Thanksgiving is all about great food. Many people have picky taste buds, while others are looking for a change to the typical holiday dishes. Here are some recipes to appeal to varying tastes and budgets.
One 9-inch pie, 6 servings
2 cups well baked and mashed butternut squash or sugar pumpkin (see notes)
3/4 cup silken tofu
1/2 cup natural granulated sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon each of ground nutmeg and ginger)
9-inch good-quality graham cracker or whole-grain pie crust
Preheat oven to 350 degrees.
Mix the pumpkin or squash pulp with the other ingredients, except the crust, in a bowl. Mix until there are no clumps.
Pour the mixture into the crust. Bake for 40-45 minutes.
To bake butternut squash or sugar pumpkin, cut the squash or pumpkin in half and then scoop out the seeds and fibers. Put the halves in a foil-lined, shallow baking dish with insides face up. Cover the dish tightly with more foil. Bake for 40-50 minutes. When the halves have cooled, scoop out the pulp and discard the skin.
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4 sourdough sandwich rolls
1/3 cup cranberry sauce
1 sliced onion
1/3 cup of chopped toasted walnuts
3/4 pound sliced turkey
1/2 cup gravy
Open the rolls and lightly toast them.
Spread cranberry sauce on the bottom half of the rolls.
Layer the onion, walnuts and the turkey on top of the bottom half of the roll.
Pour gravy on top of the meat and place the upper half of the roll on top.