Now is the time, gentle readers, to help your Uncle Jim out.
So, Thanksgiving is at my house this year. Maybe this will be the start of a new tradition, who knows? In any case, this year, I’m bringing the joy of the season to my house. Only, now, I have a small problem. Outside of making the turkey, which is frightening enough, I don’t have any simple, traditional, passed-down-from-grandma recipes that are easy enough for me to do. So, give me yours.
No, seriously. Look, I’ve invited a lot of people and, while I’ve gotten some polite refusals from some of them, many more have either said yes, or are waiting until the last minute to confirm. What’s more is that I’ve told several of them not to worry about bringing anything, lest that hold them back from coming. All of which means, I have an unknown number of people coming, some of whom aren’t bringing anything and may show up at the last minute. And, now, I sort of feel obliged to, you know, feed them and stuff. Except, I’m a fairly inept cook. Truly. So, I need your help. Kat has already sent me a brilliant and easy corn pudding recipe, which I’ll share in just a minute, but I need more. I especially need a good, simple, but interesting stuffing recipe. Most of you have my e-mail, so if you want to share privately, you can, otherwise, just leave them in the comments. At some point, I’ll collect them all and share them, and let you know which ones I actually try.
So, while you ponder that, here’s Kat’s Best-Friend’s Cousin’s Corn Pudding:
Fold in this order: 1 can drained corn, 1 can creamed corn, 1 stick melted butter, 8 oz. sour cream, 1 box jiffy corn mix. Bake at 325 for an hour to an hour and a half (should be the consistency of pudding in the middle). You can also add shredded cheese and jalapeno if you like.
Now, Kat knows me well, so she’s got a handle on the “keep is simple for the kitchen dunce” vibe that I need. Let that be your model and your guide.
Help me cook to fill stomachs, hearts and souls with warmth and joy.
But, keep it simple.