S&Co’s Favorite Thanksgiving Recipes
Halloween has come and gone, so the S&Co team is already thinking of what we’ll be cooking up for Thanksgiving! Since we’re feeling generous this holiday season, we are sharing our favorite, and some secret (sorry Grandma!), Thanksgiving recipes. The S&Co has even included meat-free recipes for our vegetarian readers. We hope your Turkey Day is as yummy and nutritious as ours!
Favorite Thanksgiving recipe: Greek stuffing!! It’s a tradition in the Callas household and never disappoints. Everyone is always presently surprised to get authentic stuffing that’s been in our family for generations
My favorite thing to eat on Thanksgiving is pumpkin pie with lots of whipped cream. 😊
I’m *oddly* not a big Thanksgiving food girl! I do, however, love my aunt’s sweet potatoes – they taste like candy! This is also my first Thanksgiving where I won’t be eating meat (no turkey for me!). Each year I also make a pretty delicious sangria. I have included the recipe below!
• 1 apple
• 1 orange
• 2 limes
• 12 oz of club soda (orange flavor)
• ½ cup of orange juice
• ¼ cup of orange Triple Sec
• 1 bottle of Cabernet Sauvignon
• Combine the club soda, orange juice, Triple Sec and Cabernet in a large pitcher and stir well
• Slice the orange and limes and cube the apple
• Add the fruit to the liquid mixture and stir well
Refrigerate for 6 hours before serving
Most people don’t know this, but my Uncle Paul Prudhomme created the Turducken. I mean, it would take a Cajun chef to come up with a recipe where you stuff a chicken inside of a duck and then stuff the duck inside of a turkey and deep fry it! This is one of my favorite family recipes and can’t have Thanksgiving without it.
• 1 cup kosher salt
• 1 cup brown sugar
• 1 gallon water
• 18- to 21-pound turkey, skin intact and boned except for drumsticks
• Slap Ya Mama Cajun Seasoning
• Cajun Cornbread Dressing, recipe follows
• 3- to 4-pound duck, boned
• 3- to 4-pound chicken, boned
• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 eggs
• 2 tablespoons vegetable oil
• 2 cups chopped celery
• 1 large onion, chopped
• 2 tablespoons butter
• 7 cups chicken stock
• 1 lb of crawfish tails
• 1/2 lb of cajun tasso or andouille sausage
• 1 teaspoon dried sage
• 1 tablespoon Slap Ya Mama Cajun Seasoning
• 5 eggs, beaten
To make the brine:
Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.
Preheat roaster to 500 degrees F.
Lay turkey skin side down on a flat surface. Dust turkey with cajun seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with Slap Ya Mama Cajun Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.
Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher’s twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.
Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.
Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.
To make the dressing:
Preheat oven to 350 degrees F.
To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Follow instructions above to stuff birds.
Like Kelsey, I am not a big Thanksgiving person either. I’ve been a vegetarian my whole life, so the “normal” Thanksgiving food is not my favorite. But since I’ve gotten older, I have started to cook vegetarian options with family. Here’s a recipe for a yummy roasted beets salad that I make all year round, but is especially delicious on Thanksgiving with sweet potatoes!
• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
• Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
• Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.