Enjoy homemade pumpkin pie to complete your Thanksgiving holiday made with fresh pumpkin, pumpkin pie spice and topped with whipped cream.
Watch the video recipe hereand check out the deals in our weekly ad here!
Get everything you need to make this delicious breakfast from the comfort of home. Shop online now >>
Prep: 30 minutes plus cooling and chilling Roast/Bake: 1 hour 40 minutes Serves: 8
1 pie pumpkin, cut in half through stem (about 2.5 pounds)
2 large eggs
¾ cup half-and-half
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
½ cup packed light brown sugar
1½ teaspoons pumpkin pie spice
¼ teaspoon salt
1 9-inch frozen unbaked deep-dish pie crust
Whipped cream, pecans and ground cinnamon for garnish (optional)
Preheat oven to
400°; line rimmed baking pan with parchment paper. With large spoon, scoop out
seeds and fibers from pumpkin; place pumpkin, cut side down, on prepared pan
and roast 30 minutes or until pumpkin is easily pierced with a knife in several
places. Cool 20 minutes. Using the pumpkin stem, pull skin away from flesh and
discard; transfer flesh to plate and cool 15 minutes. Transfer pumpkin to food
processor; purée pumpkin 1 minute or until smooth, scraping down bowl
occasionally. Makes about 2 cups.
rimmed baking pan in oven; preheat oven to 350°.
In large bowl,
whisk eggs; add half-and-half, butter, vanilla extract and 1¾ cups pumpkin
purée. Whisk in sugar, pumpkin pie spice and salt; pour into pie crust.
filled pie crust onto preheated rimmed baking pan; shield pie crust edges with
foil strips or pie crust shield to prevent overbrowning, if desired. Bake pie 1
hour 10 minutes or until toothpick inserted in center comes out clean. Cool pie
completely on wire rack; cover and refrigerate at least 2 hours or up to
overnight before serving.
3 tablespoons Food Club Sweet Cream Butter, Unsalted
3 tablespoons Food Club All-Purpose Flour
3 cups Food Club Whole Milk
1 (15-ounce) can Food Club 100% Pure Pumpkin puree
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 (24-ounce) bag Food Club Frozen Mixed Vegetables
● 1 (32-ounce) bag Food Club Frozen Tater Tots
1.Preheat oven to 375°F. Coat 8 ramekins with cooking spray. In a large bowl mix together hash browns, cheddar cheese and beaten egg until thoroughly combined. Press 1/2 cup of hash brown mixture into each ramekin to create a crust. Bake in preheated oven for 15 minutes or until light golden brown.
2. While crusts bake melt butter over medium heat in a large skillet. Whisk in flour and cook, stirring frequently, for 2 minutes. Gradually whisk in milk until smooth. Bring to a boil then reduce heat to low. Stir in pumpkin puree, Parmesan cheese, salt and pepper until combined. Add mixed vegetables and simmer for 2 minutes. 3. Divide mixture evenly between ramekins and top with frozen tater tots. 4. Bake for 15-20 minutes, or until bubbling and golden-brown on top.
Safely thawing your turkey is one of the most important steps in preparing your thanksgiving meal. What could be worse than getting a food-borne illness?
To ensure you and your guests enjoy your meal without getting sick be sure to follow one of these two thawing methods:
Method 1: thaw in the refrigerator
This is the easiest method, however, it does take quite a long time, so be sure to plan ahead.
Make sure your refrigerator is at 40 degrees or cooler
Leaving the turkey in its original packaging place the turkey on a tray or pan. This will ensure that any juice won’t leak all over your fridge while thawing. Tip: Place the turkey at the bottom of your fridge just in case juice do leak out, they won’t contaminate anything below.
Allow 24 hours of thawing time for every 4 to 5 pounds. See chart below for additional details
Up to 12 pounds
Method 2: Cold Water
Cold water thawing takes less time than refrigerator thawing, but it requires a lot more attention.
Fill sink or large basin full of water 50 degrees or cooler
Leaving the turkey in the originally packaging place the turkey, breast side down, in the water. There should be enough cold water to cover your turkey completely.
Change water every 30 minutes to ensure that water is at least 40 degrees.
Turkey will take about 30 minutes to thaw for every pound.
A thawed turkey may be kept in the refrigerator up to 4 days before cooking. Feel free to start thawing early!
The holiday season is here which means your to-do list just got a whole lot bigger. Grocery shopping is always on that list but we want to make sure it is a simple item to check off. We have made shopping convenient with multiple ways to shop this holiday season and every day. Whether you prefer to shop in the aisles or online from the comfort of home we have you covered.
Same-day available for orders placed before 1pm
No fee to help you and your family stay safe during this turbulent time
Deep-Fried Turkey doesn’t have to be intimidating. Try out this simple and delicious deep fried turkey recipe!
Prep: 30 minutes plus standing
Deep-Fry: 40 minutes • Serves: 12
4 gallons peanut oil
1 (12- to 14-pound) fresh or frozen turkey, thawed completely
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
Read manufacturer’s manual carefully. Prepare turkey fryer as manufacturer directs, making sure you use a deep-fat thermometer to monitor the temperature. Add oil to pot and cover; heat oil to 375° over medium-high heat. Meanwhile, remove giblets, neck and liver from thawed turkey; reserve giblets and neck for another use if desired and discard liver. Remove and discard ring holding turkey legs together and pop-up timer. Rinse turkey with cold running water; pat inside and outside completely dry with paper towels.
In small bowl, combine remaining ingredients. Sprinkle basil mixture inside turkey cavity and outside of turkey, patting lightly so it adheres. Slide turkey hook into the turkey, breast cavity first, with the hook coming out the opposite end of the turkey (or place the turkey in the turkey basket with legs pointing up). Turn off burner as manufacturer directs to eliminate flame. Securely attach the lifting hook to the turkey hook (or basket). Put on oven mitts, and very carefully lower turkey into hot oil. Remove lifting hook; turn on flame.
Fry turkey, uncovered, 40 to 50 minutes (about 3½ minutes per pound) or until internal temperature reaches 160° in thickest part of thigh, making sure thermometer doesn’t touch bone, and adjusting fryer temperature as necessary to maintain oil temperature between 325 and 350°.
To remove turkey from oil, turn off flame. Carefully reattach lifting hook. Lift turkey from oil, holding turkey over pot of oil briefly to allow any excess oil to drip into fryer. Place turkey on its hook onto large rimmed baking pan to check internal temperature; let stand 10 minutes. Transfer turkey to cutting board; cover loosely with foil and let stand 10 minutes longer. (Internal temperature will rise 5 to 10° upon standing.) Remove turkey hook before carving.
It’s very important to use a turkey
that has not been injected with a marinade, and that the turkey is completely
thawed before frying. Additional moisture in the turkey could cause the oil to
boil over, resulting in a fire or explosion.
Locate a safe, outdoor area away from your home to set up
the turkey fryer on a hard, flat surface. The fryer can be placed on a large
piece of cardboard to catch any spills; make sure the fryer remains level. The
fryer should be attended at all times, especially since most fryers have an
automatic shut-off valve that requires the fryer to be relit every 15 minutes.
If oil temperature drops below 325°
while frying the turkey, adjust the heat or place the lid on the pot briefly to
bring the oil back to temperature.
To keep the oil, allow it to cool overnight.
Strain the oil, return it to the original bottles
and refrigerate up to 2 months.
This traditional roast turkey recipe is sure to become a holiday staple! Made with fresh or frozen turkey, fresh apples, onion and garlic. It is simple to prepare and sure to impress our family or friends.
1 fresh or frozen turkey, thawed if necessary (about 12 to 14 pounds)
1 tablespoon salt
1 tablespoon black pepper
1 green apple, quartered
1 small onion, quartered
½ cup unsalted butter (1 stick), melted
1½ teaspoons garlic powder
6 cups less-sodium chicken stock
¼ cup all-purpose flour
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh parsley
Adjust oven rack to lowest position; preheat oven to 325°. Place roasting rack in large deep roasting pan; remove giblets, liver and neck from turkey cavity (refrigerate or freeze for another use). Place turkey, breast side up, on rack in pan; sprinkle inside cavity and outside of turkey with salt and pepper. Stuff turkey with apple and onion, placing any excess in bottom of pan; if not already secured, tie legs together with kitchen string and tuck wing tips under turkey to hold in place. Tent turkey loosely with aluminum foil; roast 1½ hours.
In small bowl, stir butter and garlic powder; brush turkey with some butter mixture. Add 3 cups chicken stock to roasting pan; tent turkey with foil. Roast turkey 2½ to 3 hours or until juices run clear and internal temperature reaches 160° in thickest part of thigh, making sure thermometer doesn’t touch bone, brushing every 20 minutes with butter mixture and adding 1 cup stock if bottom of pan looks dry; remove foil during last 30 minutes of roasting to brown top, if necessary. Transfer turkey to carving board; loosely cover with foil and let stand 30 minutes. (Internal temperature will rise 5 to 10° upon standing.)
Remove rack from roasting pan; with spoon, skim excess fat from drippings. Place roasting pan with drippings across 2 burners over medium heat; whisk in flour. Add remaining 2 or 3 cups stock and vinegar; heat 5 minutes, scraping browned bits from bottom of pan with wooden spoon. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Strain gravy through fine-mesh strainer if smoother consistency is desired. Stir in parsley. Makes about 2¼ cups.
Carve turkey; serve with gravy.
Approximate nutritional values per serving (2/3 cup turkey,
3 tablespoons gravy): 537 Calories, 26g Fat (10g Saturated), 283mg Cholesterol,
865mg Sodium, 3g Carbohydrates, 0g Fiber, 0g Sugars, 69g Protein