Pumpkin Chiffon Pie (This is my husband’s favorite pie)
PUMPKIN CHIFFON PIE
10 inch pie shell
1 env. knox gelatin
1/4 c. cold water
3 eggs, separated
1 c. sugar
1 1/4 c. pumpkin (I like Libby’s 100% pure Pumpkin)
1/2 c. whole milk
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. pumpkin pie spice
3 egg whites
1/4 tsp. cream of tartar
6 Tablespoons sugar
Bake pie shell. Soak gelatin powder in cold water; set aside.
Mix together egg yolks, 1 cup sugar, pumpkin, milk, salt, cinnamon, nutmeg and pumpkin pie spice.
Cook this mixture over low heat. Boil for 1 minute. Stir in the gelatin. Cool.
Beat egg whites, cream of tartar, and 6 tablespoons sugar until stiff. Gently fold egg white mixture into Cooled pumpkin mixture,
and pour into baked pie crust.
Chill for at least two to three hours in refrigerator.
Top with sweetened whipped cream.
Turkey Gravy is so simple to make:
This is what I do. Taste and Season your turkey juices. It might just need salt and pepper. Bring your turkey juice to a rolling boil. I like to use cornstarch as a thickener. Take a couple of Tablespoons of cornstarch and place in a bowl. Now, use about 1/2 cup of COLD Water and stir this water into your cornstarch until well blended. Take a wire Whip, and slowly add the cornstarch mixture to your juice that is boiling. Don’t quit whisking, and make sure you slowly adding the cornstarch mixture. Keep in mind that you might not need to add all of the cornstarch mixture. You might need more, if you are making a lot of gravy! When the gravy seems to be the right thickness for you, don’t add anymore. If you happen to get it too thick, just add a bit of Chicken Broth….not water to your pan.
Mom’s Stuffing Recipe:
1 1/2 cups diced celery
1 cup finely chopped sweet onion like vadalia
1 cup butter
16 ounce bag of dry bread cubes…we like Pepperidge Farm or Home Pride
1 tablespoon salt
1 1/2 teaspoons poultry seasoning
1/2 teaspoon sage
1/2 teaspoon pepper….I use more
Enough Chicken Broth or Stock to moisten as desired.
*We like our stuffing crispy not soggy, so add enough broth for the tastes of your family.
Saute celery and onion in butter in a large skillet. Combine with bread cubes and seasonings; toss lightly. Add enough broth to moisten as desired. *Note: I don’t stuff my turkey, since I always do the crockpot Turkey Breasts. I put the stuffing into a buttered/greased glass baking dish, and place it in the oven lower rack until it is golden brown on the bottom. Then I toss it around a bit, and place back into the oven to brown it some more. I use a 350 degree oven for about 20 minutes or until it is has nice crispy pieces throughout the stuffing.
by Get Off Your Butt and BAKE
Beautiful, mouth-watering pictures! Thank you for posting your menu. Happy Thanksgiving!
Let me just tell you how much I appreciate you, Jonna! You are beautiful, inside and out — and you are one hot cook! I love all the recipes you share…. thank you, sweet friend!
Thank you JoAnn . . . I love you too!