I find that holiday memories are always directly tied to our senses. The smell of a cinnamon broom as you enter a family members house during the fall. The sound of a football game on in the background. The warm embrace of family hugs. The harvest colors that always adorn the Thanksgiving table. It goes without saying that taste is one of the main senses that is tied to Thanksgiving. As a family we eat the same meal year after year after year. Often times, it’s the only time of year we actually eat these dishes. It makes them special to our collective family experience and something we look forward to all year long.

My go-to recipes are far from exotic. They’re rather traditional - but equally delicious. Over the years I have tinkered with a variation of recipes to arrive at the exact combination of ingredients that speaks to my soul…and my tastebuds. I’ve included my top three recipes below in this blog post. If you’re hosting Thanksgiving this year, or you’re attending a “Friendsgiving” and you’re looking for a dish to bring, I highly recommend any of the following!

Sweet Potato Casserole Recipe

INGREDIENTS:

SWEET POTATO MIXTURE:

• 5 ½ pounds sweet potatoes, such as garnet or jewel yams

• 6 Tablespoons unsalted butter, melted

• 1 teaspoon sea salt

• 1 teaspoon ground nutmeg

• 1 Tablespoon pure maple syrup

• 1 cup whole milk

• 3 large eggs, beaten

TOPPING:

• 1 cup pecan halves or pieces

• 1 cup cornflakes, crushed

• ½ teaspoon ground cinnamon

• ½ cup brown sugar

• ½ teaspoon nutmeg

• 6 Tablespoons butter, melted

METHOD:

Preheat oven to 350 degrees. Place the sweet potatoes on a parchment-lined baking sheet and bake in the oven until tender, about an hour, but could be more depending on their size. I think baking the sweet potatoes in the oven tends to make them sweeter than boiling them.

When the sweet potatoes are cool enough to handle, peel and discard the skin. Cut them in pieces and place the pieces in a food processor and puree until smooth. May have to do this in batches if necessary.

Transfer the puree to a large bowl. Add the melted butter, salt, nutmeg, maple syrup, and milk. Stir to combine and then stir in the eggs. Pour the mixture into the prepared baking dish and use a spatula to smooth the top. Recipe can be made up to this point one day in advance and kept covered in the refrigerator. Cover with foil and bake 40 minutes.

To make the crust, spread the pecans on a baking sheet and bake for 5 minutes until lightly toasted. Transfer the pecans to a cutting board and coarsely chop. In a bowl, toss the pecans with the cornflakes, cinnamon, melted butter, nutmeg and brown sugar and stir until coated.

Remove the foil from casserole, and sprinkle small clumps of the topping all over the sweet potatoes. Bake uncovered for 40 minutes longer until the topping is golden and sizzling. Let the casserole stand for 20 minutes before serving. (You can also bake it for 30 minutes covered and 30 minutes uncovered)

Notes: You can also bake this up to 4 hours in advance and serve it warm.

Southern Cornbread Dressing Recipe

INGREDIENTS:

Cornbread

• 1 cup self-rising cornmeal (Martha White)

• ½ cup self-rising flour (White Lily or whatever brand your grocery stocks)

• ¾ cup buttermilk

• 2 eggs

• 2 Tablespoons vegetable oil

Dressing

• 8 Tablespoons butter (1 stick)

• 3 medium onions, chopped

• 4 stalks celery, chopped

• 1 ½ teaspoons dried sage

• 1 teaspoon poultry seasoning

• ¾ teaspoon salt

• ½ teaspoon pepper

• 3 pieces toast, crumbled

• ½ cup milk

• 3 eggs, lightly beaten

• 2 to 2 ½ cups chicken stock or broth

• 2 Tablespoons butter

METHOD:

Preheat oven to 400 degrees.

In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 - 25 minutes. Before using for dressing, crumble into small pieces. 

Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.

Add sage, poultry seasoning, salt and pepper to onion mixture.

In a large bowl, combine crumbled cornbread and toast.

Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.

Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.  

Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing. 

Bake at 350 degrees for 30 minutes, or until it turns light brown on top. 

Notes: The cornbread should be made a day or two in advance.

Chutney Recipe

INGREDIENTS:

• 1 cup pomegranate juice (POM)

• 2 cups water

• 2 Chai tea bags

• 1 cup dried cherries

• 1½ cups “other” dried fruits (apricots, blueberries, craisins, plums, etc.)

• 1 cup toasted pecan pieces

METHOD:

Put the POM juice and water into a saucepan.

Add the dried fruits and the chai tea bags (leave in the bags) and bring to a boil.

Reduce to a simmer until the liquid is absorbed.

Remove the chai tea bags and add the toasted pecans.

Toss and serve.

Happy Thanksgiving to you and yours! Have fun and be safe!

Eternally grateful,

xx Barbara