And here we are, once again: the week of Thanksgiving. Is everyone prepared? I’ve blocked out Wednesday to do all my cooking and baking, but things should be pretty low-key this year. I thought I would do a Thanksgiving recipe round-up, in case anyone needs some last-minute ideas the big day.
I’m linking one of my favorites, my Stuffing Bruschetta. I shared this on a group board on Pinterest about a month ago, and it kind of blew up! So far almost 200 repins. I was shocked! I mean, the reason I came up with that dish is because I hate Thanksgiving stuffing (sacrilege, I know, I know). But I kind of assumed I was the only one. Are there really many others like me out there? Stuffing haters unite!
Since it’s still before Thanksgiving, I figure I can still share a pumpkin recipe. This was incredibly tasty and easy to throw together. Perfect for a busy fall weeknight dinner. And here’s the Thanksgiving recipe round-up. Enjoy!
Apple Butter Doughnuts
Apple Cheddar Quiche
Apple Pie Bagels
Cornmeal Pancakes with Cranberry Maple Butter
Cranberry Apple Muffins
Cranberry Orange Waffles
Pumpkin French Toast
Pumpkin Pecan Souffled Pancake
Apple Escarole Salad
Butternut Squash Latkes with Pine Nut Yogurt Sauce
Chipotle Pumpkin Chowder
MAIN AND SIDE DISHES:
Duck Fat Roasted Fingerling Potatoes
Fried Brussels Sprouts with Pecans and Capers
Gin and Orange Juice Braised Endives
Green Bean Casserole
Happy Accident Mashed Potatoes
Indian-Spiced Cranberry Chutney
Roasted Brussels Sprouts with Apples, Onion and Candied Pecans
Sweet Potato Biscuits
Truffle Butter Roast Turkey
Apple Pecan Cheesecake Cupcakes
Apple Pie Ice Cream
Bourbon Pecan Pie
Butternut Squash Pie with Cinnamon-Brandy Whipped Cream
Caramel Apple Layer Cake
Chocolate Meringue Pie
Cranberry Chiffon Pie
Easy Cranberry Apple Cake
My Mom’s Apple Cake
Pumpkin Apple Cake
Pumpkin Cupcakes with Chocolate Cream Cheese Frosting
Pumpkin Pecan Cake with Bourbon Brown Sugar Glaze
Pumpkin Pie Fudge
Sweet Potato Chocolate Chip Cookies
Source: adapted from Two Peas and Their Pod
1 lb. pizza dough, rested at room temperature for 30 minutes
Canola oil, for frying sage leaves
10 fresh sage leaves
1 cup pumpkin puree
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste
2 cups shredded Gruyere cheese
Preheat your oven to 425 F. Grease a pizza pan. Stretch the pizza dough out to fit the pizza pan and use tines of a fork to poke holes all over the dough. Bake the dough for 8 minutes. Remove from the oven.
Meanwhile, fry the sage leaves. Heat 1-inch canola oil in a small pan over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt.
In a small bowl, mix together pumpkin puree, nutmeg, salt and pepper. Spread pumpkin mixture evenly over the parbaked pizza dough. Top with the cheese.
Slide back into the oven for about 10 minutes, until the cheese is melted and starting to brown and the outer crust is golden. Remove from the oven, let rest about 5 minutes, then slice into wedges and serve.