If the name of this side dish wasn’t enough to get your attention, the following were overheard at Akin Thanksgiving re: these potatoes:
“I want to stick my face in that.”
“I would like to be alone with the potatoes.”
“I can’t say what I want to do with these potatoes in front of my Mom.”
This recipe was originally a Michael Symon jam, but we’ve increased the ratio of butter to potato because Duh.
Rice that sh*t or The Chef will come after you.
9 large russet potatoes, peeled and chunked
1 1/4 sticks of butter
1 cup milk
1/4 cup crème fraîche
- Bring potatoes to a boil in salted water. Simmer for 25 minutes or until tender. Drain.
- Melt butter in a small saucepan. Whisk the butter over medium heat for about 5 minutes to turn it a golden brown, caramel color.
- Put the potatoes back in the pot and cook them on high for 1 minute. (This will help them suck up all the fatty goodness.)
- Mash your potatoes or pass them through a ricer.
Note: A ricer, or food mill, is a schmancy chef thing that makes your potatoes smooth as silk. While that texture is nice, it’s by no means necessary. But do not say that to a Chef. You will get punched in the face.
- Add the milk and crème fraîche and stir well. Season with salt (it won’t need much) and white pepper.
You can make these a few days in advance because sheer amount of lard inside will keep them well preserved. See: Any fat Southern woman.
To round out the Akin Family Christmas trilogy, we now have the quintessentially Southern giblet gravy. I know words like “gizzard” and “turkey neck” turn some people off, but for real Southerners, they just mean flavor.
This is my Aunt Sylvia’s gravy recipe, and it’s the perfect accompaniment to turkey or oyster dressing. And it’s actually pretty darn good over everything, but people look at you funny if you cover your whole plate in it, so consider yourself warned.
turkey neck, liver, and gizzard
1 boiled egg, chopped
1 large spoonful of dressing
- Boil turkey neck, liver and gizzard in chicken stock. Chop.
- Add one large spoonful of dressing and the egg and stir until mixed.
- Thicken with cornstarch to desired consistency.
So despite my moral dilemma of yesterday, I’ve decided to go ahead and pull this one out of The Vault. (As it turns out, my threshold for withholding secret recipes is quite shallow, which is probably to be expected from a person who has a blog about recipes on the Interwebs.)
Anyway, perhaps the groundhog will take a page from my book – you know, bringing things to light and such – and ignore his stupid shadow so we can get on with Real Spring instead of this faux Fall we’ve been having.
Annnnnd, rambling is now over. As I mentioned previously, this recipe has been a long time coming. My cousin Melissia had to watch my Aunt Sylvia make it three times to come up with the recipe because it had never even been written down. So it’s old school traditional is what I’m saying.
I’m also saying it is delectable, so even if you have to tinker with it a little bit to get it right, your efforts will be rewarded.
1 pan cornbread
3-4 celery stalks, chopped
1 onion, chopped
2-3 raw eggs
2-3 boiled eggs, chopped
2 cans chicken broth
1 can oysters
1 tsp+ poultry seasoning
1 tsp+ sage
salt & pepper to taste
- Preheat oven to 350.
- Cook celery and onion in broth until tender.
- Crumble breads and mix all ingredients together. Taste and season accordingly. (This is where the extra sage or poultry seasoning comes in.)
- Pour into 9×13 pan.
- Bake for at least 40 minutes (longer if all of the excess moisture hasn’t evaporated).
In the name of not having to worry about score tabulations next Wednesday during Christmas Eve Eve Eve Eve happy hour, I’m going to knock that out now. One thing before I do: although Claire and I both fat-girl-specialed out and made a logistically smart pick with Heather, that girl is one serious biotch. And I say that as someone who has a physical hatred for Beverly. Like twitching and Tourette-style cursing hatred and everything. But still.
Now on to the scores. As you can clearly see, I am nipping violently at the heels of Queen Dunny of the Ridiculous Luck and will shortly close in on her for the kill. Locked and loaded, roomie.
So I probably should have posted these recipes last week before Thanksgiving, but I forgot and I wanted to test them out twice to get all kinks out of the way. I was lucky to have two Thanksgivings this year, a “friendsgiving” down in NOLA (which was way better then my family Thanksgiving) and family Thanksgiving. I still never want to eat again. Below is an amazing crawfish stuffing that Chef John’s family has requested a double batch of for next year. Perhaps you can save in your Thanksgiving recipe file for next year or break it out for the December holidays! Chef’s note: make sure to use dry corn bread so it soaks up all the sauce. – ts
Chef John Says: Everyone knows that the best part of Thanksgiving is the stuffing. I usually dedicate about 3/4 of my plate to it. My family always has a traditional stuffing/dressing but this past Sunday we had a pre-Thanksgiving feast at our friend’s house in New Orleans and it was decided that we should make a more NOLA-style dressing. Tanya came across this beauty: Besh’s Crawfish Corn Bread Dressing. Like ALL of Besh’s recipes, this is very easy and delicious.
You can make the corn bread ahead or use leftover corn bread. In fact, the dressing may be prepared a day ahead and kept in the refrigerator until an hour before serving. I used more andouille, hot sausage, and garlic than it calls for… obviously. This recipe makes 8–10 cups, more than enough to stuff a turkey, but at our Thanksgiving we stuff our bird separately and serve dressings like this alongside. Serves 10
4 tablespoons rendered bacon fat (I used a couple tablespoons of butter instead)
¼ pound andouille sausage, diced
¼ pound hot pork sausage meat, removed from casing
1 medium onion, chopped
1 stalk celery, diced
½ green bell pepper, diced
1 clove garlic, minced
2 cups peeled crawfish tails, chopped (you can usually find a package of frozen tails)
2 green onions, chopped
1 small jalapeño pepper, chopped
1 teaspoon chopped fresh parsley
Leaves from 1 sprig fresh thyme
2 tablespoons Basic Creole Spices
6 cups crumbled Basic Corn Bread
2 cups Basic Chicken Stock
½ cup heavy cream
2 eggs, lightly beaten
Freshly ground black pepper
- Put the bacon fat, andouille, and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon.
- When the pork sausage meat has browned, add the onions, celery, bell peppers, and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.
- Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish.
- At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a preheated 350° oven until it is piping hot and golden brown, 15–30 minutes.