A Yummy Thanksgivng

Cornbread Stuffing
What You Need
Olive oil, for baking dish
1 8-inch round cornbread or 6 standard muffins, crumbled
7 slices oven-dried white bread, cubed
1 sleeve saltine crackers, crumbled
1/2 cup (1 stick) butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried sage (optional)
1 tablespoon poultry seasoning (optional)
5 large eggs, beaten

Before You Start preheat oven to 350 ˚and place rack in center.
Lets Make It!Lightly oil a large baking dish. In a large bowl, combine cornbread, white bread, and crackers; set aside. In a large skillet, melt butter over medium heat. Add celery and onion; sauté until softened, 5 to 10 minutes. Pour over cornbread mixture, add broth and combine well. Stir in salt, pepper, sage, and poultry seasoning (if using). Add eggs and combine well. Pour stuffing into prepared baking dish and bake until lightly browned, about 45 minutes.

Pumpkin Pie

What You Need
    11/4 cups all-purpose flour, plus more for dusting
     2 Tbsp granulated sugar
     1/2 tsp salt
     2 Tbsp vegetable shortening
     4 Tbsp cold unsalted butter, cut into 1/2-inch      pieces
     2 Tbsp beaten egg (about 1/2 large egg)
    For the Filling
    1 15 oz. can pure pumpkin
    3/4 cup packed dark brown sugar
    3 large eggs
    1 cup half-and-half
    1 tsp ground ginger
    1 tsp ground cinnamon
    1/4 tsp ground allspice
    1/8 tsp ground cloves
    Whipped cream, for topping
    Food processor
    Plastic wrap
    Rolling pin
    9 ½  inch pie baking dish
    Pie weights
Before You Start this recipe requires 1 hour of refrigeration for the crust. After removing dough from the refrigerator preheat oven to 350°
Let’s Make It! Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 Tbsp ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely. Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.
Katie’s Tid Bits* No time to make the crust, try a pre-made crust found in your markets refrigerator section.

Roasted Veggies
What You Need
 1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
     1 1/2 cups Brussels sprouts (about 1/2 pound), halved
     4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
     3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
     1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
     1 Tbsp dried oregano
     1 Tbsp dried rosemary
     1 tsp dried thyme
     1 tsp dried basil
     1/4 tsp sea salt
     2 Tbsp freshly ground black pepper
Before You Start Preheat oven to 400 ˚
Lets Make It! Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

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