Serving multiple forms of bread is not only acceptable on Thanksgiving, it’s encouraged. If you’re looking for an alternative, or perhaps a supplement to classic rolls, consider adding these popovers to the menu. This simple recipe makes a show-stopping side dish for any holiday meal. Unlike other Thanksgiving sides in the bread category, these popovers require no drying, soaking, or proofing.
Ingredients:
- • 1½ cups all-purpose flour
- • 1½ teaspoons salt
- • 2 teaspoons thyme, chopped
- • 2 teaspoons parsley, chopped
- • ½ teaspoon freshly ground pepper
- • 3 eggs, at room temperature
- • 1½ cups milk, at room temperature
Directions:
- • Pre-heat oven to 425˚F.
- • When the oven is warm, place the popover or muffin tray in it to warm up; this will help the popovers get a better rise.
- • While the popover tray is warming, place the all-purpose flour, thyme, parsley, salt, and pepper in a medium bowl and whisk together.
- • In a large bowl, whisk together the milk and eggs until they are frothy, about 1 minute.
- • Whisk the dry ingredients into the wet ingredients until the mixture is the consistency of heavy cream. It’s okay if the batter has some lumps.
- • Pour the batter into a measuring cup.
- • Carefully remove the tray from the oven and spray with non-stick spray. Fill each popover/muffin slot with batter, about ¾ of the way to the top.
- • Bake popovers for about 20 minutes, and then reduce temperature to 325˚F and continue to bake for another 10 minutes, until golden brown and cooked through. Serve warm.
Serves: 4
