Thanksgiving is a funny holiday for foodiemom. For the past several years, we have celebrated turkey day at my childhood home in the 'burbs, where my father still lives. Dad buys the biggest turkey he can find, even though there are only four of us. Usually, the meal also includes two cans of BirdsEye corn, heated in a saucepan on low for at least 45 minutes, some Pillsbury biscuits, and "mashed" potatoes whipped with a blender until they taste like potato glue. This year, I took the reins and insisted on preparing the side dishes.
Cooking in Dad's kitchen is like going back in a time warp to the 1970s. The stove is original to the house (1967); the analog clock on the top oven (which is now a storage cabinet) has read 1:10 for the past 20 years. There are two lights and two electrical plugs in the entire kitchen; you have to unplug the microwave to use any other electrical appliance. Dad believes in two kinds of knives: grapefruit knives, which he can get at the grocery for a buck, and the electric carving knife for the turkey. This always makes prep work a little interesting, if not dangerous. None of the dishes or silverware match; most of the "glassware" is plastic. I usually use an old shrimp cocktail glass for wine.
In keeping with the retro theme, I choose familiar sides this year: stuffing, green bean casserole, and corn pudding. Although I prepped the bird with some herb butter, we had no meat thermometer to it check for doneness, and it was a little dry. But, all in all, it turned out to be a pretty good meal. Here's a recipe for the best of the sides.
1 box Jiffy corn muffin mix
1 can creamed corn
1 stick butter, melted
1 cup sour cream
Mix ingredients together. Place in a small casserole (I usually use a souffle dish). Bake at 350 degrees for 35-45 minutes until set and golden brown on top.
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