Places In The Home

Taste of Thanksgiving recipes feed the hunger we crave and gives reason for the gathering season.

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Gathering together to feast, family, and friend during the holidays or just because on a Monday in cozy spaces with good food (fancy schmancy or crackers and can cheese) is rooted in connection, love, and celebration of relationship.

Houzz – Tim Moss

Speaking from years of experience, the kitchen is about to be a hot spot of holiday activity.  Music is a must, quality kitchen tools and gadgets essential, organization the sous chef to friend, and the taste of Thanksgiving present and accounted for.

Houzz – Tim Moss

Holiday open houses at favorite antique shoppes result in treasured finds; among them platters O’Plenty perfect for plating birds baked, roasted, and fried.

Antique Shoppes at 1100 Barksdale

Louisianans do love to do delicious fried turkey when the weather turns cold and the good holiday times roll.

Country Living – Photography by Johnny Miller

Deep-Fried Turkey

Ingredients

1½ tbsp. kosher salt

1½ tbsp. smoked paprika

1½ tsp. garlic powder

1½ tsp. onion powder

1½ tsp. fresh ground pepper

1¼ tsp. cayenne pepper

1 (12- to 14-pound) whole fresh turkey

Peanut oil (about 3 gallons)

Directions

Stir together first 6 ingredients. Remove giblets and neck from turkey, and discard. Drain cavity well; pat entire turkey dry with paper towels.

Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin. Carefully replace skin and secure with wooden picks, if desired.

Sprinkle and rub remaining seasoning inside cavity and on outside of turkey. Let turkey stand at room temperature while oil heats.

Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350°F over a medium-low flame, according to manufacturer’s instructions (about 45 minutes).

Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment.

Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165°F (about 3 minutes per pound plus an additional 5 minutes.  Keep oil temperature between 300°F and 325°F). Remove turkey from oil; drain and let stand 25 minutes before slicing.

Serves 10-12.

-Country Living

Alex Orenczuk TV

Louisiana pecans harvested from area farms characterize the taste of home.

Cinnamon Candied Pecans​​​​​​​​
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Ingredients

1 Tbsp unsalted butter

¼ cup granulated sugar

1 cup pecans

½ teaspoon cinnamon

​​​​​​​​Directions

In a cast iron skillet over medium heat, melt together butter, cinnamon and granulated sugar until the sugar starts to caramelize.  Add pecans and stir to coat; stirring often to keep from burning.

Pour candied pecans onto parchment or wax paper allowing to cool.

Southern sweet potato casserole, candied sweet potatoes, and Dave the Builder’s requested favorite, sweet potato pie- Louisiana sweet potatoes are synonymous with Thanksgiving.

Homemade Sweet Potato Pie Recipe with Walnut Topping

Candied Sweet Potatoes

Ingredients

3 large sweet potatoes, washed, peeled and sliced French fry style

1 stick butter, sliced

1 cup sugar

1 Tbsp water

Directions

Places prepared sweet potatoes in pot. Add sugar and butter slices. Add water and cover with lid. Cook on low about 40 minutes or until tender. Do not stir during cooking time.

Place candied sweet potatoes in casserole and serve.

-Cooking with Brenda Gantt

Asparagus With Crawfish Hollandaise

Ingredients

2 pounds green asparagus, trimmed

1 tablespoon canola oil

½ teaspoon salt

¼ teaspoon ground black pepper

4  large egg yolks

1 tablespoon fresh lemon juice

½ teaspoon salt

⅛  teaspoon cayenne pepper

½  cup butter, melted

½ (16-ounce) package crawfish tails

Directions

Preheat oven to 350°.  Line a rimmed baking sheet with aluminum foil, and add asparagus.  Top with canola oil, salt, and pepper, and brush evenly with basting brush.  Bake until tender, 8 to 10 minutes.

Meanwhile, add water to a large saucepan, and bring to a simmer.  In a stainless steel bowl, add egg yolks, lemon juice, salt, and cayenne.  Hold bowl over simmering water making sure bottom of bowl does not touch water, and whisk vigorously until volume of egg mixture doubles.  Slowly whisk in melted butter until sauce is thick and combined.

Remove from heat, and stir in crawfish.  Serve immediately over asparagus.

-Louisiana Cookin’

Scenes from home.

Regional ingredients rich in taste of home traditions star in our taste of Thanksgiving non-traditional side dishes.

Wild Rice and Basmati Dressing with Sausage and Sage

Holiday time is coming, and what better time to dazzle the gathered together than with one of these taste of Thanksgiving recipes.