A Classic Southern Thanksgiving
This Thanksgiving, treat your family to a traditional Southern-style Thanksgiving with all the fixings. Prime their appetites with a tart pickle platter and deviled eggs, then show off your low country hospitality with all the classic sides: spicy collards, buttery mashed potatoes, sweet potato casserole, and more, all perfect for surrounding a cornbread-dressed turkey. The pickled okra, cranberry sauce, and pie dough can be made a couple days ahead; the day before, pickle the shrimp and and boil the eggs for the deviled eggs. For more inspiring recipes, see our southern sides
Pickled Shrimp
Briny, faintly spicy pickled shrimp are a staple of Southern cuisine. In this Georgia-inspired version, frozen raw shrimp are a fine substitute for fresh. Get the recipe for Pickled Shrimp »
Southern-Style Deviled Eggs
The secret to making these addictive Southern deviled eggs is the addition of Durkee Famous Sauce and sweet pickle relish. See the recipe for Southern-Style Deviled Eggs »
Thanksgiving Roast Turkey
This recipe comes from a true Kentuckian, Rena McClure, who has lived there her whole life. Serve it with cornbread dressing cooked in a cast-iron skillet on the side.
Cornbread Dressing
This classic Southern-style Thanksgiving dressing is tossed with crumbled breakfast sausage and plenty of sage, then cooked in a casserole dish beside the browning bird. Get the recipe for Cornbread Dressing »
Honey Buttermilk Biscuits
Chef Jeremy Sewall of the Island Creek Oyster Bar in Boston shared with us his secret for his excellent biscuits: Use grated frozen butter in the batter to prevent the dough from getting overworked and tough. Get the recipe for Honey Buttermilk Biscuits »
Turkey Pan Gravy
Make this gravy using the drippings that remain in the pan after you’ve cooked the roast turkey. For additional flavor, add to the finished pan gravy any juices that accumulate on the platter as the turkey rests. Get the recipe for Turkey Pan Gravy »
Four Cheese Mac and Cheese
This ultra-creamy, decadent mac and cheese—with sharp white cheddar, Gruyère, blue cheese, and, yes, a touch of Velveeta—is one of the best we’ve ever tried. Get the recipe for Four Cheese Mac and Cheese »
Julia Child's Garlic Mashed Potatoes
Thirty cloves of garlic go into this creamy side dish, adapted from Julia Child’s Mastering the Art of French Cooking: Volume 1 (Alfred A. Knopf, 1961). The cloves are first blanched whole, which enhances their sweetness, then used to make a rich béchamel sauce that’s stirred into mashed potatoes with cream and parsley. Get the recipe for Julia Child’s Garlic Mashed Potatoes »
Sweet Potato Casserole with Pecan Crumble
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. Get the recipe for Sweet Potato Casserole with Pecan Crumble »
Lonnée's Collards
Author Lonnee Hamilton simmers her collards until they’re tender and silky in a chicken stock fortified with onions and garlic. See the recipe for Lonnee’s Collards »
Blue Ribbon Pecan Pie
The toffee-like interior and beautiful bronze top layer of halved pecans won Rubyane Surritte first place in the pie contest at Oklahoma’s Drummond Ranch. Get the recipe for Blue Ribbon Pecan Pie »
Sweet Iced Tea
Throughout the South, sweet tea is nothing to be taken lightly—most families have a preferred recipe, this is ours. Get the recipe for Sweet Iced Tea »
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