Pulse Family Thanksgiving: Main Course

Steep Creek Farm Stuffed & Roasted Pumpkin
From Jess Farley, Sales Manager

My little sister Meg Goettelman, owner of Steep Creek Farm, is quite the cook. Not only does she grow all the ingredients she can, but she also knows how to make things taste amazing! This is a new addition to our Thanksgiving table, but it will definitely be part of our traditions into the future!

Serves 6 to 8
3 hour prep and bake time (Worth it!)

1 3 lb. pie pumpkin – Cut the top off as if to carve it and clean out the inside. Generously salt and pepper the pumpkin flesh.
1/4 lb. chewy bread – cubed
1/4 lb. Swiss Gruyere cheese – 1/2″ Cubes
3 garlic cloves – peeled and minced
4 strips of bacon – fried and crumbled
1 medium shallot – minced
1 tsp. dried thyme
1/3 cup of heavy whipping cream
Fresh grated nutmeg

Mix all ingredients in a bowl and then stuff the pumpkin. Bake for 1 hour to 1 hour 40 minutes with the lid on. Take the top off the pumpkin and bake for 20 more minutes. Cut into wedges and eat it up!

Holiday Apple Yams
From Angela Sherman, Events Calendar Manager

My mom always makes Holiday Apple Yams for Thanksgiving instead of traditional sweet potato casserole. The mix of sweet potatoes, sour granny smith apples and crunchy pecans makes this dish a real favorite of mine. It’s also a vegetarian delight that everyone can enjoy!

Vegetable cooking spray
4 tbsp. maple syrup
2 tbsp. canola oil
2 tbsp. orange juice
1/2 tsp. cinnamon
6 cups peeled, thinly sliced sweet potatoes
3 cups peeled and sliced granny smith apples
1/2 cup chopped pecans
1/2 tsp. salt

1. Lightly coat a 10-inch square casserole dish with cooking spray
2. Mix syrup, oil, juice and spices together
3. Combine potatoes, apples, pecans and salt and arrange 1/2 of this mixture in casserole dish and drizzle half of syrup on top
4. Repeat procedure with remaining ingredients
5. Cover and bake at 350 degrees for 1 hour.
6. Let stand covered 5 to 10 minutes before serving

Pumpkin Soup
From Brittany Jordt, Freelance Writer

My mom discovered this fabulous soup recipe a few years ago. The presentation and complex flavor make it taste like something out of a gourmet kitchen…it’s easy, and the sweetness of the pumpkin with the spice of the chili and garlic are absolutely perfect.

4 oz. diced green chilis
1/4 cup sour cream
15 oz. pumpkin puree
14 oz. chicken broth
1/2 cup water
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. hot pepper sauce
(Or go to town and spice it to your heart’s content; Tabasco, jalapeno, etc. but taste as you go!)

Puree the chilis and sour cream in the blender or Cuisinart and set aside. Combine all other ingredients, season and heat through. Add sour cream mixture and heat to boil, reduce heat to medium and simmer for 5 min. Add a dollop of remaining sour cream mixture to each serving and swirl with knife.