This Thanksgiving, treat your family to a traditional Southern-style Thanksgiving with all the fixings. Prime their appetites with a tart pickle platter and freshly shucked oysters. Then show off your low country hospitality by cooking up all the classic sides, from spicy collards to smoky stewed rutabagas, perfect for surrounding a cornbread-stuffed turkey. Finish the meal on an extra sweet note with a creamy pumpkin cake roll and some bourbon-laced pecan pie. And of course, don't forget to keep the sweet tea and whiskey cocktails flowing!
THE MENU- Libby's Bread and Butter Pickles
- Southern-Style Deviled Eggs
- Pickled Shrimp
- Cheese Straws
- Buttermilk Cluster
- Homemade Butter
- Buttery Mashed Potatoes
- Southern-Style Macaroni and Cheese
- Lonnée's Collards
- Stewed Rutabagas
- Roast Turkey with Corn Bread Dressing
- Boudin-Stuffed Turkey Breast
- Pan Gravy
- Minted Cranberry Sauce
- Sweet Iced Tea
- The Good Doctor Cocktail
In just three steps, transform your turkey's rich pan droppings into this creamy gravy.
1. Remove turkey from roasting pan. Pour drippings into a fat separator (4-cup OXO fat separator, $14.99; amazon.com). Once fat rises to the top, pour turkey juices into a 4-cup measuring cup; add enough chicken broth to equal 4 cups total. Set aside. Reserve fat in separator.
Plus: The best way to make mashed potatoes »
2. In a large skillet over medium heat, slowly add ½ cup flour to ¼ cup reserved turkey fat, whisking constantly. Cook, continuing to whisk, until roux is sizzling and golden-brown, about 5 minutes.
Plus: The best way to make whipped cream »
3. Gradually add turkey-juice and broth mixture to roux. Cook, whisking constantly to dissolve lumps, until gravy thickens, 8 to 9 minutes. Reduce heat to medium-low and simmer for about 5 minutes. Season with salt and pepper.
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1. Heritage turkeys are old-fashioned breeds-typically with a more elongated frame and leaner breast meat than the standard supermarket bird-that farmers like Frank Reese of Good Shepherd Poultry Ranch in Tampa, Kansas, are raising again, and we couldn't be happier about it. You'll pay top dollar because these turkeys live outdoors, eat a vegetarian diet without antibiotics, and take nearly twice as long to raise as commercial birds, but they boast a much fuller flavor. Their delicious, lean meat is well suited for braising, as in the Turkey with Sauerkraut, Riesling, and Pork Sausages recipe.
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RELATED: The Best Thanksgiving Turkey Recipes »
2. Butterball's premium young frozen turkeys are "pre-basted"-that is, injected with a solution that includes salt (so there's no need for brining), starch, and sodium phosphate, which keeps the turkey juicy. Roast a Butterball whole, or cut one into parts to make the Roast Turkey with Root Vegetables and Gravy recipe.
RELATED: Easy VegetaBrighten up any night by hosting a New Orleans-style cocktail party, complete with classic cocktails, spicy small bites, Oysters Rockefeller, and some show-stopping barbecue shrimp.
THE MENU- Southern-Style Deviled Eggs
- Spiced Pecans
- A Selection of Crackers
- Crab Maison
- Classic Oysters Rockefeller
- Barbecue Shrimp
- Calas
- Grand Royale
- Brandy Crusta
- Gin Fizz
- Sazerac
PLANNING TIPS
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For sweet non-alcoholic alternatives to the cocktails, prepare some mulled apple cider or fruit punch.
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Prepare the cocktails in large batches and serve them from pitchers so you don't have to play bartender mixing individual drinks all night.
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For authentic New Orleans-style barbecue shrimp, make sure to use fresh, head-on shrimp.
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Set the mood for the night with our playlist on Spotify »
VIDEO: How to Make Mexican Chocolate »RECIPE: Crab Maison
Anna Stockwell
A popular appetizer at Galatoire's restaurant in New Orleans,...Read More »- By Mary Frances-Heck, Bon Appétit
Photo by Zach DeSart
No need to splash out for a whole new batterie de cuisine to prepare your T-Day spread. If you own these six items, you have the tools to cook holiday meals for years to come.
1. Large, deep roasting pan This workhorse isn't just for turkey. Use it all year for roasts and lasagnas. Solid handles are key.
Read More: Foolproof Fall Party Appetizers
2. Large heavy saucepan Use it to cook roux and simmer gravy; also great for cranberry sauce and sides like creamed peas and onions.
3. Rimmed baking sheet Have several on hand for organizing ingredients, placing under bubbling casseroles, and roasting vegetables.
4. Large heavy skillet Ideal for sautéing mirepoix and browning bacon. We love cast iron, which can go from stove-top to oven.
Read More: 25 Ways to Use Sriracha
5. Large pot This kitchen stalwart is best used for boiling potatoes, steaming vegetables, and simmering stock.
6. Pie dish When not hosting a buttery crust and pumpkin purée, it does dou...Read More »
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