This article contains affiliate links to products selected by our editors. Mental Floss may receive a commission for purchases made through these links.
Serving multiple forms of bread is not only acceptable on —it’s encouraged. If you’re looking for an alternative, or perhaps a supplement, to the and rolls this year, consider adding popovers to the menu. This simple recipe from the 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. To make them, start by heating an empty muffin tin in a 425˚F oven. While waiting for the tray and oven to warm up, whisk together all-purpose flour, thyme, parsley, salt, and pepper in a medium bowl. Whisk the milk and eggs in a separate, larger bowl until frothy, and then add the dry ingredients. Mix everything together until you have a smooth, pourable batter. (It’s fine if some lumps remain.)
Grease the hot muffin tin before filling the cups three-quarters of the way with batter. By preheating the tray, you’re helping the popovers get a head-start on their dramatic height. “Popovers are famous for that look of being very high when you bake them,” ICE chef-instructor Chayanin Pornsriniyom tells Mental Floss. “So when you hit it with the hot baking dish, it cooks and it sets as fast as possible. That’s how you get the ‘pop’ of the product.”