Luckily, these recipes can also be used for Christmas otherwise you might all have to wait until next year to use them!
This year Eric and I were in charge of the veggie sides and rolls for the Thanksgiving feast that his mom had. I must say she also made one of the best turkeys I have ever had. Last year I totally flunked the turkey test at my grandma’s. I followed Michael Symon’s recipe for a cheesecloth-covered turkey and it epically failed. Needless to say, I’m hesitant to make my own turkey again. So, when my mother-in-law said she was making a turkey I was relieved. She showed me the recipe and I agreed that it sounded good. Michael Symon says a wet brined turkey tastes mushy. Well, I don’t know what brined turkey he’s had, but I will never eat another turkey that’s not brined again. It was juicy, flavorful and tender from breast to leg. I, of course, got my hand on the oyster and it pretty much made my whole night (yes, I’m a dork). Even though the turkey pretty much eclipsed everything else that was made, the sides were pretty good too. Eric made creamed spinach, which I had never had before, or so I thought. Apparently creamed spinach is really just a fancy named spinach dip. We even ate the leftovers with pita chips. I made chipotle-cheddar corn casserole from November’s issue of FN magazine and a savory monkey bread for the rolls.
It was a good thing I tested the corn casserole before the big day because it was way better the second time and honestly, FN really screwed up the recipe. First of all they called for 5 cups of corn to be baked in a 1-quart dish. For those of you who didn’t know there are 4 cups in a quart so logically the recipe already didn’t make sense when I read it. Plus, I don’t even own a 1-quart baking dish.
So here’s my (very) revised version.
Chipotle-Cheddar Corn Casserole
4 cups frozen corn, thawed
1 cup heavy cream
1 cup shredded cheddar
¼ cup grated Parmesan (optional)
1-2 tablespoons chipotles in adobo, minced (the more you add, the more spicy, so you decide how much you want!)
Salt and pepper, to taste
Preheat oven to 375.
Whisk eggs, cream, cheeses, chipotles and salt and pepper until well combined. Add corn and stir. Pour into a greased 2-quart baking dish. Bake, uncovered, for 45 mins. Check middle for doneness. If it’s still runny bake another 15 mins until set.
The rolls we made were super simple. The idea came from the November issue of FN magazine. I thought about making my own bread, but decided against it after my failed ciabatta. The toppings we used were shredded cheddar, sesame seeds with italian seasoning, parmesan, pepperoni, and fresh garlic. The only thing I would change is to use 4 tubes of dough instead of three. I’m not sure if our bunt pan was bigger than the one FN used but it did not fill up as theirs did so we ended up cutting a bunch in half.
For some reason, I didn’t take a picture of Eric’s delicious creamed spinach. I’m a bad wifey I guess. If there’s a demand for that recipe I would be glad to have him write it down and I’ll post it! Just leave me a comment here! Lastly, I hope everyone had a great Thanksgiving. Although, I wasn’t with my family, I was lucky enough to be with family. I’m hoping Christmas turns out some equally as delicious foods!