Broccoli Soffriti

Here is a little different way to prepare Broccoli for your holiday meal courtesy of Molto Mario.

Broccoli Soffriti

3 pounds fresh broccoli, with leaves, or broccoli rabe
1/4 cup extra-virgin olive oil
8 cloves garlic, sliced in half
10 salted anchovies, cleaned, filleted and roughly chopped

Trim the broccoli into long stalks, removing the bottom 2 inches and leaving the leaves attached. Bring 6 quarts of water to a boil.

Meanwhile, place a 12 to 14-inch saute pan over medium heat and add the olive oil. Add the garlic and anchovies and cook 5 minutes, until just golden brown and very fragrant.

While the garlic and anchovies cook, plunge broccoli into boiling water and cook for 1 minute. Remove broccoli from water, drain well, and add it to the pan with the garlic and anchovies. Cook 10 to12 minutes, until tender and yet still holding its shape. Remove from heat and season aggressively with pepper and timidly with salt. This dish may be served hot or at room temperature.

Traditional Pumpkin Pie

This is a delicious pumpkin pie recipe. It is a very simple recipe, just mix it and bake. It has been used by Libby's for over 50 years.

Traditional Pumpkin Pie

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) 100% pure pumpkin
  
• 1 can (12 fl. oz.) evaporated milk
  
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
(LIBBY'S)

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

Tips For Your Thanksgiving Meal

Below are some tips to make your Thanksgiving Meal come of with out a hitch!

1. Plan your meal in advance.
2. Collect your recipes well in advance and keep them together.
   
3. Ask for help. If you are expecting a big crowd ask some of your guests to bring an item. Ask others to lend a hand with other details.
4. Shop for everything you can early to get them out of the way. Last minute shopping will put a kink in your master plan.
5. Things like cranberry sauce and slaw can be made a day in advance, freeing up valuable time for the big day. Clean out the refrigerator.
   
6. Turkey Day! Make a plan. No what needs to be cooked separate from the bird.
   
7. Don't Panic-This is fun, relax and enjoy it!
   

Bourbon Thanksgiving Stuffing

If you like rich stuffing, this is the recipe for you. Your guests will love this dish.

Bourbon And Bacon Stuffing

INGREDIENTS

• 1 pound thick-cut bacon, chopped
• 1 cup butter
• 2 large onions, peeled and chopped
• 5 celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons dried rosemary
• 1 (1 pound) loaf day-old pumpernickel bread, cubed
• 1 (1 pound) loaf day-old dark rye bread, cubed
• 8 eggs, lightly beaten
• 1 tablespoon dried thyme
• 3 tablespoons dried sage leaves
• 2 quarts chicken stock (more as needed)
• 1 cup good quality bourbon whiskey

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour bacon fat remaining in the skillet into a bowl.
3. Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.
4. Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.
5. Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture into prepared baking dish.

Makes enough for a 20 lb bird so adjust accordingly.

More Stuffing

Easy Thanksgiving Stuffing:

INGREDIENTS:

• several loaves of bread-toasted and torn into bite sizes
• chicken broth or canned chicken broth
• 1-2 eggs
• sage
• poultry seasoning
• onions and celery chopped and lightly fried in butter
• salt and pepper

PREPARATION:

Combine all ingredients. Stuff the turkey right before roasting.

We alway stuff the bird. There will be extra so just put in a casserole dish and bake.

This is a very easy and very good stuffing recipe. A very traditional recipe, no frills, just good.