We’re sharing tips & tricks & some recipes to make your
Thanksgiving even more delicious!
Yes you can freeze your pies, and what a great time saver idea!
Fruit Pies
Fruit pies, like apple and cherry freeze in their raw state very well but be mindful that cornstarch or tapioca work better as a thickener than flour when freezing pies.
Just mix up & build your favorite pie but don’t bake it, then freeze completely then wrap for storage. On the day of the event you can simply unwrap and throw the frozen pie straight into the oven at the recipe’s temperature and allow an additional 10-15 minutes for baking.
Pumpkin & Pecan Pies
Pumpkin & Pecan Pies should be cooked fully first THEN frozen. Simply pull the pie out and let thaw, then place in the oven at 325 Fahrenheit for about 10 -15 minutes. You want to warm and crisp it up, not add color so watch it closely.
To stuff or not to stuff the bird, that is the big question!
If you put it in the bird it’s ‘stuffing’, if you bake it in a separate pan it’s ‘dressing’.
For the most delicious Thanksgiving stuffing/dressing it’s best to keep it simple, below you’ll find our favorite recipe for the most traditional and simple dressing to be found!
Simply The Best Dressing
Ingredients:
- 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
- 1 pound good-quality day-old white bread, torn into 1″ pieces (about 10 cups) or already dried bread chuck pieces from store.
- 2 1/2 cups chopped yellow onions
- 1 1/2 cups 1/4″ slices celery
- 2 tablespoons parsley flakes
- 2 tablespoons dried sage leaf
- 1 tablespoon dried rosemary
- 1 tablespoon dried whole thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups low-sodium chicken broth, divided
- 2 large eggs
Directions:
- Preheat oven to 250°F. Butter a 13x9x2″ baking dish and set aside. If using fresh bread, scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. In the last few minutes add all the dried herbs, mix well and finish cooking the onions and celery. Add to bowl with bread; stir in salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes.
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
** Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
** For a vegetarian option use vegetable broth instead of chicken broth.
** you could also add 1 cup of diced mushrooms, 1/2 pound of cooked ground sausage or bacon crumbles, 1 can of drained oysters.
For more tips on turkey preparation including how to brine for
the best delicious moist turkey ever,
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