🦃 Happy Thanksgiving, SellersAskSellers!

I wont even bring up the creamed corn…

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YUM!

If we keep the recipé under our hats, that’s more goodness for us. :slightly_smiling_face:

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In my opinion, after many decades of creamed corn consumption, I have developed the finest method of preparation for indulgence in this fine treat.

Plop a larger portion on mashed potatoes on the plate. Preferably those spuds already have some finely diced onions mixed in thoroughly.

Spread the spuds and apply a decent amount of butter or margarine, salt and pepper to taste, and then cover it deeply with creamed corn. Add more butter, salt and pepper and consume while still hot, hot, hot.

Back in my ill-spent youth and subsequently after marriage during the school year I worked in canning factories and observed as the owner actually did the grading of the various batches so they could be priced correctly according to quality.

I never understood how he could taste all the batches fresh from the newly opened cans COLD. It was bad enough with corn, but for PEAS it was stomach churning to watch…

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The best use that I’ve found for creamed corn is to add a can of it to your cornbread recipe. It gives the cornbread a better taste and makes the usually dry cornbread moister. There are several recipes available on the interenet.

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“margarine” What is that?
"… but for PEAS it was stomach churning to watch…Oh, my.

Years ago, one of my sisters spent several weeks working at a sardine cannery in Maine. Never again, she said, and can barely look at sardines in any way, many years later.

I like sardines, every once in a while, but mine now come from Portugal, 6 cans at a time, via Costco.

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A poor substitute, in my book (albeit we do, and always have, keep some on hand for the heathens those who prefer it).

It’s not nice to fool Mother Nature.

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“The best use that I’ve found for creamed corn is to add a can of it to your cornbread recipe”

just found this little trick and tried it.
Thumbs up!

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when I was a teenager, I worked a few months in a fish store. After work, i had to take the train/bus home. Let’s not talk about the looks I received from anyone coming near me …certainly…never again…

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It COULD have been worse. Imagine the ‘creepy old cat lady’ coming over to you and telling you that you needed to come home with her because she REALLY liked your cologne.

Headlines weeks/months later –

“Body of missing teen found in alley. Appeared to have been eaten by cats”

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This makes me think of a bit in a book by Roger Caras. A woman came to his house (interviewing him maybe – don’t remember). She was unclean in her habits, and very sweaty. And very very smelly. His bloodhounds adored her. They wanted to be near and just inhale. A lot. She was flattered and pleased at how much the dogs liked her.

So what was everyone’s best dish this year?

My “new” dressing recipe was a surprise hit. It’s my same old sausage dressing recipe except…no meat for the vegetarians (no sausage, no chicken broth), no onion or garlic due to allergies, and a different cornbread base. Tried a new rosemary sage cornbread recipe that “cheats” with Jiffy mix because without the juice and flavor of the sausage, I suspected the usual cornbread would be both too dry and too weak flavor-wise. Substituted radishes for onions, fennel for garlic, and vegetable broth; added a extra rosemary and sage. It was a hit with the entire crowd, which until Thursday I thought was impossible. Barely any leftovers, and those were fought for! A new family favorite.

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Bager casserole, of course! :slight_smile:

Oh, I’m SO ‘stealin’ that! Yum, yum.

The original, from EatingWell (Nov/Dec 2007):

1 lb sweet italian turkey sausage, casings removed
2 c finely chopped onion
1.5 c finely chopped celery
.25 tsp salt
Freshly ground pepper, to taste
2 lbs/12 cups prepared cornbread, cut to .75 in cubes
.25 cup chopped fresh parsley
1 tbs chopped fresh sage
1.5 to 3 cups reduced-sodium chicken broth

  1. Preheat oven to 325°. Coat 9x13 pan with spray.
  2. Cook sausage over med-high until browned, about 10 min. Add onion, celery; cover; reduce heat; cook until tender, about 10 min. Transfer to large bowl. Add salt, pepper, cornbread, parsley, sage.
  3. Bring broth to simmer. Pour 1 cup over mixture, toss gently. Add remaining broth as/if needed, .5 cup at a time, until mixture is moist not wet.
  4. Spoon mixture into pan, cover with foil. Bake until thoroughly heated, about 25 min. Serve warm.
My version

1 lb sweet italian turkey sausage, casings removed
2 c finely chopped onion
1.5 c finely chopped celery
2-3 cloves finely chopped garlic
Salt to taste
Freshly ground pepper, to taste
2 lbs/12 cups prepared* cornbread**, cut to .75 in cubes
.5 cup chopped fresh parsley
1 T chopped fresh sage
1.5 to 3 cups reduced-sodium chicken broth
*cooked day before, thoroughly dried to “crusty”
**Southern corn meal cornbread, not sweet, with whole corn kernels

  1. Preheat oven to 325°. Coat 9x13 pan with spray.
  2. Cook sausage over med-high until browned, about 10 min. Add onion, celery; cover; reduce heat; cook until tender, about 10 min. Transfer to large bowl. Add salt, pepper, cornbread, parsley, sage.
  3. Bring broth to simmer. Pour 1 cup over mixture, toss gently. Add remaining broth as/if needed, .5 cup at a time, until mixture is moist not wet.
  4. Spoon mixture into pan, cover with foil. Bake until thoroughly heated, about 25 min. Serve warm.
My version, 2023 update

1 bulb fennel
2 c finely chopped radish
1.5 c finely chopped celery
1 T olive oil
Salt to taste
Freshly ground pepper, to taste
2 lbs/12 cups prepared* cornbread**, cut to .75 in cubes
.5 cup chopped fresh parsley
1 T chopped fresh sage
1-2 T chopped fresh rosemary
1.5 to 3 cups reduced-sodium no-onion vegetable broth
*cooked day before, thoroughly dried to “crusty”
**Rosemary cornbread with Jiffy, from Real Simple (2003) x2 (for 12 cups) See image.

  1. Preheat oven to 325°. Coat 9x13 pan with spray.
  2. Saute fennel, celery, and radish in olive oil until tender and dry, about 15 minutes. Transfer to large bowl. Add salt, pepper, cornbread, parsley, sage, rosemary.
  3. Bring broth to simmer. Pour 1 cup over mixture, toss gently. Add remaining broth as/if needed, .5 cup at a time, until mixture is moist not wet.
  4. Spoon mixture into pan, cover with foil. Bake until thoroughly heated, about 25 min. Serve warm.

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Missed that book. Good thing you run a B and M and I don’t. Dealing with customers in person is one of my worst nightmares, although I did it for 25 years in my younger years.

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I am working on making a really good turkey soup this year. Mum’s was incredibly awful. I am trying to do better.

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We had leftovers…
O.o

Isn’t it grand how so many things in Life tend to be even better the second time around?

Yeah… yeah they weren’t.

I think the point was that they were not scarfed down immediately. :grimacing:

But I’ll confess to making enough to have leftovers available intentionally, and for guests to make a go-plate when leaving.

Ain’t nobody going hungry at papy’s.

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There are currently only 2 people eating solids in my household, so achieving leftover quantities isn’t hard.

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