If you are tired of the run of the mill, mushy stuffing (or dressing) that is cooked up every Thanksgiving, the following is delicious! Many people at the table devoured this stuffing and went back for seconds. I usually like to take a risk and cook/bake something a little different. It gives people the opportunity to expand the horizon of their taste buds and they will either love the dish or hate it.
Here it goes....
Cornbread, Sausage and Chestnut Stuffing:
I got this recipe from Williams Sonoma. Instead of pork sausage, I used venison. Besides the fact that it was what I had, I think that it corresponded better with the season. I am sure it gave the dish more flavor. I followed all of the other instructions. For the herbs I used thyme, sage and rosemary. You can buy chestnuts precooked and peeled. No need for you to do that daunting task yourself!
http://www.williams-sonoma.com/recipe/sausage-corn-bread-and-chestnut-dressing.html
Next up, desserts! I made a pumpkin version of the classic seven layer cookie. I also made an apple, cranberry, pecan pie.
Pumpkin Seven Layer Magic Bars:
This recipe that I found on this site (photo props from the site as well, since I was too busy baking and did not snap my own), was a yummy pumpkin treat. I would definitely use a rectangular cake pan the next time (like I have always done with the classic seven layer cookie), as it did not bake 100% in the middle. I did cook it a tad longer than directed and I did not want to risk burning the edges or bottom crust. Therefore, when I was cutting it to serve, I had to dig out about an inch in the center and toss it (shhh...!). Otherwise, very scrumptious! Like I said, I would make this again, but in the rectangular pan. http://www.bakersroyale.com/cookies/pumpkin-7-layer-magic-bars
Apple-Cranberry-Pecan Pie:
I got creative and used this recipe for "guidance". First of all, no way did I make my own pie crust! Store bought for sure! I used super plump, organic, dried cranberries, which made a huge difference in the texture and flavor of the pie. I didn't have brandy, so I used one tablespoon of sherry (it calls for 1.5 T of brandy). I added the pecan part myself as it does not call for these to be added. As part of step three of the method, I added about one cup of toasted halved/coarsely chopped pecans.
This pie was good - very rustic and organic tasting. Looking back, for those who like a bit of sweetness it probably would have been a good idea to sprinkle on some large sugar crystals prior to popping it in the oven.
http://www.simplyrecipes.com/recipes/apple_cranberry_pie/
Did anyone else have great Thanksgiving Day food that they would like to share?!
