this is a quick and easy recipe with little fuss and lots of flavor

recipe by chef andre

2 eggs, slightly beaten

1 ¾ cups (16 oz. can) pumpkin

1 cup brown sugar

1 tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. salt

¼ tsp. ground cloves

1 ½ cups (12 oz. can) evaporated milk
1 store bought pie crust

Preheat oven to 425° F. In a large mixing bowl combine pumpkin, brown sugar, cinnamon, nutmeg, salt, cloves, eggs and milk. Pour into pie shell. Bake 15 minutes. Reduce heat to 350° F, then bake an additional 45 minutes or until knife inserted comes out clean. Cool. Serve with whipped cream.

Serve 6

no thanksgiving is complete without the guest of honor
recipe by chef andre 

1 (12 -14lb) turkey

remove neck and giblets and reserve for making stock

20 (2- inch) Lady apples (2 lb.)

1 stick unsalted butter, melted

Roast Turkey:

Preheat oven to 425° F. Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Place an apple in neck and fold neck skin under body. Add dressing to body cavity and tie drumsticks together with kitchen string and secure wings to body with small skewers. Put turkey on a rack set in a large flameproof roasting pan. Roast turkey for 30 minutes.

While turkey is roasting, toss apples with 2 tbsp. of melted butter. Reduce temperature to 350°F. Brush remaining melted butter over turkey and roast 30 minutes more. Baste turkey after 30 minutes and return to oven for an additional 30 minutes.

Baste turkey and add apples to roasting pan. Roast another 1-1½ hours, or until a thermometer inserted into the fleshy part of a thigh registers 180 degrees. Transfer turkey and apples to a heated platter, leaving juices in pan. Remove skewers and discard string. Let turkey stand at least 30 minutes.

Gravy:

Pan juices from roast turkey about 4 cups turkey giblet stock

1 cup apple cider

2 tbsp. cider vinegar

¼ tsp. ground sage

¼ cup flour

For Giblet/Neck Stock:

2 tbsp. butter

Neck and giblets from turkey

1 celery rib, chopped

1 onion, quartered

3 cans chicken broth

1 bay leaf

salt and pepper

Heat butter in a 3-quart saucepan over medium-high heat until hot; then brown neck and giblets. Add remaining ingredients and simmer until reduces to about 4 cups, 45 minutes to an hour. Pour stock through a fine sieve into a bowl. Skim off and discard and fat.

To make gravy:

Skim fat from pan juices and reserve ¼ cup fat. Pour pan juices into a 2-quart glass measure and add enough turkey giblet stock to make 4½ cups. Set pan over moderately high heat and add 1 cup of stock mixture and deglaze by boiling and stirring, scraping up brown bits. Add remaining 3½ cups stock mixture, cider, and vinegar and bring to a simmer. Transfer to glass measure.

Whisk together reserved fat and flour in a large heavy saucepan and cook roux over medium-low heat, whisking, 3 minutes. Add hot stock mixture in a fast steam, whisking occasionally, until thickened, about 10 minutes. Season with salt and pepper and pour gravy through a fine sieve into a gravy boat.

the roasted garlic give these a nutty taste
recipe by chef andre 

2 lbs (medium) potatoes, peeled and cut into 1-inch chunks
¾ cup 2% milk
¾ cup chicken broth
4 tbsp butter, softened
4 cloves garlic, minced, roasted
salt and freshly ground pepper, to taste
In a large pot, cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly.

Mash potatoes with potato masher or beat with an electric hand mixer. Add milk, broth, butter and garlic to potatoes and mix ‘til nice and fluffy. You can add additional milk or broth if necessary, to reach desired consistency. Season with salt and pepper, to taste.

Serves 6-8

add a twist and color to any meal
recipe by chef andre

8 carrots, large, peeled and roughly chopped

1/2 tsp. ginger powder

1½ tbsp. clove honey

In a large pot of boiling water, place carrots. Cook until tender.

When carrots are done, strain and place in an electric blender, add ginger and honey.

Blend until creamy, stopping to scrape down sides so that all is blended well.  Enjoy!

Makes about 2 cups.

November is National Adoption Month, a month set aside to raise awareness about the adoption of children and youth from foster care.

Good Nutrition Month

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France: Nouveau Beaujolais wine released – 3rd Thursday

National Bundt Day (Thursday before Thanksgiving)

National Cookie Week

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Thanksgiving Day

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