Sharing Some Recipes for Tomorrow

I host Thanksgiving dinner each year and love to make the dinner. I am a bit of a control freak, I suppose, and do everything. I don't like to get up at the crack of dawn to make the meal, though, so I do as much as I can the day before. That would be today. My day isn't going as quickly as I had planned. I wanted to have the apples all cut for the pie, but haven't started.

My clumsy one bumped heads with the wild one, which somehow caused him to bite his tongue so hard that I thought he would need stitches. This was while the pumpkin fudge was on the stove with the candy thermometer in it--so I am hoping it will still be OK. The important thing, though, is that Nick is OK. His tongue is a bit messed up right now and everything stings it. I am just thankful that he is comfortable now and that he's happily playing.

I have made to things today so far: stuffing and pumpkin fudge. Later on, I will share the apple pie with you. I think I may also do the sweet potatoes, citrusy cranberries, and banana pudding in a trifle dish tonight and post the recipes. Tomorrow, I am making the turkey, mashed potatoes (trying them with feta this year instead of my smashed red skins with bleu cheese).

I'd like to share the recipes in case you're still needing some ideas.

I have made both of these before and can tell you they are delicious! ENJOY.

This is the butter, pumpkin, evaporated milk, corn syrup, sugar, and spices.

This is how it looks when you pour it into the pan. It will set up in a couple of hours. I always make fudge at least several hours ahead.

PUMPKIN FUDGE

Recipe is from Southern Living, October 2005

Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Yield: Makes about 3 pounds

Ingredients:

3 cups sugar

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• 3/4 cup butter
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• 2/3 cup evaporated milk
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• 1/2 cup canned pumpkin
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• 2 tablespoons corn syrup
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• 1 teaspoon pumpkin pie spice (I have made this several times and actually use 1/2 t. nutmeg, 1/4 t. cloves, 1 t. cinnamon, and 1/4 t. allspice)
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• 1 (12-ounce) package white chocolate morsels
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• 1 (7-ounce) jar marshmallow crème
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• 1 cup chopped pecans, toasted
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• 1 teaspoon vanilla extract

Preparation

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

I usually use the sliced baby bellas and then cut them some more.

Saute in butter...

The mushrooms, celery, and onions are in the chicken stock with the thyme and sage.

I made this yesterday morning in my bread maker. It was easy peasy!

I cut it up and put in the oven (350 degrees) for 15 minutes.

Then the cubes waited in a bowl until the veggies and stock were done.

SOURDOUGH BREAD STUFFING

Recipe is from Dave Lieberman of the Food Network

• 1-pound loaf sourdough bread (I used Krusteaz Bread Mix)
• 8 tablespoons butter
• 10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions (I used Wegmans Baby Bella)
• Salt and freshly ground pepper
• 2 to 4 stalks celery with leaves, halved lengthwise and sliced (I used 4)
• 1 medium onion, chopped (note: I had my hubby do this part!)
• About 10 sprigs fresh thyme, leaves stripped from the stems
• 10 to 12 fresh sage leaves, chopped
• 3 1/2 cups low-sodium chicken broth (I used 3 cups of Wegmans Culinary Chicken Stock and 1/2 c. white wine)
• 3 tablespoons chopped Italian parsley leaves
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Directions

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside. (Note: I used a 13 X 9 baking dish)

Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. (Note: Mine were done in 12 minutes)

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.

Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.