Dining Services Chef Offers Unusual Recipes to Try This Year
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Maybe your favorite is buttery mashed potatoes, heaped on your plate to serve as a bed for everything else on the Thanksgiving table. Or a turkey leg you can’t wait to gnaw on like you’re at the Renaissance Festival. Or maybe all you want is dessert: pumpkin pie, apple pie, sweet potato pie—any slice to send you into your weekend food coma.
But as you get ready to gather with friends and family after last year’s pandemic-interrupted holidays, University of Maryland Dining Services Executive Chef Michael Norman wants you to consider a more Maryland-themed meal for your Thanksgiving table.
“Being an implant from Louisiana, my traditions have morphed with my experiences as a child and as an adult in this area,” said Norman, who will be making both of the dishes below this week.
He offers two recipes—including one featuring a Maryland staple, Old Bay seasoning—to try out on Thursday.
Bayou Fried Turkey with Old Bay and Tarragon Compound Butter
For the turkey:
For the compound butter:
Cornbread Stuffing with Steamed Shrimp and Smoked Sausage
For the cornbread and sausage:
For the shrimp:
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