
Basic Roast Turkey
Basic Thanksgiving Dressing
This is a very good basic stuffing recipe that I’ve made over the years, and it’s sure to please your guests.
Prep time: 5 mins
Cook time: 35-40 mins
Serves: 8-10 people
- 1 whole yellow onion, diced
- 4-5 stalks of celery, chopped
- 2 sticks of salted butter
- 1 teaspoon salt
- 8-10 sage leaves, chopped
- 16 oz of packaged traditional herb stuffing mix
- 1 – 1 1/2 chicken broth
- 1 cup milk
- 4 eggs, beaten
Preheat the oven to 375 degrees. Melt the 2 sticks of butterÂ in a large stock potÂ over medium heat. Dice the onion and it to the pot along with 1 teaspoon of salt to draw. After about 2 minutes add the celery. Let the vegetables cook down for 6-8 minutes until the celery is soft and the onion is translucent. Add the sage and stir for another minute. Add the stuffing mix and stir to coat the bread in the butter. Add the milk and 1 cup of the chicken stock and stir together. If the mixture is still a little dry add an additional 1/2 cup of chicken stock.Â Turn off the heat and stir in the beaten eggs.
Pour the stuffing into a large Â well greased casserole and cover with aluminum foil. Set in the oven for 30 minutes. Remove foil and cook for another 5 – 10 minutes until the top is brown and crisp. Let stand at least 5 minutes before serving.
Homemade Pumpkin Pie
In my opinion, this is one of the best pumpkin pie recipes I’ve tried to date, especially if you choose to make your own pumpkin puree and crust. Below is the recipe for the pie filling, and for those with the time I’ve also included the steps to make your own puree and pie crust.
Ingredients for filling:
- 16oz pumpkin puree (organic if possible, homemade is prefered)
- 2 tablespoons soft unsalted butter
- 1 teaspoon salt
- 2 eggs
- 1 cup of fine sugar
- 1 cup whole milk
- 2 tablespoons all purpose flour
- 2 teaspoons dry ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
Pre-heat oven to 350. Mix together 16oz of pumpkin puree with the butter and salt. Beat the eggs, sugar and milk to combine. Sift flour and spices together then add to the pumpkin mixture. Pour into pie shell and paint edges with an egg wash and top sides with a bit of sugar. Bake pie for 1 – 1 1/2 hours until edges are set and the center is slightly underdone. Let cool completely before serving with either whipped cream or vanilla ice cream.
Homemade Pumpkin Puree
- 1 medium Sugar Pie Pumpkin
To make your own puree, pre-heat oven to 425 degrees. Saw pumpkin in half and remove seeds. Place pumpkin face down on greased cookie sheets and bake for 1 hour (or until outer flesh is tender). Remove from oven and let cool until safe to handle. Scoop out pumpkin and mash together with a fork or hand blender. Wrap in cheese cloth and let drain for at least 2 hours (overnight preferred). Use drained pumpkin as you would canned.
Homemade Pie Crust
Ingredients for crust:
- 2 cups All Purpose Flour
- 5 teaspoon sugar
- 1 teaspoon salt
- 12 tablespoons very cold unsalted butter
- 3-8 tablespoons ice cold water
Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in 3 tablespoons ice water until the dough holds together without being too sticky. If it’s still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.
With these three dishes, you’ll have a good base for starting your Thanksgiving off right!