Thanksgiving in Temecula

It’s almost that time of year!

Time to gather around the turkey, watch some football, and chat amongst friends and loved ones. Thanksgiving is right around the corner! Whether you’re hositng the big dinner at your place, or if you are a guest at another’s, make sure you always have the winning plate. Here are a few recipes you might want to try out to WOW the crowd on Thanksgiving:

Rachael Ray’s Apple and Onion Stuffin’ Muffins

Total Time:40 min

Prep: 15 min

Cook:  25 min

Yield:  12 muffins

Ingredients:

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 stick butter, softened
  • 1 fresh bay leaf, available in produce department
  • 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
  • 1 medium to large yellow skinned onion, chopped
  • 3 McIntosh apples, quartered and chopped
  • Salt and pepper
  • 2 tablespoons poultry seasoning
  • 1/4 cup chopped fresh parsley leaves
  • 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
  • 2 to 3 cups chicken stock, available in paper containers on the soup aisle

Preheat oven to 375 degrees F.

 Directions:

Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.

 

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin’ muffins to a platter and serve hot or room temperature.

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Click for more info!

Tyler Florence’s Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Total Time:1 hr 20 min

Prep:   15 min

Cook:   1 hr 5 min

Yield:   12 servings
 

Ingredients:

  • 12 large sweet potatoes
  • 3/4 cup (11/2 sticks) unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup toasted pecan pieces
  • 1 cup miniature marshmallows

 

Preheat the oven to 400 degrees F.

 Directions:

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

 

In a large bowl, mix the butter, brown sugar, and flour together until it’s crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

 

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

 

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Click for more info!

 

And what would Thanksgiving be without some Pumpkin Pie? Here’s a unique spin on a classic dessert:

 

Paula Deen’s Pumpkin Cheesecake

Total Time:5 hr 30 min

Prep:        15 min

Inactive: 4 hr 15 min

Cook:       1 hr 0 min

Yield:       8 servings
 

Ingredients:

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter

Filling:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

 

Preheat oven to 350 degrees F.

Directions:

 

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

 

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

 

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

 

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Click for more info!

 

Everyone here at Sycamore Terrace Apartments wishes you and your family a safe and fantastic Thanksgiving Holiday in Temecula.

We hope you enjoy your time, and our delicious recipes!

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