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Owner's Guide

ManualsBrandsSuperiore ManualsCooking Appliances48 Inch Freestanding Gas Range with 6 Sealed Burners, Dual Oven, 5.7 cu. ft. Primary Oven Capacity, Continuous Grates, Electric Griddle, Convection and Star-K Certification: Black with Chrome Accents
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Thanksgiven dinner, Tecnogas SUPERIORE’s way
DAY BEFORE (if possible): PUMPKIN lling & STUFFING
PUMPKINPIE
Ingredients: 1 very large pumpkin or 2 small to medium-sized pumpkins (to make 2 pies) min. 5 - 7 lb.
Slice portion o top of pumpkin and save the “lid”. Remove the seeds and strings (all the pulp). Put entire pumpkin in a pan, with the lid
back on top, then pour a cup or two cups of water in pan.
Bake at 350° (180-190°) for about 1 to 1½ hours, depends on the size of the pumpkin. Using a fork to check, cook until tender and
falls apart. Remove from oven and either just pare -peel o skin- or cut pumpkin to scrape out the insides. This should give you enough
pumpkin for several pies. Then follow the recipe. You can decide whether to make the pies the day before or not. Depends on time
available and oven!
Follow instructions for Pumpkin Pie recipe.
BEGIN THE lst PART FOR THE GIBLET STUFFING for TURKEY
Ingredients: the innards from the turkey, 1 stalk celery, poultry seasoning or bouillon cube for poultry.
Simmer heart, liver, gizzard and neck in water
<
about 3 cups
>
with 1 stalk of celery and poultry seasoning or bouillon cube for poultry.
Simmer until tender, check with a fork. About 1 hour. Cool and chop (mince or cube) into small pieces. Throw away celery. Keep liquid
(broth) and meat in separate containers in refrigerator until ready to prepare and add to Turkey the next day. Turkey is prepared on the
morning or mid-morning of Thanksgiving Day.
Follow instructions for Turkey preparation.