OCTOBER RECIPE HIGHLIGHT
NOVEMBER RECIPE HIGHLIGHT
2.4 lb pumpkin (any type) or butternut squash,
1 onion, sliced (white, brown, yellow)
2 garlic cloves, peeled whole
3 C vegetable or chicken broth/stock, low sodium
1 C water
Salt and pepper
1/2 to 3/4 C cream, half and half or milk
Cut pumpkin into 2.25” slices. Cut the skin off and scrape seeds out. Cut into 1.5” chunks.
Place the pumpkin, onion, garlic, broth and water in a pot; liquid won’t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife), about 10 minutes.
Remove from heat and use a stick blender to blend until smooth.
Season to taste with salt and pepper, stir through cream (never boil after adding soup, cream will split).
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley, if desired. Serve with crusty bread.
4 C prepared stuffing, divided
1 lb coarsely-chopped cooked turkey (about 4 C)
¾ C mayonnaise, divided
¼ C fresh whole berry cranberry sauce
2 C mashed potatoes
1 ½ C shredded mozzarella
Dried cranberries for garnish (optional)
Preheat oven 375° and cover 9”x13” baking dish with cooking spray. Spoon in half of stuffing and spread evenly. Top with turkey.
Combine cranberry sauce with ¼ cup of mayonnaise, then spread evenly over turkey.
Combine remaining mayonnaise with mashed potatoes and cheese in a large bowl. Spread evenly over other ingredients and top with remaining stuffing.
Bake 40 minutes or until hot and bubbling in center. Let stand for 10 minutes, then garnish with dried cranberries (optional) and serve.
BEST EVER FUDGE
1 can vanilla frosting
1 C chocolate chips
In a microwaveable bowl, empty a can of pre-made vanilla frosting and equal amount of peanut butter and stir. Add 1 cup chocolate chips. Microwave for 1 minute and stir. Repeat as necessary, until melted and stirred smooth. Pour into greased 9” x 13” pan. Refrigerate and cool until set. Cut into squares and enjoy.