Thanksgiving

Pumpkin Hazelnut Pie

Chef Matt Desserts, Thanksgiving 0 Comment
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Pumpkin Hazelnut Pie
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Recipe type: dessert
 
Ingredients
  • 3 eggs, slightly beaten
  • 1 can pumpkin (15 oz.)
  • ¾ cup sugar
  • ½ cup light-colored corn syrup
  • 2 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 unbaked 9-inch pie crust
  • 1 cup hazelnuts, finely chopped
  • Whipped cream or non-dairy whipped topping (optional)
Instructions
  1. Combine eggs, pumpkin, sugar, corn syrup, vanilla, and spices in a medium bowl; mix well. Pour into the piecrust. Sprinkle with hazelnuts. Bake in a 350° F oven for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate until serving time. If desired, serve with your favorite whipped topping.
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Applesauce Stuffing

Chef Matt Main Dish, Poultry, Side Dishes, Thanksgiving 0 Comment
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Applesauce Stuffing
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Recipe type: Side Dish
 
Ingredients
  • 6 c. dry herb stuffing cubes
  • 1 onion, chopped
  • 1 stalk celery, diced
  • 2 c. applesauce
  • 1 (14 oz.) can chicken broth, heated
  • ¼ cup butter, melted
  • Non-stick cooking spray
Instructions
  1. Preheat oven to 375°F. Spray a 9 x 13-inch sheet pan with cooking spray.
  2. In a large bowl, mix stuffing, onion, celery, applesauce, broth and butter. Roll into golf ball-sized balls. Place on the baking sheet.
  3. Bake 30 minutes or until golden brown.
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Pumpkin Bread

Chef Matt Breads, Thanksgiving 0 Comment
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Pumpkin Bread
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Recipe type: Breads
 
Ingredients
  • 1 c. butter, softened
  • 3 C. sugar
  • 3 eggs
  • 3 c. flour
  • 1 tbsp. baking powder
  • 1½ tsp. baking soda
  • 1½ tsp. ground cinnamon
  • 1½ tsp. ground cloves
  • ½ tsp. ground ginger
  • 16 oz. fresh pumpkin, cooked and mashed
Instructions
  1. In a large bowl, combine all ingredients, wet first then dry adding the pumpkin last. Pour into two greased loaf pan and bake at 350 for 1 hour.
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Corn Pudding

Chef Matt Side Dishes, Thanksgiving 0 Comment
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Corn Pudding
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Recipe type: Side Dish
 
Ingredients
  • 1 can corn, drained
  • 1 C. Milk
  • 2 eggs
  • 2 tbsp sugar
  • 2 tbsp flour
  • ¼ tsp. salt
  • 2 tbsp butter
  • Pepper to taste
Instructions
  1. Whisk eggs in bowl and add the milk, sugar, flour salt and pepper. pour mixture in an 8 inch baking disk. Top with corn and dot the top with butter.
  2. Bake uncovered at 350 for 60 minutes or until when a knife inserted in the middle comes out clean. let stand for several minutes before serving.
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Cornbread Stuffing

Chef Matt Main Dish, Poultry, Side Dishes, Thanksgiving 0 Comment
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Cornbread Stuffing
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Ingredients
  • 4 C. crumbled cornbread
  • 1 tsp. salt
  • pepper to taste
  • ¼ tsp sage
  • ½ C. butter, melted
  • 3 tbsp. chopped onions, cooked
  • chicken broth, enough to moisten
  • sausage, browned (optional)
Instructions
  1. Crumble cornbread in a greased casserole dish and mix in seasonings. Pour melted butter, onions and chicken broth over the top and mix.
  2. Bake at 350 for 30-35 minutes
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