Cristina Ferrare's Pumpkin Chiffon Pie
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Pies
Pecan, apple and fruit pies freeze well. Just add an extra 15 minutes to the bake time if baking right from the freezer. You can make them the night before or the morning of. Whip up some whipped cream to top off your freshly baked pie!

Pumpkin, custard and cream pies do not freeze well.

The good news is you can freeze pie dough. Wrap it tightly with plastic wrap and then foil, and store it in the freezer. Thaw it overnight in the refrigerator when you are ready to use it. You should roll out your pie dough while it's still cold for easier handling and a crust that will be flaky. You can prepare the pumpkin pie filling two days before and keep it in an airtight container until ready to pour. Frozen pie dough will keep for up to three months.

Side Dishes
You can make the stuffing, sweet potatoes and creamed spinach the week before and freeze it.

Marinade
Don't forget to make my special marinade for the turkey. You can make it four days before you need to use it and keep it in the refrigerator in an airtight container.


3. Don't Be Afraid to Adapt the Menu
"Well, good luck with that," was my first reaction when family members turned vegetarian and some new friends said they were gluten-free. In fact, my daughter, Alexandra, cannot eat wheat—it literally makes her sick to her stomach. So this year, I am going to add a gluten-free stuffing to my Thanksgiving meal. You won't miss the bread at all!
 
Sending "A Big Bowl of Love" and happy Thanksgiving blessings,
Cristina

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