Popular Thanks Giving Recipes

Deep-Dish Apple Pie


For crust
6 tablespoons wheat germ
3 cups all purpose flour, sifted
1 pound cold butter, diced
1 1/2 cups ice water

For filling
10 Granny Smith apples, peeled, cored, and sliced into wedges
2 tablespoons fresh-squeezed lemon juice
1/2 cup sugar
1/2 cup brown sugar
1/2 cup flour
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg


For crust (This recipe makes 2 deep dish pie crusts.)
In a large bowl, mix wheat germ and flour. Then cut butter into dry ingredients until just combined. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes.

When chilled, remove dough and slowly mix cold water into it, 1 tablespoon at a time. Continue mixing until dough comes together and forms pea-sized crumbs; it should be firm and workable, but not too wet. Gather mixture together with your hands and form dough into two “patties,” being careful not to overwork the dough. Wrap each patty separately in plastic wrap and chill in the refrigerator for at least another 30 minutes. DO AHEAD: Dough may be made ahead of time and kept in refrigerator overnight.

For filling
In a large bowl, soak apple wedges in lemon juice for 5 minutes.

In the meantime, in a separate bowl, combine sugars, flour, cinnamon, ginger, and nutmeg. Add the dry ingredients to the apples and mix well.

To bake
Preheat oven to 375 degrees F.

Remove dough from the refrigerator. Roll out one disk on lightly floured surface to 12-inch round. Transfer to 9-inch pie dish lightly sprayed nonstick cooking spray. Fill with apple mixture. Roll out remaining dough disk to 12-inch round and drape over pie. Fold top and bottom overhangs together to seal. Crimp edge of crust decoratively. Cut several small slits in top crust.

Bake on middle rack of oven for 30 minutes, then reduce temperature to 350 degrees F and cover with foil if the crust is already browned . Bake for another 20-30 minutes. Cool for 30 minutes before serving.

Brined Turkey

So what’s brining anyway?

Brining is a process that is used to add flavor and moisture to a meat before cooking. Brine consists of water, salt, herbs and spices, and something sweet like juice, honey, sugar, molasses or maple syrup.

Many recipes have you heat the water to dissolve the salt and sugar. Afterward, you need to cool the mixture before use.

What kind of container?

When you’re ready to brine, you’ll need a clean, non-reactive container large enough to hold the meat and the brine. I’ve used a cooler (both plastic ice chests and Styrofoam coolers). Some people like to use brining bags or very large, non-aluminum stock pots. You can also use food service containers and buckets or large Ziploc bags.

Even though it’s insulated and easy to clean, using a cooler can be a problem if it’s too big. Remember, you have to cover the turkey in brine, so unless you have a smaller cooler – or a very large bird – be prepared to make a lot of brine. You can also displace and rise the level of the brine, by adding other things in the cooler like a large pitcher of water, a heavy sauce pan, etc.

Finally, you must completely submerge the turkey in the brining solution overnight and keep it cold. Since turkeys tend to float, you can way it down with a heavy ceramic plate or bowl. You can also weigh the turkey with clean bags of ice, which will also keep it cold. If you’re brining your bird in a cooler, move it to a cool spot like the back porch or garage, assuming you live in a cold area. Otherwise, add more bags of ice to the cooler.

How to keep your brining turkey cool overnight

If you’re brining in a large stock pot, place it in the refrigerator overnight. If you’re using a brining bag – and don’t have room in the refrigerator – place it in a cooler packed with ice.

The next day, remove the bird from the brine. Some recipes have you rinse the turkey and others have you pat it dry with no rinsing. Either way is fine. Then you’re ready to roast, smoke or fry your turkey. I’ll be smoking mine this year in my new Masterbuilt Electric Smoker with a little cherry wood. Mmmmm…

Pecan Pie


  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 1/4 cup finely chopped pecans
  • 4 to 5 tablespoons cold water
  • 3 eggs
  • 1 cup corn syrup
  • 2/3 cup sugar
  • 1/3 cup margarine or butter, melted
  • 1 tablespoon all-purpose flour
  • 2 tablespoons bourbon whiskey
  • 1 teaspoon vanilla
  • 1-1/2 cups pecan halves
  • Whipped cream


  1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
  2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
  3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
  4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
  5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.

Pumpkin Pie

* 24 squares chocolate graham crackers, crushed (1-1/2 cups)
* 5 tablespoons unsalted butter, melted
* 1 large egg white, plus 3 whole eggs
* 2-3/4 cups heavy cream
* One 15-ounce can pure pumpkin puree
* 1/2 cup light brown sugar
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon salt
* 28 caramel candies
* 1 ounce bittersweet chocolate, for grating

1. Preheat the oven to 350°. In a small bowl, stir the graham cracker crumbs and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch pie pan; freeze until set, about 15 minutes. In a small bowl, beat the egg white with a fork and lightly brush on the pie shell. Bake for 10 minutes; let cool.
2. Meanwhile, in a large bowl, mix together the 3 whole eggs, 1 cup cream, the pumpkin puree, brown sugar, pumpkin pie spice and salt until just combined. Pour into the pie shell and bake until just set, 40 to 45 minutes. Let cool slightly, then refrigerate for at least 3 hours or overnight.
3. In a bowl, microwave the caramels with 1/2 cup cream at high power until melted, about 1 1/2 minutes. Stir until smooth, then let cool to room temperature.
4. Using an electric mixer, whip the remaining 1 1/4 cups cream until soft peaks form. Drizzle in the caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie.

German Chocolate Pecan Pie


  • 1 1/4 cups flour
  • 1 teaspoon salt
  • 1 stick (4 ounces) plus 5 tablespoons unsalted butter, 1 stick chilled and cut into small pieces
  • 1/4 cup ice water
  • 2 large eggs
  • 1/2 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 2 1/2 cups (about 10 ounces) pecan halves, coarsely chopped
  • 3/4 cup sweetened flake coconut
  • 3/4 cup semisweet chocolate chips


  1. In a food processor, pulse the flour with 1/2 teaspoon salt. Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse just until the dough comes together. Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
  2. On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan. Cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes. Preheat the oven to 400°.
  3. Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.
  4. Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
  5. Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.
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Posted by on Nov 26 2015 Filed under Festivals. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

1 Comment for “Popular Thanks Giving Recipes”

  1. very nice dude. Keep it up.

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