Happy Thanksgiving!

Phew. That was an all day event. I started cooking this morning at 9:30 and settled down to watch the Canucks at 7:00. I love taking my time and making all the things I want to make. I went all out. Here was tonight’s menu:

  • Traditional roast turkey – massaged with olive oil and stuffed with…
  • Nanny Hall’s potato stuffing (1/2 the recipe)
  • Brussels Sprouts with bacon (because who can eat Brussels Sprouts on their own? Ew.)
  • a tiny bit of smashed potatoes (there was plenty in the stuffing)
  • gravy
  • tiny cornbread muffins
  • pumpkin pie (from fresh roasted pie pumpkins) with whipped cream

Luckily, I found some dried savory yesterday for the stuffing. It’s used in place of sage (which I was a bit weirded out about. No sage in the stuffing?) but savory tastes even more sage-y than dried sage leaves do. It’s very delicious!

This was Donner’s first Thanksgiving with us. He’s a complete mooch and could not keep his claws off the table cloth. Also, I had to wrestle a bag of potatoes from him. He had his claws dug into the plastic bag and was chewing on a potato through the plastic like a person chomping on an apple. He really is a hooligan. Oscar is much sneakier and just waits for bowls to be left unattended at the sink. He’s stealthy and quiet when jumping up on the counter, so I’d be tipped off to his shenanigans by the clank of a spoon in the bowl or hearing him jump down. He’s quite noisy coming down off the sink.

I don’t mean to brag, but this year’s pie was quite something…

Those pie pumpkins were delicious. I roasted them up yesterday and pureed them this morning. I used this simple pumpkin pie recipe and it’s my favourite so far:

2 cups pureed cooked pumpkin
12 oz (1 can) evaporated milk
2 eggs lightly beaten
3/4 cup brown sugar
1/2 tsp each cinnamon, ginger, nutmeg and salt

This made just the right amount of filling for a deep dish 9 inch pie. I used Grandma’s favourite pastry recipe:

*(For 3 – 9” pies with tops or 6 pies no tops)

5&1/2 cups flour
2 tsp salt
1 lb Tenderflake lard
1 Tbsp vinegar
1 egg slightly beaten

Combine flour & salt. Cut in lard until mixture resembles coarse meal. Combine vinegar & egg in a glass measuring cup and add enough water to make 1 cup. Add to four, lard and salt mixture. Form into 6 balls and roll out dough. Place in pie plate.

I wanted to make sure the pie filling was silky and smooth, so I made sure the pumpkin was very well pureed and I used a hand blender to blend up the ingredients so there were no lumps at all.

I baked the pie for 55 minutes.

Success! And we have leftovers for about a week.

And stuffing for a month!


  1. Dianne says:

    Looks delish!!! Happy Thanksgiving!!! Thanks for posting the pie recipe…I always used canned pumpkin but this looks easy peasy!!

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