November 20, 2009

Thankgiving Dishes

Chocolate Pecan Pie
Wild Rice and Sweet Potato Salad
Brussel Sprouts with Lemon and Pecorino
Sausage and Artichoke Stuffing

It is hard to believe that Thanksgiving is next week, especially here in the south where the temperatures have been in the low 70’s. Our traditional Southern Thanksgiving includes my dad’s famous rotisserie turkey, cornbread dressing, giblet gravy, squash casserole, oyster dressing and cranberry salad, but I also enjoy throwing a few non-traditional dishes into the mix. So, I have had fun cooking Thankgiving sides all week and have a few favorites to add to my list.

For most people, especially my husband, brussel sprouts are not top on the list of vegetables, but by thinly slicing them you can create ribbons that make a beautiful dish and may even fool some of your guests. Seasoned with lemon juice, walnuts, and Pecorino cheese, they are delicious!

Whether you are serving Thanksgiving dinner or just a simple fall supper, Wild Rice and Sweet Potato Salad is full of flavor with a maple orange dressing and dried figs. I love chopping up leftover turkey and tossing it in the mix for a quick lunch. And while we will never do without our traditional cornbread dressing, the Sausage and Artichoke Stuffing will be a little something different to add to our table.

My husband and I will be heading to south Georgia and our new son will experience his first quail hunt on my parent’s farm. We are looking forward to helping my dad with his annual Cane Syrup making and on Wednesday we’re getting a personal tour of Sweetgrass Dairy, an award winning goat cheese farm right here in south Georgia. So, next week I will be taking a break from blogging, but follow me on Twitter and Facebook for a sneak peak at the farm, goat cheese and more. I am sure I will have some fun stories when I return and I can’t wait to introduce you to Bill, Kate, and Alice (two mules and the most humorous man you will ever meet!).

Recipes: