The Food ,( of which I am very Thankful )

• Roasted Turkey
• Deep Fried Turkey
• Gravy
• Dressing
• Sweet potatoes w/ nuts
• corn pie
• Collard Greens
• mac n cheese
• carrots with pumpkin seeds
• sweet potatoes with out nuts
• autumn cole slaw

Dahn and her spatchcocked turkey

my plate

• Pumpkin Pie
• Apple Pie
• Carrot cake with pecan praline filling
• Pumpkin Gingerbread Trifle

 Gourmet | November 2009 by Gina Marie Miraglia Eriquez 

 For gingerbread:

 2 cups all-purpose flour 

1 teaspoon baking soda

 2 teaspoons ground ginger

 1/2 teaspoon cinnamon 

1/2 teaspoon salt

 1 stick unsalted butter, softened 

1 cup packed dark brown sugar

 1 large egg 

1/2 cup mild molasses (not robust or blackstrap) 

3/4 cup well-shaken buttermilk (not powdered)

 1/2 cup hot water

 For pumpkin mousse:

 1 (1/4-ounces) envelope unflavored gelatin

 1/4 cup cold water 

1 (15-ounces) can pure pumpkin

 1/2 cup packed light brown sugar 

1/2 teaspoon cinnamon 

1/2 teaspoon grated nutmeg 

1/2 teaspoon ground ginger

 1/8 teaspoon salt

 1 cup chilled heavy cream

 1/2 teaspoon pure vanilla extract

 For whipped cream:

 1 1/2 cups chilled heavy cream

 3 tablespoons granulated sugar

 1 teaspoon pure vanilla extract 

 Equipment: a 2-quart trifle bowl or other deep serving bowl

 Garnish: chopped crystallized ginger

Make gingerbread: Preheat oven to 350°F with rack in middle. Butter a 13- by 9-inch baking pan. Line pan with foil, leaving an overhang at both ends, then butter foil. Whisk together flour, baking soda, spices, and salt. Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Beat in egg until blended, then beat in molasses and buttermilk. At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled). Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan. Using foil as an aid, transfer gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife. 

Yeah, not so much, I used a packaged Gingerbread mix, it was fine - but go right ahead get your Martha on.. BUT , make sure it cools all the way and sort of crumble it, make a flat solid layer...

Make pumpkin mousse:

 Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well. Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.

This stuff is all the good, and would be so on it's own...

 Make whipped cream: Beat cream with sugar and vanilla using mixer until it holds soft peaks

. Assemble trifle: Put half of gingerbread cubes in trifle bowl. Top with half of pumpkin mousse, then half of whipped cream. Repeat layering once more with all of remaining gingerbread, mousse, and cream.

 Chill at least 2 hours before serving. Cooks' notes:

 •Gingerbread (uncut) can be made 1 day ahead and kept in pan at cool room temperature (covered once cool). 

•Trifle, without top layer of whipped cream, can be made 1 day ahead and chilled; whip half of cream just before serving. 

• Second Pumpkin pie