Turkey Stuffing, Pumpkin Pie, Tradition!

This past week at work, I asked various coworkers what the word, "tradition" meant to them. The list included, "family", "time", "holidays", "gatherings", "nostalgia", "old", and "sauce"!

For me, all of these words ring true. I was raised in a very "traditional" setting. Family gatherings were held on a regular basis, and holidays were coordinated by specific family members. Although our loved ones aged, they refused to give up tradition. Arthritic hands moved a little slower, but the outcome was still rich with family, friends, and plentiful food!

The hardest thing about tradition is accepting that those we love will not always be around to enjoy it. Aging is part of life, but saying goodbye to significant others who have existed in our lives for many years is painful.

The beauty, however, lies within the family core. While we share feelings of sadness and loss, we cling to each other...stronger as a whole. We come together, despite our missing loved ones, and we talk, eat, laugh...hold on to the festivity as if it replenishes us. We open up our lives to new arrivals...babies, friends who don't have family nearby, loved ones who we rarely see. We continue living in every sense of the word, because our lovely ghosts would want it that way. And we hold on to what is significant to us...tradition!

In honor of tradition, we give you a turkey stuffing recipe, as well as a recipe for Pumpkin Pie which Mama Melisi has been making for over 50 years! Wishing everyone a very restful and Happy Thanksgiving, with time to enjoy your loved ones and family traditions!

As Always With Love,

From Mama Melisi and Me

Turkey Stuffing: (For 15 lb. Turkey)

1 - 14 oz package of Herb Seasoned Stuffing mix
2 cups chopped or thinly sliced onions
1 cup chopped celery (I peel the celery to remove the strings)
1 cup fresh mushrooms sliced
2 peeled and diced granny smith apples (optional)
1 can low sodium fat free chicken broth
Light olive oil or canola oil

Preparation:

Saute the onions in a little of the oil until soft in texture
While the onions are cooking, add the celery to the chicken broth and simmer till tender
When the onions are finished, remove from the pan and place in a bowl
Saute the mushrooms in the same pan
Add a little oil if needed
When the mushrooms are cooked, add to the bowl with the onions
Peel and dice the apples and add this to the mushrooms and onions
Place the dry mix in a larger bowl
Add the cooked celery and chicken broth to moisten the dry mixture
Add the other cooked ingredients
If the mixture is too dry, open another can of chicken broth and add as much as needed
The mixture needs to be moist but not mushy
Stuff your turkey just before you are ready to put it in the oven

*Many people like sausage in their stuffing. If so, remove the sausage meat from the casing and saute until lightly browned. You can use chicken sausage or regular Italian pork sausage. One pound of sausage will be sufficient.

Pumpkin Pie

Ingredients: (Filling)

2 eggs slightly beaten
1 1/2 cup solid pack pumpkin
3/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1 - 13 oz can skim evaporated milk

Ingredients: (Pie Shell) You can purchase shell or use recipe below for several pie shells

1 3/4 cup Crisco shortening
4 cups flour
1 tablespoon sugar
2 tsp salt
1/2 cup cold water
1 tablespoon white vinegar
1 egg

Preparation:

Put shortening, flour, sugar and salt together (I use my mix master)
Separately mix water, vinegar and egg together with a fork which will break up the egg a bit
Add the liquid to the flour mixture and mix well
Do not over handle
Shape into 4 patties and refrigerate individually wrapped in either waxed paper or saran wrap
Refrigerate at least 1/2 hour
Remove and let it sit a few minutes before rolling out (very easy to work with)
Place rolled dough in 9 inch pie pan - form to pan
Dough can be refrigerated up to 3 days and also can be frozen

Preheat oven to 425 degrees
Place filling in 9 inch unbaked pie shell
Bake pie for 15 minutes and then reduce temperature to 350 degrees
Continue baking for 45 minutes or until firm
Insert knife to check if it comes out clean...then it is ready!

Butternut Squash and the World Connection

With Halloween behind us, we are well into the holiday season! The word, "holiday" for me represents relaxation, family, tradition, and FOOD! When it comes to holidays, Italians tend to go overboard with the food! I'll use Thanksgiving as an example.

A traditional Thanksgiving feast has turkey and stuffing, and the usual sides of green beans, mashed potatoes and gravy, cranberry sauce, and some kind of dessert.

Thanksgiving Italian style is a little different. Rather than commit the mortal sin of going out for the holiday dinner, have it in the home, and rarely leave the dining room table!

Start off your feast with a variety of appetizers: Asparagus spears wrapped in prosciutto; a platter of shrimp cocktail; rolled nova salmon; a huge antipasto with salami, prosciutto, mozzarella and provolone cheeses, artichokes, roasted red peppers, oil cured and calamata olives; sun-dried tomatoes...and any other mouth-watering delicacy you could think of!

After devouring the appetizers, proceed with the soup! You can't have the turkey, unless you have piping hot homemade turkey soup! Afterward, you'll want to curl up on the couch and take a nap...but you can't because there's more food to serve!

Real Italians offer Lasagna, or some type of pasta before the turkey meal. Through the years, we have eliminated this. In its place is an absolute vegetable orgy! Setting aside the gas pains that will haunt you for days, the vegetables are most enjoyable, and include grilled asparagus, breaded cauliflower, stuffed mushrooms, broccoli rabe, brussels sprouts, string beans, and of course the newest vegetable addition of butternut squash! All of the vegetables are cooked fresh, with a hint of olive oil and garlic...unless you are the butternut squash, which is flavored with brown sugar and delicious spices!

Along with the vegetables are candied sweet potatoes, mashed potatoes and gravy, homemade stuffing, and, finally, the turkey! If you're still alive after this, leave the table and take a brisk walk, or have a quick game of softball! This, of course, is so you can make a little room for dessert!

At the close of the evening there will be fennel and nuts, homemade pumpkin, apple and lemon meringue pies, and a cranberry fruit jello mold! Complimenting these are your favorite liqueurs...Sambuca or Frangelico...or maybe just espresso, straight up, for the stronger guests!

I love Thanksgiving...the downtime, the cooler temperatures, the company...the food!

In honor of the newest vegetable addition to our menu, we give you three variations of Butternut Squash! You may take your choice, or make them all! However, if you make them all, you will have a helluva lot of Butternut Squash!

Again we give these recipes to you with love!

From Mama Melisi and Me

*As an aside, the Mama Melisi and Me Blog has had page views in the following locations: Australia, Russia, India, Belgium, Canada, Japan, South Korea, Israel, the United Kingdom, China, Germany, Greece, Norway, Slovenia, and the United States. We love the fact that there are similarities among people throughout the world, and respect the unique traditions of those who live in faraway places!

We welcome your comments, and would like to hear some of your own traditions. We are also taking requests for any of the above mentioned recipes. And, we thank you for reading our stories and recipes, and establishing a world connection that includes family, tradition, and food!

Baked Butternut Squash

Ingredients:

1-2 lb butternut squash, peeled and cut in half lengthwise (remove pulp)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup brown sugar
1 small can whole cranberry sauce

Preparation:

Preheat oven to 350 degrees
Place the halves of the squash in a baking dish
Sprinkle with cinnamon, nutmeg and brown sugar
Spoon on the whole cranberry sauce
Place approx 1/2 cup of water or a little more in the pan
Cover and bake for 45 minutes to 1 hour until soft to the touch
(Can uncover for the last 15 minutes of baking time)

Butternut Squash Casserole

Ingredients:

1-2 lb butternut squash peeled, cored and cut into cubes (pulp removed)
1/4 cup brown sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
2-3 tablespoons butter or trans-fat free margarine
3/4 cup water (can substitute water with apple juice)

Preparation:

Preheat oven to 350 degrees
Mix the brown sugar and spices together
Place the cubed squash in a baking dish
Sprinkle with the brown sugar mixture
Dot with the butter or margarine
Put the water or apple juice into the bottom of the casserole
Cover the casserole and place in the oven
Bake 30 minutes covered, and 20 minutes more uncovered (or until tender)
If more liquid is needed, just add a little bit - you do not want it to be soupy!

Butternut Squash Soup

Ingredients:

1-2 lb butternut squash peeled and cut into halves (remove pulp)
After pulp is removed, cut squash into cubes
2 tablespoons light olive oil or canola oil
1 medium sized onion chopped
1 carrot peeled and thinly sliced
1 stalk celery thinly sliced
1 potato peeled and cubed
1 granny smith apple peeled and cubed
6 or more cups of low sodium, fat free chicken broth
nutmeg

Preparation:

Heat the oil in a large saucepan
Add the onion, carrot, celery and potato
Saute until softened
Add the chicken stock, squash and cubed apple
Make sure the contents are covered with the broth
Simmer for about 30 minutes, or until all the ingredients are soft
Gradually spoon the squash ingredients into a blender
Be careful when blending hot ingredients
Pour into a soup tureen and sprinkle lightly with nutmeg