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Thanksgiving Recipes from the Farmer's Wife

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I know you are all planning your special meal and I thought you might enjoy some of my recipes and tips for a successful Thanksgiving dinner!
 
Of course, the Turkey is the most traditional part of the meal and I’ll do my best to share the cooking instructions...    (Recipe from last year)
 
When I was growing up, the turkey wasn’t complete without a side dish of Stuffing or Filling, as we called it.  This is my favorite recipe and it’s very easy to make.
 
 
Bread Filling
  • 1 cup butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 12 – 14 cups of Lori’s Sprouted Wheat Bread, cut in cubes
  • 1 Tablespoon parsley flakes
  • 1/2 teaspoon poultry seasoning
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 cups chicken broth (or you may substitute with milk)
  • 2 beaten eggs
Melt the butter in a skillet and sauté the onions and celery.  Combine the bread cubes and the seasonings in a very large bowl and toss.  Beat the eggs and add the broth or milk and stir into the butter mixture.  Pour the liquid over the bread cubes and stir well.
 
Put the Filling in your crock pot and cook on High for 4 hours.    
 
Or pour into a large, buttered baking dish and bake at 350 degrees for 1 hour.
 
It is traditional to stuff your turkey with some of the Filling.  I usually cook it on the side since it is difficult to know if the Filling is completely cooked when it’s inside the turkey.
 
 
Here’s another idea...
My canned Hot Pickled Veggies make the perfect condiment for your turkey.  It’s our favorite to eat along with chicken or turkey.  And don’t discard the liquid from the jar of veggies... pour that over your turkey, too!  Of course, the Pickle Spears and Pickled Red Beets add a nice touch to your main course, too.
 
 
And now for Dessert... how about some homemade pie?!
 
Homemade Pie Crust (for 2 pies)
  • 2 2/3 cups flour
  • 1 teaspoon salt
  • 1 cup butter or lard
  • 6 Tablespoons Cold water
Combine flour and salt.  Cut in butter or lard with your hands or with a food processor until it looks like fine crumbs.  Add Cold water a little at a time just until it sticks together in a ball.  Divide into two balls and roll out on floured counter.  Place in your pie pans and trim edges.
 
Now for the Pie Filling... for those of you who have been buying our organic apples and pumpkins!
 
Apple Pie  (it’s so easy, you can't go wrong)
  • 5-6 organic apples from Oyler’s
  • 1/2 cup evaporated cane juice or sugar of your choice
  • 1 teaspoon cinnamon
Peel and slice the apples.  Stir in the sugar and cinnamon.  Pour into one pie crust.
 
Top with Crumbs:
  • 1/2 cup sugar of your choice
  • 3/4 cup flour
  • 1/3 cup butter, softened
Stir sugar and flour together.  Mix in butter until crumbly.  Sprinkle over apples. Bake at 400 degrees for 35 –40 minutes.
 
 
Grandma’s Pumpkin Pie
  • 2 eggs, beaten
  • 1 cup milk
  • 1 1/2 cups cooked pumpkin (from the Shirk’s)
  • 1 cup evaporated cane juice or sugar of your choice
  • 1 Tablespoon flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
Combine dry ingredients.  Add beaten eggs and pumpkin.  Gradually stir in the milk. Pour into one pie crust. Bake at 400 degrees for 10 minutes.  Reduce temperature to 350 degrees and continue baking 30 more minutes. Cool and refrigerate. Just before serving whip some cream and swirl over the top.
 
Enjoy serving your families a healthy and delicious meal!
 
~The Farmer's Wife

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