YUMMY RECIPES
The roast turkey is one of the main Thanksgiving traditions in the United States. The exact origin of the custom is not known, but it is believed to be an adaptation of an English tradition. In the old days, cooking geese was a way to celebrate at feasts.
The turkey is roasted and served with some side dishes. The most common is the stuffing, which is in fact, cooked separately from the turkey and not put inside it. This is to keep the stuffing with crunchy, crispy top pieces and a soft middle.
The stuffing can be prepared with different kinds of bread. The ones which are often used are sourdough, brioche and cornbread. They can be fresh or stale.
Hope you enjoy the recipes that I've selected for you!
1- Preheat the oven to 350ºF. Spray a 2 quart casserole or 9×13" baking dish with cooking spray.
2- In a large skillet, sauté the onion and celery in the butter over medium-high heat for 10-12 minutes, or until the onion and celery are tender.
3- Place the bread cubes in a large bowl.
4- Pour the butter, onion and celery mixture over the bread cubes and mix. Add the remaining ingredients and mix well.
5- Spread the stuffing evenly in the prepared baking dish. Bake for 30-35 minutes or until golden brown.
6- Garnish with fresh parsley or other fresh herbs such as rosemary if desired.
7- Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
METHOD:
This recipe was published by Julie Clark. You can visit her website - Tastes of Lizzy T - for more delicious recipes!
1- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.⠀
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2- Heat oven to 180C. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
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3-Increase oven to 220C. Push the cooled pumpkin through a sieve into a large bowl or blend to a puree in a food processor. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C. Continue to bake for 35-40 mins until the filling has just set.
4- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
METHOD:
This recipe was published by BBC Good Food. You can visit their website and watch a video of this recipe!
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