Too Many Cooks in the Kitchen
In case you weren't sure what to cook (even though Thanksgiving is tomorrow), here are some dishes that we're making. From our family to yours!
OMG Au Gratin Potatoes
(Recipe via The Food Network)
2 TBS butter, softened
8 large russet potatoes
3 cups heavy cream
1 cup whole milk
¼ cup all-purpose flour
2 tsp salt
Freshly ground black pepper
2 cups freshly grated sharp cheese
2 green onions, sliced thin (white and light green parts only)
1. Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
2. Slice the potatoes into sticks, and then cut the sticks to create a dice.
3. Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
4. Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.
Pass Out Potatoes
2 lbs frozen cubed hash browns
1/2 cup melted butter
1 tsp salt
¼ tsp pepper
1 can cream of chicken soup
2 cup sour cream
2 cup grated sharp cheddar cheese
2 cup corn flakes
1/2 cup melted butter
1. Mix all but the last 2 ingredients.
2. Put in a 9x13 greased cake pan.
3. Sprinkle corn flakes over top, and then sprinkle melted butter over that.
4. Bake at 350 for 45 minutes.
Stuff It Real Good Stuffing
(Recipe via Epicurious)
1/2 cup (1 stick) unsalted butter, plus more for pan
1/2 pound good-quality day-old crusty country-style or peasant bread, torn into 3/4” pieces (about 5 cups)
1/2 pound day-old cornbread, broken into 3/4” pieces (about 5 cups)
1 pound breakfast sausage links, casings removed, or ground breakfast sausage mix, broken up into 1/2” pieces
2 1/2 cups chopped onions (about 1 medium plus 1 large onion)
3 medium celery stalks, sliced
2 large eggs
2 1/2 cups low-sodium chicken broth
1/2 cup chopped parsley
2 tablespoons chopped sage
1 tablespoon chopped thyme
2 teaspoons chopped rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1. Preheat oven to 300°F. Butter baking dish; set aside.
2. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35–50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
3. Meanwhile, heat a large skillet over medium-high. Break sausage into 1/2” pieces and cook, stirring and breaking up into smaller (about 1/4”) pieces with a wooden spoon or spatula, until browned, 8–10 minutes. Transfer to bowl with bread but do not stir.
Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40–45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45–50 minutes more.
Overly Complicated Cauliflower
(Recipe via NY Times)
1 small head cauliflower
6 garlic cloves, smashed
3 tablespoons olive oil, plus more for serving
2 teaspoons fennel or cumin seed
1 teaspoon ground turmeric
Pinch of red-pepper flakes
Kosher salt and ground pepper
1 ounce feta cheese, sliced or crumbled
¼ cup parsley, tender leaves and stems, coarsely chopped
¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped
1. Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
2. Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
3. Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
4. Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.
Squash Your Sorrows Casserole
4-5 yellow squash
2 tbs butter (softened)
8 oz cream
1 can Campbell’s cream of chicken/mushroom soup
2 cups shredded cheddar cheese
2 tbs minced onion
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing
salt & pepper
1. Preheat oven to 350, grease casserole dish & set aside
2. Cut squash into slices and steam (10 min in microwave w/ no water needed)
3. Meanwhile, in a large bowl, mix sour cream, softened butter, soup, cheese (keep a handful for the topping), stuffing (keep a handful for the topping)
4. After squash is cooked, drain and use the water to mix with the minced onion. Let that sit for five min to soak up the water, then stir into the sour cream mixture.
5. Very carefully without breaking it too much, stir the squash into the sour cream mixture.
6. When well blended, put into the greased casserole dish. Sprinkle a layer of stuffing and cheese on top.
7. Cover with lid or foil and bake at 350 for 45 min.
8. Salt & pepper to taste
Cacophony of Cranberries
1 package cranberries
2 cups water
2 cups sugar
dash of cinnamon
1. Rinse cranberries before use. Bring cranberries, water, sugar, and cinnamon to a boil in a pot for five minutes.
2. Reduce head and simmer for 30 minutes, or until cranberries have lost their shape and the mixture has thickened.
3. Refrigerate for at least 3 hours then serve.