Thanks to Chef “D”! Chef Donato Coluccio owns Donato’s in Fox Chapel and he was feeling a little sorry for me. See….I’ve NEVER had to cook a Thanksgiving Day meal! Well, technically I haven’t. I had a dinner AT my house when my dad had open heart surgery here in Pittsburgh years ago, BUT! My mom did everything. So that doesn’t count. I’ve been blessed to still have my mom make the dinner and I even still go to my ex-husband’s family dinner! (Yes, my daughters say we are the most “dysfunctional functional family” EVER!)
Anyway, we decided to have Chef “D” come in and offer up some basic recipes and they sound delicious! I don’t think even I can’t go wrong with these recipes! Hear how easy it is to cook a turkey! Who’d have thought?
Here are some other delicious recipes for the perfect Thanksgiving Day meal..
20 OUNCE CORN
8 OUNCE EGGS
1 CUP HEAVY CREAM
½ CUP WHOLE MILK
6 ½ TABLSPOON GRANULATED SUGAR
2 OUNCE BUTTER
2 TABLESPOON FLOUR
2 TEASPOON BAKING POWDER
4 OUNCES DICED CRISP TURKEY BACON
2 OUNCE DICED CARMELIZED ONION
3 TABLESPOON CHOPPED PARSLEY
1 ½ CUPS ADDITIONAL CORN
Preheat oven to 350 degrees. Butter an appropriate sized 2″casserole pan.
Combine the first listed corn, eggs, heavy cream, milk, sugar, flour baking powder and salt together in a bowl.
Puree to a coarse consistency, using a food processor.
Place this mixture back into a mixing bowl and fold in the crisp bacon, caramelized shallots, second listed corn and chopped parsley.
Pour into a buttered half pan.
Bake the corn pudding until golden brown and the center is just set(about 30 minutes.) Cool for 10 minutes and serve as directed.
FRESH EASY CRANBERRY SAUCE
2 CUP FRESH or frozen CRANBERRIES
½ CUP ORANGE JUICE
1 ORANGE ZEST
½ CUP WHITE WINE
7 TEASPOON SUGAR
1 QUART BROWN GRAVY
¼ TEASPOON CINAMON
SALT AND PEPPER TO TASTE
In a sauce pan, combine cranberries, orange juice, orange peels and wine. Add sugar, demi glace sauce, cinnamon and pepper. Simmer for 5 minutes.
Stale bread diced 2”(mix any white wheat etc) 1/2
Celery diced ¼ “ 1/8 Cup
Onion diced ¼ “ 1/8 cup
Dried cranberries 1/4 cup
Dried apricots ¼ cup
Dried prunes ¼ cup
Dried figs ¼ cup
Dried sour cherries 1/8 cup
Walnuts chopped and toasted ¼ cup
Fresh flat parsley rough chop ½ cup
rosemary minced 1 tb
Eggs beaten 6
Chicken broth or water to moisten
Salt and Pepper tt
Sauté meats to crispy. Add celery and onion. Cool completely. Mix with bread. Add
seasoning and mix again. Add eggs and liquid and mix well. Adjust seasoning and stuff
chicken turkey or veal breast or bake in greased loaf pan at 350 covered until knife
inserted is hot to the touch.
Stuff veal breast, pork loin and brown and roast until internal temp of 150.
Serve with au jus or neutral brown gravy
EASY BREAD STUFFING
2 LOAVES BREAD (TRY WHEAT OR MULTIGRAIN FOR A GOOD BLEND)
¾ CUP DICED CELERY
¾ CUP DICED ONION
¾ CUP BACON OR SAGE /COUNTRY SAUSAGE (ALSO DICE AND SAUTE GIBLETS)
1 CUP BUTTER IF NEEDED FOR SAUTEING AND TO GREASE PANS
2 TABLESPOON POULTRY SESONING
¾ CUP CHICKEN OR TURKEY BROTH
6 EGGS BEATEN
SALT AND PEPPER TO TASTE
Cut bread slices with crusts on, 6×6 to make small cubes
Dice bacon and render until brown and crisp add onion and celery and saute until soft
Remove from heat. Add chicken broth eggs, poultry seasoning and pepper.
Combine sauteed bacon and vegetables with the cubed bread.
Mix well by tossing together lightly to blend but do not make mush.
Place in a shallow buttered bread pan(s). Press lightly in the pan.
Cover the pan with foil and seal around edge, leaving one end loose.
Heat in 350 degree oven for 20-30 minutes.
Keep dressing covered after heating to prevent drying.
32 OUNCE FLOUR
1 CUP SUGAR
¼ TEASPOON SALT
14 OUNCE BUTTER
4 OUNCE EGGS 2 OUNCE EGG YOLKS
¾ TABLESPOON VANILLA
¾ TABLESOON LEMON JUICE
12 GRANNY SMITH APPLES
4 OUNCE SUGAR
¾ OUNCE FLOUR
½ TEASPOON CINNAMON
¼ TEASPOON NUTMEG
¾ OUNCE BUTTER
1 OUNCE EGGS
1 OUNCE MILK
1 OUNCE SUGAR
In a mixer cream the first listed butter and the sugar in a mixing bowl with the paddle until pale and creamy.
Add the first listed eggs, egg yolks, vanilla, and lemon juice a little at a time mixing thoroughly after each Add the first listed flour and salt and mix until the dough comes together and is consistent but still soft. Be careful not to over mix or the pastry will be tough rest dough overnight.
Roll out dough to 1/8″ thick and line individual dishes with dough.
Dock the shells and then chill until needed.
Thinly slice the apples and place them in a mixing bowl and add the second listed sugar, flour, cinnamon, nutmeg and salt and sprinkle over the apples. Mix well.
Fill each individual pie shell with the appropriate apple mix.
Cube the second listed butter and dot on top of the apples.
Brush the sides of the dough with a little water to help the dough stick.
Cover each pie with dough.
Mix the third listed eggs and milk.
Brush each top of the apples pies with the egg mixture.
Sprinkle the third listed sugar on each pie.
Slit the pie dough three times to release some of the steam while baking.
Place the pies into a 375 degree preheated oven. Bake for approximately 30-35 minutes or until golden brown and baked through. Serve with cinnamon swirl ice cream or any flavor you like.
SAVE YOURSELF SOME TIME AND BUY THE FROZEN PIE DOUGH . IT’S GOOD AND WORKS WELL OR USE THE ABOVE PIE DOUGH RECIPE
1/2 CUP SUGAR
1 TEASPOON SALT
1 TEASPOON GROUND GINGER
½ TEASPOON GROUND CLOVES
2 TEASPOON GROUND CINNAMON
8 OUNCES EGGS BEATEN
29 OUNCES CANNED PUMPKIN
3 CUPS EVAPORATED MILK
2 PIE SHELLS
In a stainless steel mixing bowl combine the sugar, salt, cinnamon, ginger and cloves. Mix well and set aside.
In another stainless steel mixing bowl combine the eggs with the pumpkin. Mix well.
Add the sugar mixture gradually to the pumpkin stirring often to prevent lumps from forming.
Add evaporated milk and mix well.
Preheat oven to 425 degrees.
Place the pie shells on a sheet pan in the oven. With a quart measure pour approximately 2 cups(1/2 l) of the pumpkin mixture into the pie shell. Each pie shell must be filled to the rim. Under filling the pie shell gives the pie a poor appearance after it is baked.
After 15 minutes reduce the temperature in the oven to 350 degrees and continue to bake the pies for and additional 20-30 minutes until the pies are firm and the crust is evenly browned. Let cool for a few hours and serve as directed or store in the refrigerated for use within 3 days.