| Ingredients |
| • 1 recipe Pastry for
Single-Crust Pie (see below) |
| • 1 15-ounce can pumpkin |
| • 2/3 cup sugar |
| • 1 teaspoon ground cinnamon |
| • 1/2 teaspoon ground ginger |
| • 1/2 teaspoon ground nutmeg |
| • 3 slightly beaten eggs |
| • 1 5-ounce can (2/3 cup)
evaporated milk |
| • 1/2 cup milk |
| Directions |
| 1. Prepare and roll out Pastry for
Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim
to 1/2 inch beyond edge of pie plate. Fold under extra pastry;
crimp edge as desired. |
| 2. For filling, in a mixing bowl
combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs.
Beat lightly with a rotary beater or fork just until combined.
Gradually stir in evaporated milk and milk; mix well. |
| 3. Place the pastry-lined pie plate on
the oven rack. Carefully pour filling into pastry shell. |
| 4. To prevent overbrowning, cover edge
of the pie with foil. Bake in a 375 degree F oven for 25
minutes. Remove foil. Bake about 25 minutes more or until a
knife inserted near the center comes out clean. Cool on a wire
rack. Refrigerate within 2 hours; cover for longer storage.
Makes 8 servings. |
| Pastry for Single-Crust Pie: Stir
together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt.
Using a pastry blender cut in 1/3 cup shortening until pieces
are pea-size. Using 4 to 5 tablespoons cold water, sprinkle 1
tablespoon of the water over part of the mixture; gently toss
with a fork. Push moistened dough to side of the bowl. Repeat
moistening dough, using 1 tablespoon of the water at a time,
until all the dough is moistened. Form dough into a ball. On a
lightly floured surface, use your hands to slightly flatten
dough. Roll dough from center to edge into a circle about 12
inches in diameter. |
| Make-Ahead Tip: Prepare, bake, and cool
pie as above. Cover and refrigerate for up to 8 hours. |
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Seafood Index |
|
| Ingredients |
| • 1 16- to 20-pound turkey |
| • Desired stuffing
(optional) |
| Directions |
| 1. Thaw turkey in refrigerator,
allowing time to prepare the giblet broth the day before
roasting. Remove turkey legs from leg clamp or band of skin
crossing the tail. If desired, remove leg clamp from body
cavity. Remove giblets and neck from cavities. |
| 2. Just before roasting, spoon some of
the stuffing into the neck cavity of the turkey. Pull the neck
skin over stuffing; fasten to back with a short skewer. Loosely
spoon stuffing into body cavity (no more than 3/4 cup stuffing
per pound of turkey). Do not pack stuffing, or it will not get
hot enough by the time the turkey is cooked. Spoon any remaining
stuffing into a casserole; cover and chill. Tuck legs under band
of skin, or reset legs into leg clamp. If leg clamp has been
removed, tie legs together with string. Twist wing tips under
back. |
| 3. Place turkey, breast side up, on a
rack in a shallow roasting pan. Place a meat thermometer into
the center of an inside thigh muscle so the bulb doesn't touch
bone. Cover turkey loosely with foil, leaving space between the
bird and foil. Press foil over drumstick and neck. |
| 4. Roast in a 325 degree F oven until
thermometer registers 180 degrees F and juices run clear (4 to
4-3/4 hours for stuffed bird). The center of the stuffing should
be at least 165 degrees F Add covered casserole of stuffing
during the last 25 to 30 minutes of roasting. (Or, if there
isn't room in the oven for the casserole, while bird is
standing, increase oven temperature to 375 degrees F and bake
for 20 to 25 minutes or until heated through.) Remove the foil
the last 30 to 45 minutes to let the bird brown. |
| 5. Remove the turkey from the oven, and
cover loosely with foil. Let stand for 20 minutes. Release legs
from leg clamp, or snip string or band of skin. To avoid
possible burns, do not remove leg clamp from the hot bird after
roasting. Store leftover turkey and stuffing in separate
containers as soon as possible after serving. Makes 24 servings. |
Deep Fried Turkey |
