Thanksgiving in Mississippi

Thanksgiving in Mississippi is a day for food, family, and football. Rev up your Turkey Day celebration with some unique and tasty recipes from some of our favorite Mississippi chefs.

Roast Turkey with Anchovies from Regina Charboneau

Turkey

photo: Regina Charboneau

Ingredients

  • 16 to 18 lb turkey
  • 1/2 cup butter
  • 1/4 cup Worcestershire Sauce
  • 2 tablespoons minced garlic
  • 2 tablespoons minced basil
  • 1 tablespoon minced thyme
  • 2 tablespoons minced sage
  • 2 tablespoons cracked black pepper
  • 1 tablespoon sea salt
  • 2 ounces anchovy filets
  • 1 cup red wine
  • 1 cup water

For turkey cavity

  • 4 cloves of garlic
  • 2 medium peeled onions
  • 4 ribs celery

Instructions

1.Remove neck and giblets from turkey. Rinse turkey and pat dry. Place turkey in deep roasting pan. Place giblets around it as they will enhance the gravy flavor. Stuff the cavity with the garlic cloves, quartered onion and celery slices. Pour 1 cup of water and 1 cup of red wine in the bottom of the roasting pan.

2.Melt the butter in a small saucepan. Mix together the butter, minced garlic, herbs, salt, pepper, and Worcestershire Sauce. Rub turkey well with this mixture. Take the anchovy filets and place on top of the turkey. The anchovies make this turkey taste wonderful and only a trace of anchovies is left behind when the turkey is completed.

3.Put aluminum foil on both sides of the roaster, making a loose tent over the turkey, leave 1/4 inch opening down the center.

4.Place turkey in preheated oven for roasting.

Baking Options:

1.225 degrees- 7 hours no need to baste 350 degrees- 3 to 3 1/2 hours for every 15 pounds and add 11 minutes per pound after that, baste hourly.

2.The best test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F, and when the breast meat reaches an internal temperature of 170 degrees F. If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F. It is important when measuring the temperature of your turkey to not let the thermometer touch the bone because this will produce a false reading.

3.When the turkey is done, remove from the oven and allow to stand for 30 minutes.

Cola Ham with Brown Sugar Glaze and Jezebel Sauce from Elizabeth Heiskell

Cola Ham

photo: Nathan Congleton / TODAY

Ingredients

  • 2 cups brown sugar
  • 3 tablespoons orange zest
  • 6 ounces cola, preferably Coca-Cola
  • 1/2 cup spicy brown mustard
  • 1/4 cup orange juice
  • One 14-16 pound spiral cut ham

JEZEBEL SAUCE

  • 1 cup apple jelly
  • 1/4 cup yellow mustard, preferably French’s
  • 1 cup orange marmalade
  • 1/2 cup prepared horseradish sauce

Preparation

For the cola ham:

  1. Preheat the oven to 350º F.
  2. In a medium sauce pan, add the brown sugar, orange zest, cola, mustard and orange juice. Warm on medium-low to medium heat until the sugar melts.
  3. Place the ham on a foil-lined, rimmed baking sheet. Coat the ham with the mixture. Place in oven and bake according to package directions, and basting every 30 minutes.

For the Jezebel sauce:

In a medium bowl, combine the ingredients and serve with ham on a petite biscuit!

  • 1 qt                        Chicken Broth
  • 4 cans                   Green Beans, drained (14.5 oz cans)
  • 1 /4 cup                Bacon, diced
  • 1 cup                     Onion, medium dice
  • 2 tsp                      Caraway seeds (optional)
  • 1 1 /2 tsp              Salt
  • 1 tsp                       pepper
  • 2 cups                    Mushroom Béchamel Sauce
  • 4oz can                  Sliced Water Chestnuts, drained  (optional)
  • 1 cup                      Swiss Cheese, shredded
  • 6 oz can                French’s Fried Onions, divided

Preheat oven to 350.

  1. In a large saucepot, bring chicken broth to a boil. Place green beans in the broth and simmer 10 minutes. Drain the green beans.
  2. Meanwhile, in a separate skillet, render bacon until it just becomes crisp. Drain excess bacon grease from the skillet and add the diced onions.
  3. Cook over medium heat for five minutes. Stir in caraway seeds, salt, pepper and Mushroom Béchamel Sauce.
  4. Remove mixture from the heat and fold in the green beans, water chestnuts, cheese and half of the canned, fried onions.
  5. Place mixture in a three-quart baking dish and bake 30 minutes.
  6. Remove from the oven and sprinkle the remaining fried onions over the top of the casserole and return to the oven an additional 12-14 minutes. Allow to cool slightly before serving. Serves six to eight.

Mushroom Bechamel

  • 2 tsp               Olive oil, light
  • 2 Tbl                Onion, minced
  • 1 Tbl                Shallot, minced
  • 1 Tbl                Celery, minced
  • 1/2 tsp            Salt
  • 1/4 tsp            Garlic, granulated
  • 1 /8 tsp            Thyme, dry
  • 3 oz                   Mushrooms, cleaned, sliced (1 cups)
  • 1 cup                  Chicken broth
  • 3 Tbl cup          Butter
  • 1/4 cup             Flour
  • 1/3 cup             Whipping cream
  1. Heat oil in a three-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic and thyme. Bring back to a simmer and cook 10 more minutes.
  2. In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook three to four minutes and add cream. Freezes well.

Pimento Cheese Pinwheels from Elizabeth Heiskell

photo: Nathan Congleton / TODAY

photo: Nathan Congleton / TODAY

Ingredients

  • Pimento Cheese
  • 2 cups white cheddar cheese, shredded
  • 1 cup mayonnaise, preferably Hellmann’s
  • 1/2 cup shredded Parmesan cheese
  • 6 ounces roasted red peppers, diced
  • 1/4 cup chopped pecans
  • 1/4 cup thinly sliced scallions or green onions
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon Cajun seasoning, preferably Tony Chachere’s Creole Seasoning
  • 1/4 teaspoon Worcestershire sauce

Additional Ingredients

  • 1 package frozen puffed pastry
  • All-purpose flour, for cutting board

Preparation

For the pimento cheese:

  1. In a large bowl, combine all of the ingredients.
  2. To assemble the pimento cheese pinwheels:
  3. Preheat the oven to 350º F.
  4. Unfold one sheet of puffed pastry onto lightly floured cutting board. Roll out the pastry with a rolling pan.
  5. Spread the pimento cheese about 1/2-inch thick. Roll up jelly roll style. (The log can be frozen at this point).
  6. Slice to make pinwheels. Place pinwheels on a greased cookie sheet. Bake until golden brown. Enjoy!

Robert’s Cornbread Dressing from Robert St. John

Ingredients

  • 1 Cornish (Game) hen
  • 2 quarts Chicken broth
  • 1 /2 Onion
  • 1 /2 Carrot
  • 1 Bay leaf
  • 1 Tbl. Bacon grease (or canola oil)
  • 1 /4 cup Bell pepper, diced
  • 1 cup Celery, diced
  • 1 cup Onion, diced
  • 2 tsp Celery salt
  • 2 tsp Poultry seasoning
  • 1 recipe Basic Cornbread, crumbled (recipe below)
  • 2 cups Mushroom Béchamel Sauce (recipe below)
  • 2 cups Heavy cream
  • 1 1 /2 cups Chicken broth, strained from cooking hen
  • 4 Eggs
  • 2 Eggs, hard-boiled

Preparation

  1. Place the hen, broth, onion, carrot and bay leaf in medium sized stockpot. Simmer one hour and 20 minutes over medium heat. Remove hen and strain the broth. Allow hen to cool and pull meat from the bones. Chop meat.
  2. Preheat oven to 325 degrees.
  3. In a medium sized skillet, melt bacon grease over low heat. Add vegetables and seasoning and cook slowly for 10 minutes. Pour into a mixing bowl. Add Mushroom Béchamel Sauce, cream, broth and eggs mixing well. Add crumbled cornbread and hen meat. Mix until all is well incorporated. Pour into a three-quart baking dish. Bake one hour 15 minutes. Do not overcook dressing (it should be moist but not runny). Yield: 8-12 servings

Basic Cornbread

  • 1 cup Cornmeal
  • 1 cup Flour
  • 1 /2 cup Corn flour
  • 2 tsp Baking powder
  • 1 /2 tsp Baking soda
  • 2 tsp Salt
  • 2 Eggs
  • 1 Tbl Bacon grease (or canola oil)
  • 1 cup Buttermilk
  • 1 cup Milk
  1. Preheat oven to 350 degrees. In a mixing bowl, combine all of the dry ingredients and mix well.
  2. In a separate bowl, whisk the wet ingredients. Fold the wet ingredients into the dry ingredients. Do not over mix.
  3. Pour batter into a greased cast-iron skillet or a buttered two-quart baking dish and bake for 20-25 minutes.

Mushroom Bechamel

  • 2 tsp Olive oil, light
  • 2 Tbl Onion, minced
  • 1 Tbl Shallot, minced
  • 1 Tbl Celery, minced
  • 1/2 tsp Salt
  • 1/4 tsp Garlic, granulated
  • 1 /8 tsp Thyme, dry
  • 3 oz Mushrooms, cleaned, sliced (1 cups)
  • 1 cup Chicken broth
  • 3 Tbl cup Butter
  • 1/4 cup Flour
  • 1/3 cup Whipping cream
  1. Heat oil in a three-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender.
  2. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often.
  3. Add chicken broth, garlic and thyme. Bring back to a simmer and cook 10 more minutes.
  4. In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture.
  5. Cook three to four minutes and add cream. Freezes well. Yield: three cups

White Cheddar and Scallion Corn Bread from Cat Cora

photo: Reader’s Digest

photo: Reader’s Digest

Makes about 36 madeleines

Ingredients

  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 & 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • Pinch of freshly ground white pepper
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup sour cream
  • 1/2 cup milk
  • 2 cups shredded sharp white Cheddar cheese
  • 1 cup thinly sliced scallions
  1. Preheat the oven to 350°F. Spray 36 madeleine-plaque molds or one 9-by-11-inch baking pan with nonstick cooking spray or grease with butter.
  2. In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, and white pepper. In a medium bowl, whisk together the eggs and sugar until thickened and smooth. Add the melted butter and whisk until incorporated. Then add the sour cream and milk and whisk until smooth.
  3. Add the egg mixture to the flour mixture and stir until just until combined. Add the cheese and scallions and mix gently just until evenly incorporated. Do not overmix. Using a spoon, fill each prepared madeleine mold half full with batter. Or, pour the batter into the prepared baking pan.
  4. Bake for 12 to 15 minutes, or until the corn bread is golden. Let cool on a wire rack, then invert the madeleine plaques onto the rack. If baked in a baking pan, cut into squares and remove from the pan. Serve warm or at room temperature.

Sweet Potatoes with Cranberry Chutney from Regina Charboneau

photo: Tony Cenicola/The New York Times

photo: Tony Cenicola/The New York Times

INGREDIENTS

FOR THE CHUTNEY:

  • ¼ pound butter
  • ½ cup diced red onion
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • ½ cup cider vinegar
  • 2 cups brown sugar
  • ¼ cup black currants
  • ¼ cup golden raisins
  • 3 cups fresh cranberries
  • 1 fresh jalapeño, seeded and minced
  • 1 teaspoon allspice
  • ½ teaspoon powdered ginger

FOR THE SWEET POTATOES:

  • 6 sweet potatoes
  • 6 teaspoons canola or olive oil
  • 6 teaspoons sea salt
  • 6 teaspoons cracked black pepper
  • ½ cup sour cream

PREPARATION

MAKE THE CHUTNEY:

  1. Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute.
  2. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes.
  3. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes.

MAKE THE SWEET POTATOES:

  1. Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper.
  2. Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.

Sweet Tea Pie from Martha Hall Foose

photo: Nancie McDermott / Nancie’s Table

photo: Nancie McDermott / Nancie’s Table

INGREDIENTS

  • Cream Cheese Piecrust
  • 3 ounces cream cheese, at room temperature
  • 1/2 cup (1/4 pound, 1 stick) unsalted butter, at room temperature
  • 1 1/4 cups unbleached all-purpose flour

For the piecrust: Combine cream cheese and butter in a medium bowl and beat with an electric mixer until they are evenly combined. Add the flour and continue beating a low speed just until the dough comes together into a ball. Press and pat the dough into a pie pan, building up a thicker top edge of the crust. Set the piecrust in the freezer while you prepare the filling.

Sweet Tea Lemon Chess Filling

  • 3/4 cup warm, freshly brewed strong orange pekoe tea
  • 1 tablespoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 2 cups sugar
  • 2 tablespoons unbleached all-purpose flour
  • 2 teaspoons cornmeal
  • Zest of one lemon
  • 1 cup (1/2 pound, 2 sticks) unsalted butter, at room temperature
  • 8 large egg yolks

 

  1. Heat the oven to 350 degrees F. In a small bowl or pitcher, combine the tea, vanilla, lemon juice and vinegar and stir well. In a medium bowl, combine the sugar, flour, cornmeal, and lemon zest, and stir with a fork to mix them together well.
  2. In a medium bowl, use an electric mixer to beat the butter until it is fluffy. Add the sugar-flour mixture gradually, and continue beating to combine well. Add the egg yolks a few at a time, mixing well each time. Add the tea mixture and beat to combine everything evenly and well. The filling will be soft and liquid, not thick, and may seem curdled, but don’t worry about that.
  3. Pour the filling into the piecrust. Bake until the top and crust are handsomely browned, and the pie is fairly firm throughout, with just a little jiggling in the center, about 50 minutes. Place on a cooling rack or a folded kitchen towel and cool to room temperature. Chill two hours or more before serving.

Chocolate Croissant Bread Pudding from Robert St. John

Photo: Wikicommons/StuSpivack

Photo: Wikicommons/StuSpivack

Ingredients

  • 12 ounces chocolate chips, divided
  • 6 egg yolks
  • 2 eggs
  • 1/2  cup sugar
  • 1 tsp vanilla
  • 1 1/4 cups cream
  • 1/2  cup milk
  • 1/8 tsp salt
  • 6 croissants

Lightly butter an 8 1/4”x 8 1/2”x 2 1’2” Ceramic Baking Dish

  1. Place half of the chocolate chips in a double boiler.
  2. Heat the vanilla, cream and milk with half the sugar and pour over melted chocolate. Combine the other half of the sugar with the eggs and yolks and whip until light and fluffy.
  3. Temper the hot chocolate mixture slowly into egg mixture. Cut the croissants in half. Submerge the bottom halves of the croissants into the custard mixture and soak for 10 minutes.
  4. Gently remove them from the custard, and cover the bottom of the baking dish with the soaked croissant halves.
  5. Sprinkle the remaining chocolate chips over the soaked croissants.
  6. Soak the tops of the croissants in the remaining custard mixture for 10 minutes.
  7. Gently remove them from the custard and arrange them atop the chocolate chips. Pour and remaining custard over the croissants. Cover and refrigerate over night.

Preheat oven to 325

  1. Remove the prepared bread pudding from the refrigerator one hour before baking. Press the croissant down to make sure all of the custard has been absorbed into the croissants. Cover the bread pudding with a sheet of wax paper, followed by a sheet of aluminum foil.
  2. Place the covered baking dish in a large roasting pan, and fill the pan with hot water so that it comes 1 1/2 inches up the sides of the baking dish.
  3. Bake for 25 minutes. Remove the foil and wax paper cover and bake for 20-30 more minutes, the bread pudding should jiggle slightly, but have no liquid custard remaining.
  4. Remove from the oven and allow the bread pudding to rest for 30 minutes before serving.
  5. Place a small pool of the bourbon crème anglaise on each serving dish. Cut the bread pudding into 6-8 portions and place each piece in the center of the crème anglais, serve immediately.

Yield: 6-8 servings

Bourbon Crème Anglaise

  • 1 cup cream
  • 1/2 cup half and half
  • 1/4 cup bourbon
  • 3/4 cup sugar, divided
  • 4 egg yolks
  • 1 tsp vanilla extract
  1. In a stainless steel pot bring the cream, half and half, bourbon, vanilla and half of the sugar to a simmer. While it is heating, combine the yolks and remaining sugar in a mixing bowl and whip until light in color.
  2. Slowly add the hot cream mixture into to yolks while stirring constantly. Return the mixture to the pot and cook over a low-medium flame stirring constantly. Cook until the mixture becomes thick enough to coat a spoon or spatula.
  3. Remove from the heat and cool down in an ice bath.

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