1. Turkey: love it? hate it? self-basted? fry it or roast it? Tofu-turkey? Tell me more. (I’ve only had one roasted turkey come out totally delish so I’m fishing for your tips!) There is just something about eating Turkey on Thanksgiving. I don’t hate turkey but I wouldn’t say I love it either. I do like it though! And totally roast it.
2. Stuffing: bagged? homemade? sage? sausage? cornbread? oysters? nuts? Got any inspiration for me? I love, love, love STUFFING! Any kind of stuffing too. I have even been known to make Stovetop stuffing for supper. I know, I know, not the healthiest choice but it is such a comfort food for me.
3. Cranberries: When we celebrated Thanksgiving in Europe one year, our French friends thought we were nuts to choose a very sour berry and then load it with sugar. (Let alone the stuff that comes out of a can in a blob of gelatinous ooze!) What do you do with cranberries? Sorry I just cannot do cranberries!
4. Potatoes: (Boil ‘em, mash ‘em, stick ‘em in a stew…) What’s your pleasure? I’m a girl who loves carbs so potatoes are on the top of my list. I like them mashed. I like them in a stew. I like them fried. And I also love sweet potatoes…especially candied sweet potatoes.
5. Pie: I’m married to the Pie Man. Anything but coconut pie floats his boat. What do you make? (or buy?) Pumpkin? Pecan? Apple? I can’t remember the last time I made a pie. But I like just about any kind of pie…apple, pecan, cococonut cream and so much more. My fave is pecan though.
BONUS: A recipe that you’ve tried out and will make it to your table this year. I don’t cook the meal but if I were to bring something, I would probably bring some of my pumpkin muffins. I found these on Pinterest and they were such a big hit.
cups all-purpose flour
- 1/2 teaspoon
- 1/2 teaspoon
teaspoon baking powder
- 1 teaspoon baking
- 1/2 teaspoon salt
(15-ounce) can pumpkin puree
cup (1 stick) unsalted butter, melted
teaspoons vanilla extract
the cinnamon streusel topping:
cup all-purpose flour
cup brown sugar
tablespoons unsalted butter, cut into bits
cup confectioners’ sugar
tablespoon unsalted butter, melted
oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set
make the streusel topping, combine
flour, sugar and cinnamon in a small bowl. Add cold butter and toss to
coat, using your fingers to work the butter into the dry ingredients until it
resembles coarse crumbs.
a large bowl, combine flour,
sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and
a large glass measuring cup or another bowl, whisk together pumpkin puree,
butter, eggs and vanilla.
mixture over dry ingredients and stir using a rubber spatula just until
the batter evenly into the muffin tray. Sprinkle with reserved topping, using
your fingertips to gently press the crumbs into the batter.
into oven and bake for 16-18 minutes, or until a tester inserted in the center
comes out clean.
make the glaze, combine confectioners’ sugar, butter and milk. Whisk
until smooth. If the glaze is too thin, add more confectioners’ sugar as
the muffins are done, cool for 10 minutes and drizzle the glaze on each
glaze to set before serving.