And sadly, the latter is not just a hypothetical example either. In the interest of fairness, we have provided that recipe here-- along with a selection of more traditional family fare provided by the extended WBEN family.
Enjoy them all with our wishes for a bountiful and happy Thanksgiving
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Dressing Up The Stuffing Recipes
#3: Mr. Food's SPUD STUFFING.
This one rates especially low with those of us who don't like different foods touching each other on the plate.
"Can't decide on stuffing or mashed potatoes? Well, look no further 'cause now you can have both in one!" the famed TV Chef writes in this recipe
What's next? Ketchup and Creme Brulee? Prunes and Chestnuts?
#2.PANCETTA, CHESTNUT and PRUNES STUFFING.
Epicurious.com says "There's a lot of bold flavor in this hearty stuffing..."
While some old German cooks in our extended WBEN family have been known to combine noodles and prunes as part of a traditional Good Friday penance, this is Thanksgiving. Celebration is in order and this goes too far.
and #1 PAULA DEEN's DEEP FRIED STUFFING ON A STICK
For anyone who's ever had a Deep Fried Twinkie at the Erie County Fair, the idea sounds fabulous. Let us hope it does not taste anything like that which it resembles.
If you are able to overlook the look, see Paula's video HERE
CRANBERRY ORANGE RELISH
Used in decades of family Thanksgivings.
1 12 oz. package of fresh cranberries
1 cup sugar
1 medium orange
Cut unpeeled orange into wedges - remove any seeds.
Pour half of the cranberries and half of orange in food processor;
Cover; pulse until evenly chopped. Transfer to a bowl and repeat with the rest of the orange and cranberries.
Stir in sugar to taste. Cover and refrigerate.
MRS. GOLLMER's CAKE
GRANDMA BAUER'S APPLE PIE
One of Randy Bushover's fondest childhood memories is learning from her how to make it. "One fun day of me and her and Grandpa. He had the apple peeler."
6-8 cups apples; peeled, cored and sliced
1 TBSP lemon juice
1/4 cup flour
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp allspice
Dash or 3 of ground cloves
Dash or two of ground mace
Peeled and cored apples should be cut in 1/4 inch wedges; toss with lemon juice and set aside.
In separate bowl, mix dry ingredients. Make crusts as desired; we use the box kind and follow the directions.
Toss dry ingredients with apples; put in bottom pie crust.
Dot filling with butter. Place top crust on and seal. Poke holes in top for ventilation. Wash top crust lightly with milk; sprinkle with granulated sugar.
Bake for 15 minutes at 400 degrees. THEN Bake 30-45 minutes at 350 degrees or until crust is golden brown.
JOHN ZACH's HOLIDAY BABKA
(Pictured at right ,in his Colden kitchen)
"It's one of Vickie's old family Polish recipes, it's very sweet" John says.
1/2 cup very warm water
2 pkgs. Quick rise yeast
2 cups scalded whole milk
1/2 pound butter-melted
7 cups flour
1 cup sugar
5 whole eggs
10 egg yolks
1 orange, juiced and rind
1 tesp. Vanilla
1 cup golden raisins or dried cranberries. (optional)
Dissolve sugar in warm water and sprinkle in the yeast. Let it sit for 10 min.
Beat the eggs and yolks for 10 min. Or until light and fluffy
Add the salt, oj, milk, rind, sugar, and yeast mixture to the beaten eggs..
Mix well and start adding the flour, and the melted butter a little at a time, until enough flour is added
To make a soft dough. Add raisins at this time. Knead for 15-20 min.or until the dough no longer clings to your hands.
Let rise in a warm place until doubled. Knead it down again and let it rise again.
Grease tins well with butter and coat with sugar or fine bread crumbs. I use coffee cans, flower pots, soup cans and tomato sauce cans.
Form dough into a ball small enough to fill 1/3 of the container.
Let rise in a warm place just till dough hits the top of the can
Bake at 350 degrees for 30min.
When almost done baking brush top with a beaten egg and lightly sprinkle with a dusting of sugar. Allow bread to cool part way in the tins. They should slip out when ready.
Finish cooling on a rack, take a picture and enjoy!
AccuWeather's Eliot Abrams Forecasts a Fine Thanksgiving
Turkeys will finish thawing Thanksgiving morning, then warm in the oven to a high near 190 in the afternoon. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or a cold shoulder.
During the late afternoon and early evening hours, the cold front of a knife will slice through the turkey and cause it to accumulate 1-2 inches on plates. Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other, especially if it mixes in as you turn to the green bean casserole. Please pass the gravy.
A weight watch has been issued for the entire area and we expect intervals of indigestion, with increasing stuffiness around the beltway. During the evening the turkey will diminish and taper off to leftovers and drop to a low of 34 in the refrigerator.
Looking ahead to Friday and Saturday: high pressure to eat sandwiches; flurries of leftovers can be expected both days with a 50% chance of scattered soup during the midday hours. We expect a warming trend baste on where soup develops.
A Twinkie-stuffed turkey.
1. De-cream Twinkies. Reserve filling
2. Stir crumbled, de-creamed Twinkie into pre-made stuffing
3. Use cream for glaze on turkey
This is a thing that exists.
In a restaurant. That people pay for.
On purpose. With money. That they earned
and a Bushover Bonus: Pumpkin Bread
1/3 cup shortening
1-1/3 cups sugar
1 cup canned or cooked pumpkin
1-2/3 cups sifted flour
¼ tsp baking powder
1 tsp salt
½ tsp cloves
1 tsp baking soda
½ tsp cinnamon
1/3 cup water
½ cup chopped pecans or walnuts (optional)
½ cup raisins (optional)
Cream together shortening and sugar until fluffy.
Add eggs and pumpkin. Beat well.
Add sifted dry ingredients in thirds alternately with water, beating until smooth after each addition.
Stir in nuts and raisins.
Turn into well-greased 9X5 inch bread pan.
Bake at 350 degrees for 45-60 minutes or until done.
(You can also put dough in muffin tins)