Thursday, November 25, 2010

Thanksgiving Dinner

We had a very traditional Thanksgiving dinner this year: roasted turkey, gravy, stuffing, mashed potatoes, corn, salad and rolls. I even scaled it back a little, just to make things easier. Ben's parents are not fussy eaters, so I decided not to stress myself out.

No cranberry sauce, who likes that stuff anyway? I roasted the turkey in a Reynolds Oven Bag, which was the easiest way I've ever cooked it. It came out moist with crispy skin! I did try a new stuffing this year, which was hit. I also made a new pumpkin pie, which was awesome (scroll down). I think I'm hungry again....

The feast

Thanksgiving Dinner Plate

Artichoke Parmesan Sourdough Stuffing

Artichoke Parmesan Sourdough Stuffing

1 Portabella mushroom, chopped

1 Tbsp butter
1 onion, chopped
1 cup chopped celery
2 garlic cloves, minced
2 cups chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes & toasted
12 oz. marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
5 sage leaves, minced
4-5 thyme springs, minced
1 1/2 Tbsp rosemary, minced
Salt and freshly ground black pepper
1 large egg

In a frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl.

Pour broth into bowl and add bread, artichoke hearts, parmesan and herbs; mix well. Add salt and pepper to taste. Add beaten egg and blend with stuffing.

Preheat oven to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a casserole dish. Bake covered for 30 minutes. Uncover and bake for an additional 30 minutes until the top gets brown and crispy.

My best Pumpkin Pie yet!

Pumpkin Pie
¼ cup of white sugar

¼ tsp salt
½ cup of brown sugar
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs
1 can (15 oz) can of pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9” pie shell

Preheat oven to 425 degrees.

In a medium bowl combine the first 6 ingredients. Beat eggs in a large bowl. Stir in pumpkin and suger-spice mixture. Stir in evaporated milk. Pour into pie shell.

Bake in over for 15 minutes. Reduce temperature to 350 degrees and make for an additional 40-50 minutes, or until a wooden toothpick is inserted in the middle of the pie and comes out clean.

Cool on wire rack for 2 hours before serving.

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