Thanksgiving Recipes

[fenchurch]

I've been going through my recipe collection lately, getting things ready to take with me for Thanksgiving next week (we're heading over to my dad's place on the other side of the state), and figured I'd share some of our family recipes.


Turkey Quiche -- the absolute best use for Thanksgiving leftovers
3 cups stuffing
1 cup chopped turkey
1 cup grated swiss cheese

4 eggs, beaten
1 can evaporated milk (5 1/2oz)
1/8 tsp pepper

Press stuffing into 9" pie plate. Bake at 400 for 10 minutes.
Combine remaining ingredients and pour into baked shell. Bake at 350 for 30 to 35 minutes, until center is set. Let stand 10 minutes before serving.

A few years back babyotto had been invited over to an American friend's house for Thanksgiving and was asking for a good recipe for something to take for the dinner. I sent her my favorite holiday recipe, Pumpkin Chiffon Pie (which was, much to her surprise, a dessert -- it had never even occurred to me that you could use pumpkin for anything else, though I've since developed a taste for it in other dishes).


Pumpkin Chiffon Pie
1 C pumpkin
3 eggs, separated
1/2 C sugar
1 C evaporated milk
1/2 t salt
1/2 t ginger
1/4 t nutmeg
1 t cinnamon
2 T butter
1 envelope plain gelatin
1/4 C cold water
1/2 C sugar

Cook pumpkin in double boiler for 10 minutes, stirring constantly. Mix egg yolks, 1/2 C sugar, milk. Add to pumpkin with salt butter and spices. Stir and cook until custard consistency. Remove from heat. Add gelatin which has been softened in cold water. Stir until dissolved. Chill. When mixture begins to stiffen, Fold in stiffly beaten egg whites with 1/2 C sugar added. Pour into crust. Chill three hours. Top with whipped cream.

Crust
22 gingersnaps, rolled to crumbs
1/4 cup butter, softened
1/4 C sugar
Bake at 325E for 10 minutes

Comments

[shipperx.livejournal.com]

Hmm... the pumpkin chiffon pie isn't all that different ingredient wise than regular pumpkin pie. Does it taste different? And I have to give a plug for pumpkin cheesecake, though I love traditional pumpkin pie, pumpkin cheesecake is also excellent.

[fenchurche.livejournal.com]

Yeah, it tastes a bit different, but the real difference is in the texture. The pumpkin chiffon is actually pretty light and fluffy, for a pumpkin pie, that is. Worth trying, if you get a chance.

[queenofattolia.livejournal.com]

Mmmmm. Yum to both recipes. Thanks for sharing, Fen. :)

As for pumpkin in guises other than pie: you haven't lived until you've had ravioli (or anglotti) di zucca, with a filling made with pumpkin, butter, Parmesan, amaretti crumbs and nutmeg. After it's boiled it's doused with browned butter, fresh sage and more Parmesan, and is utterly sublime. I think Trader Joe's carries a version of this, although it might be made with butternut squash instead of pumpkin. In any event, it's my favorite winter pasta.

[mistraltoes.livejournal.com]

Ooh, that quiche sounds good.

[fenchurche.livejournal.com]

It's the best! And it's actually my in-laws' recipe... they've been making it forever and I usually get my husband to cook it every year with our leftovers.

[mistraltoes.livejournal.com]

I usually get my husband to cook it

I'm sure having somebody else cook makes it taste even better! :-)

[nutmeg3.livejournal.com]

<< Crust
22 gingersnaps, rolled to crumbs >>

I've done a gingersnap crust for my pumpkin pie a few times, after having a personal-sized pumpkin pie in a gingersnap crust at a restaurant once. I just went to the grocery store and copied the graham cracker crust recipe off the package, then bought a box of gingersnaps, rolled them into crumbs and followed the rest of the recipe as it stood. It came out great and really enhanced the pie.

[fenchurche.livejournal.com]

Once you've had a gingersnap crust on a pumpkin pie, there's no going back. It's just an absolute perfect fit.

[rowanswhimsy.livejournal.com]

Okay, that turkey quiche recipe sounds awesome.

[saifai.livejournal.com]

These sound absolutely delicious. I know I'll have to try them soon. Thanks for sharing these. :)