Corn Pudding

My absolute favorite side dish of all time!

Ingredients:

1 3/4 cups milk
4 eggs
1 stick butter, melted
1 bag (20 oz) frozen corn kernels, or 2.5 cups fresh corn kernels
2 tablespoons sugar
2 tsp. salt
1/2 tsp freshly ground black pepper
Dash Tabasco

Directions:

In a small saucepan, heat milk and gently melt the butter. Allow this to cool for a bit while you beat the eggs and mash up the corn a bit. I usually do this by hand because I'm lazy like that. I just grab handfuls of corn and eggs and squeeze it through my palms. You want a bit of a rough texture. If using frozen corn, allow it to melt first in a colander. Mix all the ingredients together and partially puree it with an immersion blender. Place in a buttered 2-quart baking dish. Bake at 325 degrees for 1.25 hours. The top should be lightly browned.

Cranberry Sauce with Pears & Cardamom

"Cranberry Bog Farm" Gina M. Cormier

This was also a Thanksgiving treat. Cardamom adds an awesome flavor. Got this from Bon Appétit.

Ingredients

* 1 cup frozen cranberry juice concentrate, thawed
* 1/2 cup sugar
* 3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces)
* 1 12-ounce package cranberries
* 1 1/2 teaspoons ground cardamom
* 1/2 teaspoon Chinese five-spice powder or Cinnamon

Directions

Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.)

Maple-Glazed Turkey with Bourbon-Pecan Gravy

Got this from Food & Wine and made it for Thanksgiving. Total hit.


Ingredients

1. One 18- to 20-pound turkey--neck and giblets reserved for another use
2. 1 1/2 cups Kentucky bourbon
3. 1/2 cup fresh orange juice
4. 1/3 cup pure maple syrup
5. 1 tablespoon chopped thyme
6. Kosher salt and freshly ground pepper
7. 1 stick (4 ounces) unsalted butter, softened
8. Water
9. 3/4 cup all-purpose flour
10. 4 cups Rich Turkey Stock
11. 1/2 pound pecans (about 2 cups), lightly toasted and chopped

Directions

1. Using your fingers, carefully loosen the skin over the turkey breast and thighs; try not to tear the skin. Set a large oven roasting bag in a very large bowl. Put the turkey in the bag, cavity end up.

2. In a bowl, mix the bourbon with the orange juice, maple syrup, thyme and 1 1/2 teaspoons each of salt and pepper. Slowly pour the mixture under the turkey skin and press to distribute it evenly over the breast and thighs. Wrap the turkey tightly in the bag and seal with a twist tie. Refrigerate overnight. Bring to room temperature before roasting.

3. Preheat the oven to 325°. Remove the turkey from the bag and set it in a large roasting pan. Pour the marinade into a large measuring cup. Rub 6 tablespoons of the butter under the breast skin and rub the remaining 2 tablespoons over the skin. Tie the turkey legs together with twine.

4. Pour 1/2 cup of the reserved marinade into the roasting pan and roast the turkey for 30 minutes. Baste the turkey with the pan juices and add 1 cup of water to the pan. Roast the turkey for 1 hour longer, basting it every half hour. Add the remaining marinade to the pan. Cover the turkey loosely with aluminum foil and roast for about 2 hours longer, or until an instant-read thermometer inserted in the thickest part of the thigh registers 165°.

5. Carefully transfer the turkey to a carving board, allowing the juices in the cavity to run into the pan. Cover loosely with foil and let rest for 30 minutes.

6. Pour the pan juices into a bowl and skim the fat: reserve 6 tablespoons of the fat. In a large saucepan, mix the fat with the flour to form a paste. In a medium saucepan, warm the Rich Turkey Stock and slowly whisk it into the flour paste. Bring to a boil over moderate heat, whisking constantly. Whisk in the reserved pan juices and simmer over low heat, whisking frequently, until thickened and flavorful, about 25 minutes. Season with salt and pepper and stir in the pecans; transfer to a large gravy boat. Carve the turkey, arrange on a platter and serve with the pecan gravy.