Pumpkin Puree

    I know everybody says that canned pumpkin is just as good as fresh pumpkin, and that may be so, but I can't help but want to still make my own pureed pumpkin to use this Thanksgiving in many different recipes - not just pumpkin pie.

 I used Alton Brown's recipe for roasting and pureeing the pumpkins:
http://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe.html
I have tried other methods, including simmering in a little water, or dicing first then roasting in cubes, but I like this water-less recipe best, cause pumpkin is so watery itself, it seems best not to add any.  Also it is so much easier to make this way and not have to cut up the pumpkin, just scoop it out - it comes right out!

This year I am going to use my puree for:

- Pumpkin Crescent Rolls
- Pumpkin Pie
- Pumpkin Cheesecake
- Pumpkin Tiramisu
- and for Breakfast on Thanksgiving:  Baked Pumpkin Cream Cheese French Toast

I was hoping to get about 6 1/2 cups of puree and from the 2 pumpkins I ended up with just shy of 7 cups.

I used Cheese Pumpkin, as I heard these are best for baking.  Not to mention their seeds also taste much better.  I really love this recipe for Spiced Pumpkin Seeds from Martha:
http://www.marthastewart.com/318249/sweet-and-spicy-pumpkin-seeds

Thanksgiving Runsas

   Have you ever heard of Runsas?  It is a German recipe of sweet bread with beef, cabbage, and cheese.  It is wonderful to make around St. Patrick's Day when there is plenty of fresh cabbage around in the stores.
The recipe is here from Food.com:
http://www.food.com/recipe/runsas-386848

   I made this dish into a Thanksgiving Runsa!  It's like a whole Thanksgiving Dinner all wrapped up in a wonderful sweet bun.

I made the dough recipe just as you would with the cabbage Runsas, but instead of beef, cabbage, & cheese, I stuffed mine with Turkey, Gravy, Mashed Potatoes, Stuffing, & Cranberry Sauce.  They were fantastic!

  You can use any leftovers you have from Thanksgiving & make them just as you like - add green bean casserole if you want, or sweet potatoes instead of mashed.  Whatever you have to fill them, they will be delicious I am sure.

Cider Baked Pork w/ Apple & Fennel

  If you are looking for an easy Fall dinner, you should try this recipe from Delicious Magazine:
http://www.deliciousmagazine.co.uk/recipes/cider-baked-pork-with-apple-and-fennel/

It was really easy to make.  
And tasted really good too.

Just roast the veggies.

Then season and brown pork chops.

And finally put pork chops on top of veggies and pour a mustard cider sauce over top and roast again.

Really tasty!

Butternut Squash Stuffed Turkey Tenderloin w/ Cranberries and Pecans

This Turkey Tenderloin recipe from "Skinny Taste" was excellent!  It was really wonderful for this time of year, a perfect November meal.
The recipe is here:
http://www.skinnytaste.com/butternut-stuffed-turkey-tenderloin/

I made this recipe just before they had the fresh cranberries available, so I substituted canned whole berry cranberry sauce.  Or you could use frozen cranberries as well.

Another note- I toasted the nuts first.

The shallots were key to the filling & I would NOT substitute onions.

I had a lot of leftover filling and it was kind of difficult trying to stuff all that goodness into a tiny tenderloin.  This dish would also be terrific with just plain turkey tenderloins - not even stuffed & the vegetables just eaten on the side.  I served the extra vegetables on the side anyways.