Week THREE: Thankgiving Feast!

TURKEY MASHED POTATO PIE
Ingredients:

• Precooked bacon
• Mushrooms
• Fresh thyme leaves
• Leftover turkey meat
• Mashed potatoes
• Gravy
• Salt and pepper

Preparation:

1. Preheat oven to 400°F.
2. Fill ramekin with precooked ingredients. Stir in salt and pepper.
3. Spread potatoes over turkey mixture.
4. Bake 20 minutes or until mixture is bubbling and potatoes are golden in spots.
5. Broil until potatoes are evenly golden, 2-3 minutes.
6. Let cool 10 minutes.

 
GLAZED CARROTS & GREEN BEANS
Ingredients:

• 1 1/3 cups water
• 3 tablespoons dark brown sugar
• 1/2 stick unsalted butter, melted
• 2 1/2 pounds baby carrots and green beans
• 1 tablespoon fresh thyme leaves, chopped
• Coarse salt and ground pepper

Preparation:

1. Boil water.
2. Toss carrots and green beans with thyme, butter and brown sugar.
3. Add carrots and green beans to boiling water, reduce heat.
4. Partially cover and simmer for 10 minutes.
5. Uncover and gently toss often, until tender and glazed.
6. Season with salt and pepper.

PUMPKIN PIE
Ingredients:

• Graham cracker crumbs
• Butter, melted
• Prepared pumpkin pie custard
• Whipped cream

Directions:

1. Mix graham cracker crumbs with melted butter to create a thick, crumbly mixture.
2. Press into pie pan.
3. Fill graham cracker crust with prepared pumpkin pie custard.
4. Serve with whipped cream.