Community Corner

Brown Eyed Baker Makes Thanksgiving with a Twist

Looking to spice up your menu this year? If you've visited Brown Eyed Baker's virtual kitchen, you've ventured to the correct place. Check out our exclusive interview.

Browneyedbaker.com is your source for everything "sweet, savory and sinful" in the kitchen. The virtual kitchen, that is. Since 2007, Michelle, the Brown Eyed Baker, has been blogging from her Pittsburgh kitchen reaching readers internationally. 

Her hope is that they visit "to be enticed by delectable recipes, inspired by delicious photography and armed with increased food knowledge."

You will leave with more, I promise. 

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We recently talked all things Turkey Day.

Is there a traditional item—from a family recipe—that's always a part of the Thanksgiving spread?

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Italian Walnut Pillow Cookies—a recipe of my grandmother’s. We don’t have the recipe down word for word and I still don’t have the ‘rolling it out’ right. But, the filling and the dough tastes exactly right. My mom’s side of the family lives outside of Chicago and my grandma would always make these the Sunday before Thanksgiving (before their visit). I remember dozens and dozens and dozens everywhere.

Are there Thanksgiving staples that you’ve chosen to modernize?

Two of the biggest things are the stuffing and the potatoes.

The turkey is always pretty good and I grew up always having canned cranberry sauce, so last year I decided to make it fresh. My Sausage, Fig & Cranberry Stuffing, which I’ve doubled this year, is outstanding. You soak (dried) figs and cranberries in brandy. It’s still your typical stuffing mix with chicken broth, and some chopped rosemary and pine nuts.

My mom always made a sweet potato casserole with brown sugar and marshmallows. I hated it because it was so sickeningly sweet. This year, I’m making a Sweet Potato Gratin with Gruyère, which includes a garlic-infused cream and a little salt and pepper. It’s a big hit as well.

Do you have a fun, crafty dessert where the kids can help?

Thanksgiving Turkey Cupcakes!

What do you do with Thanksgiving Day leftovers?

I always make a Thanksgiving Leftovers Casserole. You shred your leftover turkey meat, layer on stuffing and mashed potatoes, then bake it.

I’m also featuring a Turkey, Mushroom and Wild Rice Soup, and on the site Friday I’m posting a recipe for Turkey Pot Pie—the inside ingredients are what you’d expect, but you use potatoes as the crust.

Do you have a favorite Thanksgiving menu item?

I’m such a carb and dessert person that I love and look forward to stuffing, mashed potatoes, pecan pie and carrot cake. I love a chunky carrot cake—my recipe calls for walnuts, coconut, carrots and raisins.

Talking beverages…

My family and I love wines from a local winery in Gibsonia called Narcisi Winery. We have two or three favorites. My rule of thumb is one bottle for every two people.

Pre-Thanksgiving preparations—how do you do it?

The big thing for me is to do mostly everything the two days prior to Thanksgiving.

Tuesday, I made all of the dough for the pie crusts. I made the cranberry sauce and gravy, then froze it. The day before, I make and assemble the stuffing, slice the potatoes, peel and chop them and put them in cold water. I make the salad dressing, and also roast the squash for the mixed salad. That way, I’m prepared and can enjoy the day.

Visit browneyedbaker.com for recipe archives, tutorials, baking facts and photography. Check out Brown Eyed Baker on Facebook and Twitter, too.


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