But as I entered in a phase in my life where the fragility of family and the weight of gratitude became even more apparent to me, Thanksgiving has become one of my favorite holidays… and the food, of the food! I look forward to it all year long! So I wanted to share with you the dishes I make and bring to Thanksgiving every year! They are simple, delicious, and super easy to make… especially with kids!
Pumpkin Pie
Ingredients
- 1 (15oz) can of pumpkin puree
- 1 (14oz) can of sweetened condensed coconut milk
- 2 large eggs
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- for the Crust:
- 1 1/4 cups flour
- 1 tsp salt
- 8 tbs cold butter
- 1/4 cup ice cold water
Directions
- for the crust: add all ingredients into a food processor except water – make sure butter is in small chunks and pulse until sand like consistency, then add in the water little by little while pulsing. Turn out dough and form a ball, place in plastic wrap in the fridge for at least an hour. When ready to bake the pie roll out the dough into a circle and place onto pie dish. Cut away extras on the sides, crimp the edges, and bake at 425 for about 5-8 minutes to kind of par bake the crust (not necessary step but I find I like it better the I do this). Then fill the pie.
- Pie filling: mix all ingredients together with a whisk and pour into pit shell. Bake at 425 for 15 mins, then reduce heat to 350 and bake for an additional 35-40 minutes. Let cool for at least an hour and serve with homemade whipped cream!
Roast Garlic Mashed Potatoes
Ingredients
- 5 lbs yellow potatoes – cleaned and skin on
- 1/2 cup garlic confit ( I make this by adding whole peeled cloves of garlic into a dutch oven, covering in olive oil, and cooking on low with the lid on for hours until the cloves are mush. Then I immersion blend it and keep it in a jar in the fridge)
- 1/2-1 cup heavy cream
- salt and pepper to taste
- 1/4 cup chopped fresh chives
- 1 stick butter (kerry gold is the best)
Directions
- Boil your potatoes in chunks until soft. Drain, mash, and add all the ingredients listed above… I continue to mash until smooth! You can make these ahead and keep in the dutch oven and just reheat before you eat!
Rosemary Sourdough Stuffing
Ingredients
- 2 baguettes of sourdough, cut into cubes or I just have my children tear them into bit sized pieces
- 2 cups of crimini mushrooms
- 1 cup chicken stock
- 1/4 cup fresh chopped rosemary
- 1 cup fresh grated pecorino romano
- salt and pepper to taste
Directions
- Cut or tear your bread into bite sized pieces and place in a 9×13 baking dish. Sautee mushrooms in butter and add those in with the bread. Add rosemary and pecorino, and cover with stock, drizzle with olive oil, and add salt and pepper to taste, Toss it all together and Bake at 350 for about 20-25 minutes.
Herby sourdough dinner rolls
Ingredients
- 1 1/2 cups fed (bubbly) sourdough starter
- 1 tbs melted butter
- 1 tbs honey
- 1 tsp salt
- 3/4 cups whole milk
- 2 1/4 cups flour
- for herby butter:
- 1 stick of butter
- 1 tbs chopped fresh rosemary
- 1 tbs chopped sage
- 1 tbs chopped fresh thyme
Directions
- mix all ingredients together and knead by hand or with the dough attachment until dough forms a ball. Place in a floured bowl and cover with plastic wrap and let it sit in the off oven with light on or on countertop for about 4-6 hours. It should double in size. Then turn out your dough and break it into 12 equal size balls ( I weigh my dough then divide by 12, then I weight each ball to be sure they are all uniform – I use a kitchen scale). Place them all in a 9×12 buttered baking dish and cover to let rise another hour or so. Then you are ready to bake.
- Preheat oven to 375. Melt butter in a bowl and add in chopped herbs. Pour herb butter over the rolls then bake for 15-20 minutes.