Escalloped Corn Casserole

November 30th, 2005

Escalloped Corn Casserole Recipe

2 cans creamed corn
2 cans of whole kern corn drained (use fresh sweet corn, if in season)
2 whole eggs
8 tablespoons butter
1 sleeve of crackers*, crumbled or crushed fine
1 cup milk
1/2 medium sized onion, chopped fine
Kosher salt, to season
Fresh ground pepper, to season

*If you use buttery round crackers like Ritz, taper the butter. If you are using saltine crackers, be careful there is no need for the salt.

Making Escalloped Corn Casserole

  1. Mix all ingredients well in a casserole dish.
  2. Bake in the oven 350⁰F for 1 to 1 ½ hours. Internal temperature should reach minimum of 160 degrees. The finished product should have the consistency of lumpy oatmeal.

My friend Jami only cooks once a year, but when she does; oh boy, she cooks up a hell of a storm! I stole this gravy recipe from her. What can I say, I'm a sucker for caramelized onions. If making this for Thanksgiving dinner you will want to start it while the turkey is roasting. When the turkey is done cooking finish the gravy with balsamic vinegar and the pan juices.

the formula

Turkey neckbones, giblets and wing tips
1 carrot, diced
1 rib celery, diced
3 medium sized onion, quartered
parsley springs (about 1/3 bunch)
8 cups low sodium chicken stock or water
1 bay leaf
8 tablespoons unsalted butter
8 tablespoons all purpose flour
1 cup milk
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
Turkey pan drippings
1/2 cup balsamic vinegar

the procedure

1. Combine in a large pot; turkey neckbones, giblets, wing tips, quartered onion (with peel - this will give the broth a golden color), celery, carrot, parsley and cover with 8 cups chicken stock (or water). Bring to a boil over medium-high heat.

2. Reduce heat to low and simmer for about 2 hours, occasionally skimming top. Remove from heat and strain broth; discard cooked vegetables and turkey parts. Reserve broth for gravy and set aside.

2. Melt butter in large heavy saucepan, blend flour into the melted butter a spoonful at a time.

3. Cook over low heat for 4-5 minutes, stirring constantly with a wooden spoon to make a roux. Be sure to cook flour through to minimize the flour taste.

4. To thicken the gravy, whisk in small amounts of roux stirring constantly until the gravy is the desired consistency. Season with salt and pepper to taste.

5. Gradually whisk in turkey stock made in steps 1 and 2. Boil until gravy thickens, stirring often, about 3 minutes.

6. Spoon off fat and add pan drippings to gravy. Slowly add 1 cup of milk, stirring constantly. Add 1 teaspoon rosemary and thyme.

7. Add balsamic vinegar to turkey roasting pan and bring vinegar to simmer over medium heat, scraping up browned bits. Bring to boil uncovered until reduced to about 1/4 cup, about 3 minutes; add vinegar to turkey stock mixture.