We can’t help but be giddy when it comes to Thanksgiving! The games, the food, the family, the food, and all of the bonding time in the kitchen. What we don’t love about turkey day is the idea of preparing ANY meal within a 24 hour radius of it, other than the big feast itself. It’s not right to degrade the almighty turkey with a trip through the drive through the day before, or by calling up for a thin crust pizza (save those dialing fingers for the next time Holster Brands is featured on QVC,) and we’d never chance having our stomach shrink by skipping a meal. We’ve learned in times like these to rely on our favorite pumpkin recipes to pull us through. Just buy the ingredients while you’re out shopping for Thanksgiving, make both recipes a few days ahead of time, and prepare for the accolades to ensue when you pull these yummies out on Thanksgiving Eve (if Christmas and New Year’s get an Eve, then so should Thanksgiving…consider it a real thing now!) Don’t be surprised if you have a few people asking for these leftovers on Thanksgiving morning…no joke!
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon crushed dried basil leaves
2 pounds lean pork tenderloin, cut into 1-inch pieces
1 can (28 ounces) recipe-ready diced tomatoes, undrained
1 can (15 ounces) 100% Pure Pumpkin
1 can (14 1/2 fluid ounces) reduced-sodium chicken broth
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
4-6 medium sized red potatoes, washed and cubed
2 cups (about 8 ounces) green beans, cut into 1-inch pieces
1 cinnamon stick
Heat oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes. Add potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.
We could just stop here, knowing you’d be perfectly satisfied with our hearty, and delicious, pumpkin pork stew. We could…but we won’t, and once you taste our amazing pumpkin bread you’ll be glad we didn’t! Like the stew, this can be made days ahead of time, and reserved until you need it. It also makes a wonderful hostess gift if you’re traveling for Thanksgiving.
Makes 6-8 small loaves, or 3 large loaves
Preheat oven to 300
3 1/2 c. canned pumpkin
1 1/2 c. oil (you can replace 1c. of oil with unsweetened applesauce if you’d like.)
4 c. sugar
5 1/4 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. cloves
1 1/2 tsp. nutmeg (freshly grated tastes the best!)
2 1/4 tsp. cinnamon
2 1/4 tsp. salt
3 tsp. baking soda
nuts and chocolate chips if desired.
Pour into greased bread pans, filling them 2/3 to allow the bread to rise during baking. Bake for 1 hr. and 15 min or until done. Cool for 30 minutes before slicing…if you can wait that long.
Sadly, Thanksgiving signifies the end of pumpkin fest for us, and everyone else, but we’re positive these two recipes will leave a lasting impression, and keep you satisfied until next fall. We hope you thoroughly enjoy your Thanksgiving, eat until your stuffed, and take a moment to count your blessings! We know we have a LOT to be thankful for around here…and our Holster Brands family and fans are at the top of our list! Thanks for being you!
Happy Thanksgiving to ALL!!!