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No other meal is as traditional as the Thanksgiving feast. If the host or hostess doesn't serve the family's favorite green bean casserole, Aunt Betty's sweet potato casserole or Grandma's five-cup salad, there could be some holiday discontent.
Many cooks wouldn't dare stray far from the usual fare, but what if you wanted to try something different this year? If you yearn to show off your culinary skills but don't want to offend your guests, why not do both? Tweak some of those favorite dishes by recharging them with some fresh new ingredients.
We're pretty sure no one will turn up their noses at creamed corn gratin with fried onion rings and bacon. If they do, serve an old-fashioned scalloped-corn recipe instead.
Parmesan tomatoes will please everyone at the table if you simply tell them it's a Paula Deen recipe.
And instead of the standard pecan pie, do something a little different this year by making a vanilla-walnut pie instead. We're also throwing in a recipe for ginger pie as an alternative for those who expect chocolate cream pie.
But we're going traditional on the turkey, so the old-school guests at your dining table are happy, too.
No matter what you serve as side dishes this holiday, remember that nothing can stall dinner like too many dishes competing for oven space. Choose a couple of dishes for the oven and another recipe that can be prepared on the stove top, and of course a quick green salad or a sweet fruit salad that can be served cold.
Not Your Mama's Green Bean Casserole
2 medium onions, thinly sliced
1/4cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick spray
For beans:
1 lb. fresh green beans, rinsed and trimmed
1 gallon water
2 tablespoons kosher salt
For sauce:
2 tablespoons unsalted butter
12 oz. mushrooms, trimmed and cut into 1/2-inch pieces
1 teaspoon kosher salt
1/2teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Preheat oven to 475 degrees. Combine onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread onions on pan. Bake until golden brown, tossing every 10 minutes, for about 30 minutes. Once done, remove from oven and set aside until ready to use. Turn down oven to 400 degrees.
While onions are cooking, prepare beans. Bring water and salt to a boil in an 8-quart saucepan. Blanch beans for 5 minutes. Drain in a colander and immediately plunge beans into a large bowl of ice water to stop the cooking. Drain and set aside.
For sauce, melt butter in a 12-inch cast-iron skillet set over medium-high heat. Add mushrooms, salt and pepper, and cook, stirring occasionally, until mushrooms begin to give up some of their liquid, about 4 to 5 minutes. Add garlic and nutmeg, and continue to cook for 1 to 2 minutes. Sprinkle flour over mixture and stir to combine. Cook 1 minute. Add broth and simmer 1 minute. Add half-and-half and cook until mixture thickens, 6 to 8 minutes.
Remove from heat and stir in 1/4 of the onions and all the green beans. Top with remaining onions. Place skillet in oven and bake until bubbly, about 15 minutes. Remove and serve immediately. Makes 6 to 8 servings.
The Wichita Eagle—11/18/09
Creamed Corn Gratin With Fried Onion Rings and Bacon
1 1/2 cups fresh bread crumbs made from crustless French bread
6 bacon slices, chopped
1/3cup all-purpose flour
Salt and pepper
1 large red onion, thinly sliced into rounds
1/2cup (or more) vegetable oil
10 green onions, chopped
2 tablespoons ( 1/4stick) butter
1 large onion, chopped
8 cups frozen corn kernels (about 2 lbs. 6 oz.)
2 cups whole milk
1 cup whipping cream
3 tablespoons quick-cooking grits
1/4teaspoon cayenne pepper
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 oz.)
Preheat oven to 350 degrees. Spread bread crumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
Saute bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes a side. Transfer onion rings to paper towels. Mix bread crumbs, bacon, onion rings and half of green onions in clean medium bowl. Sprinkle with salt and pepper.
Butter a 13x9inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; saute until light golden and beginning to soften, about 6 minutes. Add frozen corn; saute 5 minutes. Add milk and cream; bring to a boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
Preheat oven to 350 degrees. Bake gratin uncovered 25 minutes. Sprinkle topping over it; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer. Makes 12 servings.
The Wichita Eagle—11/18/09
Broiled Parmesan Tomatoes
3 cans (14 1/2 oz. each) whole tomatoes, drained (any variety including Italian plum)
Salt and pepper to taste
1 stick butter
1 cup freshly grated Parmesan cheese
Place tomatoes in a 13x9-inch casserole dish. Sprinkle with salt and pepper to taste and top each with a pat of butter. Generously sprinkle cheese over tomatoes and broil 10 to 15 minutes, until tomatoes are heated through and the cheese is bubbly. Makes 8 to 10 servings.
From "Paula Deen & Friends Cookbook"
The Wichita Eagle—11/18/09
Vanilla-Walnut Pie
1 refrigerated pie crust (from 15-oz. pkg.)
1 pkg. (8 oz.) cream cheese, softened
3 eggs, divided
3/4cup sugar, divided
4 teaspoons vanilla extract, divided
1/2cup light corn syrup
3 tablespoons butter, melted
1/4teaspoon salt
2 cups walnut pieces, toasted
Preheat oven to 350. Prepare crust as directed on package for one-crust pie using 9-inch deep-ish pie plate. Beat cream cheese, 1 of the eggs, 1/4cup of the sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
Beat remaining 2 eggs and 1/2 cup sugar with wire whisk in large bowl until very smooth. Add corn syrup, butter, remaining 3 teaspoons vanilla and salt; stir until well blended. Sprinkle walnuts evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack. Makes 8 to 10 servings.
Source: McCormick's seasonings
The Wichita Eagle—11/18/09
Mile High Ginger Pie
1/4cup caramel dessert topping
1 prepared vanilla cookie crust (6 oz.)
2 cups half-and-half
2 pkgs. (4-serving size each) vanilla instant pudding mix
1/2teaspoon ground ginger
1/8teaspoon ground cinnamon
1 tub (8 oz.) frozen whipped topping, thawed
1/4cup sliced almonds, toasted
Spread caramel dessert topping evenly in bottom of crust. Set aside.
Pour half-and-half into large bowl. Add pudding mixes, ginger and cinnamon; beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Let stand 5 minutes. Gently stir in 1 1/2 cups of the whipped topping. Spoon into crust.
Refrigerate 3 hours or overnight until set. Spread remaining whipped topping over filling just before serving. Sprinkle almonds around edge of pie. Store leftover pie in the refrigerator. Makes 8 to 10 servings.
Source: McCormick's seasonings
The Wichita Eagle—11/18/09
Brussels Sprout Slaw With Mustard Dressing and Maple-Glazed Pecans
All of the components of this slaw can be made in advance and assembled before serving.
Nonstick vegetable oil spray
1 cup large pecan halves
1/4cup pure maple syrup
1/2teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
1/4teaspoon freshly ground black pepper
1/4cup regular Dijon or whole grain Dijon mustard
2 tablespoons cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/4cup vegetable oil
1 1/2 lbs. Brussels sprouts, trimmed
Preheat oven to 325 degrees. Spray large sheet of foil with nonstick spray. Set aside. Place pecans on small rimmed baking sheet.
In a small bowl, whisk the maple syrup, 1/2teaspoon coarse salt and 1/4 teaspoon pepper. Pour over the pecans and toss to coat; spread in single layer.
Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. You can make these 2 days ahead and store in an airtight container.
In another small bowl or glass measure, whisk mustard, vinegar, lemon juice and sugar; whisk in oil. Season with coarse salt and pepper as desired. Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add the Brussels sprouts. Cook until crisp-tender and still bright green, about 3-5 minutes, depending on size.
Drain and immediately rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice the Brussels sprouts. Transfer to large bowl.
Dressing and Brussels sprouts can be made 1 day ahead. Cover separately; chill.
Toss Brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans. Makes 8 servings.
Adapted from Bon Appetit magazine.
The Wichita Eagle—11/18/09
Turkey Gravy
Pan drippings from roast turkey
4 to 5 cups chicken broth or turkey stock (see note)
4 to 6 sprigs of thyme
Butter
1/2cup all-purpose flour
Salt and pepper to taste
Turkey giblets, optional (see note)
After you have removed turkey from roasting pan, pour the pan drippings into a large (8-cup) heat-proof glass bowl or measuring cup.
Pour a cup of chicken broth or turkey stock into the roasting pan, add the thyme, and place it over two burners. Turn the heat to medium, and bring liquid to a boil, all the while scraping up the browned bits on the bottom of the pan with a wood spoon or spatula. When the bottom of the pan is clean, turn off the heat.
By now, the fat should have risen to the top of the drippings in the large bowl. Skim it off. You will need 1/2 cup fat; add butter if you don't have enough.
Add the liquid from the roasting pan to the skimmed drippings, and add enough chicken broth or turkey stock to make 6 cups total.
Place the turkey fat and flour in a large saucepan over medium-low heat. Stir with a wood spoon until the flour is slightly browned and the mixture begins to smell toasty.
Beat fat-flour mixture with a wire whisk while gradually adding the chicken broth. Simmer over medium heat, whisking often, until the gravy has thickened and no trace of flour taste remains, about 5 minutes. Remove thyme sprigs. Add salt and pepper to taste and, if desired, giblets. Makes 12 servings.
Notes: To make stock, place turkey neck, heart and gizzard in a saucepan with 1 chopped onion, 1 chopped carrot, 1 chopped rib of celery, 2 sprigs of parsley, 1 bay leaf, several peppercorns and 5 cups water. Bring to a boil, lower heat and simmer for 1 hour, skimming off any foam that forms on the surface. Add the liver during the last 5 minutes. Strain, cool and skim any fat that rises to the surface. Makes about 4 cups. (For giblets, chop the heart, gizzard, liver and some of the meat from the neck.)
The Wichita Eagle—11/18/09
Roast Turkey
1 (14-lb.) turkey, giblets, neck and liver removed
8 cups stuffing (optional) or about 2 cups equal amounts chopped onion, carrot and celery and a few sprigs of thyme
4 tablespoons unsalted butter, softened
1 tablespoon salt
1 teaspoon black pepper
Position a rack in bottom third of oven and preheat to 325 degrees. Remove neck and giblets from turkey; cut off (and reserve) yellow tail fat. Pat turkey dry.
If stuffing the bird: Loosely fill the neck cavity with some stuffing. Fold over the neck skin and secure to the back skin with a skewer or toothpick. Loosely fill body cavity with some of the remaining stuffing. Cover exposed stuffing with foil.
If not stuffing: Loosely fill neck and body cavities with chopped vegetables.
Mash the softened butter with the salt and pepper. If there is a pop-up timer in the breast, remove it. Slipping your fingers between the skin and meat of the breast, gently loosen the skin; do not tear it, or the membrane that separates the two halves of the breast. Work your way toward the neck end of the bird so you can fit an entire hand under the skin of each side of the breast. With your hand, spread on about half of the butter.
Tuck the ends of the drumsticks under the flap of skin or the plastic or metal "hock lock." (If none exists, tie ends together with kitchen twine.) Place turkey on a roasting rack set in a roasting pan. Add the reserved turkey fat to the pan. Spread remaining butter all over the bird.
Make a "breast shield" by taking a piece of foil larger than the turkey's breast and placing it flush on the breast. Fold edges of the foil so the shield exactly conforms to the breast — it should be like a bathing suit that entirely covers the body (including the skin-covered neck cavity) while leaving legs and wings exposed.
Place 1/2 cup of water in bottom of pan. Roast, basting after 1 hour and every 45 minutes thereafter (including area under foil), until an instant-read thermometer inserted in meaty part of the thigh (not touching a bone) registers 180 degrees. Roasting time will be about 3 to 3 1/2 hours if the bird is unstuffed, 3 1/2 to 4 hours if stuffed.
During the last hour of roasting, remove and discard the foil. If the drippings in the bottom of the pan start to scorch, add more water.
Transfer turkey to a platter, reserving the pan drippings for gravy. Let the turkey stand, uncovered, for at least 45 minutes before carving. Serve with gravy.
The Wichita Eagle—11/18/09
