Thanksgiving RSS

A light, creamy corn soufflé made with creamed corn, frozen corn, eggs, pepper jack cheese and butter, baked until fluffy with a delicate, savory-sweet flavor.

Brining makes turkey meat moist and never dry. The high heat used at the beginning ensures a crispy skin on the turkey and then lowering the temp and covering the turkey with foil to finish cooking keeps the turkey from getting too browned.  When finished roasting and resting, breast meat should be 170 degrees, thigh can be 180.  A 14-16 pound bird will take about 3 - 3 1/2 hours of roasting. Let turkey rest for 15 minutes before carving. (8-10 pound 2 - 2 1/2 hours).

This is a PA Dutch recipe. It is a mixture of mashed potatoes, onion, celery and bread cubes blended together. I typically don’t make stuffing for Thanksgiving since this is a recipe I grew up with.

A classic pumpkin pie with smooth, spiced pumpkin filling baked in a flaky, golden crust, delivering warm, cozy Fall flavors of cinnamon, nutmeg and cloves. 

A bright and tangy homemade cranberry sauce made with fresh cranberries, gently simmered until thick and glossy with just the right balance of sweetness and citrusy zing. This is far superior than a can of cranberry sauce. You won't want to throw out the leftovers.