Taste of the South Southern Thanksgiving 2017

If you’re like my family, Thanksgiving is a grand event at your house. We spend weeks poring over cookbooks and magazines, planning menus, assigning dishes, and making sure everything’s just right for the big day. And then finally, after hours of cooking and frantic last-minute reheating, we settle down at the table together, our plates ambitiously laden with our must-have Thanksgiving favorites. I’m always amazed at what I manage to fit on my plate: turkey, of course; dressing, with a requisite puddle of gravy; braised greens (placed next to the dressing so it can soak up the pot liquor), green bean casserole (because you just have to), sweet potato casserole (ditto), a dollop of cranberry sauce (for color), and just to tip the scales, a roll (or two) tucked in. By…

Baked Brie with Roasted Grapes Makes 6 servings 1½ cups whole red seedless grapes 1 teaspoon olive oil 2 teaspoons fresh thyme leaves 1 teaspoon kosher salt 1 (9-ounce) wheel Brie cheese 1 tablespoon unsalted butter, melted Honey Garnish: fresh thyme leaves Assorted crackers or French bread, to serve 1. Preheat oven to 400°. 2. On a rimmed baking pan, toss grapes and oil. Bake until grapes begin to soften, 8 to 10 minutes. Remove from oven; toss with thyme and salt. Leave oven on. 3. Brush Brie with melted butter, and place on a baking pan. Bake 6 inches from heat until cheese begins to brown. Remove from oven, and place on a serving plate or a parchment-lined cast-iron skillet. Spoon grapes over cheese, and drizzle with honey. Garnish with thyme, if desired. Serve with crackers or bread. CLASSIC DEVILED EGGS Makes 12 6 large…

KITCHEN TIP If you purchase a frozen turkey, thaw it in the refrigerator for 4 to 5 days before Thanksgiving. Classic Roast Turkey Makes about 10 servings 1 (12-pound) turkey, thawed and giblets removed 2 tablespoons unsalted butter, softened 2 teaspoons kosher salt 1 teaspoon ground black pepper 2 cups chicken broth Garnish: fresh sage, fresh oregano, sliced persimmons Bacon-Thyme Gravy (recipe follows) 1. Preheat oven to 425°. Spray the rack of a roasting pan with cooking spray. Place rack in pan. 2. Pat turkey dry with paper towels. Rub butter over turkey. Tie legs together with kitchen twine. Sprinkle with salt and pepper. Add broth to roasting pan. Place turkey on prepared rack. 3. Bake for 30 minutes. Reduce oven to 325°. Bake until a meat thermometer inserted in thigh registers 165°, about 2 hours and 15 minutes more, loosely covering with…

Creamy Onion Gratin Makes about 6 servings 1 pound fresh pearl onions 2 tablespoons unsalted butter 6 large shallots, halved lengthwise 1 large yellow onion, cut into 8 wedges 2 cloves garlic, coarsely chopped 1¾ cups heavy whipping cream 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh sage 1 teaspoon kosher salt, divided ¼ teaspoon ground black pepper 1¼ cups fresh bread crumbs 3 tablespoons freshly grated Parmesan cheese 2 tablespoons unsalted butter, melted Garnish: minced fresh sage 1. Preheat oven to 375°. 2. Trim root ends from pearl onions. Bring a large saucepan of water to a boil over medium-high heat; add pearl onions. Reduce heat to medium-low; simmer until almost tender, about 7 minutes. Drain. Transfer to an ice water bath to stop the cooking process. Drain. Pinch the stem end of each onion to slip off skins. 3. In a large skillet, heat butter…

Pistachio, Fig & Honey Pie Makes 1 (9-inch) pie 1½ (14.1 ounce) packages refrigerated piecrusts (3 sheets), divided 1 large egg white, beaten 1½ cups cold water, divided 3 tablespoons cornstarch 1 cup firmly packed light brown sugar ¼ teaspoon kosher salt ½ cup pineapple juice 2 cups fresh figs,* stemmed and quartered ¾ cup pistachios, shelled, toasted, and chopped ¼ cup honey 1. Preheat oven to 350°. 2. On a lightly floured surface, unroll 1 piecrust. Brush with water, and place a second crust on top, pressing to seal layers. Transfer to a 9-inch round pie plate, pressing into bottom and up sides. Trim excess dough. Prick bottom of dough with a fork. Freeze for 30 minutes. 3. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. 4. Bake for 15 minutes. Carefully remove paper and…

Turkey & Dumplings Makes about 6 servings 6 cups low-sodium chicken broth ¼ cup unsalted butter 1 cup chopped yellow onion 6 large carrots, peeled and sliced ¼ inch thick 4 stalks celery, chopped 2 cloves garlic, minced 3 tablespoons chopped fresh thyme, divided 1½ cups all-purpose flour, divided 3 teaspoons kosher salt, divided 1¼ teaspoons ground black pepper, divided 2 teaspoons baking powder ¼ teaspoon baking soda ½ cup whole buttermilk ¼ cup unsalted butter, melted 2 cups cooked shredded turkey ½ cup heavy whipping cream Garnish: chopped fresh thyme, ground black pepper 1. In a large Dutch oven, bring broth to a boil over medium high heat. Reduce heat to medium-low, and let simmer. 2. In a large skillet, melt butter over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until crisptender, about 8 minutes. Add garlic and 2 tablespoons thyme; cook until fragrant, about 1 minute. 3.…