Thanksgiving main page

your answers to turkey talk

Classic roast turkey
Holiday roasted turkey
Perfect roasted turkey
roasted turkey breast with barbecue sauce

SOUPS :
Apple and curry soup
Carrot ginger soup
Celery, chestnut and apple soup
Red pepper bisque

STUFFINGS :
stuffing Q and A

Bulgur stuffing with mushrooms
Chestnut, onion and currant stuffing
Classic stuffing
Corn bread stuffing
Dried tomato and fennel stuffing
Italian stuffing with sausage
Herb potato and bread stuffing
Rye bread stuffing with sausage, apples and bacon
Sausage, cranberry and corn stuffing
Sausage and dried cherry stuffing
Wild rice and chestnut stuffing

DESSERTS :
Apple cranberry crisp
Chiffon mince meat pie
Cranberry walnut tart
Cranberry and pear phyllo tart
Gingerbread and cranberry torte
Pear and almond cream tart
Pumpkin pie pumpkin
Pumpkin pie
Pumpkin-orange pie

PUMPKIN PIE "PUMPKIN"

Serves: 8

1 recipe never fail pie crust
FILLING:
1 3/4 cups canned solid pumpkin
1/2 cup heavy cream
3 large eggs
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg

Topping:
1 1/4 cups heavy cream
1/3 cup + 2 tablespoons superfine sugar
1 cup sour cream
1 tablespoon unflavored gelatin
1/4 cup cold water
4 large egg whites

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch shallow pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Preheat oven at 375 degrees.
Line pie shell with foil and fill with pie weights or raw rice. Bake shell for 25 minutes. Remove weight or rice and foil, and bake shell until just pale golden. Reduce oven to 350 degrees.
Filling:
In a bowl, whisk together the filling ingredients, and pour into pie shell. Bake pie for 1 hour, or until center is almost firm. Cool on rack and refrigerate.
Topping:
Whip the cream with the instant vanilla pudding until it holds stiff peaks. In a bowl, whisk sour cream. In a small bowl, sprinkle gelatin over water to soften for 1 minute. Heat to dissolve. Stir into sour cream. Gradually fold whipped cream into sour cream mixture. Beat egg whites to soft peaks. Gradually add sugar and continue beating until whites hold stiff, slightly glossy peaks.
Fold meringue into cream. Mount topping on chilled pie into a smooth dome. Make 8 even-spaced indented ridges with a church key can opener. Chill pie. Dust with cinnamon. Insert cinnamon stick in center for stem.