Thanksgiving Cooking Instructions
Ready to go:
The Shaker dried corn, black eyed peas, and cranberry sauce are all fully cooked, seasoned, and just needs to be heated up. You can do this in a pan on the stove or in the microwave.
These are are good as is, but 2-4 teaspoons of vinegar–we use apple cider vinegar but any vinegar would work (I might stay away from balsamic though)–is certainly a nice touch. We would have added it ourselves, except that they turn the collards army green if done too far ahead of time.
The turkey gravy is ready as is, but it does need a little salt. The reason it needs salt is because we left it a little bit under-seasoned for anyone who wants to add their own turkey drippings to the gravy.
Put the Party Potatoes in an oven-safe vessel that allows them to be about 1.5” or so thick. These potatoes have few chunks in them; if you like extra smooth potatoes, take a moment to mash them up extra with a potato masher. Dot the top with a few pats of butter and sprinkle with paprika. Bake at 350-375 for about one hour, or until a nice crust forms on top.
It was really hard not to add more butter to these, but we did advertise these as the less-rich alternative to Party Potatoes, so we held back. Follow instructions for Party Potatoes above and add extra butter if you wish.
Preheat oven to 400 degrees. Cover pot pie with foil and bake in the bottom third of the oven for 40 minutes. Take foil off and bake for another 40 minutes, or until the filling shows signs of bubbling and the top crust is thoroughly baked. Let rest for 30 minutes (or longer) before slicing into it. For a golden brown crust, brush on some egg wash (best), heavy cream, or milk before baking.
These have raw eggs in them and need to be fully cooked. Simply put the mash in a casserole or other vessel and bake at 375F for one hour. Enjoy!
Green Tomato Quiche
Preheat oven to 375 degrees (350 degrees with convection fan). It’s easiest to slice when it’s cold, so you may want to slice it before heating it, unless you want to slice it at the table. If heating a pre-sliced quiche, separate slices a bit on a sheet tray to allow some space between each. Heat quiche for 10 minutes, until slightly jiggly and heated through. If heating the quiche whole, give it about 20 minutes or so in the oven and allow it to cool a bit before cutting it.
Instructions for Cooking Pierogi
- Bring a large pot of water to a boil, add salt (like you would for cooking pasta)
- Drop the pierogies into the boiling water. Once the pierogies have risen to the top of the pot, set timer and cook for 4 minutes. Stir occasionally to ensure that they do not stick to the bottom of the pot. Check one to make sure it’s cooked–it may need another minute or two. When the pierogies are cooked, transfer with a slotted spoon to a lightly oiled plate. (You can do this up to 24 hours in advance).
- Heat a saute pan over medium heat. Add about 1 to tablespoon of fat per three pierogies. We use a combination of olive oil and butter at the restaurant. Drop in the pre-boiled pierogies and cook about 2-3 minutes on each side, or until nicely browned.
- Serve with caramelized or fried onions/sour cream/sauerkraut.
Instructions for Heating Meatloaf
Defrost meatloaf for 24 hours in the refrigerator.
- Cover meatloaf with foil and put in a 250 degree oven for 15 minutes.
- Turn up heat to 425 and cook for another 10-15 minutes (or 375 degrees with convection fan), until the outside gets some nice color and it is heated all the way through.
Slice of Meatloaf
- Cut meatloaf into slices.
- Heat slices in toaster oven, in a pan with a little bit of oil or butter, or under the broiler.
Instructions for Heating Quiche
Preheat oven to 375 degrees (350 degrees with convection fan). Place defrosted quiche on a cookie sheet and separate slices to allow some space between each. Heat quiche for 10 minutes, until slightly jiggly and heated through. Quiche is also good at room temperature.
Instructions for Pot Pie
Preheat oven to 400 degrees. Cover pot pie with foil and bake in the bottom third of the oven for 40 minutes. Take foil off and bake for another 40 minutes, or until the filling shows signs of bubbling and the top crust is thoroughly baked. Let rest for 30 minutes before slicing into it.
For a golden brown crust, brush on some egg wash (best), heavy cream, or milk before baking.
Instructions for Meatballs
Heat up around 3 cups of tomato sauce to a simmer in a pan large enough to hold all the meatballs. Put frozen meatballs straight into the pot. Simmer meatballs around thirty minutes, stirring gently every so often.
Instructions for Stuffed Cabbage
If frozen, defrost overnight in the refrigerator.
You may notice that the sauce separates in the container. This is not a problem. The reason for this is that there isn’t much starch in the recipe to hold it together, so the water separates when it gets cold.
The stuffed cabbage are fully cooked, so it’s just a matter of warming it up. Put cabbage and sauce in a pan and bring to a simmer. Cover and gently cook for 15 minutes or so, until the filling is warm. To test, you can stick a paring knife in the middle and put it to your lip to discern how warm it is.
Instructions for Shaker Dried Corn
1 cup shaker dried corn
2 tsp kosher salt
1 ⅓ cup heavy cream
2 oz butter
Pinch of sugar if necessary
- The day before, put shaker corn in a narrow container and pour 2 cups of boiling water over it. Check in one hour. The corn should be covered by about ½” of water, if not, add more water.
- In a skillet, bring shaker corn, the soaking liquid and kosher salt to a boil over high heat. Continue to cook until most of the water is evaporated, and the pan is almost dry. This takes about 10 minutes.
- Add heavy cream and continue to cook over high heat until it begins to thicken, about 7-10 minutes. Add butter off the heat and stir to melt. Taste for seasoning, adding a pinch or two of sugar or more salt if it needs it.