Charlie's Blog

Todd’s seasonal recipe for some good Fall cooking


Our entertaining feature was just published in Inviting Arkansas. Take a look at Todd’s seasonal recipe for some good Fall cooking.  That distinctive little chill is in the air telling us Autumn is here. Be prepared with an abundance of Fall items now on sale! Contact your sales rep. or customer service for details.

Pumpkin Pie
Heat oven to 425°
1 1/2 cup fresh cooked pumpkin, mashed
1 can condensed milk
2 eggs
1/4 teaspoon ground clove
1 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup brown sugar
pinch of salt
Mix throughly Pumpkin Pie Pour in prepared pie crust.  Place in hot over and reduce temperature to 350°. Bake 1 hour

Stuffed Pumpkin
Cut top of pumpkin to create a lid. Clean out seeds and fibers leaving pumpkin meat in tack. Place inverted pumpkin and upright lid on cookie sheet. Pre bake at 350° for 1 hour to soften pumpkin. You’ll have plenty of pumpkin for both Stuffed Pumpkin and Pumpkin Pie recipe.

In a sauté pan
1 stick of butter
6 mushrooms sliced
1/2 onion diced
4 stalks of celery sliced
Teaspoon of minced fresh garlic
Salt and pepper to taste
Cook on medium heat until tender stirring frequently.

Take 2 roasted chicken breast and remove skin and bone (roast turkey breast can be substituted) and slice into large chunky pieces about 1” in size.

3 cups seasoned croûtons in large mixing bowl. Add sliced chicken breast and sautéed vegetable and mix together.

Add 1/2 cup of dried cranberries
6 minced sage leaves
Salt and pepper to taste
Set aside

After baking pumpkin for 1 hour let cool enough to handle. Scoop out inside of pumpkin and slice into 1” cubes. Add 1 cup cubed pumpkin to mixture. Place combined ingredients back into empty pumpkin stuffing full.

On cookie sheet bake for 30 minutes until heated throughly. Do not re-bake lid at this time.