Pookie's Pumpkin Pie

Yield: 8-10 servings

Time: 1 hr, plus cooling time

Ingredients

15 oz can pumpkin puree

14 oz can sweetened condensed milk (or try sweetened condensed coconut milk for a paleo version)

2 eggs

1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp ground nutmeg

1/2 tsp salt

9 inch unbaked pie crust

Directions 

1. • 1. Preheat the oven to 425 degrees
   • 2. Whisk together all the ingredients except the crust until smooth. 
   • 3. Pour into the pie crust. 
   • 4. Bake for 15 minutes. 
   • 5. Reduce oven temperature to 350 degrees and continue baking for 35-40 minutes or until a knife pushed into the center comes out clean. 
   • 6. Let cool before serving. Will keep in the refrigerator for 3-4 days. Can make ahead and freeze for up to 1 month when fully cooled and stored in plastic wrap and tinfoil. 

Make Ahead Stuffing

Yield: 6-8 servings

Time: 10 minutes when making (1 hr to make 2 batches ahead)

Ingredients

24 oz Pane Turano (DO NOT SUB), cut into 1/2 inch pieces

8 Tbsp (1 stick) unsalted butter, softened

1 onion chopped fine

2 celery ribs, chopped fine

1/2 cup finely chopped fresh parsley

2 garlic cloves, minced

1 1/4 tsp dried sage leaves

1 1/4 tsp dried thyme leaves

3/4 tsp salt

3/4 tsp pepper

Directions 

1. • 1. Toast Bread: Preheat oven to 350 degrees. Divide bread between two rimmed baking sheets and toast until golden brown, about 30 minutes, stirring occasionally and switching and rotating sheets halfway through baking. Cool completely on baking sheets, about 20 minutes. Transfer bread to zipper bag and freeze for up to 2 months. 
   • 2. Saute Vegetables: Melt 2 Tbsp of butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Stir in parsley, garlic, sage, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Transfer mixture to medium bowl and refrigerate until cool, about 15 minutes. 
   • 3. Make Butter: Combine remaining butter with cooled vegetable mixture, divide in half, and shape into two logs. Tightly wrap each log in plastic wrap, then foil. Freeze for up to 2 months. 
   • 4. To make one batch of stuffing: Heat 1 1/2 cups chicken broth and 1 unwrapped butter log in large saucepan over medium high heat until butter is melted. Add 6 cups frozen bread cubes and gently stir until liquid is absorbed. Lightly pack down bread, cover, and remove from heat. Let stand 10 minutes. Stir bread, replace lid, and let stand 5 minutes. Serve. 

Creamy Lemon Dressing

Yield: 8-10 servings

Time: 10 minutes

Ingredients

Grated zest of one lemon

2 Tbsp fresh lemon juice

1 glove garlic, minced

1/4 cup mayonaise

1/4 cup extra virgin olive oil

Salt and pepper to taste

Directions 

1. • Whisk together lemon zest, juice, garlic, and mayo. Gradually whisk in olive oil until combined. Add salt and pepper to taste. 
   • Serve over romaine lettuce.

   From: Martha Stewart
2. 
   

Cranberry Compote

Yield: 8-10 servings

Time: 1 hour

Ingredients

12 ounces cranberries, rinsed and picked over

2 Tbsp orange zest

1 cup sugar

2 cups water

Pinch of salt

Pinch of ground cinnamon

2 Tbsp corn starch

1/2 cup orange juice

Directions 

1. • In a non reactive, nonstick saucepan, over medium, combine the cranberries, zest, sugar, water, salt, and cinnamon. 
   • Bring the mixture to a boil and cook for 10 minutes. 
   • Dissolve cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. 
   • Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled. Can store in refrigerator for 3-5 days; freezer for up to 2 months.

   Originally from Emeril Lagasse

Alton Brown Roasted Turkey (No Brine)

Yield: 8-10 servings

Time: Approx. 2-2.5 hours

Ingredients

10-12 lb turkey (Turkey must cook roughly 10-15 min per pound; about 2-2.5 hours for a 14-16 lb bird)

2 lemons

2-3 sprigs rosemary

2-3 sprigs thyme

2 bunches sage leaves

1/2 onion, sliced roughly

Dried rosemary

Dried thyme

Olive oil

Kosher Salt

Directions 

1. Preheat oven to 500 degrees. 

Place bird in roasting pan. Dress bird by removing gizzards, and stuffing with lemon, onion, rosemary/thyme/sage leaves. Tuck wings behind bird and tie legs together if needed. 

Spread olive oil over surface of bird, sprinkle with rosemary/thyme/salt. 

Place in oven and roast at high heat for 30 minutes. Then, lower temperature to 350 and cover breast with "turkey triangle" made from tinfoil to protect white meat from over-browning. 

When breast reaches 161 degrees, remove from oven and let rest for 15 minutes before carving. 

Save leftover meat and bones for broth and soup!

Originally from: Alton Brown

Roasted Vegetable Bowls

Yield: 8 servings

Time: 40 minutes

Ingredients

3 sweet potatoes, cut into small chunks
2 heads broccoli, florets removed
1 head cauliflower, florets removed
1 red bell pepper (optional)
1.5 Tbsp olive oil
Noodles (Somen, Buckwheat, or Angel Hair)

Dressing

6 Tbsp sesame oil
4 Tbsp soy sauce
1 tsp garlic powder
1/2 tsp ground ginger
Salt and pepper
2 Tbsp Sesame seeds (optional)

Directions 

1. Preheat oven to 400 degrees. 

Toss sweet potatoes with about a 1/2 tablespoon of olive oil and place on a sheet pan. Put in the oven to roast for 10 minutes. 

Remove the sweet potato from the oven and turn over. Toss the broccoli and cauliflower with the other 1 tablespoon of olive oil. Add the broccoli and cauliflower to the sheet pan with the sweet potato and place back in the oven to roast for another 20 - 25 minutes. Stir veggies occasionally as they roast. 

In the meantime, add all dressing ingredients to a small bowl and stir to combine. 

Cook noodles as directed. 

When veggies are done roasting, place noodles in a bowl and put veggies on top. Drizzle dressing over veggie bowl and serve. 

Simple Vinegarette

Yield: 4 servings

Time: 5 minutes

Ingredients

3 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1 small clove garlic, minced (or 1/2 tsp garlic powder)
1/2 tsp salt
1/4 tsp black pepper

Directions 

1. Place all ingredients in a small 8 oz (or 4 oz) mason jar. 

Put lid on jar and shake well before serving. 

Keep in refrigerator for up to 3 days. Bring to room temp and shake again before serving.