Homemade popovers really can be just as easy to make as those from a mix. And these popovers make delicious use of pan drippings from the turkey. Prep and Cook Time: 45 minutes. Notes: Pouring the batter into every other muffin cup allows more air to circulate around the popovers, which helps them puff. 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.
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
How to Make It
Preheat oven to 425°. 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).
In a blender, whirl eggs, milk, flour, 4 tbsp. parmesan, pan drippings, salt, and pepper. Pour mixture into prepared muffin pans (each cup should be about half full). Sprinkle with remaining 2 tbsp. parmesan. 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.