I know plenty of people who live for Thanksgiving. They love the whole get up: the turkey roasted to a perfect golden brown, the cranberry sauce, the big family get-together, the Macy’s Thanksgiving parade, the whole shebang. But I have a growing group of friends who shun tradition and have created non-traditions of their own. You can go out to dinner instead of having everyone over or take in a movie after the big meal. You can even throw a movie night and order pizza and invite a bunch of friends over. John and I have even gone out for dim sum!
Whatever your plans are this Thanksgiving, I hope you are surrounded by family and friends and eating great food, homemade or not.
Now, on to those leftovers!
Please, please, please do not let that turkey carcass sit out on the counter all evening. After carving and serving, cut off all the meat and refrigerate for sandwiches or to add to soup. Break up the carcass and throw in a big pot of water and make stock for turkey soup later in the week.
I hope you’ll try one of my favorite Thanksgiving recipes, my Blue Cheese Scalloped Potatoes. And Komo’s Lisa Brooks has also shared her fantastic recipe for Corn Pudding! She says it’s even great the next day for breakfast with maple syrup on it! Enjoy.
Blue Cheese Scalloped Potatoes
Makes 12 servings
5 pounds russet potatoes
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
3/4 cup (3 ounces) crumbled blue cheese
3/4 cup grated Parmesan cheese
1 cup sour cream
2 cups cream
Preheat an oven to 350°F. Butter a 9- by 13-inch glass baking dish.
Peel and slice the potatoes 1/4-inch thick. Toss them in a large bowl with 2 teaspoons of the salt and the pepper, thyme, and rosemary. In a small bowl toss together the cheeses.
Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with the remaining potatoes.
In a bowl, whisk together the sour cream, cream, and remaining 1 teaspoon salt and pour over the potatoes. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with the remaining cheese mixture.
Bake the potatoes for about 11/4 to 1 1/2 hours, or until browned and completely tender all the way through when poked with a knife. Serve immediately.
You can also make these in advance and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat in a 350°F oven until hot.
Chef’s Tips:
Guests are very impressed when I serve these potatoes as individual round towers. Little do they know how easy it is: Chill the cooked potatoes totally, then cut them into 12 circles with a deep, 2 1/2-inch cutter. Place the potato circles on a parchment-lined baking sheet and refrigerate until needed. Reheat them in a 400°F oven until warmed through and nicely browned.
Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle’s Culinary Diva, Sasquatch Books, Seattle. Copyright © 2002 by Kathy Casey.
Lisa’s Note: I usually do half-again as much or even double it. And it bakes fine that way.
4 cups frozen corn kernels (about 19 ounces), thawed (reserve 2/3 cup corn for later mix-in)
4 large eggs
1 cup whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/2 stick butter at room temperature
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350
Butter a 8x8x2 glass baking dish
Blend all ingredients in food processor until almost smooth. Just before pouring batter into the dish, stir in the 2/3 cup reserved whole corn. This makes a great texture.
Bake pudding until brown and center is just set, about 45 minutes.
Cool 10 minutes. Serves 6-8.
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Lisa’s Tip: This is GREAT re-heated the day after Thanksgiving with some maple syrup on top. Yummy breakfast treat!
