[kitchen]

I am open to anyone who would share classic recipes for creamed pearl onions, corn custard (not corn pudding), and sweet potato pie. Lazy me, I should have written them down 40 years ago when I got them from 70 year-olds who got them from their grandmothers.

Just an aside gleaned from my French training, turkey is considered game (not withstanding the new breeds in the market that are almost entirely white meat) and consequently calls for red wine. I recommend a pinot noir.

[Qiviut]

I don’t know about “classic”, but here is a link to some ‘vintage’ sweet potato pie recipes:

http://www.vintagerecipes.net/recipes/desserts/pies/sweet_potato_pies/

‘Classic’ Southern made-from-scratch sweet potato pie:
http://www.tasteofsouthern.com/sweet-potato-pie/

Creamed Pearl Onions (gets great reviews)
https://www.tasteofhome.com/recipes/creamed-pearl-onions

Corn custard (made in ramekins - not sure how it would do in a larger dish)
http://allrecipes.com/recipe/235359/chef-johns-creamy-corn-custard/

I know you didn’t want ‘corn pudding’, but this stuff is the best ever - more popular than my grandmother’s corn pudding .... super easy, too.

http://www.cooks.com/recipe/5s9s40yj/corn-pudding.html

[Aliska]

The pearl onions, I don't know, should be easy enough to improvise. My mother used to make creamed onions, probably the yellow vidalia? ones medium sized peeled, trimmed, left whole and boiled, maybe not all the way so they'd hold their shape. Then a cream sauce, white or *bechamel", don't remember there being any cheese in it but might be a good addition. They did not go over well when I made them but I really like them and they baked up nicely, and the pearl ones sound delicious. Chef John made something with the pearl ones, an ingredient I think, not by themselves.