Even though we are technically guests this Thanksgiving, we are planning on pitching in and making something fabulous!
I always have to have my Broccoli Casserole every year. I look forward to it all year long!
Husband got this book by Ina Garten...Barefoot Contessa Foolproof. I like the recipes in it. Simple and delicious!
I think this recipe would me amazing to try for Thanksgiving!
Mushroom & Leek Bread Pudding (Serves 8 to 10)
Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: Quentin Bacon
6 cups (½-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1½ pounds cremini mushrooms, stems trimmed and ¼-inch-sliced
1 tablespoon chopped fresh tarragon leaves
¼ cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1½ cups heavy cream
1 cup chicken stock, preferably homemade
1½ cups grated Gruyère cheese (6 ounces), divided
Preheat the oven to 350 degrees. Spread the bread cubes on a sheet
pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
Meanwhile, heat the oil and butter in a large (12-inch) sauté pan
over medium heat. Add the pancetta and cook for 5 minutes, until
starting to brown. Stir in the leeks and cook over medium heat for 8 to
10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon,
sherry, 1 tablespoon salt, and 1- teaspoons pepper and cook for 10 to
12 minutes, until most of the liquid evaporates, stirring occasionally.
Off the heat, stir in the parsley.
In a large mixing bowl, whisk together the eggs, cream, chicken
stock, and 1 cup of the Gruyère. Add the bread cubes and mushroom
mixture, stirring well to combine. Set aside at room temperature for 30
minutes to allow the bread to absorb the liquid. Stir well and pour into
a 2 1/2- to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the
remaining cup of Gruyère and bake for 45 to 50 minutes, until the top is
browned and the custard is set. Serve hot.
I also think her roast turkey with truffle butter sounds amazing!!
What's on your Thanksgiving menu?
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