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Thanksgiving (everything but the turkey)

Stuffing (based of a Better Homes and Gardens recipe)
1 load of sourdough bread (makes about 8 cups dry bread cubes)
2-3 large stalks of celery finely diced
1 medium onion finely diced
1/2 stick of butter
1 1/2 cups broth
1 teaspoon poultry herbs
2-5 small to medium sized fresh sage leaves finely diced (optional)
Salt and pepper to taste

Place slices of bread on a cookie sheet the night before and leave out for 12-24hrs. Slice bread into as small cubes as you can. Preheat oven to 350 degrees. Melt butter in a medium sized pan. Add onion and celery, saute for 7-8 minutes on medium heat (do not brown). Turn off heat. Add broth, herbs, salt and pepper. Place bread in 13x9 baking dish, drizzle broth mixture over bread. Toss to moisten all the bread. Add more broth if bread appears dry. Bake covered for 30-45 minutes.



Mashed potatoes (based off recipe from NYT)
2 large potatoes (russet, or Yukon gold)
1/2 stick of butter
3-4 tablespoons of whole milk
Salt and pepper to taste

Peel and cut potatoes into 2 inch pieces. Place in cold, salted water. Bring to a boil and simmer/boil for 20 minutes. Drain. Remove into a bowl and mash. In the pan heat up the butter and milk. Mix butter mixture into boiled potatoes. Salt and pepper.



Cranberry sauce (based off recipe from The Pioneer Woman)
6 oz of cranberries rinsed
1 teaspoon of orange zest
1 small cinnamon stick
1/4 cup freshly squeezed orange juice
3/8 of a cup of sugar (yes I did say that, that's 1/4 a cup and half of 1/4 cup)

Place all ingredients in a heavy bottom pan. Cook for 15 minutes (not simmer for 15 minutes, turn on stove and start timer). Cranberries should have popped by then. Stir occasionally while cooking. Once 15 minutes are up, place in a container to cool and it will solidify on its own.




Pecan pie
1 9'' frozen pie shell
2 cups of pecans coarsely chopped
1 cup (can do slightly less) light karo syrup
3 large eggs lightly beaten
1/4 teaspoon salt
2 tablespoons melted butter
3/4 cup lightly packed brown sugar
2 teaspoons vanilla extract

In a large bowl mix syrup, sugar, butter, eggs, salt, vanilla extract. Place pecans into frozen pie crust. Pour liquid into pie shell. Bake at 350 degrees for 30 minutes. Then tent loosely aluminum foil to avoid burning the crust and cook for another 30-40 minutes. It will have risen up but will settle as it cooks.
Variation: 1/2 cup sugar with 1/2 stick of butter for a more buttery taste.


Other than the pie, all of the above recipes serve 4. The pie is a . . .full sized pie. These recipes are inspired from a number of recipes online with personal variations.

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