Holiday Almanac December 28: Festive Corn Ring with Creamed Turkey

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You guys, I’m really embarrassed about this one.

It’s not cool to say you like to eat something with Festive in the title, and it’s definitely not cool to say you like anything ‘creamed,’ but here we are, and this meal is delicious. We didn’t have leftover turkey, and the supermarkets here stop selling turkey when the holiday gets too close and they run out, so we made this with chicken.

And it was so good that not only did we eat the leftovers, but I’m already considering making it again.

It’s comfort food, plain and simple, and if it doesn’t photograph well, it more than makes up for its ugliness with a whole array of flavours and textures and a simple heartiness that works so well this time of year.

The verdict:

4 spoons out of five. This is seriously delicious and I totally recommend making it—especially this time of year—but I’m knocking off a spoon since it’s not exactly beautiful enough to serve to company.

the recipe:

Festive Corn Ring with Creamed Turkey

the directions:

Make cornbread as directed, but add salt, sage, dry mustard, green pepper, and pimento after all other ingredients.
Pour cornbread batter into a bundt pan and bake per instructions.
Meanwhile, make creamed turkey according to directions.
Serve creamed turkey in a small bowl in the centre of cornbread ring, and don't be embarrassed by how delicious it is.

the ingredients:

1 recipe cornbread (I used this one)
¾ tsp salt
½ tsp sage
¼ tsp dry mustard
¼ c green pepper, chopped
¼ c pimento, chopped
1 recipe creamed turkey (I used this one)