Creamed corn

20 ounces frozen corn 

8 ounces whipping cream

4 ounces whole milk

1 teaspoon salt

6 tablespoons sugar

1 pinch of white pepper

2 tablespoons butter

2 tablespoons flour

Combine all ingredients EXCEPT butter and flour in a stockpot and bring to a boil. Once boiling, turn to low and simmer for 5 minutes. In another (small) pot, melt butter and add flour stir for a minute until melted and mixed well. Add butter/flour mixture to corn and mix well until thickened. Remove from heat and serve.

Hannah Bryan thanksgiving corn 

Chloe Coscarelli's Sweet Potato Casserole

Make Ahead Tip: Assemble the entire dish except for the final baking step up to 2 days in advance. Store in refrigerator and bake before serving.

Ingredients:
Pecan Streusel
2 Tablespoons all-purpose flour
1/2 C pecans
1/4 C brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
pinch of salt
1 1/2 Tablespoons vegetable oil

Casserole
3 large garnet yams, peeled and cut into 2-inch pieces
1 C canned coconut milk, mixed well before measuring
1/3 C packed brown sugar
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon, plus extra for garnish
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1/3 C dried sweetened cranberries
1/2 C vegan marshmallows (no gelatin)

Preparation
For the pecan streusel:
In a food processor, combine flour, pecans, brown sugar, cinnamon, nutmeg, and salt, and process until crumbly. Add oil and pulse until crumbly and somewhat combined.
For the casserole:
Preheat oven to 400 F. Lightly grease an 8-in square pan.
Place yams in a large pot and cover with cold water. Cover and bring to a boil. Cook until fork tender, 15 to 20 minutes. Drain and return to pot.
Add coconut milk, brown sugar, salt, spices, and vanilla, and mash with a potato masher until you achieve a chunky texture. Adjust seasoning to taste. Mix in cranberries and transfer to prepared pan.
Top with pecan streusel and marshmallows. Bake for 15-20 minutes until marshmallows look toasted. Dust with cinnamon and serve.

Thanksgiving stuffing

1 loaf of bread torn into small pieces
1 large onion diced
2 stalks of celery diced
2 carrots grated
1 large apple grated (I used granny smith)
1 Tbl sage
1/2 tsp thyme
1 Tbl parsley
1 tsp salt
2 eggs beaten
1 cup butter melted

Combine all the dry ingredients together in a large bowl. Add the beaten eggs and then the melted butter. Mix together until well combined. Refrigerate until ready to use. You may either stuff the turkey with it or put into a covered casserole dish and bake at 350 for 30-45 minutes.

Sweet Potato Casserole

3 cups sweet potatoes mashed (6-8 large)
1/2 cup sugar
1 egg
2 Tbl Butter
3/4 tsp vanilla

Scrub dirt from potatoes and boil them whole (with skin on) in a large pot for approx 1 hour, until fork-tender.  Drain water from pot and peel skins from potatoes (they should come off easily).  Put sweet potatoes, sugar, egg, butter and vanilla in a Bosch and mix.  Spread potatoes into 9x13 pan.

Topping:
1/2 cup butter
1/3 cup self-rising flour
1 cup brown sugar
1 cup chopped nuts (pecans)
1 cup coconut

Melt butter into flour.  Mix together brown sugar, nuts and coconut and add to butter/flour mixture.  Spread topping over potatoes and bake at 350 degrees until done (about 45 min)

Cranberry Relish

Cranberry Relish from Amy Boeru
Great with turkey, pork, fish, basically any protein.
Prep starts a couple of days ahead.
Keeps in the fridge for at least a month
Recipe makes at least 3 Cups

2- 12 oz bags of fresh cranberries
1/2 C dried apricots, chopped tiny
1/4 C orange juice
2 tsp sherrie vinegar (or apple cider)
3/4 C water
2/3 C sugar
1/4 C honey
1 cinnamon stick
2 cloves

Mix 1 bag of cranberries, apricots, orange juice, and vinegar in a bowl and allow to chill overnight in fridge.

Next day, bring water, sugar, cinnamon stick, and cloves to a boil in a medium sauce pan. Once to a boil, add chilled mixture, honey, and the last bag of cranberries. Cook at a low boil, stirring often, for 20 minutes (a little longer if you want it thicker).

Remove from heat and discard the cinnamon stick and cloves.
Serving warm the day of:
Transfer to a bowl, let cool to room temperature on counter.
Serving chilled:
Transfer to a bowl, let cool to room temperature, and chill in the fridge overnight.

Bread stuffing - Excellent

BREAD STUFFING WITH FRESH HERBS

Serves 10 to 12. Published November 1, 2010. From Cook's Illustrated.

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.

*I didn't put on the turkey wings and it was still delicious (From MOM)

2	pounds hearty white sandwich bread (20 to 22 slices), cut into 1/2-inch cubes (about 16 cups)
3	pounds turkey wings , divided at joints (see photo) (see note)
2	teaspoons vegetable oil
6	tablespoons (3/4 stick) unsalted butter , plus extra for baking dish
1	large onion , chopped fine (about 1 1/2 cups)
3	celery ribs , chopped fine (about 1 1/2 cups)
2	teaspoons table salt
2	tablespoons minced fresh thyme leaves
2	tablespoons minced fresh sage leaves
1	teaspoon ground black pepper
2 1/2	cups low-sodium chicken broth
3	large eggs
3	tablespoons chopped fresh parsley leaves

INSTRUCTIONS

1. 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Spread bread cubes in even layer on 2 rimmed baking sheets. Bake until edges have dried but centers are slightly moist (cubes should yield to pressure), 45 to 60 minutes, stirring several times during baking. (Bread can be toasted up to 1 day in advance.) Transfer to large bowl and increase oven temperature to 375 degrees.

2. 2. Use tip of paring knife to poke 10 to 15 holes in each wing segment. Heat oil in 12-inch skillet over medium-high heat until it begins to shimmer. Add wings in single layer and cook until golden brown, 4 to 6 minutes. Flip wings and continue to cook until golden brown on second side, 4 to 6 minutes longer. Transfer wings to medium bowl and set aside.

3. 3. Heat butter in skillet over medium heat. When foaming subsides, add onion, celery, and ½ teaspoon salt. Cook, stirring occasionally, until vegetables are softened but not browned, 7 to 9 minutes. Add thyme, sage, and pepper; cook until fragrant, about 30 seconds. Add 1 cup broth and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan. Add vegetable mixture to bowl with dried bread and toss to combine.

4. 4. Grease 13 by 9-inch baking dish with butter. In medium bowl, whisk eggs, remaining 1½ cups broth, remaining 1½ teaspoons salt, and any accumulated juices from wings until combined. Add egg/broth mixture and parsley to bread mixture and gently toss to combine; transfer to greased baking dish. Arrange wings on top of stuffing, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.

5. 5. Bake on lower-middle rack until thickest part of wings registers 175 degrees on instant-read thermometer, 60 to 75 minutes. Remove foil and transfer wings to dinner plate to reserve for another use. Using fork, gently fluff stuffing. Let rest 5 minutes before serving.

Turkey Wings to the Rescue Baking stuffing with browned turkey wings on top creates the same rich savoriness of stuffing cooked inside the bird. Here is the basic formula; see the recipes above for instructions on adding meat and fruit.

1. Prep wings
Cut through the joint with a sharp chef’s knife. If the turkey wing comes with a tip, cut through this joint as well.

2. Brown Wings
Sear the turkey wings to trigger the flavor-producing Maillard reaction. Remove them from the skillet.

3. Sauté Aromatics
Cook the chopped onions and celery in rendered fat and butter to develop a savory flavor base.

4. Deglaze with Broth
Deglaze the pan with broth to release the fond and capture every last bit of flavor. Add mixture to dried bread cubes.

5. Top, Cover, Bake
Top the stuffing with the browned wings, cover with aluminum foil to trap moisture, and bake.

Pumpkin Pie - Excellent

PUMPKIN PIE

Makes one 9-inch pie. Published November 1, 2008. From Cook's Illustrated.

If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

Crust
1 1/4	cups unbleached all-purpose flour (6 1/4 ounces)
1/2	teaspoon table salt
1	tablespoon sugar
6	tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
1/4	cup vegetable shortening , cold, cut into two pieces
2	tablespoons vodka , cold (see note)
2	tablespoons cold water
Filling
1	cup heavy cream
1	cup whole milk
3	large eggs plus 2 large yolks
1	teaspoon vanilla extract
1	(15-ounce) can pumpkin puree
1	cup drained candied yams from 15-ounce can (see note)
3/4	cup sugar
1/4	cup maple syrup
2	teaspoons grated fresh ginger
1/2	teaspoon ground cinnamon
1/4	teaspoon ground nutmeg
1	teaspoon table salt

INSTRUCTIONS

1. 1. For the Crust: Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.

3. 3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.

4. 4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

5. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

6. 6. For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

7. 7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

TECHNIQUE

Cooking the Filling

Simmering the filling for pumpkin pie is an unusual step, but its benefits are threefold. First, cooking the pumpkin and sweet potatoes drives off moisture and concentrates their taste. Second, cooking the spices along with the pumpkin allows their flavors to bloom. Third, heating the filling allows it to firm up quickly in the oven, rather than soaking into the pastry and causing the crust to become soggy.

RECIPE TESTING

Keeping the Custard from Curdling

OVERCOOKED
A pie cooked at 425 degrees the whole time curdles and becomes watery and grainy.

SILKY SMOOTH
Starting the pie at 400 degrees and finishing it at 300 degrees allows it to bake without curdling.

SHOPPING

Premade Pie Dough

TIME-SAVER
Pillsbury Pie Crusts is the best of the convenience products sold in supermarkets.

RECIPE TESTING

Key Flavoring Ingredients

SWEET POTATOES
Sweet potatoes intensify pumpkin flavor.

FRESH GINGER
Grated ginger packs more punch than dried ginger.

MAPLE SYRUP
Maple syrup boosts pumpkin's natural sweetness.

Green Bean Casserole - Excellent

CLASSIC GREEN BEAN CASSEROLE

Serves 10 to 12. Published November 1, 2006.

The components of the casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2-quart (or 8-inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes.

Topping
4	slices white sandwich bread , each slice torn into quarters
2	tablespoons unsalted butter , softened
1/4	teaspoon table salt
1/8	teaspoon ground black pepper
3	cups canned fried onions (about 6 ounces)
Beans and Sauce
	Table salt
2	pounds green beans , ends trimmed, and halved
3	tablespoons unsalted butter
1	pound white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces (see illustrations below)
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
	Ground black pepper
3	tablespoons unbleached all-purpose flour
1 1/2	cups low-sodium chicken broth
1 1/2	cups heavy cream

INSTRUCTIONS

1. 1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.

2. 2. FOR THE BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.

3. 3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.

4. 4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

TECHNIQUE

Quicker Vegetable Prep For Green Bean Casserole

Breaking Mushrooms: 1. Using your thumb, pop the caps off their stems.

2. Squeeze both the stem and the cap between your thumb and forefinger to break each into pieces.

Trimming Green Beans: Line up about 8 beans in a row on a cutting board. Trim about 1/2 inch from each end, then cut the beans in half.