As we are all well aware, Thanksgiving is next Thursday!! Do you already have your menu planned? Or are you trying to decide what to make to bring over to your in laws? Well, if you still need some inspiration, here are some recipes I think I might try with our own farm fresh eggs.
First - the classic with a spin. The Deviled Egg. I find it rare when these are not a hit. Imagine if you add some bacon and cheddar cheese to it. You are probably going to make extras because they are going to go fast!
Bacon and Cheddar Deviled Eggs
Time to make: 45 minutes
Makes 8-10 servings (you're probably gonna want to triple this if you're going to a big party with big eaters)
- 12 eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 teaspoons rendered bacon fat (optional)
- 2 teaspoons cider vinegar
- 2 teaspoons finely chopped fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- Crumbled bacon, for garnish (optional)
- Crumbled Fiscalini bandage-wrapped cheddar, for garnish (optional)
- Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
- Combine the egg yolks, mayonnaise, mustard, bacon fat (if using), vinegar, and thyme in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
- Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with crumbled bacon and crumbled Fiscalini bandage-wrapped cheddar.
Next, a seasonal inspired quiche. Apples and Brie - these will make you feel like you are having dessert before dinner.
Mini Brie and Apple Quiches
Makes 30 mini quiches
- 30 mini phyllo shells (two 1.9-ounce packages)
- ½ medium apple, peeled and finely diced
- 5 large eggs
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- 1 pinch of freshly ground pepper
- 1 pinch of ground nutmeg
- 4 ounces Brie (1/2 small wheel), cut into 30 squares
Preheat oven to 350 degrees Fahrenheit. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.
Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.
For the main event (I am not talking about the turkey) - dessert! Pumpkin Cranberry Bread Pudding - and this does not look like my Great-Great Aunt Betty's bread pudding either (may she rest in peace).
Pumpkin Cranberry Bread Pudding
Makes 8 servings. Prep: 15 min. Cook: 3 hours
8 slices cinnamon bread, cut into 1-inch cubes
4 eggs, beaten
2 cups 2% milk
1 cup canned pumpkin
1/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon McCormick® Pure Vanilla Extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
1 cup sugar
2/3 cup water
1 cup heavy whipping cream
2 teaspoons McCormick® Pure Vanilla Extract
- Place bread in a greased 3- or 4-qt. slow cooker. In a large bowl, combine the eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon and nutmeg; stir in cranberries. Pour over bread cubes. Cover and cook on low for 3-4 hours or until a knife inserted near the center comes out clean.
- For sauce, in a large saucepan, bring sugar and water to a boil over medium heat. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream until smooth. Remove from the heat; stir in vanilla. Serve warm with bread pudding. Yield: 8 servings (1-1/3 cups sauce).
When all is said and gobbled- eh done (I'm so funny), you might find yourself as one of the lucky ones to have left over turkey - or in my case, my mom or my mother in law will send me home with a ton of left over turkey. Of course I am going to make the traditional turkey, stuffing, gravy, cranberry sauce sandwich on some sort of soft whole wheat bread - but maybe this year I am going to give this hearty thanksgiving leftover breakfast a try.
Turkey Hash With Fried Eggs
Makes 4 serving. Time to prep: 25 minutes. Times to cook: 25 minutes.
- 3 tablespoons olive oil
- 3/4 pound red potatoes, diced
- 1 onion, chopped
- 1 red bell pepper, chopped
- kosher salt and black pepper
- 1 cup diced roasted turkey or chicken
- 1/4 cup chopped fresh parsley
- 8 large eggs
- Heat 2 tablespoons of the oil in a large skillet over medium heat.
- Add the potatoes, onion, bell pepper, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender and golden brown, 12 to 15 minutes.
- Stir in the turkey and parsley and cook, stirring occasionally, until heated through, about 3 minutes.
- Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat.
- Working in 2 batches, crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs. Serve with the hash.