Pumpkin… everything! Who’s ready for a Thanksgiving feast? Today on Indy Style, the crew from Market District shows off their menu and how YOU can be a part of it!
• Upcoming events:
• The Greatful Spread: Nov. 11th & 12th from 12-5p
• The upcoming Thanksgiving offerings and entertaining offerings in the store – all of the traditional unique signature items offered at MD, catering for the holidays
• table by Market District’s Thanksgiving buffet on Thanksgiving from 11a-3p
• Catering for holiday get-togethers
Butternut Squash Sage Dip
Butternut Squash 3 cups (Peeled & Diced small)
Olive Oil 2 Tbsp
Kosher Salt 1 tsp
Black Pepper 1 tsp
Butter 5Tbsp (Pats)
Sage Leaves 10 ea (Picked)
Yellow Onion (Spanish) ½ Cup (small diced)
Garlic 2 tsp
Raisins 1 ½ Tbsp
Cream Cheese 1 ¼ cup (Cubed, room temp)
Sour Cream ¾ cup sour cream
Cheddar Cheese 1Cup
Pre Heat oven to 375°.
Toss the peeled and diced butternut squash and toss with olive oil salt and pepper.
Roast in oven for 15-20 minuets or until the squash begins to brown a bit (light chocolate color), remove and let cool to room temperature.
In a small pot, that is deep enough to prevent boil over, heat the butter until it begins to boil, add sage and cook butter until it begins to develop a very light brown color and a hazelnut aroma. With a small mesh strainer, drain butter through leaving the sage behind in the strainer, reserve the sage leaves and butter for later use.
In a medium size sauté pan, place reserved butter, onions and garlic, cook slowly until they are lightly caramelized (about 10-15 minuets, at med low heat)
In a food processor place butternut squash, caramelized onions and garlic, and raisins, puree until smooth, add in room temperature cream cheese, sour cream, cheddar cheese, and half of the sage, puree until smooth.
It’s best to serve this dip warm, not hot but warm, about 75F, I would suggest toast points or grilled bread as the vessel for this wonderful fall dip.
Pumpkin Stuffed Porchetta Roast
Pork belly 2.5-3Lbs
Smoked Paprika 1tsp
Roasted Pumpkin Italian Stuffing 8oz
Butchers Twine 4-5 feet
Olive Oil 1/2 cup
1. Pre heat oven to 350 degrees.
2. Take pork belly and trim if needed, score the flesh side to make 45 degree hash marks.
3. Lay belly down flesh side, with the meat side facing up, spread 8 oz of the stuffing evenly across the belly, but leaving an inch or so, with no stuffing, at the end of the belly where you will roll to.
4. Roll belly and perform a BRT on the rolled belly, or tie up with several loop knots, just something to keep it from coming apart in the oven.
5. Season the rolled belly with salt, pepper, and paprika.
6. In a large sauté pan, heat olive oil up to medium high heat and sear the rolled pork belly on all sides, until golden brown, remove from pan.
7. In a large roasting pan with a wire rack, place the belly on the wire rack and place into the 350 degree oven for 1.5 hours, check temperature, it should be 155 degrees internally.
Pumpkin Italian Sausage Dressing
Bread Cubes (save old bread) 6 cups
Pumpkin (pie pumpkin) 2 lbs (peeled seeded diced)
Butter 2 Tbsp (melted)
Italian Sausage ½ lbs (bulk)
Celery (small Dice) ¼ lbs
Yellow Onion (small dice) ¼ lbs
Red Pepper (small dice) 3 Tbsp
Jalapeno (small dice) 1 ½ Tbsp
Sage 1/2 tsp
Thyme 1/2 tsp
Garlic (minced) 1 tsp
Butter 2 Tbsp
White wine ¼ cup
Market District Chicken stock 2 ½ cups
Salt 1 tsp
Black Pepper .5 tsp
1. Toast bread crumbs in a 300 degree oven until little or no moisture is left, reserve for later use (this can be done several days ahead of time if needed)
2. In a medium size sauté pan, brown the Italian sausage; make sure to break it up well, remove sausage from pan once browned, leave drippings.
3. In the same pan melt butter with drippings from sausage, sweat onions, garlic, celery, jalapeno until soft. Add red peppers and cook for an additional minute, deglaze with white wine, cook out alcohol, finish with chicken stock, and reduce by ¼.
4. In a large bowl, combine roasted pumpkin, toasted bread, chopped herbs, sausage, and hot liquid, toss all and season with salt and pepper as needed.
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