When Jackson was in elementary school he drew a pie-chart of Thanksgiving Day dishes and how much of each dish he would like to be served.
Rolls take up the biggest portion followed by “Dumplins”, with a little room left over for mashed potatoes, sweet potatoes, turkey, cranberry sauce and green “been” casserole.
Following is a recipe for one of Jackson’s favorites that we usually have as a prelude to Thanksgiving Day:
Tiny Pumpkin Soufflés
6 baby Pumpkins
2 eggs separated
½ cup light brown sugar
¼ cup milk
1 cup pumpkin puree
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon allspice
1 tablespoon sugar
Heat oven to 425oF.
Remove top ½” of each pumpkin and reserve as a garnish.
Remove seeds and pulp from each pumpkin and discard. A melon baller works well for this.
Beat egg yolks with brown sugar; add, milk, puree, salt, cinnamon, cloves, and allspice.
Beat egg whites to form soft peaks, beat in sugar.
Fold egg whites into pumpkin mixture.
Spoon mixture into hollowed pumpkins.
Bake for 10 minutes, reduce heat to 350oF and bake 25 minutes.
Place reserved pumpkin top over opening as a garnish.