Bringing Life

Tag: Thanksgiving

  • Classic Pecan Pie

    Classic Pecan Pie

    a pecan pie in a milk glass pie plate

    Prep Time: 10 minutes
    Bake Time: 55–65 minutes
    Serves: 8

    This is the pecan pie people sneak a slice of before dinner — rich, buttery, gooey, caramel-sweet, and full of toasted pecans. Simple ingredients, classic flavor, and a flaky crust that makes it absolutely irresistible.

    🧂 Ingredients

    For the Filling

    • 1 cup light corn syrup
    • 1 cup sugar
    • 3 large eggs
    • ¼ cup (4 Tbsp) melted butter
    • 1 ½ tsp vanilla extract
    • ½ tsp salt
    • 1 ½ cups pecan halves

    For the Crust

    Use a homemade flaky pie crust for the best results.
    You can find my recipe here:
    LINK:FlakyHomemadePieCrustRecipeLINK: Flaky Homemade Pie Crust RecipeLINK:FlakyHomemadePieCrustRecipe

    (A store-bought unbaked 9-inch crust works in a pinch, but the homemade one really makes this pie shine.)

    🔪 Instructions

    1. Prepare the crust.

    Press your unbaked pie crust into a 9-inch pie pan. Crimp or flute the edges. Keep chilled while you mix the filling.

    2. Mix the filling.

    Whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth.

    3. Add the pecans.

    Fold in the pecan halves until everything is evenly coated.

    4. Assemble and bake.

    Pour the filling into your prepared crust.

    Bake at 350°F for 55–65 minutes, or until:

    • the top is golden and set,
    • the edges are firm,
    • and the very center still has a gentle wobble.

    5. Cool completely.

    Let cool at least 2 hours so the filling fully sets and slices cleanly.

    💡 Tips for the Best Pecan Pie

    • If the crust edges brown too quickly, tent them loosely with foil.
    • Toast the pecans in a dry skillet for 3–5 minutes for deeper flavor.
    • For a slightly less-sweet pie, swap ¼ cup of the sugar for brown sugar.
    • This pie slices beautifully when made a day ahead.

    🕯️ Bringing Life Note

    A flaky crust really is the foundation of the perfect pecan pie. If you haven’t tried my homemade version yet, this is a place to make it shine. Rich, buttery filling + crisp, tender crust = pure holiday comfort.

  • Classic Pumpkin Pie

    Classic Pumpkin Pie

    a pumpkin pie in a glass pie plate waiting to be sliced and served

    Prep Time: 15 minutes
    Bake Time: 55–65 minutes
    Serves: 8

    This is the pumpkin pie everyone hopes will show up on the Thanksgiving table — smooth, rich, warmly spiced, and nestled in a flaky, buttery crust. No shortcuts, no odd flavors, just the holiday classic done right.

    🧂 Ingredients

    For the Pie Filling

    • 1 (15 oz) can pumpkin purée
    • 1 cup heavy cream
    • ½ cup whole milk
    • ¾ cup sugar
    • 2 large eggs
    • 1 egg yolk
    • 1 ½ tsp cinnamon
    • ½ tsp ginger
    • ¼ tsp nutmeg
    • ¼ tsp cloves (or allspice)
    • ½ tsp salt
    • 1 tsp vanilla

    For the Crust

    Use your favorite homemade pie crust (your flaky one!) or a good-quality unbaked 9-inch pie shell.

    🔪 Instructions

    1. Prepare the crust.

    Place your unbaked pie crust into a 9-inch pie dish. Flute or crimp the edges. Keep chilled while you mix the filling.

    2. Mix the filling.

    In a large bowl, whisk together the pumpkin, sugar, spices, and salt. Add eggs + yolk and whisk until smooth. Stir in cream, milk, and vanilla until fully combined.

    3. Fill the crust.

    Pour the pumpkin mixture into your prepared pie shell.

    4. Bake.

    Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40–50 minutes, or until:

    • the edges are set,
    • the center still has a gentle wobble,
    • and a knife inserted 1 inch from the crust comes out mostly clean.

    5. Cool completely.

    Let cool on a wire rack for at least 2 hours. This helps it fully set and slice cleanly.

    💡 Tips for the Perfect Pumpkin Pie

    • If the crust edges brown too quickly, tent them with foil.
    • Don’t over-bake — slight jiggle = creamy texture.
    • Serve with lightly sweetened whipped cream and a dusting of cinnamon.
    • Make it a day ahead for the best flavor and cleanest slices.

    🕯️ Bringing Life Note

    Pumpkin pie is the warm smell of Thanksgiving — cinnamon drifting through the house, a flaky crust cooling on the counter, and that first velvety slice after supper. Keep it simple, keep it classic, and it will never disappoint.

  • Classic Cranberry Salad

    Classic Cranberry Salad

    a cut glass footed bowl of classic cranberry salad with whipped cream on top

    Ingredients

    Cranberry Base:

    • 1 (12-oz) bag fresh cranberries, rinsed
    • 1 cup sugar
    • 1 large apple, peeled and diced (Honeycrisp or Gala works great)
    • 1 cup crushed pineapple, drained well
    • 1 orange, peeled and chopped (or use zest + segments)
    • ½–¾ cup chopped pecans or walnuts

    Cream Layer (optional but amazing):

    • 1 cup heavy whipping cream (or 8 oz Cool Whip if preferred)
    • 2 Tbsp powdered sugar
    • 1 tsp vanilla

    Instructions

    1. Prep the Cranberries

    • Pulse cranberries in a food processor until finely chopped (but not puréed).
    • Stir in sugar and let sit at least 30 minutes or up to overnight. This helps the cranberries release juices and mellow.

    2. Add the Fruit & Nuts

    Stir in:

    • diced apple
    • drained pineapple
    • chopped orange
    • chopped pecans

    Chill until ready to serve.

    3. Make the Cream Layer

    Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
    Fold into the cranberry mixture OR layer on top, depending on how you like it.

    (Some families add miniature marshmallows too—totally optional but classic!)

    4. Chill

    Refrigerate at least 2 hours to let flavors meld. Overnight is even better.

    Notes

    • Texture: If you want a firmer, more “salad-y” texture, stir in 1–2 cups mini marshmallows or fold in only half the whipped cream.
    • Sweeter: Add up to ½ cup more sugar depending on your preference.
    • Make Ahead: Keeps 2–3 days in the fridge and is best cold.
  • Classic Bread Stuffing

    Classic Bread Stuffing

    a casserole dish of bread stuffing

    Serves: 8–10 | Prep Time: 25 min | Bake Time: 35–40 min

    🧂 Ingredients

    • 12 cups cubed day-old bread (white, French, or country-style)
    • 1 cup (2 sticks) butter
    • 1 large onion, finely chopped
    • 3–4 celery stalks, chopped
    • 2 tsp salt
    • 1 tsp black pepper
    • 1½ tsp dried sage
    • 1 tsp dried thyme
    • 1 tsp dried parsley
    • 2½–3 cups chicken or turkey broth (depending on how moist you like it)
    • 2 large eggs, beaten

    🔪 Instructions

    1. Prep the bread.
      Cut bread into cubes and let it dry overnight, or toast on baking sheets at 300°F for 15–20 minutes until lightly crisp.
    2. Cook the vegetables.
      In a large skillet, melt butter over medium heat. Add onion and celery; cook until soft and fragrant, about 8–10 minutes.
    3. Combine.
      In a large bowl, toss bread cubes with the cooked vegetables, salt, pepper, and herbs.
    4. Add broth and eggs.
      Pour in broth and beaten eggs, gently stirring until evenly moistened.
    5. Bake.
      Spoon into a greased 9×13 baking dish and bake uncovered at 350°F for 35–40 minutes, until golden and crisp on top but tender inside.

    💡 Tips

    • For extra flavor, use part chicken broth and part pan drippings from your turkey.
    • Want it heartier? Add ½ pound browned sausage or diced apples for a festive twist.
    • If you prefer softer stuffing, cover loosely with foil for the first 25 minutes.

    🕯️ Bringing Life Note

    This is the stuffing that smells like the holidays — buttery, savory, and comforting in the best possible way. It’s the perfect partner for roasted turkey, gravy, and every cozy family meal that comes with them.

  • Crisp and Juicy Roast Turkey

    Crisp and Juicy Roast Turkey

    a generated image of a roasted turkey sitting on a rack in a roaster pan

    Thanksgiving is right around the corner! That means it’s time to get ready to cook that amazing turkey you’re hoping isn’t as disappointing as last year’s.

    If you’re looking for the traditional Thanksgiving turkey — the one you have to chew 124 times and drown in two quarts of gravy just to make it tolerable — this isn’t the recipe for you.

    BUT… if you want the juiciest, most amazing, crispy-skinned, mouthwatering turkey you can imagine, crank up the heat on that oven and slide the big bird in for a shorter, hotter trip to the table than it had last year!

    Serves: 10–12 | Prep: 20 min | Cook: 2½–3 hrs | Rest: 30 min

    🧂 Ingredients

    • 1 whole turkey (12–14 lb), thawed
    • ½ cup salted butter, softened
    • 1 Tbsp olive oil
    • 1 Tbsp salt
    • 1 tsp black pepper
    • 1 tsp paprika
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp dried thyme (or 2 tsp fresh)
    • 1 tsp dried rosemary (or 2 tsp fresh)
    • 1 tsp dried sage (or 2 tsp fresh)
    • 1 onion, quartered
    • 1 lemon, quartered
    • 1 head of garlic, halved crosswise

    🔪 Directions

    1. Prep the bird.
      Remove giblets and neck; pat dry thoroughly. Tuck the wing tips behind the shoulders.
    2. Season.
      Mix butter, olive oil, salt, pepper, and seasonings.
      Rub about half under the skin and the rest over the outside.
    3. Fill the cavity.
      Add onion, lemon, and garlic for aroma (no heavy stuffing—it slows cooking).
    4. Roast hot.
      • Place on a rack in a large roasting pan with 1 cup broth or water in the bottom.
      • Roast at 425 °F for 40 minutes to brown and crisp the skin.
      • Without opening the door, reduce heat to 350 °F and continue roasting about 10–12 minutes per pound, until a thermometer in the thickest part of the thigh registers 165 °F.
      • If skin darkens too fast, tent loosely with foil.
    5. Rest.
      Transfer to a board, cover loosely, and rest 30 minutes before carving.

    💡 Tips

    • For extra moisture, brush once or twice with drippings during the lower-temp phase.
    • Don’t skip the rest period—it’s the secret to juicy slices.
    • Use leftover bones for rich broth later.