Savory Thanksgiving Popovers |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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You can substitute melted butter for the pan drippings. To defat the pan drippings, pour them into a glass measuring cup and let sit at room temperature until fat rises to the top. Skim off fat with a shallow spoon or, conversely, pull up the juices from the bottom of the glass with a turkey baster and squirt them into a bowl. Ingredients:
2 tablespoons melted butter |
3 large eggs, at room temperature |
1 cup milk, at room temperature |
1 cup flour |
6 tablespoons grated parmesan cheese |
3 tablespoons fat-skimmed turkey pan drippings (see notes) |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 425°.
2. Generously brush every other cup in two 12-count muffin pans with melted butter (it will pool a bit in the bottom of the cups).
3. In a blender, whirl eggs, milk, flour, 4 tbsp. parmesan, pan drippings, salt, and pepper.
4. Pour mixture into prepared muffin pans (each cup should be about half full).
5. Sprinkle with remaining 2 tbsp. parmesan.
6. Bake until puffed and golden, about 20 minutes (don't worry if some popovers don't puff quite as high as others); reduce heat to 350° and bake until popovers are firm, 10 to 15 minutes.
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