So most people know that I cook for Canadian Thanksgiving and then go out for American. But sadly I miss out on the best part of Thanksgiving when I do that….the leftovers. I will be honest and say I really don’t get all that excited about Thanksgiving dinner. I don’t like turkey warm at all. What I actually want is a turkey sandwich. But not just any one, I want one with stuffing and cranberry sauce in it as well.
So when Sam’s Club* asked if I would be interested in highlighting Thanksgiving dinner items, I asked them if I could just skip to the left overs. Which lucky for me they said sure. They are nice that way. I also told them that I would want to make a recipe for my readers, so could I mess with some of the stuff, and they again said sure.
Since there is only one person (and one dog) that eats turkey in this household I set out looking for a smaller turkey or just a breast. I found a nice, small sized Butterball turkey breast that was already cooked. Which was perfect, as I was using it for sandwiches. Though I must admit that if I was not doing turkey, I was so going to make the Jack Daniel’s Pork Loin (which I’m so going back for). Sam’s Club also offers a variety of Fresh Gourmet Side Dishes, with everything from Green Bean Casserole to Lobster Bisque. But for my sandwich I needed the Stuffing and the Cranberry Orange Relish. The really awesome thing about the Cranberry Orange Relish is that there is actual mandarin orange slices in there, not just the flavor. Made for a nice surprise as I was eating my sandwich. Which I put on just a half of one of the ginormous hoagie rolls I got there as well. I see a bread pudding made of hoagie rolls in my future.
And last but not least I went traditional. Pumpkin Pie. I do love it so. And they make an almost 4 pound pumpkin pie for under $7. You can’t really beat that people. Since I figure I can clear half a pumpkin pie in a day , I needed to get creative with what to do with the rest of the pie. And though I fully support pie for breakfast, I decided to cleverly disguise it as real breakfast. If you consider donuts real breakfast, which I do.
So I scooped out some pie filling, mixed it with heavy whipping cream, made some donut holes, dipped in glaze and filled with the pie filling. Um, yeah. I should have been doing this years ago. Years ago people! Oh my. Wear your stretchy pants.
So if you want an easy, econmical (my entire meal was under $40) and stress free holiday, head on over to Sam’s Club to make your life a little more tasty and easier. Also, they offer a Red Velvet Cheesecake that I tried when I was out in Arkansas visiting Sam’s Club. Go find that. Seriously. Awesome. It’s in the freezer section.
*As always, I was compensated for this post, was given a Sam’s Club membership, and a gift card to purchase the food that is in the post.
Pumpkin Pie Filled Glazed Donut Holes
3/4 cup scalded milk
1/3 cup granulated sugar
1/4 tsp. salt
1 (.25 ounce) envelope active dry yeast
1/4 cup warm water
4 cups sifted all-purpose flour
½ tsp. pumpkin pie spice
1/3 cup unsalted
2 eggs, beaten
Oil for deep frying
2 cups confectioners’ sugar
6 tablespoons milk
2 cups fully baked pumpkin pie (just scoop out the filling, no crust)
4 TBSP heavy whipping cream
In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, and then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into donut hole size with a circle cutter. Set aside to rise for 30 to 40 minutes, or until light.
Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, and then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
To make the glaze, stir together the confectioners’ sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.
To make the filling simply mix the cream and pie filling together in a bowl. Put into a piping bag. Using a small tip (so that it will poke into the donut but big enough for filling to come out) pipe filling into center of donut hole.
Recipe adapted from Allrecipes.com