Ok guys, we’re T minus 15 days to turkey day. Are you ready?
I don’t know about you but I’ve been going crazy trying to find all the right side dishes to serve with my turkey this year. Because . . I’m not afraid to say it .. sometimes I’m more excited about the side dishes at Thanksgiving dinner than the turkey!
Growing up, we would sometimes have a mix up your standard turkey sides, like mashed potatoes, corn, cranberry sauce and green beans, as well as a hodgepodge of Korean food side dishes, like Korean vegetables and kimchi. My sister and I would help my mother and father in the kitchen and we wouldn’t stop until the table was absolutely full. I hate to say it but growing up, we’d always make the stuffing from a box. We were kids. . we couldn’t tell the difference and probably thought Stove Top was the best.
Now that I’m older and wiser and hosting Thanksgiving dinner (now for the 4th year in a row), I know better. And this year, instead of a traditional stuffing, I’m making 
If you know Ina, you know she goes full fat, full flavor with pretty much everything. I’m not against that. . but on a day where I’m going to be stuffing my face with a ton of food (probably all day), if I can make something a little lighter and less heavy, I’m going to do it.
And, in all honesty, I just wanted something to make in my new 
Now wouldn’t this Apple Cocotte just look divine on your Thanksgiving table? Well, I’m giving one away today .. so check out the giveaway widget below and good luck!
And if the jury is out on whether or not to serve a stuffing this year, I urge you to try this Leek and Artichoke Bread Pudding!! It’s so good!!
Leek and Artichoke Bread Pudding
Ingredients
- 4 cups day-old white bread or french bread cubed
- 1 1/2 tablespoons unsalted butter
- 3 cups leeks white and light green parts only, diced
- Kosher salt and freshly ground black pepper
- 2 cups artichoke hearts fresh or frozen; if using frozen, make sure they are defrosted
- 1 1/2 tablespoons fresh chives finely diced
- 1 to 2 teaspoons fresh tarragon leaves finely diced
- 2 large eggs
- 1/4 cup heavy cream*
- 3/4 cup chicken stock or vegetable stock
- pinch of ground nutmeg
- 1 cup grated Emmentaler Swiss cheese freshly grated
Instructions
- Preheat the oven to 350 degrees F. Place the bread cubes on a sheet pan and bake for about 15 minutes, until lightly browned.
- Heat the butter in a large pan over medium heat; add the leeks and cook for 7 to 8 minutes, stirring occasionally. Season with salt and pepper and cook for another 1 to 2 minutes. Remove from the heat and mix in the artichokes, toasted bread cubes, chives and tarragon.
- In a separate medium-sized mixing bowl, whisk together the eggs, heavy cream, chicken stock and nutmeg. Pour the bread mixture into your baking dish and pour on the cream mixture. Then, sprinkle with the Emmentaler swiss cheese all over the top.
- Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve immediately.
Adapted from The Food Network.
THE GIVEAWAY
open to residents within the United States only
Disclosure: This giveaway is sponsored by Le Creuset. All opinions expressed here are 100% my own.
