u/Ok-Shallot-5935

Stuffing stuffed pumpkin

- Three days before Thanksgiving, make heavily herbed sourdough loaf (parsley, sage, rosemary, thyme, garlic powder, onion powder, and sub 2/3 of water in recipe with apple cider). 

- Day before Thanksgiving, dice bread into roughly 1/2" cubes, spread on baking sheets, and cook for 15 minutes at 350 degrees. Let cool and return to bag. 

- Thanksgiving morning: Thoroughly clean outside of pumpkin. Cut "lid" by making a 45 degree angle incision to remove top of pumpkin (you will be putting the lid back on for cooking). Clean out pumpkin innards. 

- Saute two finely diced onions, 2 tbs diced garlic, and diced celery until fragrant and soft with some crispy edges; add compound butter halfway through

- In a separate measuring cup or bowl, mix 1 cup apple cider, 1 cup turkey/chicken/duck stock, and 2 large eggs (preferably duck if available)

- Mix garlic/onion/celery, bread chunks, and cider/stock/egg mixtures together in a large bowl. Add additional stock and/or cider if needed to reach desired moisture level for stuffing. 

- Put stuffing mixture inside pumpkin and put pumpkin lid on top. Put in refrigerator. 

- Remove from refrigerator approx 30 min before cooking.

- Preheat oven to 350 degrees. Cook on a baking sheet for 90 minutes (until pumpkin can be easily pierced with a butter knife and stuffing is cooked & steaming). 

Andouille sausage
Crab
Shrimp
Corn
Mandolin thin sliced lemon

Quick focaccia dough

• 200 g plain (all-purpose) flour
• 270 g bread flour 
• 1 tsp salt
• 2 tbsp sugar
• 24 g instant yeast 
• 3 tbsp olive oil, plus more for spraying pan and rolls
• 270 ml hand-hot water

Go through first rise in bowl.

Smoked ancho chili glaze: remove stems from smoked dry chilis and place in heat-safe bowl or large measuring cup. Add 1/2 tbsp sweet paprika, 1/2 tbsp smoked paprika, dash of cumin, 1/2 tbsp ground coriander, 1/2 tbsp chipotle powder (optional), sugar to taste and thicken. Pour approximately one cup of hot, freshly brewed coffee over everything, stir well, and let sit at least 30 minutes. Use an immersion blender or similar tool to blend to a gravy-like consistency.

Divide focaccia dough into equal size pieces, about the size of a racquetball or larger depending on how big you want your rolls to be. Very lightly flour counter if necessary to prevent sticking. Try to minimize how much flour is introduced into the dough.

Take one piece of dough and roll it into a rectangle. Spread smoked ancho chili glaze onto dough, leaving a perimeter unglazed. Sprinkle with shredded cheddar cheese. Starting with the long side of the dough, roll the dough up into a log. Pinch ends closed. Now roll the log into a disc. This is essentially the same process as if you were making homemade cinnamon rolls. Repeat for all rolls.

Place rolls on a sheet pan sprayed well with olive oil, spacing them to leave room for rise and spread. Spray olive oil on rolls and let rise until nearly doubled or whatever your recipe said for expected second rise.

Brush gently with smoked ancho chili glaze on top. Place pan in a cold oven and set oven to 400 degrees F. The dough should rise rapidly as the oven heats up, and then bake once the temperature is reached. After about 20-25 minutes, the focaccia should be well risen and golden brown on top. Remove from the oven and spritz olive oil over the surface. Allow to cool in the pan before lifting out.

Focaccia dough recipe based on: https://family-friends-food.com/quick-focaccia-in-one-hour/