Day 19 - Some favorite thanksgiving day recipes

It's hard to believe that Thanksgiving is a week away! Where has this year gone, seriously?!?  I thought I would share some of my most favorite Thanksgiving recipes for you to enjoy.  I love this meal almost more than any other, and dessert is the best part! Let me know if you try any recipes, I'd love to hear what you think!

CREAMY DREAMY MASHED POTATOES

source: Bride & Groom First and Forever Cookbook

Ingredients

2 lbs. Yukon Gold potatoes, peeled and cut into 2 inch pieces

Kosher salt

3/4 cup heavy cream

2 tbs unsalted butter

1/4 cup milk, plus more as needed

1 cup grated white cheddar cheese

2 tsp grated onion

Freshly ground pepper

Directions

1. Put the potatoes in a large saucepan and cover with cold salted water. Bring just to a boil over high heat. Reduce heat to low, and simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain.

2. Meanwhile, heat cream, butter and 1/4 cup milk in a small saucepan over medium heat. While potatoes are hot, mash with a potato masher or fork. Return potatoes to the large saucepan and fold in the warm cram mixture, then the cheese and 2 tsp onion. Season with salt and pepper to taste, thinning with additional milk to the desired consistency.

HOT SAUSAGE STUFFING

source: my grandmother

Ingredients

2 1/2 cups chicken broth

2 stalks celery, coarsely chopped (about 1 cup)

1 large onion, coarsely chopped (about 1 cup)

1 pkg. (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

16 oz Jimmy Dean's HOT sausage

Bell's Seasoning

Directions

1. Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

2. In separate pan, brown the hot sausage and drain.  Add to the stuffing mixture and mix.  Add Bell's seasoning to taste.

3. Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.

4. Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.

APPLE OF HER EYE PIE

source: The New Basics Cookbook

Ingredients

Pastry

3 cups flour

1⁄4 cup sugar

1 teaspoon dried mustard

1 pinch salt

8 tablespoons unsalted butter

1⁄3 cup shortening, chilled

3⁄4 cup sharp cheddar cheese, finely grated

6 -8 tablespoons ice water

Filling

8 tart apples

4 tablespoons unsalted butter, melted

1⁄2 cup sugar

2 tablespoons sugar

2 tablespoons cornstarch

3⁄4 teaspoon cinnamon

1 teaspoon grated lemon, zest of

1 teaspoon vanilla

Topping

1 teaspoon sugar

1 pinch cinnamon

Directions

1. For pastry: Combine flour, sugar, mustard and salt.  Cut in butter and shortening with a pastry blender.  Stir in cheese.  Sprinkle in water, 2 tablespoons at a time, tossing with a fork until dough can be gathered in a ball.  Knead, divide into slightly unequal halves, and chill 45 minutes.

2.  For filling: Cut apples into chunks.  Toss with butter and remaining ingredients.

3.  Roll out smaller portion of dough and fit into a 9-inch pie pan.  Fill with apples.  Roll out remaining dough and fit on top.  Sprinkle with topping, cut slits in top.

4.Bake at 350°F degrees for 1 1/4 hours.

UTTERLY DEADLY SOUTHERN PECAN PIE

source: here

Ingredients

1 cup sugar

1 1⁄2 cups corn syrup (I use 1/2 dark and 1/2 light)

4 eggs

1⁄4 cup butter

1 1⁄2 teaspoons vanilla

1 1⁄2 cups pecans, coarsely broken

1 unbaked deep dish pie shell

Directions

1.  In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.

2.  In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.

3. Stir in butter, vanilla, and pecans and pour into crust.

4. Bake in a 350°F oven for about 45 to 60 minutes or until set.