Thanksgiving dinner at our house was always the same: turkey with Pepperidge Farm Stuffing from a bag, mashed potatoes, gravy, something green (frozen peas/beans/broccoli), and cranberry sauce out of a can. After a while we could all make it in our sleep, knowing exactly when each step of the process had to begin. Once I made a daring departure and tried out a stuffing with (gasp) sausage, which was met with stony silence from the rest of the family. Back to the bread stuffing I went. Don’t mess with tradition.
But the world is full of culinary wonders! I’m trying out a new recipe that combines butternut squash and apples. This year for the first time I can use apples from my own trees, which produced a very nice crop (I can’t claim it’s due to my extraordinary abilities, but I’ve been enjoying the results right along).
|The pieces should all be about the same size|
|Ready for the oven|
|Ready to serve!|