Paul and I traveled to Virginia to my brother's house for Thanksgiving!
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Kevin brined the turkey the night before, Thanksgiving Day he stuffed the turkey with lemons, herbs and onions, he also made an herbed butter to put underneath the skin of the turkey before he put it into the roaster. He rubbed the skin of the turkey with Herbes de Provence infused olive oil. All the side dishes were made the day before. Big sista didn't have to do anything but be in total awe watching him put all this together.
Needless to say , dinner was amazing and full of flavor beyond both my husband's and my expectations. There were the usual holiday sides like... Green Bean Casserole, stuffing, mashed potatoes and gravy. What I wasn't expecting and have never had the pleasure of eating before was Corn Pudding and Holiday Cranberry Salad. OH MY WORD THESE ARE WONDERFUL!!
How do I explain the Holiday Cranberry Salad...light, cool, it had just the right amount of sweetness. I couldn't believe how good it was. Paul almost didn't try it because he thought it more a dessert. After he tasted it he was absolutely amazed and loved it! It was perfect as a side dish for dinner. This recipe came from Mary Carneal, she's asked to bring it to every family dinner she attends.
Corn Pudding is incredible. It's made with shoepeg corn, small white sweet corn that you can buy in bags frozen in your grocery store. I've never had a corn casserole that knocked my socks off before, this one did! It's like a custard with corn in it. Paul was bowled over by it and wants it for Christmas Dinner and every other holiday celebration. You have to try this at least once. Kevin made half the recipe and it feed five people with a small amount left over. Paul and I agreed that Kevin's Thanksgiving dinner was the best dinner we have ever had. It was full of so many wonderful flavors. I'm giving you both these recipes now so you can try them and make them for Christmas dinner.Trust me you're going to love both of them! I hope your Thanksgiving was spent with the people you love. Paul, Kevin and I are on our way to Pennsylvania to visit family there. Hopefully I'll get one more post in before we head home! Enjoy!
Click Here To Print Corn Pudding Recipe.
UKrop's Corn Pudding
Richmond Times Dispatch
4 cups whole milk, divided
1/2 cup unsalted butter
1/2 cup all purpose flour
1 cup sugar
2 pounds white shoepeg corn, frozen ( small white sweet corn)
4 eggs, beaten
Preheat oven to 300°.
Combine 3 cups of the milk and the butter in a large sauce pan or pot. Slowly bring to a low boil; reduce heat.
In a mixing bowl, combine the remaining 1 cup of the milk and the flour; mix well.
Strain mixture through a mesh strainer into the simmering milk and butter mixture, mixing constantly.
When mixture begins to thicken remove from heat and add the sugar, salt, and corn; mix well.
Slowly add the beaten eggs into mixture stirring constantly, continue to mix for 1 minute.
Coat a heatproof glass baking dish with nonstick cooking spray.
Pour corn custard into dish.
Bake uncovered for approximately 60 to 70 minutes or until pudding is slightly firm to the touch, but not loose.
Click Here To Print Holiday Cranberry Salad Recipe
1- six ounce pkg Raspberry Jello
1- one pound can whole cranberry sauce
1- eight and a half ounce can crushed pineapple ( with juice)
1 3/4 cups boiling water
1- envelope Dream Whip
3 ounces cream cheese ( room temperature)
Mix boiling water and jello. Add pineapple ( along with juice ) and cranberry sauce. Let set until congealed
Mix Dream Whip according to package directions on the box. With electric mixer , mix in 3 ounces room temperature cream cheese until incorporated. Top cranberry mixture with the Dream Whip and refrigerate.