Preparing for the Feast - Thanksgiving here we come....!

All this being said, here is my amazing sourdough stuffing recipe. Stephanie (my sister) isn't crazy about it....she likes cornbread but I swear by this one (Kathleen....this is for you) - it is a blend of an old Sunset recipe and a new one from Cooking Light.

Thanksgiving is really MY holiday.  What could be better than hanging out with your friends, drinking great wine and playing bocce in the afternoon!  Oh yeah....there also football blaring in the background, my crazy family walking in the door with MORE food and plenty of laughter!

Yup...its the best but it is not without preparation.  I ran in to a friend last Friday who told me she was planning her big feast (first time I think) and we started swapping recipes.  Naturally, my husband (king of the bird) was there to offer his tips on smoking turkey (since Arlon wasn't there we missed the debate on "fried vs smoked" and the Turkey Cook Off from last year!).  Thanksgiving is SERIOUS business in our house.  VERY serious business - best not to get between me and the last piece of my Mom's raisin pie!!  I have been know to can my ethical, moral behavior and flat out LIE for my pie!


Mushroom Artichoke Stuffing 
Heat a large skillet with olive oil (about 1 tbsp).  Saute 12 oz of exotic mushroom blend (TJ's has a frozen bag but be sure to thaw them and chop them a bit), 1 tbsp chopped thyme and 2 tbsp fresh rosemary.  Add one package of thawed frozen artichoke hearts, lightly chopped, 2 tsp fresh garlic (but I use about 4 cloves smashed and chopped!), 1/2 tsp pepper and 1/4 tsp sea salt.  Saute for another 2 minutes.  In a separate bowl, combine  1 1/2 c chicken broth and 2 eggs.  Add 12 oz toasted sourdough bread cubes and 1/2 c grated machego cheese or dry jack then stir. Stir in the saute mixture and  spoon in to an 11x7 baking dish coated with cooking stray.  Bake in a preheated oven for about 45 minutes.  Top with 2 oz shaved Parmesan after baking.

Pumpkin Soup (Le Potiron Tout Rond) - One down and one to go (Week 48)

As always the case in my cooking "the road to hell is paved with good intentions".....

I started out with the idea to surprise my hubby with a 100% from scratch pumpkin soup (using the wonderful recipe from Julia Child that I found in my "box set" of cookbooks from my son - Dom... I love you!!).  I made this killer turkey broth and really needed to get ride of my Thanksgiving decorations.  Oh well......

Problem is, I decided to use the bread crumbs in the unmarked bag (instead of the store bought canister).  I was really trying to do the "from scratch" thing properly.  That ziplock bag contained graham cracker crumbs!

Guess what.....it still tasted great!

1 1/2 breadcrumbs (and if you want to be "funky" use the graham crackers!)
one large 4 lb or so pumpkin
1 T. butter
one onion finely minced
6 T butter
1`/2 tsp. salt
Pinch of pepper
1 tsp. Dalmatian sage (dried and ground)
1/2 coarsely grated Swiss cheese
1/2 c. heavy cream (the original called for solid cream and no broth so take your pick)
2 c. broth (I used the broth from my smoked turkey)
1 bay leaf

Cut the pumpkin like you are going to do a Jack-O-Lantern (cut the top off and remove the seeds and the stringy stuff.  Rub the inside with 1 T. of butter and sprinkle lightly with salt.

In a saute pan, put the remainder of the butter (6 T.), the onions and brown.  Add the crumbs and the seasonings and cook to a paste.  Add the liquids and stir to blend.  Pour the contents of the saute pan in to the carved out pumpkin.  Add cheese and stir to blend.  Liquid should come up to about a 1/2 inch from the edge of the pumpkin.  Lay the bay leaf on top and cover with the pumpkin lid.

Bake in a preheated oven at 400 degrees for about 1 and a 1/2 hours (until the pumpkin is beginning to soften on the outside and the contents begin to bubble.  If browning too much cover with foil.

To serve, dip a long handle spoon inside and scrape the inside to add to the soup.
I also like a dash of Tabasco now and then but this time with the graham crackers it was PERFECT!