Food 20 Southern Thanksgiving Dishes Your Holiday Spread Needs

01:45  06 november  2019
01:45  06 november  2019 Source:   delish.com

You Can Pre-Order A Cajun-Style Turkey From Popeyes For Thanksgiving And Holidays Just Got A Whole Lot Easier

  You Can Pre-Order A Cajun-Style Turkey From Popeyes For Thanksgiving And Holidays Just Got A Whole Lot Easier Less time cooking = more time eating!This is not the first year Popeyes has offered this service, but if you haven't heard of it, it's about to be a total game-changer for your holiday prep. You can get about 13-16 pounds of pre-cooked Popeyes Cajun turkey starting at $39.99. All you have to do once you get it is quickly pop it in the oven for about two hours before you eat, and before you know it, your dinner is served. Picking it up is the perfect task to give that one relative who always shows up empty-handed.

From mashed potatoes to collard greens, Thanksgiving and southern food both scream comfort. This soul food menu is perfect for your holiday spread . From dips to turkey to sides, there's a ragin' cajun way to spruce up every part of your Thanksgiving spread , and we're here to prove it.

No traditional Southern Thanksgiving dinner is complete without all the right fixings, from A typical Southern Thanksgiving dinner usually includes ham or turkey—sometimes both—along with What's a holiday meal without mashed potatoes? These fluffy spuds need no embellishments, but feel free

a plate of food and a cup of coffee© Photo: Matt Dutile/Styling: Erin McDowell

If your one Thanksgiving goal is to wow your guests, look no further than Erin McDowell’s recipe for sweet potato pots de crème. It looks and tastes like a fancy restaurant dessert, but is secretly so, so easy.

“Pots de crème is a lesser known but beloved restaurant-style dessert,” the author of The Fearless Baker tells us, “but more people should be making it at home because it is so make-ahead friendly. It takes some time to bake, but it’s very hands-off and simple to make the mixture. You can even make everything up to three days ahead of your event and it will hold really well.”

This Holiday Turkey Pie Is Filled With Every Single One Of Your Favorite Thanksgiving Foods

  This Holiday Turkey Pie Is Filled With Every Single One Of Your Favorite Thanksgiving Foods Why make seven dishes when you can have one?The grocery store's Holiday Turkey Pie combines nearly every important aspect of Thanksgiving into one delicious pie.

20 Southern Appetizers for Holiday Entertaining. 20 Southern Appetizers for Holiday Entertaining. Tasty Starters to Please a Celebratory Crowd. An iconic Southern dish with some variation in nearly every kitchen repertoire, this cheese spread makes a satisfying addition to your holiday appetizers.

What classic Thanksgiving side dish spread is complete without a delicious offering of sweet You always need a good dinner roll recipe, and this is especially true on Thanksgiving when you know Corn pudding is a Southern side dish that you will always want to have on your Thanksgiving table.

“I added a little bit of marshmallow fluff topping,” she continues, “to give you that flavor of the classic sweet potato casserole with the marshmallows on top, which I always thought was more of a dessert than a side dish.” (If you want to make this dish ahead, just add the topping right before serving, otherwise it will get melty and weepy in the fridge.)

Not yet convinced? McDowell assures us that this dessert is practically foolproof, even for beginners: “The starch in the sweet potato makes it really thick, smooth and creamy, and it’s a great way to use leftover sweet potatoes. You can use any variety of sweet potato as long as it’s mashed up.”

This dessert has all the fall flavor of a pumpkin pie without the fussiness of a crust. Plus, you get to whip out your blow torch. Enough said.

What’s the difference between stuffing and dressing?

  What’s the difference between stuffing and dressing? In the ultimate ranking of Thanksgiving sides, many will agree that stuffing comes out on top. But you might have heard this irresistible dish referred to as “dressing” in some households across America. Historically, there’s a notable difference between stuffing and dressing. Though both dishes contain the same staple ingredients (dried bread cubes, diced vegetables, broth, butter, herbs and spices), stuffing is what goes inside a turkey or chicken while dressing is baked in a separate casserole dish on the side.

Explore. Southern Dishes Everyone Should Know How to Make. Need some inspiration for the upcoming holiday ? These three delectable Thanksgiving sides recipes will thoroughly impress your guests.

Need some inspiration for the upcoming holiday ? These three delectable Thanksgiving sides will thoroughly impress your guests. Try Rum-Glazed Sweet Potato

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1 cup (230g) heavy cream

½ cup (113g) whole milk

¾ cup (166g) sweet potato puree

⅓ cup (71g) light brown sugar

⅓ cup (113g) honey

6 large egg yolks

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon fine sea salt

6 tablespoons (32g) marshmallow fluff


1. Position a rack in the center of the oven, and preheat the oven to 325°F. Bring a large kettle of water to a simmer. Place six 6-ounce ramekins in a baking pan.

2. In a medium saucepan over medium heat, combine the cream, milk, sweet potato puree, sugar and honey, and bring the mixture to a simmer, stirring to make sure the mixture is smooth and the sugar is fully dissolved.

3. In a medium bowl, whisk the egg yolks, vanilla, cinnamon, nutmeg and salt to combine.

4. Whisking constantly, gradually pour the warm milk mixture into the bowl with the egg yolks. Whisk until the two mixtures are well combined. Transfer to a large container with a pour spout (e.g., a 4-cup liquid measuring cup).

5. Gently pour the custard into the prepared ramekins, filling each three quarters of the way full. Carefully transfer the baking pan to the oven. Once it’s on the center rack, pour the kettle of hot water into the baking pan so that the water comes about halfway up the sides of the ramekins. Bake until the custards are set at the edges but still jiggly in the center, 35 to 40 minutes.

6. Remove the custards from the water bath to cool at room temperature, then refrigerate for at least 1 hour or up to overnight.

7. To serve, top each chilled pot de crème with a heaping tablespoon of marshmallow fluff. If desired, toast with a torch just before serving.


700 calories

41g fat

79g carbs

9g protein

69g sugars

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