Make-Ahead Thanksgiving Dishes
Big meal, little time—it's Thanksgiving again. The success of Thanksgiving dinner depends not only on the turkey but also on the sides and the dessert. This week,
American Profile presents a make-ahead stuffing and a spicy version of the classic pumpkin pie.
"We used to have a problem with stuffing getting dry while waiting for dinner to be served. This method solves the problem nicely," says Wanda White, of Sedalia, Mo.
Spiced Pumpkin Pie, by food writer Jean Kressy, is similar to the classic pumpkin pie recipe found on the label of canned pumpkin; it simply uses more cinnamon, ginger, nutmeg and cloves. Bake it the night before, and serve it with some lightly sweetened whipped cream that you make just before serving.
Spiced Pumpkin Pie
A classic that always pleases.
Ingredients
2 eggs
1 unbaked 9-inch pie crust
2⁄3 cup firmly packed brown sugar
¼ teaspoon salt
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
Instructions
1. Preheat oven to 350F.
2. Beat eggs in a large mixing bowl. Brush rim of crust with 2 teaspoons beaten egg.
3. Add brown sugar and next 6 ingredients (brown sugar through pumpkin); beat at medium speed until blended. Gradually beat in milk. Pour into unbaked crust. Bake 40 minutes, or until custard is set. Cool on a wire rack. Serves 8.
Recipe by Jean Kressy.
"Hands-On Holiday," November 2008.
Nutritional Information
Per serving: 220 calories, 9g fat, 70mg chol., 7g prot., 34g carbs., 3g fiber, 210mg sodium.
Slow-Cooker Stuffing
submitted by reader Wanda White
of Sedalia, MO
Ingredients
1 whole chicken, cooked, boned, and chopped
1 (6-ounce) package corn bread stuffing mix
1 large onion, chopped
1 cup chopped celery
3 eggs, beaten
1 (10-ounce) can reduced-fat cream of mushroom soup
2 cups reduced-sodium chicken broth
1 to 1½ teaspoons poultry seasoning
1/2 teaspoon salt
¼ teaspoon pepper
2 tablespoons butter, cut in small pieces
Instructions
1. Grease a 3 ½- to 4-quart slow cooker.
2. Combine chicken, stuffing mix, onion, celery, eggs, soup, broth and seasonings in a bowl; mix gently. Transfer to slow cooker. Top with butter.
3. Cook, covered, on high 3 hours. Do not remove lid during cooking time. Serves 10.
Tips from the Test Kitchen
Tip From Our Test Kitchen: You may substitute a rotisserie chicken or a 20-ounce bag of frozen, precooked, diced chicken for the whole chicken. Omit the salt if using an alternative.
Nutritional Information
Nutritional facts per serving: 230 calories, 9g fat, 19g protein, 17g carbohydrates, 3g fiber, 680mg sodium.
first appeared: 11/19/2009
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11/25/09 12:09 PM
I have bought the ingredients for the Slow-Cooker Chicken Stuffing. I am wondering if there could be a misprint in the recipe. Could the recipe really mean 16 oz. package of cornbread stuffing mix instead of 6 oz.? The recipe is supposed to feed 10. Can someone please clarify this before I put it all in the crock pot?
Many thanks!
Sandie
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