A Southern kitchen is the heart of Thanksgiving Day celebrations. As you prep for the meal, whether it’s an intimate seated dinner or a table-long buffet-style feast, we have some side info to share with you. These recipes come straight out of the kitchens of some of the most reputable and best-loved Southern chefs, and we are thrilled they gave us the inSIDE scoop on their favorite accompanying dishes to the juiciest turkey on Thanksgiving. From cheesy grits to sage stuffing to a hearty beet salad, we bet you can’t choose just one …
Katy and Joe Kindred
Kindred, Davidson, NC
“Skip the boring bread basket! Milk bread is a creative way to up the bread service during Thanksgiving,” the husband-and-wife chef and restaurant-owning duo tell us. If you haven’t had the chance to try this melt-in-your-mouth, buttery, salty concoction from esteemed North Carolina restaurant, Kindred, here’s your chance to make it yourself at Thanksgiving. Click here for the recipe.
Chef Adam Evans
Automatic Seafood, Birmingham, AL
Brussels Sprouts Gratin
Chef Adam Evans continues to solidify Birmingham as a Southen food destination with his buzzed-about hotspot, Automatic Seafood. This Thanksgiving, you can bring a taste of Chef Adam’s kitchen to your dining room table. We’re into any recipe that turns a much-needed veggie into comfort food. Click here for the recipe.
Chef Tandy Wilson
City House, Nashville, TN
“This is a dish that reminds me of my childhood growing up. We always had cheesy grits, and I always loved them. Now I get to continue that tradition,” Chef Tandy tells us. After making the James Beard Awards semifinalist list nine times, and the finalist list four years in a row for “Best Chef: Southeast,” City House chef and owner Tandy Wilson won the ultimate accolade in 2016. Click here for the recipe.
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Chef Katie Button
Cúrate, Asheville, NC
Beet Salad with Candied Orange Rind and Marcona Almonds
“I love this salad because you take whole oranges, cut them into segments, rind and all, and then cook them in a simple syrup and vinegar mixture with spices,” shares Chef Katie Button of Asheville’s Cúrate. “The result is an edible, delicious rind that is tart with acidity and spice. When you pair that with roasted beets, Marcona almonds and hard-aged cheese, the result is magical. I think it’s the perfect vegetable side for Thanksgiving dinner and pairs so well with a light-bodied red wine that you might serve with roasted turkey. The leftover candied orange rind is also delicious served over ice cream or as a fall/wintry accompaniment to a cheeseboard. The earthy-sweet flavor of the roasted beets is complemented so well with the fatty creaminess of Marcona almonds, a funkier hard aged cheese, and the slightly sweet/sour orange rind.” Click here for the recipe.
Chef Ouita Michel
Holly Hill, Midway, KY
My Mother’s Sage Stuffing
We couldn’t be more tickled to speak to the woman behind some of Kentucky’s finest dining, Chef Ouita Michel of Holly Hill. Of her mother’s sage stuffing, she tells us, “I make this recipe every year for our Thanksgiving table. My daughter, Willa, will not let me try another recipe — it’s her favorite. She’s learning to make it, too! I was taught this recipe by my mother, Pam Papka Sexton. I watched and listened while Mom used a little of this, a little of that. I cannot find the written recipe, either in my grandmother’s recipe box or my files, so our development chef, Sara Gibbs, helped me get it on paper.” Click here for the recipe.
Chef Kevin Johnson
The Grocery, Charleston, SC
Brussels Sprouts Salad
“Our extended family is not big on bringing new things to the table, so at this point, I feel like I’m the ‘Brussels salad guy,'” Chef Kevin, from Charleston eatery The Grocery, tells us. “A traditional Southern table is filled with so many savory, and somewhat rich, items that I love that this offers an acidic bite, crunchy vegetables, and bright fruit and herbs. It can sit around quite a while and still be delicious. A typical salad starts to go downhill quickly, but the Brussels leaves have the ability to hold their own for quite some time. It allows you to focus on more of the time-sensitive, last-minute details.” Click here for the recipe.
Thank you to these esteemed chefs for serving up these mouth-watering recipes as we plan our Thanksgiving feasts!
For more delicious recipes from our staff and favorite chefs, click HERE!