Baked Whole Pumpkin

Ingridients

1 small sugar pumpkin

6 eggs

2 cups heavy whipping cream

1/2 cup packed brown sugar

1 tablespoon molasses

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 tablespoon butter

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Cut the lid off the pumpkin and remove the seeds.

Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top the butter. Replace lid on pumpkin and place in a baking pan.

Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard. Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

Baked Sweet Potatoes with Ginger and Honey

Ingridients

3 pounds sweet potatoes, peeled and cubed

1/2 cup honey

3 tablespoons grated fresh ginger

2 tablespoons walnut oil

1 teaspoon ground cardamom

1/2 teaspoon ground black pepper

Directions

Prep 15 m

Cook 40 m

Ready In 55 m

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.

Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Baked Sweet Potato Wedges

Ingridients

1 tablespoon olive oil

1/2 teaspoon paprika

8 sweet potatoes, sliced lengthwise into quarters

Directions

Prep 15 m

Cook 40 m

Ready In 55 m

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.

In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.

Bake 40 minutes in the preheated oven. Best eaten at room temperature.

Baked Pineapple with Crackers

Ingridients

1 (20 ounce) can unsweetened pineapple chunks

3 tablespoons white sugar

6 tablespoons butter, melted

3 tablespoons all-purpose flour

5 ounces shredded Cheddar cheese

25 buttery round crackers, crumbled

Directions

Drain pineapple, reserving 3 tablespoons juice.

Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

Baked Miniature Pumpkins

Ingridients

1 small sugar pumpkin

1 teaspoon brown sugar

1/2 teaspoon butter

2 pinches ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).

Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.

Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

Baked Fennel with Gorgonzola Cheese

Ingridients

4 bulbs fennel, untrimmed

1 3/4 cups chicken broth

4 ounces blue cheese

2 tablespoons bread crumbs

salt to taste

Directions

Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.

Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.

Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.

Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.

Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.

Aunt Wanda's Turkey Carcass Soup

Ingridients

1 carcass

3 large carrots, chopped

1 (15 ounce) can cut green beans, drained

1 cup chopped celery

1 cup chopped fresh spinach

1 cup chopped cabbage

2 cups white rice

Directions

Prep 15 m

Cook 1 h Ready In 1 h 15 m

Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.

Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.

Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.