Matt's Pumpkin Pie

Crust:
Crush up a whole sleeve of graham crackers and melt a stick of butter
put the graham crackers in the pie pan, pour the butter on top and smash (with your fingers) the pieces together to fill the tin
then splash a bit of vanilla in the center

Pie Filling:
1 can (15 oz) pumpkin
1 can (12 fl oz) evaporated milk
3/4 cup granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs

1/4 tsp ground nutmeg (optional)

Mix dry ingredients in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and dry ingredient mixture. Then stir in evaporated milk.  
Pour into pie shell.
Bake at 425F for 15 minutes. Reduce temperature to 350 F, bake for 30-40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Green Bean Casserole

2 Cans of French style green beans ( you can use fresh or frozen, but be sure to boil them well first). Or 1 can if small group.
1 can Cream of mushroom soup, condensed. Or condensed cream of chicken soup.
Sprinkle Durkee (doesn’t have to be that brand it could be generic) onion pieces on top.   Bake 30-40 min at 350 degrees.

Thanksgiving Stuffing

Ingredients

• 1 large onions
  
  

  
  

  
  

  
  , chopped
• 50g butter
  
  

  
  

  
  

  
• Minced beef
• 140g ready-to-eat dried apricot, chopped
• 175g fresh white breadcrumb
• bay leaves, chopped
• finely grated zest of 1 lemon
  
  

  
  

  
  

  
• 1 egg
  
  

  
  

  
  

  
  , beaten
• olive oil
  
  

  
  

  
  

  
  , for drizzling
• 2 Garlic cloves, chopped
• 2 rashers unsmoked back bacon, cut into small pieces
• Stuffing package

Cooking

1. Fry onionsin the butter. Stir in beef and bacon; fry until cooked. Remove from the heat, add apricots, breadcrumbs, bay leaves and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
2. Put the balls in a buttered baking dish, then drizzle with oil. This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan or 170C for about 40 minutes, until browned. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

Thanksgiving Turkey

Ingredients

3 h 20 m20 servings556 cals

• 2 tablespoons dried parsley
• 2 tablespoons ground dried rosemary
• 2 tablespoons rubbed dried sage
• 2 tablespoons dried thyme leaves
• 1 tablespoon lemon pepper
• 1 tablespoon salt
• 1 (15 pound) whole turkey, neck and giblets removed

• 2 stalks celery, chopped
• 1 orange, cut into wedges
• 1 onion, chopped
• 1 carrot, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (750 milliliter) bottle dry white wine

Directions

• Prep
  20 m
• Cook
  3 h
• Ready In
  3 h 20 m

1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts

Per Serving: 556 calories; 24 g fat; 4.3 g carbohydrates; 69.3 g protein; 201 mg cholesterol; 680 mg sodium. Full nutrition