Turkey And Spiraled Ham.

It's still Turkey Day

and I'm trying to cook my turkey and ham. So there.

Here's the prep for the turkey. I took a handful of softened buttah and squished it up inside, between the skin and the meat.

Then I added some fresh sage leaves.

Here's the brined turkey. And it's a seasoned turkey too.

With salt and pepper, Lawry's seasoning salt and pepper, granulated garlic, onion powder.

Seasoned/buttered turkey goes into the oven.

Baste it all along. And it is delish.

Here's Mr. H.'s spiraled ham. You'll just have to wait to see what else is on our plates.

Next Up - Corn Pudding.

Happy Thanksgiving everyone. I'm still trying to post every dish I made today. Sorry I couldn't do it before T-Day, but at least you have the recipes now and can try them maybe for Christmas or for another occasion, or maybe for just plain DINNER. Just let me preface this by saying, "I LOVE CORN PUDDIN' ." Period. I don't care what kind it is, I just flove it. So, I'm making my very own corn casserole/ pudding/semi-souffle today. Here are my ingredients:

Ingredients:
1 can of kernel corn
 1 can of creamed corn
 4 TB buttah
1/4 cup flour
1 cup 1% milk
 1 cup heavy cream
Then in the picture, I have 2 eggs and 1 extra egg white.
 After thinking about my ingredients,
 I changed that to 3 eggs and the extra white.
 I separated the eggs,
so I have 4 whites and 3 yolks.
 I also had some peppers in the fridge drawer:
green, red, yellow, orange.
 And I added some leftover onion.
 And cayenne.
 And that's it for the ingredients for my corn casserole.

I chopped my onion.

Then I chopped my peppers.
 Turn the peppers over,
 so you are slicing/chopping on the inside of the pepper.
 Works much better.

Melt your butter and add the flour. Cook the roux.

Slowly add in the cream/milk mixture. Whisking the entire time.

At first, it seizes up. Keep adding the cream and whisking.

Take the roux and turn into another bowl.
Add in the can of drained kernel corn.
 And you may want to drain it a little better than I did, just sayin'.

Then add in the can of cream corn.

Chopped onions go into the mix.

Then, the multi-colored peppers go in.

Start beating the egg yolks.

Until they turn lemon-colored.
Then add the beaten yolks to the rest of the mess.

Fold in.

Whup the whites until you have stiff peaks.

Mix in a little bit of the whites
and stir into the egg yolk/roux/corn mix,
 just to lighten the mix.
hen add in the rest of the whites, folding gently.

Pour into a buttered pan,
which is in another pan with water - a bain marie, if you will.

Sprinkle with cayenne.

Cook at 350 degrees for an hour or more.
 Just until it's nicely browned and not jiggly.
 This is totally delicious.

Thanksgiving Stuffing.

Today, I'm doing my version of a Thanksgiving Stuffing. I know there are thousands of stuffings, like thousands of potato salads, and thousands of cole slaws. But this one is mine... All mine.

My mise en place: At the top, my cornbread I made last night. Hot Italian sausage. Cheeses: Mozzarella and Parmesan. Onion and garlic. Celery. My leftover semolina bread loaf. Toasted pine nuts. Buttah. Fresh sage and parsley from my garden.

I chopped the onion and celery and minced the garlic, sage, and parsley.

Then I cubed some of the cornbread and semolina bread.

Melted a few tablespoons of butter and threw in the onions and celery. Cooked for a few minutes.

Then added in the minced garlic.

I cooked the hot Italian sausage and, being in the moment and in the zone, I forgot to take pictures. So, here's the cooked sausage and I'm adding the toasted pine nuts to it.

The sauteed onions, celery, and garlic get added to the sausage and pine nuts.

Parsley and sage get added in.

Then the toasted cornbread and toasted semolina bread cubes get added.

Mozzarella and Parmesan go in next. And it all gets poured into a buttered dish.

Daughter Hawthorne had a brilliant idea. "Mama, why don't you add in some apple slices?" Consider it done. Ingenious. What a lovely combination of flavors and textures.

Lastly, I poured a can of low-sodium chicken stock in. Sorry, I'm all out of my homemade chicken consomme.

Topped with butter pats. Bake at 350 degrees for 30 minutes and it is truly wonderful. Try this stuffing for your Christmas turkey. You'll be in Stuffing Heaven.

Cranberry Relish.

It's Turkey Day and now I'm making a cranberry relish, of sorts. I poured half a bag of cranberries in the pot. Then I added the leftover pomegranate arils from the other day when I made the pomegranate salsa.

I added about 1/2 cup sugar to the cranberries and pomegranates.

And 1/2 cup orange juice.

I brought the mixture to a boil, and simmered for about 10 minutes. Then I added a handful of raisins.

Zested some orange peel into the mix and it was perfection. The cranberries were excellent. I took one bite and it exploded ruby, delicious cranberry goodness into my mouth. Quite exciting.

Doggies Chill.

I started preparing and cooking this morning at 11 am.

Dixie's chillin' with her new shades.

Middle Hawthorne and Bo-Bo

chill out on the couch.

Beau is very relaxed.

Dixie's cool.