Description
Thanksgiving in the South is a heartwarming celebration filled with soul-soothing dishes that create lasting memories. Picture the rich aroma of roasted turkey, savory collard greens, and sweet pecan pie wafting through your home as family gathers around the table.
Ingredients
Scale
- 1 (12-14 lb) whole turkey
- 1 lb fresh collard greens
- 1 cup cornbread mix
- 1 cup pecan pie filling (natural ingredients preferred)
- 1 lb fresh green beans
- 2 lbs Yukon Gold potatoes
- 1 cup homemade cranberry sauce (or store-bought)
Instructions
- Prepare the Turkey: Preheat your oven to 325°F (163°C). Rub the turkey with olive oil and season generously with salt and pepper. Roast according to weight, about 13 minutes per pound.
- Cook Collard Greens: In a large pot, sauté diced onions in bacon fat until translucent. Add chopped collard greens and chicken broth, simmer until tender (about 40 minutes).
- Bake Cornbread: Prepare cornbread mix according to package instructions. Pour into a greased skillet and bake until golden brown (about 20-25 minutes).
- Make Pecan Pie Filling: In a mixing bowl, combine corn syrup, sugar, vanilla extract, and eggs until smooth. Pour into an unbaked pie crust and bake at 350°F (175°C) for about 60 minutes.
- Prepare Green Beans: Blanch green beans in salted water until bright green, then sauté with garlic for added flavor.
- Whip Mashed Potatoes: Boil peeled Yukon Gold potatoes until fork-tender. Drain and mash with butter, milk, salt, and pepper until creamy.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Roasting/Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 15g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 90mg