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Thanksgiven dinner, SUPERIORE’s way
DAY BEFORE (if possible): PUMPKIN lling & STUFFING
PUMPKINPIE
Ingredients: 1 very large pumpkin or 2 small to medium-sized pumpkins (to make 2 pies) min. 5 - 7 lb.
Slice portion off top of pumpkin and save the “lid”. Remove the seeds and strings (all the pulp). Put entire
pumpkin in a pan, with the lid back on top, then pour a cup or two cups of water in pan.
Bake at 350° (180-190°) for about 1 to 1½ hours, depends on the size of the pumpkin. Using a fork to check,
cook until tender and falls apart. Remove from oven and either just pare -peel off skin- or cut pumpkin to
scrape out the insides. This should give you enough pumpkin for several pies. Then follow the recipe. You can
decide whether to make the pies the day before or not. Depends on time available and oven!
Follow instructions for Pumpkin Pie recipe.
BEGIN THE lst PART FOR THE GIBLET STUFFING for TURKEY
Ingredients: the innards from the turkey, 1 stalk celery, poultry seasoning or bouillon cube for poultry.
Simmer heart, liver, gizzard and neck in water
<
about 3 cups
>
with 1 stalk of celery and poultry seasoning
or bouillon cube for poultry. Simmer until tender, check with a fork. About 1 hour. Cool and chop (mince or
cube) into small pieces. Throw away celery. Keep liquid (broth) and meat in separate containers in refrigerator
until ready to prepare and add to Turkey the next day. Turkey is prepared on the morning or mid-morning
of Thanksgiving Day.
Follow instructions for Turkey preparation.
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