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Want to spice up your Thanksgiving? For this installment, Robin would like to offer her mother's famous spicy Portuguese turkey stuffing recipe.
And, as a bonus...Bourbon Pecan Pumpkin Pie! We had this after one of our Thanksgiving dinners in Massachusetts... and it was awesome!
Portuguese Turkey Stuffing
onions - chopped
Brown the sausages, then add the chopped onions, chopped pepper and celery and heat until onions are somewhat translucent. Remove from heat and let cool, then add to the broken bread pieces in a large bowl.
Add the salt, pepper,
cumin, sage and bell seasoning. Squish everthing together with your hands...,
and add the broth mixture as needed. Be sure not to add too much broth.
You want to just "moisten" the ingredients
Stuff the bird the night before, and then the next morning your good to go!
Robin heats the sausages, onions, pepper and celery
Bourbon Pecan Pumpkin Pie
3 Eggs -- slightly
Combine eggs, pumpkin,
3/4 cup sugar, half-and-half, 3 tablespoons bourbon, cinnamon,
Pour mixture into
the pie shell; bake at 425 for 10 minutes. Reduce heat to 350, and bake
Combine butter and 1/4 cup brown sugar in a saucepan; cook over medium heat, stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon mixture over the pie.
Heat the remaining bourbon in a saucepan just long enough to produce fumes (DO NOT boil); remove from heat, ignite, and pour over pie. Serve pie the when flames die down!
Sorry...no flash...we wanted to see the flame on the pie!