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Nov 27, 2008 06:05 PM

Best dish from this year's Thanksgiving Table - Recipes

Corn Pudding (adapted from "The Joy of Cooking")
2 cups fresh, frozen, or canned corn kernels, drained
3⁄4 cup milk or half-and-half
2 large eggs, well beaten
2 tablespoons butter, melted and cooled
1 tablespoon all-purpose flour
1 teaspoon salt

Basically dump and stir. We added plenty of black pepper and we used a mix of milk and half and half. We baked it at 350 degrees F for 40 minutes then set it aside. Toward the end of the time the turkey was roasting we did pan roasted mushrooms which were:

Pan Roasted Mushrooms (adapted from "Think Like a Chef" by Tom Colicchio)
1 tablespoon butter
2 tablespoons olive oil
1 pound chantrelle mushrooms, cleaned and sliced
1 large clove garlic, minced
1 medium shallot, minced
2 tablespoons fresh sage, chopped finely
salt and pepper to taste

Add oil and butter to pan and melt the butter. When the foam starts to subside, add the mushrooms and cook until they're starting to brown a bit. Add the garlic and shallots and stir for about 3 or 4 minutes more. Stir in the sage and salt and pepper to taste.

We let the mushrooms cool a bit then spread them over the corn pudding and put the whole thing back into a 375 degree F oven for about 20 minutes to warm through.

It was really a lovely dish and I think the pudding could have been done a full day ahead and refrigerated then allowed to come to room temperature before reheating and it would have been just fine.

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  1. Turnip and rutabaga gratin adapted from
    The recipe was very rich. very delicious, the tarragon made it taste so fresh and it can be baked in advance and reheated.

    1. Simple recipe, but I'd never used this method before, and liked it. It works much better than cooking in water, steaming, or trying to peel roasted ones while they're still hot.

      Mashed sweet potatoes: Peel and slice 1/4" thick 2 pounds sweet potatoes, halving or quartering lengthwise as necessary to get evenly sized pieces from different sized potatoes. (I used a Benriner.) In a 3 quart saucepan, place 4 tbsp. butter cut into several pieces (so they melt more quickly,) 2 tbsp. cream, 1 tsp, kosher salt, and add the prepared potatoes. Cover the saucepan and place over medium heat until the butter melts, then immediately turn down heat to low and replace the lid. Cook 45 minutes, stirring every so often to encourage even braising. When potaotes are cooked through and begin to fall apart when stirred, mash by hand. If the potatoes seem a bit wet for your taste, remove the lid and cook, stirring frequently, for five more minutes to dry them out a bit. Serve hot.