Two of Gloria’s favorite Thanksgiving recipes

Editor's Note: Gloria is taking the week off, she will return next week. Meanwhile, here are two of her favorite Thanksgiving recipes!

Grandma's Best Amish Thanksgiving Stuffing

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 10-12

Ingredients

1 loaf of bread, cubed

½ cup butter

½ cup potatoes, diced

½ cup carrots, diced

1 cup chicken broth

1½ cups cooked chicken, chopped

1 cup celery, chopped

½ cup parsley, cut fine

1 teaspoon chicken base

1 teaspoon salt

¾ teaspoon pepper

1 teaspoon onion salt

5 eggs

4 cups milk

Instructions

Cook vegetables: Boil carrots and potatoes together until tender. Drain and set aside.

Toast bread cubes: In a skillet, toast bread cubes in butter until crisp. (Tip: Add a generous amount of seasoning salt or garlic salt for extra flavor.)

Combine ingredients: Dump toasted bread cubes into a large bowl. Add cooked carrots, potatoes, chicken, broth, celery, parsley, and all seasonings. Mix well.

Add egg mixture: In a separate bowl, beat eggs and milk together, then add to the bread mixture. Stir until everything is well combined.

Bake: Pour into a large roaster and bake at 375°F for 45 minutes, until golden and set. Alternative cooking method: You can also fry on top of the stove in a large skillet, stirring occasionally until cooked through

Amish Pumpkin Pie Squares

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 12-15 squares

Ingredients

Crust:

½ cup butter, softened

½ cup brown sugar

½ cup rolled oats

1 cup all-purpose flour

Filling:

2 eggs

¾ cup white sugar

1 (15-ounce) can pumpkin

1 (12-fluid ounce) can evaporated milk

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger (optional)

¼ teaspoon ground cloves (optional)

¼ teaspoon ground nutmeg (optional)

Crumb Topping:

½ cup brown sugar

2 tablespoons butter, softened

Instructions

Preheat oven to 350°F.

Make the crust: Mix together butter and brown sugar, then mix in flour and oats to make an oatmeal crumble crust. Press mixture into the bottom of a 9×13 inch baking dish.

Bake crust for 15 minutes.

Prepare filling: While the crust is baking, beat eggs in a large bowl and mix in white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger, cloves, and nutmeg until well combined.

Add filling: When crust is finished baking, pour filling over the hot crust.

Add topping: Mix together brown sugar and butter for the crumb topping. Sprinkle evenly over the filling.

Bake: Return to oven and bake an additional 20 minutes, until filling is set.

Cool and serve: Let cool completely before cutting into squares. Serve with whipped topping if desired.