PROCHEFJOE.COM

Pro Chef Joe

Chef Joseph Gustafson's web site of recipes and food related fun. On my new site will be:. If you would like to get in touch with me, please use the email link below. While this site is under development, I thought I would leave you with a few links to some of my favorite and often requested Thanksgiving Recipes. Don't forget to leave room for dessert. Have a Happy Holiday and Enjoy! Brine, Sage Butter. Yukon Gold Mashed Potatoes. Sausage and Cornbread Stuffing. Mulled Wine Cranberry Sauce.

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JOSEPH GUSTAFSON

117 K●●●●●VENUE

WAU●●●NDA , Illinois, 60084

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(847)●●●●●-4079

JO●●●●●●●●●●●●●@SBCGLOBAL.NET

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Pro Chef Joe | prochefjoe.com Reviews

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Chef Joseph Gustafson's web site of recipes and food related fun. On my new site will be:. If you would like to get in touch with me, please use the email link below. While this site is under development, I thought I would leave you with a few links to some of my favorite and often requested Thanksgiving Recipes. Don't forget to leave room for dessert. Have a Happy Holiday and Enjoy! Brine, Sage Butter. Yukon Gold Mashed Potatoes. Sausage and Cornbread Stuffing. Mulled Wine Cranberry Sauce.

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Pro Chef Joe | prochefjoe.com Reviews

https://prochefjoe.com

Chef Joseph Gustafson's web site of recipes and food related fun. On my new site will be:. If you would like to get in touch with me, please use the email link below. While this site is under development, I thought I would leave you with a few links to some of my favorite and often requested Thanksgiving Recipes. Don't forget to leave room for dessert. Have a Happy Holiday and Enjoy! Brine, Sage Butter. Yukon Gold Mashed Potatoes. Sausage and Cornbread Stuffing. Mulled Wine Cranberry Sauce.

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prochefjoe.com

1

Cornbread: Thanksgiving: ProChefJoe.com

http://www.prochefjoe.com/cornbread.html

2 2/3 cups Flour. 2 2/3 cups Yellow cornmeal. 2 Tbsp. 2 tsp. Baking powder. 3 cups Whole milk. 5 Eggs, large. 8 oz Butter, melted. Preheat oven to 375F. Butter and flour two 9x9x2-inch metal baking pans, or two 10-in. cast iron skillets. Whisk together first 5 ingredients in large bowl until blended. In another bowl, whisk together the milk, eggs, and melted butter. Stir the milk mixture into the dry ingredients, just until moistened. Divide batter between both pans.

2

Golden Truffled Pumpkin Bisque: Thanksgiving: ProChefJoe.com

http://www.prochefjoe.com/truffledpumpkinbisque.html

Thanksgiving: Golden Truffled Pumpkin Bisque. Golden Truffled Pumpkin Bisque. This soup is a nice hearty autumn soup that has a sweet and smoky flavor. There are a variety of garnishes that can take this soup to an elegant level, or can be kept simple for a chilly afternoon. You can also make simple variations to change this soup to your individual tastes. 1 Pumpkin, about 4 pounds, halved, seeded, and roasted. 2 Onion, Spanish, chopped. 6 branches Celery, chopped. 1 Yellow new potato, diced. Make a chip...

3

World's Best New York-Style Cheesecake: Desserts: ProChefJoe.com

http://www.prochefjoe.com/worldsbestcheesecake.html

World's Best New York-Style Cheesecake. Yield: one 9-inch cheesecake, 12-16 servings. I let someone else do the research and Cooks Illustrated magazine came up with this one. After my own many experiments and different recipes, this too, is my favorite. Also included is the optional strawberry topping. Sometimes I take a thin layer of sponge cake on top of cheesecake to soak up strawberry topping and then it doesn't slide off the cake. 1 1/2 cups graham cracker crumbs (4 ounces). 2 Tbsp. Sugar.

4

Turkey Gravy: Thanksgiving: ProChefJoe.com

http://www.prochefjoe.com/turkeygravy.html

Yield: 18 or 36 servings. Pan drippings, from turkey. Reserved neck and giblets from turkey. 1 Onion, coarsely chopped. 3 stalks Celery, coarsely chopped. 3 sprigs Thyme, fresh. 8 Peppercorns, black, whole. Salt and Pepper To taste. Recipe Joseph Gustafson from: ProChefJoe.com.

5

Pumpkin Flan: Desserts: ProChefJoe.com

http://www.prochefjoe.com/pumpkinflan.html

Yield: 18 or 36 servings. Preheat oven to 350F degrees. Place sugar in saucepan, cover with water. Bring to a boil over medium high heat. Let sugar cook until it started to turn brown, about 8-10 minutes. Stir gently until sugar reaches a deep amber color. Remove from heat, and spoon into prepared soufflé cups or soup cups, just enough to coat bottom of cups and to swirl slightly up the sides. Set aside. Recipe Joseph Gustafson from: ProChefJoe.com.

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