Turducken Gravy with Boiled Eggs
Cranberry Ginger Sauce (recipe follows)
Sage Bread Stuffing (use a package and add extra ingredients)
Wild Rice Dressing (recipe follows)
Steamed White Rice (for the Higashi side of the family)
Creamed Peas (made from scratch by Kathleen’s dad, Rudy)
Sweet Potato Casserole (made by Kathleen brother, Peter)
Macaroni and Cheese (made by cousin Richard’s wife, Connie)
Dinner Rolls and Fresh Bread (provided by my brother, John)
Apple Gelatin (August Family Reunion Tea, myteaplanner.com)
Gosby House Gingerbread (California Tea, myteaplanner.com)
Sticky Date Pudding with Caramel Sauce (A Tea for Our Elders, myteaplanner.com)
Pumpkin Praline Pie (recipe follows)
Chocolate Pecan Tart (Kathleen’s Blog, Cakes and Tea, August, 2016)
Iced Chocolate Brownies (An American Southern Tea, myteaplanner.com)
1 bag (12-16) ounces fresh cranberries, washed
grated zest of 2 oranges
1 cup fresh orange juice (from 2-3 oranges)
1 cup sugar
¼ cup finely chopped candied ginger
Special equipment: large sauce pan, wooden spoon, citrus grater, citrus juicer, one-quart glass jar with tightly fitting lid, decorative crystal bowl with spoon and saucer for serving.
Makes: about 3 cups
- Place the rinsed cranberries in a large sauce pan, and add the orange zest, orange juice, sugar and chopped candied ginger. Bring to a boil over medium heat and simmer, stirring occasionally, until the cranberries have started to pop, about 4 minutes.
- Stir and mash the cranberries with the back of a wooden spoon. Taste the mixture and add up to ¼ cup more sugar, a little at a time, if it tastes too tart. Cool to room temperature; then transfer to a large glass jar with a tightly fitting lid and refrigerate until ready to serve.
- To serve, pour some of the Cranberry Ginger Sauce into a decorative crystal bowl, and place the bowl on an attractive saucer with a silver soup or jelly spoon. The saucer under the serving bowl will help prevent the Cranberry Ginger Sauce from dripping onto your best holiday tablecloth.
While I do believe that Sage Bread Stuffing is a key component of the Thanksgiving table, I like this recipe for Wild Rice Dressing even better. Although it takes a while to prepare, it is easy to make and has a very authentic, historic quality with the inclusion of wild rice, familiar to Native Americans, as well as cranberries, herbs and nuts. Why not serve both? If oven space is limited on Thanksgiving, you can prepare the Wild Rice Dressing a day early and store it in the refrigerator in a covered casserole, bring it to room temperature, and rewarm it for about half an hour at 350° F while the Turducken is resting and you are making the gravy.
1 pound (16 ounces) wild rice
6 cups of chicken broth (use canned broth for convenience)
2 onions, chopped
2 stalks celery, chopped
¼ cup flat leaf parsley, stems removed and leaves chopped
4 fresh sage leaves, finely minced
½ cup (1 stick) butter, plus more for buttering the casserole dish
½ teaspoon freshly ground black pepper
½ teaspoon salt
1 cup dried cranberries
½ cup toasted slivered almonds
Preheat oven to 350° F (After the rice is cooked)
Special equipment: large cooking pot with lid, wooden spoon, skillet, knife, cutting board, 2-quart casserole with lid
Makes: about 12 servings
- Place the wild rice in a cooking pot and add the chicken broth. Bring to a boil on medium high heat. When the mixture starts to boil, turn the heat down to low, cover the pot and simmer for about 1 hour. Check to see if the rice is fully cooked. When the rice is done, remove from the heat and let the rice steam for another 10-20 minutes with the lid on.
- While the rice cooks, melt the butter in a large skillet and add the chopped onions and celery. Sautee, the vegetables, stirring with a wooden spoon to prevent burning, until the onions begin to wilt and turn golden. Add the parsley and sage, stirring, and continue to stir fry until all of the vegetables are cooked, 10-20 minutes, total.
- Stir the cooked wild rice and add the cooked vegetables and herbs. Add the cranberries, slivered almonds, salt and pepper, and stir with the wooden spoon until all of the ingredients are thoroughly mixed. Butter the inside of a 2-quart casserole dish and spoon the rice mixture into the casserole. Cover and bake for about 1 hour. Serve immediately or at warm room temperature.
Pumpkin Praline Pie
For years, I have been making a Southern version of Pumpkin Pie that includes a thin layer of crunchy pecan or almond praline under the spicy pumpkin custard, and my family members have never complained about the historic inaccuracy of this really delicious pie. This recipe makes two nine-inch pies, enough for everyone in the family to have a slice.
1 package refrigerated pie crusts, such as Pillsbury
For the praline layer:
6 tablespoons butter, softened
2/3 cup packed brown sugar
2/3 cup toasted and chopped almonds or pecans
For the pumpkin custard:
4 large eggs
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
½ cup granulated sugar
½ cup firmly packed brown sugar
1 teaspoon salt
2 teaspoons pumpkin pie spice
To serve with the pies: 1 pint chilled whipping cream, combined with 4 tablespoons powdered sugar and beaten until soft peaks form
Preheat oven to 450° F for the praline pie crust layer and 350° F for the pumpkin custard layer
Special equipment: medium sized mixing bowl, large mixing bowl, electric mixer, 2 nine-inch pie plates, 2 eight-inch pie plates or tart pans, wire rack, rubber spatula, medium sized decorative bowl and spoon for serving the whipped cream
Makes: 2 nine-inch pies, about 16 servings
- Make the praline layer: In a medium sized mixing bowl, combine the butter and brown sugar and beat with an electric mixer until creamy. Stir in the toasted, chopped almonds. Set aside.
- Prepare the pie crusts according to the package directions, and flute the edges to make an attractive rim. Press half of the praline mixture onto the bottom of each pie crust, using your fingers to make an even layer on both crusts. Place an 8” tart pan or pie plate over the praline layer of each pie crust to prevent the crust from collapsing during baking. Bake the praline-covered crusts at 450°F for 10 minutes. Remove from the oven and cool on wire racks for 10 minutes. Carefully remove the 8” tart pans covering the praline layer. Lower the oven temperature to 350° F.
- Make the pumpkin custard: In a large mixing bowl, beat the eggs lightly; stir in the pumpkin, granulated sugar, brown sugar, salt and pumpkin pie spice. Beat briefly, just to combine. With the mixer on low, slowly beat in the evaporated milk. Scrape the sides of the bowl with a rubber spatula.
- Slowly and carefully, pour the custard over the praline layers in the two cooled pie crusts, dividing the custard evenly between the two pies. Bake the pies for 50 minutes until the centers are set but still soft. Do not overbake, as the custard will continue to set as it cools.
- Cool the pies on wire racks until they reach room temperature and serve immediately with chilled, softly whipped cream. If you cannot serve the pies immediately, refrigerate them until time for dessert. Whip the cream immediately before serving the pies. Place the whipped cream in a separate, decorative bowl, and let the guests serve themselves.