We spent Thanksgiving in the Florida Keys this year and were joined by two other families for the celebration. Join Erin in our tiny kitchen to see how we cook for a crowd, what appliances and gadgets we use, and pick up a few pointers on storage and organization along the way.
Starfrit “The Rock” Skillet: https://amzn.to/3gmEpPa
- 1/4 cup unsalted butter
- 1 medium onion, finely chopped
- 3 celery ribs, finely chopped
- 3 tbsps flour
- 8 cups chicken stock
- 2 cups smooth peanut butter
- 1 3/4 cups light cream or half-and-half
- Finely chopped salted peanuts, for garnish
Using a large soup pot over medium heat, melt butter.
Add onion and celery and saute until onions are clear (about 5 minutes).
Stir in flour and whisk while cooking on low-medium until texture is smooth and bubbly (about two or three minutes).
Add chicken stock increasing the heat to high and bring to a boil, stirring constantly.
Reduce the heat to low-medium and simmer, stirring often, until slightly reduced and thickened (15 minutes).
Strain the mixture through a sieve collecting as much of the liquid and removing as much of the solid matter as possible.
Return the liquid to the pot.
Add peanut butter and cream to the liquid while whisking in.
Simmer on low, whisking often (about 5 to 10 minutes).
Ladle into soup bowls with finely chopped peanuts sprinkled on top.
Roasted Creamed Corn
- 6 ounces PHILADELPHIA Cream Cheese, cubed
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1/3 cup milk
- 3 cans corn kernels, frozen, canned or roasted
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese (I use medium cheddar)
Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
Combine cream cheese, butter and garlic in a medium saucepan over medium high heat.
Stir in milk until smooth, about 2 minutes.
Stir in corn until well combined, about 2 minutes.
Stir in thyme; season with salt and pepper, to taste.
Spread corn mixture into the prepared baking dish; sprinkle with cheese.
Place into oven and bake until bubbly, about 15-17 minutes.
Green Bean & Mushroom Casserole
- 1 can Cream of Mushroom Soup
- 3/4 cup WHOLE milk
- 2 cans Green Beans, drained (regular cut)
- 1 can of mushroom pieces, drained
- 1/4 tsp black pepper
- 1 tbsp Worchester sauce
- 1 1/2 cups Fried Onions
Preheat oven to 375 degrees F.
Combine cream of mushroom soup, pepper, whole milk, and Worchester sauce.
Add green beans and mushrooms.
Coat with mixture.
Stir in 3/4 cup of the fried onions.
Cook for 30 mins.
Add the remaining friend onions to the top of the casserole.
Bake for 5 more minutes.