The 2010 Thanksgiving food post

  • pumpkin pie –  crust, filling, infor on baking with fresh pumpkin,
  • apple strudle – crust, filling
  • ginger/honey carrots, nothing to write home about, next time, I would not use ground ginger under penalty of death….
  • maple cranberry sauce
  • apple pie
  • cherry pie*
  • Dressing/stuffing* made with homemade….croutons (this year I overcooked the bread…)

We had 2 Thanksgivings this year – one at our neighbors on Thanksgiving (apple strudel, cherry pie, carrots) and one at home on Saturday. Here’s our plan for Saturday.

  • Turkey
  • stuffing
  • green beans
  • cranberry sauce
  • potatoes and gravy
  • pumpkin pie, apple pie


Stuffing/Dressing Recipe – My recipe

  •  5-6 c cubed and dehydrated (or lightly toasted) bread
  • 2 T olive oil
  • 3 c chopped celery
  • 2 c chopped onion
  • 1 t salt
  • 1 t thyme
  • 1 t sage
  • ¼ t celery seed
  • ¼ t marjoram
  • ½ c pancetta (not for thanksgiving….)
  • Freshly ground black pepper
  • 1-2 c broth

Preheat oven to 400 F

Saute chopped celery and onions in oil until soft. Add spices and pepper. (If using pancetta: remove from heat and cook pancetta.) Add chicken broth and simmer for 15 minutes. Stir in bread until all full of sauce and seasonings. Add more broth if needed. Place in oven for 40-50 minutes, cover with foil 20 minutes in.

Cherry Pie Recipe – grant family farms

4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract

Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar. Bake for about 50 minutes. Remove from the oven and place on a rack to cool.


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