SAEDNEWS: From classic mains to crowd-pleasing desserts, these traditional Southern dishes deserve a spot on your Thanksgiving menu. They're the tried-and-true stars of Thanksgiving spreads each year for a reason. continue reading to be familiar with some of these recipes.
According to SAEDNEWS, Thanksgiving is a special occasion that brings people together to celebrate gratitude and share a festive meal. It is a time when families and friends gather around the table to enjoy a variety of delicious dishes, with turkey often being the centerpiece. The beauty of Thanksgiving is its versatility, allowing for both traditional and creative foods to be served, making the meal a memorable experience for everyone. Whether it's a classic recipe passed down through generations or a new addition to the spread, Thanksgiving is an opportunity to savor different flavors and enjoy the company of loved ones.
A traditional Thanksgiving menu wouldn't be complete without the star of the meal: a roasted bird. Coated in herb-infused butter, it's no wonder why this dish remains a long-time favorite.
1 (14- to 16-lb.) fresh or frozen, thawed whole turkey, with giblets and neck reserved for Homemade Turkey Stock
2 Tbsp. kosher salt
1 Tbsp. black pepper
1 large (12 oz.) yellow onion, quartered
3 bay leaves
1 head garlic, halved crosswise
2 Tbsp. olive oil
Preheat oven to 450°F with oven rack in lower third of oven. Place a roasting rack in a large roasting pan lined with aluminum foil. Pat turkey dry with paper towels.
Season on all sides with salt and pepper; place onion, bay leaves, and garlic in cavity.
Tie ends of legs together with kitchen twine; tuck wing tips under. Place on rack in prepared pan, breast side up, and brush with oil.
Bake in lower third of preheated oven 45 minutes. Loosely cover turkey with aluminum foil, and reduce oven temperature to 350°F.
Continue baking until golden brown and a meat thermometer inserted in thickest portion of thigh registers 165°F, 1 1/2 to 2 hours. Transfer to a cutting board, and rest 30 minutes before carving. Pour pan drippings through a fine mesh strainer into a bowl; discard solids. Reserve 1 1/2 cups strained drippings for Old-Fashioned Turkey Gravy or Mushroom Gravy.
Holiday gatherings or potluck dinners aren't complete without a green bean side dish on the menu. If you're looking for a different way to serve your green beans this holiday season, we've found your new go-to recipe that is worthy of serving your best guests.
4 thick-cut bacon slices, chopped
3 medium (about 3 oz.) shallots, thinly sliced lengthwise (1 cup)
2 pounds haricots verts (French green beans), trimmed
2 teaspoons tomato paste
1 cup chicken broth
2 teaspoons kosher salt
3/4 teaspoon black pepper
Cook bacon in a large saucepan over medium, stirring often, until crisp, about 7 minutes. Transfer to a plate lined with paper towels using a slotted spoon. Do not wipe pan clean.
Add shallots to pan; cook over medium, stirring often, until soft, about 4 minutes. Add green beans; toss mixture to coat. Cook, tossing occasionally, until shallots and beans start to soften, about 3 minutes. Add tomato paste; stir to incorporate. Cook, stirring often, until tomato paste starts to darken, about 2 minutes. Stir in broth, salt, and pepper; bring to a boil over medium-high. Reduce heat to medium; cover and cook, stirring occasionally, until mixture is very tender and liquid thickens to a glaze, about 40 minutes. Sprinkle with bacon. Serve hot.
Learn how to make our easy pumpkin pie. This perfect pumpkin pie recipe doesn't make it harder than it needs to be, and we guarantee that you and your family will love it.
1 (14.1 oz.) package refrigerated piecrusts
1 1/2 cups plus 2 Tbsp. buttermilk, divided
Parchment paper
1 (15 oz.) can pumpkin
3/4 cup sugar
1/2 tsp. kosher salt
2 tsp. ground cinnamon
1 Tbsp. vanilla extract
2 large eggs
1 large egg yolk
Preheat oven to 425°F. Fit 1 piecrust into a 9-inch metal pie pan according to package directions, pressing the excess dough onto rim of pie pan. Cut shapes from remaining piecrust to use around pie edge. (We used a 1/2-inch round cutter.) Brush 1 Tbsp. buttermilk around pie edge; arrange shapes around pie edge, pressing to adhere. Brush shapes with 1 Tbsp. buttermilk. Prick bottom and sides of piecrust 8 to 10 times with a fork. Line piecrust with parchment paper, and fill with pie weights. Bake 15 minutes.
Whisk together pumpkin, next 6 ingredients, and remaining 1 1/2 cups buttermilk in a large bowl. Pour mixture into piecrust.
Bake at 425°F for 10 minutes. Reduce heat to 325°F, and bake 35 to 40 more minutes or until edge of filling is slightly puffed and center is slightly jiggly. Cool on a wire rack 1 hour. Store in refrigerator up to 2 days.
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