We are very blessed around here each and every day but more so at Thanksgiving when we get to share a huge, homemade meal with family & friends.  Nothing is better than sharing good times in the kitchen, cooking, eating, laughing and even cleaning up all the things we’ve made together.  We do a traditional turkey with lots of trimmings.  It takes quite a while to get everything done but it is worth it.  To keep it interesting, we try to have a new dish every year or at least a new variation of a standard dish!

Wild turkeys in Door County, Wisconsin.

These two sides are past experimental dishes that have earned places at our yearly dinner.  We picked up this corn casserole dish a few years ago, before leaving Chicagoland, when we traveled to Eric’s sister’s house in Indiana for Thanksgiving.  I took her recipe and altered it a little but I’ll share the original shortcuts with you, too.  We also love this version of a cranberry conserve that originally came from Emeril Lagasse & the Food Network.

Corn Casserole (adapted from Cooks.com)

• 1/2 cup butter, melted
• 2 15-ounce cans of corn
• 1 egg beaten
• 8 ounces sour reduced fat sour cream
• 1 cup cornmeal
• 1 cup flour
• 4 tablespoons sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt

The original recipe calls for one can of creamed corn and one of regular corn.

One can of corn, undrained in the food processor.

Since this is the only thing I would use creamed corn in and I usually have regular corn on hand, I take one can of the regular corn and put it in the food processor, undrained. Pulse it until creamed.

The other shortcut from the original is to use Jiffy corn bread mix instead of the cornmeal, flour, sugar, baking powder & salt I have listed.  Again, I have all these ingredients on hand anyway, so I use them instead of buying Jiffy corn bread mix.

Onto the directions!  Melt the butter and set it aside.  Cream one can of the corn (or open a can of creamed corn) and set it aside.  Drain the remaining can of corn and set it aside.  Combine the cornmeal, flour, sugar, baking powder & salt in a large mixing bowl (or open a box of Jiffy corn bread mix & dump it into the bowl) then add the corn, creamed corn, beaten egg, melted butter & sour cream.  Mix it by hand until thoroughly combined.  Pour into a greased 2 quart casserole dish.  Bake it for 35-40 minutes at 350°, until a toothpick inserted in the center comes out clean.

Look how golden brown and delicious! Might not wait for Thanksgiving dinner to dig in!

Cranberry Conserve (adapted from Emeril Lagasse on Foodnetwork.com)

When you start with these, how can it not taste amazing?!

• 1 pound (4 cups) fresh or frozen cranberries
• 1 cup water
• 1 1/2 cups sugar
• 1 whole navel orange, chopped (peel stays on!)
• 1 cup cored, peeled, chopped apple (we like Granny Smith’s tartness)
• 1 tablespoon lemon juice
• 3/4 cup coarsely chopped pecans

In a medium heavy saucepan over medium heat, combine the cranberries and water and cook until berries burst, about 10 minutes.

Popping cranberries!

Leave the peel on the orange! Cut the orange in half from top to bottom.  Remove the white pith from the center of the orange and cut into slices, then chop into small pieces.  Using a navel orange means there are no seeds to take out, but if for some reason, there are seeds, take them out!  Core & peel the apples, then chop them as well.

Add the sugar & chopped orange & apple to the cranberries.

Add the sugar, chopped orange & apple and lemon juice to the cooked cranberries.

Cook on medium-low, stirring frequently until the mixture thickens, about 25 minutes.  Remove from heat and add nuts, stirring to combine.  Allow to cool.  Transfer to a non-reactive bowl or jar and refrigerate covered for up to 2 weeks.  Makes a bit more than a quart of conserve.  You can freeze this in plastic containers or bags for up to 1 year.

If you only make one thing from scratch this Thanksgiving, it has to be this! Not a lot of ingredients or work but so worth it!

Blessings from our family to yours!  Happy Thanksgiving!           ~Linda

Corn Casserole (adapted from Cooks.com)

• 1/2 cup butter, melted
• 2 15-ounce cans of corn
• 1 egg beaten
• 8 ounces sour reduced fat sour cream
• 1 cup cornmeal
• 1 cup flour
• 4 tablespoons sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt

The original recipe calls for one can of creamed corn and one of regular corn.

Since this is the only thing I would use creamed corn in and I usually have regular corn on hand, I take one can of the regular corn and put it in the food processor, undrained. Pulse it until creamed.

The other shortcut from the original is to use Jiffy corn bread mix instead of the cornmeal, flour, sugar, baking powder & salt I have listed.  Again, I have all these ingredients on hand anyway, so I use them instead of buying Jiffy corn bread mix.

Onto the directions!  Melt the butter and set it aside.  Cream one can of the corn (or open a can of creamed corn) and set it aside.  Drain the remaining can of corn and set it aside.  Combine the cornmeal, flour, sugar, baking powder & salt in a large mixing bowl (or open a box of Jiffy corn bread mix & dump it into the bowl) then add the corn, creamed corn, beaten egg, melted butter & sour cream.  Mix it by hand until thoroughly combined.  Pour into a greased 2 quart casserole dish.  Bake it for 35-40 minutes at 350°, until a toothpick inserted in the center comes out clean.

• 1 pound (4 cups) fresh or frozen cranberries
• 1 cup water
• 1 1/2 cups sugar
• 1 whole navel orange, chopped (peel stays on!)
• 1 cup cored, peeled, chopped apple (we like Granny Smith’s tartness)
• 1 tablespoon lemon juice
• 3/4 cup coarsely chopped pecans

In a medium heavy saucepan over medium heat, combine the cranberries and water and cook until berries burst, about 10 minutes.

Leave the peel on the orange! Cut the orange in half from top to bottom.  Remove the white pith from the center of the orange and cut into slices, then chop into small pieces.  Using a navel orange means there are no seeds to take out, but if for some reason, there are seeds, take them out!  Core & peel the apples, then chop them as well.

Add the sugar, chopped orange & apple and lemon juice to the cooked cranberries.

Cook on medium-low, stirring frequently until the mixture thickens, about 25 minutes.  Remove from heat and add nuts, stirring to combine.  Allow to cool.  Transfer to a non-reactive bowl or jar and refrigerate covered for up to 2 weeks.  Makes a bit more than a quart of conserve.  You can freeze this in plastic containers or bags for up to 1 year.