We cannot believe Thanksgiving is only 3 days away. The holidays are fast approaching with little time left to plan – but fear not! Today we’re sharing two L/E recipe favorites (sure to impress your guests), as well as some inspiration for fall table décor. It’s not too late to make this year’s Thanksgiving an especially delicious and beautiful one – a true feast for the senses.
The first recipe we’re sharing is from our own L/E Project Designer Melanie Anderson. One of her all time favorite fall dishes is Ina Garten’s Sagaponack corn pudding. (Try not to devour the whole pan!)
INA GARTEN’S SAGAPONACK CORN PUDDING
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking
Melt the butter in a very large saute pan and saute the corn and onion over
medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in
the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add
the cooked corn mixture and grated cheddar, and then pour into the baking
dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish
with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to
brown and a knife inserted in the center comes out clean. Serve warm.
If you’re looking to wow your guests with unforgettable dressing, look no further than this family recipe, passed down from mother to daughter. We know everyone has his or her favorite, but this makes us all cry it is so delicious!
SANDY’S MOTHER’S FAMOUS THANKSGIVING DRESSING
9X13 pan of cornbread (either homemade or a mix without sugar)
(5) slices bread or any kind of rolls (tear into small pieces)
(1) bunch of celery (chopped fine)
(2) bunches of green onions (tops only-chopped)
(1) teaspoon poultry seasoning
Fresh ground black pepper to taste
Fresh turkey broth, about two cups (Note: have a couple of cans of broth on hand to supplement if necessary)
Crumble cornbread, and mix with all other ingredients except broth. Slowly add broth to mixture to create a loose consistency as the dressing will tighten up when baked. Pour into two 9 x 13 greased baking dishes. Bake at 350 degrees for about 30 minutes or until lightly browned. Serves 14 – 16.
TURKEY DAY TIPS: Sandy’s mother always cooks two smaller turkeys rather than one large one. She cooks one the day before Thanksgiving and one Thanksgiving morning. She uses the broth from the first turkey for the dressing, and makes gravy from the broth of the second turkey. She always chops the celery and green onions the day before Thanksgiving and makes the cornbread a few days in advance and refrigerates it. Note: be sure to refrigerate the turkey, broth and all other ingredients. Once cooked, it is not advisable to leave the turkey or dressing on the counter more than an hour or two. About 1 hour before serving, take the first turkey out of the refrigerator and slice for extra servings.
We are so grateful for our amazing clients, and for the opportunity to do what we love every day. Enjoy the food, friends, family and blessings of the holiday with a thankful heart! Wishing all of you a warm and peaceful Thanksgiving from all of us here at Lucas/Eilers.
“Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.” Melody Beattie