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Pimento Deviled Eggs

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Do you need another quick side dish? I was watching the Cajun Aces a while back and they were making these Deviled Eggs.  I immediagely made them and I am so glad I did.  These are delicious.  It seems deviled eggs are one of those things that always end up on a Southern Thanksgiving table.  I think you will love these too.  
These are easy, can be made ahead and will be perfect for your Thanksgiving table or as an appetizer.  
Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Print Recipe

Ingredients
  

  • 12 hard boiled eggs, peeled
  • 8 oz sharp cheddar cheese
  • 1/4 cup cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tsps creole mustard
  • 2 tsps sweet pickled relish
  • dash hot sauce
  • 1 4 oz jar finely diced pimentos, drained
  • kosher salt and freshley ground black pepper, to taste
  • thinly sliced green onion for garnish
  • paprika for garnish
  • crushed butter crackers for garnish (I used ritz)

Instructions
 

  • Slice the hard boiled eggs in half. Pop out the yolks with a small spoon into the bowl of a food processor and add to a food processor along with the cheese, cream cheese, mayonnaise, sour cream, mustard, pickle relish, hot sauce, salt, and pepper. Run food processor until smooth. Remove the filling into a bowl and fold in the pimentos.
    Add the mixture to a piping bag outfitted with a large star tip and pipe into the egg whites. Garnish with thinly sliced green onions and a dusting of paprika and crushed butter crackers.

Giblet Gravy

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Giblet Gravy is another of those recipes that is a family tradition.  Most of us in Texas not only put giblets in the gravy buy we add sliced boiled eggs.  Of course you can leave these two things out and have a delicious gravy, just omit the part about cooking the giblets and the final adding the hard boiled eggs!! You will love it and you have to have gravy for the dressing, mashed potatoes, turkey?
This recipe is based on 6-8 servings but it is easily doubled.  The prep time is after you have your giblets cooked, so I'll add the instructions on cooking your giblets and boiled eggs first.  
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American

Ingredients
  

For the Giblets

  • 1 package giblets (hearts and gizzards) plus the neck and heart and gizzard from your turkey
  • 1 stalk celery
  • 1/2 onion, quartered
  • 1 carrot
  • 6-8 cups water
  • 1-2 cubes bullion (I like Knorr)
  • 1 bay leaf

Hard boiled gs

  • 4 eggs
  • water to cover

For the Gravy

  • Giblets that have been sliced, with the cartlidged removed
  • 4-6 cups chicken stock left from the giblets or store bought is fine
  • 1/4 cup pan drippings or vegetable oil
  • 4 1/2 tbsp all purpose flour
  • 2 tbsp dressing
  • 4 eggs cooled and sliced

Instructions
 

For the Giblets

  • Add the giblets to a stock pan and add 6-8 cups water.  Add a stalk of celery, the onions, carrot, the bullion cubes and bay leaf.  An alternative to the bullion cubes would be to cook the giblets in stock, but if you are like me I always seems to run out of stock for my gravy and dressing, so I like to make this additional stock that you can strain and use in your gravy.  
    Bring to a boil, reduce to simmer to medium heat and cook until the giblets are tender.  An Alternative is to do this in your Instant Pot and set it for 30 minutes. 
    Once your giblets are tender, strain the broth and pick out your cooked giblets from the vegetables, discarding your vegetables.  Slice the gizzards  removing the cartridge part...just keep the meat part, shred the meat off the neck, slice the heart and set aside.  Save the broth to be used in making your gravy.  

Boiled eggs

  • I know we can all boil eggs, but I'll go ahead and give you the instructions of how I do them.  Place the eggs in a pan and cover with water.  Bring to a boil and reduce the heat just a little.  Once they start to boil, start timing 10 minutes.  Remove from the heat at this time and submerge in ice water to stop the cooking and to insure you have a lovely yellow yolk.  Tap the ends on the counter and roll your egg for easy pealing.  An alternative given to me by a friend is to put your eggs in an Instant Pot with one cup water and set the timer for 4 minutes.  When the timer goes off...release the steam and remove to the ice water....follow above instructons from here.  

For the Gravy

  • Add the 1/4 cup pan drippinngs from your turkey or vegetable oil to a pan and heat to medium heat.  Add the flour, using a whisk stir and cook for about a minute.  Still whisking, add your stock, bring back to a boil, then reduce the heat and cook until thickened.  Be careful as the gravy will easily boil over, so reduce the heat as soon as it starts to boil.  (At this point your gravy is ready to serve if you do not want to add the giblets and eggs) 
    Go ahead and add your giblets and keep the gravy warm until ready to serve.  When ready to serve add your dressing and lightly stir to combine, then add your boiled eggs, just stir to combine.  

Green Bean Casserole

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In my family, as long as I can remember, there was always Green Bean Casserole on the Thanksgiving table!! I think it is on most southern Thanksgiving tables and elsewhere.  
This recipe uses  fresh mushrooms  and makes the sauce rather than the customary canned soup from the original recipe from years ago.  And the topping is shallots that you flour and fry instead of the canned onion rings!! This is a great recipe. 
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Ingredients
  

For the Green Bean Casserole

  • 3 tbsp unsalted butter
  • 1 shallot chopped
  • 1 8 oz package button mushrooms
  • 2 cloves garlic, minced
  • 2 tsps chopped fresh thyme
  • 3 tbsp all purpose flour
  • 2 1/2 cups chicken stock
  • 1 1/2 lbs fresh green beans, trimmed and halved
  • 2 cups white cheddar cheese, saving some for the top
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • Panko bread crumps for the top

The Crispy shallots for the top

  • 2 cups vegetable oil
  • 4 shallots thinly sliced
  • 1/2 to 1 cup flour

Instructions
 

For the fried shallots that you will top your finished casserole

  • Heat vegetable oil in a large skillet over medium high heat to about 325.  Dredge the shallots ion flour, separating them as you go coating them thoroughly.  Add the shallots to the skillet and cook stirring until golden brown and crispy.  Drain and set aside.  

For the casserole

  • Preheat oven to 350
    Heat a pan of salted water to a boil.  Add the trimmed and halved green beans and blanck for 4 or 5 minutes.  Remove to ice water so they will retain their color.  Set Aside. 
    Melt butter in a skillet and add the shallots and mushrooms.  Cook until tender and slightly browned.  Stir in garlic.  Cook for about a minute and add the flour and cook about one minute more.  Add the chicken stock, scraping bottom and sides, bring to boil, then lower heat and cook for about 4 minutes.  
    Add the green beans and cook until crisp-tender....one or two minutes should all since they were blanched...longer if needed.  You want them tender, but still a bite to them as they will cook more in the oven.  
    Turn off the heat and add the white cheese and the heavy cream.  Stir to just combine and season with salt and pepper to taste.  Add this mixture to a buttered casserole and top with the panko and remaining cheese.  
    Place into the oven and bake for about 30 minutes.  Remove from the oven when bubbling and slightly browned. Sprinkle the shallots on top and serve. Delicious!!