Stuffed Pumpkins, Stuffed Turkeys and Stuffed PeopleNovember 27, 2010 at 2:40 pm | Posted in Uncategorized | 36 Comments
Tags: Dried sweet corn casserole, roasted nuts, stuffed baked pumpkin, Thanksgiving side dishes
I hope by now that this post finds everyone stuffed and enjoying turkey sandwiches.
On Thanksgiving day, we were invited over to our friends Greg and Cauleen’s house along with our friend Mike. Traditional turkey, mashed potatoes, dressing and gravy were on the table, but I wanted to share a couple of unique side dishes that found their way onto her beautiful table.
First of all, Cauleen is from Pennsylvania where they call the traditional dish of bread crumbs, celery and spices “filling“. I call it “dressing” and Mike calls it “stuffing“. What do you call it?
A few weeks ago, I won the beautiful, and I mean beautiful cookbook from Barbara over at Movable Feasts. Thank you so much Barbara, you don’t know how many hours I’ve spent reading, studying and planning out of this book. It’s “Around My French Table” by Dorie Greenspan. If you don’t have it you may want to put it on your Amazon wish list so Santa has time to get it under the tree. Beautiful 500 page cookbook with lots of gorgeous photos and wonderful recipes.
From the book I made this festive side dish. It’s a sugar pumpkin, strings and seeds removed, stuffed with a mixture of bread crumbs, onions, thyme, Gruyère cheese, fried bacon pieces and cream and then baked for two hours. It turns a beautiful rust color and inside you have a steamy, cheesy and delicious side dish. When you scoop out some of the mixture, make sure your spoon gets an ample portion of the cooked pumpkin meat. Mmmm.
I cleaned and toasted the pumpkin seeds in a mixture of four tablespoons of butter, a little salt and one tablespoon of Aleppo pepper. I really liked the flavor that was returned by using the savory and spicy Spanish hot pepper flakes.
Cauleen served a Lancaster, PA Amish specialty. Made of coarsely ground corn with milk and sugar and then baked, it made a wonderful casserole treat for the Thanksgiving table. Gotta get me some of this!
Mike brought some cranberry and apple chutney to serve on crackers and these Ina Garten Chipotle toasted nuts. The chutney was exquisite with the little swirls of orange zest on top and the toasted nuts were the best I’ve ever had…EVAH! This recipe is from her new cookbook, How Easy Is That.
Cauleen’s “filling” was oh so good. As I mentioned, it’s cooked in the bird with simple flavors of spices, celery with chunks of Land-o-Lakes Butter mixed in. After the turkey was done, she removed the filling and mixed some of it in with a pan of reserved filling. Then she baked it, ending up with a wonderful flavor, not to mention a little crunch here and there from that butter.
Missing photos include pumpkin pie, my Mom’s recipe that I’ve made for years, Cauleen’s delicious cheese ball appetizer…got to have the recipe, the 4 empty wine bottles, and of course Greg’s perfectly roasted and carved turkey…and the people.
We have our family Thanksgiving celebration tomorrow, so I’m nowhere done with all this turkey business. I’m not making anything new or exciting for tomorrow’s dinner, just pure traditional fare.
So, I’m probably the last one to weigh in on the feast, sorry to hold everyone up. I’m thankful for a lot of things and one of those things is this unbelievable view I have of Mt. Evans and the Front Range when I walk my dogs. Happy Thanksgiving from Highlands Ranch, now let’s bring on all of those Christmas Cookie recipes.