Thanksgiving Menu Rundown!

This Thanksgiving was an eventful one in the kitchen for me. I came across a lot of great recipes and, with a few tweaks, made them my own.

I am not a follower of the belief that once December rolls around you can't cook with the ingredients of fall like pumpkin, squash, caramel, cinnamon, etc.

I say bring 'em on...

Apple Sourdough Bread Stuffing = super flavorful and moist. I especially loved the apple flavor!

- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried oregano
- salt and pepper
- 2 apples (peeled, cored and diced - I used braeburn apples)
- 2 celery stalks (chopped)
- 1 tsp fresh parsley
- 4 cups sourdough bread (day old and cubed)
- 1 cup chicken broth (warmed in microwave)
- 1 yellow onion (chopped)

Heat the olive oil in a large skillet on medium heat. Add the onion, apple and celery and saute until soft (take a DEEP breath in because this smells SO good!)
Add the herbs and stir to coat. Transfer to a large bowl and add the cubed sourdough bread and warm chicken broth.
Toss to combine and season to taste with salt and pepper.
Transfer stuffing to a baking dish and bake at 350 degrees for 45 minutes.
*Variation: add 1lb. of ground sausage (browned) to the large bowl and toss to coat with stuffing


Harvest Bisque = I took a recipe I had used for butternut squash and altered it a bit - YUM!

- 3 or 4 butternut squash
- One 15 oz. can of pumpkin puree (NOT pumpkin pie filling - I made that mistake once and I'm trying to spare you!)
- Three 14 oz. cans of vegetable or chicken broth (I like veggie in order to make this a vegetarian dish)
- 1 tsp ground ginger
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp ground cinnamon
- 1 1/2 cups of half-and-half

Halve squash and remove seeds. Place squash halves, cut side down, on a baking sheet and bake at 350 degrees for 30 minutes. Turn cut sides up and bake for another 20 minutes until squash is tender.
Scoop squash pulp out of peel and place pulp in batches in a blender. Cover and blend until squash is smooth, adding the broth as needed to make the mixture smooth (you'll want the consistency to be creamy and not liquidy)
Stir together pureed squash and remaining broth in a large saucepan. Add ginger, salt, pepper and cinnamon and mix. Bring mixture to a boil. Reduce heat and stir in half-and-half.
Heat through, but do not boil.
That's it!! SO easy and YUM!! (makes about 10 servings)

Pioneer Woman's Pumpkin Cheesecake with Gingersnap Crust = OMG!!!!! This was heavenly and probably one of the best cheesecakes I've ever had - you must try!

CRUST
- 12 oz of gingersnap cookies (I used Trader Joe's because, well, they're the best)
- 1/2 cup chopped pecans
- 6 tbsp butter, melted
- 2 tbsp brown sugar
- dash of salt
FILLING
- Four 8 oz packages of cream cheese (I used 2 regular and 2 light and it tasted fine)
- 1 1/2 cup sugar
- One 15 oz can of pumpkin puree
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 4 eggs
- 2 tbsp heavy cream
- 1/2 of caramel topping (I used the Smucker's ice cream topping because it's easy to spread)
- extra chopped pecans
- extra crushed gingersnaps

CRUST PREP - In a food processor, crush gingersnaps. Add chopped pecans, melted butter, brown sugar and salt. Pulse until thoroughly combined. Press into bottom and sides of a 10 inch springform pan and chill for 30 minutes (I chilled in the freezer)
FILLING PREP - In a mixer, beat cream cheese and sugar until light and fluffy (about 15 minutes). Add pumpkin and spices and mix for another 5 minutes or so. Add eggs, one at a time, mixing for 20 seconds between each addition. Add cream and mix until combined.
Remove crust from fridge or freezer. Sprinkle with extra chopped pecans. Gently pour cheesecake filling into pan and even out the top with a spatula.
Bake at 350 degrees for 1 hour and 15 minutes. Cake should not be soupy but it should still be somewhat jiggly - hahaha :)
Cool on your counter for 30 minutes. After cooled, pour about 1/2 jar of caramel topping over the top and smooth with a spatula.
Cover and chill cheesecake for 4 hours or overnight. When ready to serve, sprinkle each slice with extra crushed gingersnaps.

Happy Holidays from my family to yours! ENJOY!