It’s time to move on.
I have turkey, dressing, and gravy in the freezer, along with a few pumpkin rolls. I also have some cooked, shredded turkey in there for enchiladas or something. This was definitely the bird that kept on giving – and the meal that kept on giving. No complaints, because it was one fantastic dinner and Thanksgiving the next day can be even better for the cook. But after four days – including the soup – it’s time for a burger.
My new favorite this year was the corn pudding. I had gotten the recipe from my friend Susan Poston when I sent out my holiday recipe requests and had planned on making it last year but never did. I’m glad I finally did. The stuff rocks!
Corn Pudding
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 cup (8 oz) sour cream
- 1 package (8 1/2 oz) corn bread/muffin mix
- 1/2 cup milk
- 1 can (15 1/4 oz) whole kernel corn, drained
- 1 can (14 3/4 oz) cream-style corn
In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition.
Beat in sour cream. Gradually add corn bread/muffin mix alternately with milk.
Fold in the corn.
Pour into greased 3 qt baking dish.
Bake, uncovered, at 325 for 45-50 minutes or until set and lightly browned.
I made my own mix because I’m a contrarian, but there’s plenty of mixes out there.
The rest of the dinner – other than the ham steak – was leftovers, as well. Marie’s sweet potatoes, my cornbread stuffing, potato pancakes from the leftover mashed potatoes, and Victor’s Cranberry Orange Sauce.
I did not clean my plate tonight. The taste-buds were willing but it just wasn’t gonna happen.
Another totally successful meal and another totally fun time.
On to next year!