Time consuming to make but my family requests it EVERY Thanksgiving
- cream style corn corn
- butter
- worchestershire sauce
- flour
- milk
- salt
- pepper
- nutmeg
- cream of tartar
- butter
- finely chopped onion
- Old Bay or other seafood seasoning
- sour cream
- mayonnaise
- lemon juice
- Worcestershire sauce
- Dijon mustard
- milk
- grated sharp Cheddar or soft Fontina
Make it ahead: refrigerate the mashed potatoes for up to 2 days. To reheat, place ina double boiler or glass bowl set over (but not in) simmering water, adding whole milk as necessary to adjust consistency until heated through, 15-20 minutes
- Kosher salt
- half and half
- unsalted butter
- small sprigs rosemary
- black peppercorns freshly grated or ground nutmeg for serving
Make it ahead: Refrigerate for up to 4 days or freeze up to 3 months.
- sugar
- navel oranges
- apricot preserves
Serves 10 to 12
Two pounds of chicken wings can be substituted for the turkey wings. If using chicken wings, separate them into 2 sections (it’s not necessary to separate the tips) and poke each segment 4 or 5 times. Also, increase the amount of broth to 3 cups, reduce the amount of butter to 2 tablespoons, and cook the stuffing for only 60 minutes (the wings should register over 175 degrees at the end of cooking). Use the meat from the cooked wings to make salad or soup.
WHY THIS RECIPE WORKS:
Stuffing baked in a dish definitely has appeal—you can make as much as you want and you don’t have to time its doneness to coincide with the doneness of the meat—but it lacks the rich flavor from the bird’s flavorful juices. As the base for our stuffing we chose ordinary sandwich bread, which we “staled” in a low oven; this allowed it to soak up plenty of liquid. To infuse the stuffing with meaty turkey flavor, we browned turkey wings on the stovetop, then used the same pan to sauté the aromatics. When we placed the stuffing in a baking dish, we arranged the seared wings on top—as they cooked, their rendered fat infused the stuffing with rich flavor. Covering the baking dish with foil prevented the top of the stuffing from drying out, while placing a baking sheet underneath the dish protected the bottom layer from the oven’s heat.
- minced fresh thyme leaves
- minced fresh sage leaves
- bulk pork sausage
- vegetable oil
- ground black pepper
- low-sodium chicken broth
- dried cherries
- FILLING:
- ground cinnamon
- all-purpose flour
- canned pumpkin
- confectioners' sugar
- Spice Islands® pure vanilla extract
My family will not forgive me if I fail to make this for Thanksgiving and Christmas. They will eat it with the meal and add a dollop to their dessert plate too!!
- bananas sliced
- small cans Mandarin oranges drained
- small can pineapple tidbits dined
- red cocktail cherries cut in half
- Cool Whip
Use White Lily Self-Rising Buttermilk Cornmeal Mix
- self-rising white cornmeal mix
- all-purpose flour
- buttermilk
- seasoned pepper
- chicken broth
I fancy myself a part-time gourmet, so jello salad is the last thing I would want to bring to a party. But every time I bring this one, everybody loves it. The salty pretzels topped by the cream cheese and sweet strawberries add a colorful touch to a buffet.
- crushed stick pretzels
- sugar
- melted unsalted butter
- cream cheese
- sugar
- Cool Whip
- 6oz pkg strawberry Jello
- frozen strawberries in juice
I fancy myself a part-time gourmet, so jello salad is the last thing I would want to bring to a party. But every time I bring this one, everybody loves it. The salty pretzels topped by the cream cheese and sweet strawberries add a colorful touch to a buffet.
- crushed stick pretzels
- sugar
- melted unsalted butter
- cream cheese
- sugar
- Cool Whip
- 6oz pkg strawberry Jello
- frozen strawberries in juice