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- Whole roasted turkey: A 12-14 lb turkey is perfect for your spread. - Cornbread stuffing ingredients: You need 4 cups of crumbled cornbread, diced onion, diced celery, and chicken broth. - Sweet potato casserole components: Gather 4 cups of peeled and cubed sweet potatoes, brown sugar, melted butter, cinnamon, and chopped pecans. - Green beans preparation items: Use 2 cups of trimmed green beans and olive oil for a flavorful side. - Sausage for stuffing: Adding 1 cup of cooked and diced sausage gives the stuffing extra flavor. - Additional toppings for sweet potatoes: Consider using marshmallows or extra pecans for a sweet crunch. To explore the complete process of bringing this Southern Thanksgiving spread to life, check out the Full Recipe. To start, you need a good turkey. A 12-14 pound turkey works best. First, preheat the oven to 325°F (165°C). Season the turkey inside and out with salt and pepper. Add sage, thyme, and rosemary on top. This gives a nice flavor. Place the turkey breast-side up on a roasting rack in a large pan. Roast the turkey for about 13 minutes per pound. Remember to baste it with its juices every 30 minutes. This keeps the meat moist. When the turkey's thickest part reaches 165°F (75°C), it’s done. While the turkey cooks, you can make cornbread stuffing. Start by heating a large skillet over medium heat. Add olive oil, then sauté diced onion and celery until soft, about 5-7 minutes. This brings out their sweet flavors. In a large bowl, combine crumbled cornbread, sautéed veggies, chicken broth, sage, thyme, rosemary, salt, and pepper. Mix it well until it feels moist. Transfer this mix to a greased baking dish. Bake at 350°F (175°C) for 30 minutes. Look for a golden-brown top. Next, let's move to sweet potato casserole. In a large pot, bring water to a boil. Add cubed sweet potatoes and cook until soft, about 15 minutes. Drain and return them to the pot. Mash with brown sugar, melted butter, cinnamon, and vanilla. Spread the creamy mix into a greased casserole dish. Top with chopped pecans. Bake at 350°F (175°C) for 25 minutes. It should look bubbly and slightly set. For the green beans, bring a small pot of water to boil. Blanch trimmed green beans for 3-4 minutes until bright green. Then, quickly transfer them to an ice bath to stop cooking. Once cooled, drain and toss with olive oil, salt, and pepper. For extra flavor, warm them in a skillet over medium heat until heated through. Five minutes before serving, add crispy onion rings on top of the green beans. Return them to the oven for a few minutes until the onion rings are crispy. When everything is ready, carve the turkey. Arrange it beautifully on a large platter. Serve it with golden cornbread stuffing, creamy sweet potato casserole, and vibrant green beans topped with onion rings. Enjoy your Southern Thanksgiving spread with love and joy! For the full recipe, check out the recipe details above. To make the perfect turkey, check the temperature. The thickest part of the breast should reach 165°F. After cooking, let the turkey rest for at least 20 minutes. This helps the juices stay inside, making it moist. For flavor, try different spices. You can use garlic powder, smoked paprika, or even citrus zest. Each will give your turkey a unique taste. Getting the right texture for your stuffing is key. It should be moist but not soggy. If it's too dry, add more broth. If it’s too wet, bake it a little longer. You can use different kinds of bread for stuffing. Try sourdough, whole wheat, or even rye. Each type adds a new flavor and texture to your dish. For a unique twist on sweet potatoes, think about add-ins. You can mix in crushed pineapple or chopped apples for sweetness. These ingredients add a nice contrast to the creamy texture. When it comes to toppings, you have options. Instead of pecans, use walnuts or even crushed graham crackers. They add crunch and a new flavor to your sweet potato casserole. For the full recipe, check out the Southern Thanksgiving Spread. {{image_4}} You can switch up the turkey in many ways. Smoked turkey adds a deep, rich flavor. Fried turkey gives a crispy skin and juicy meat. If you want a vegetarian option, consider a savory stuffed pumpkin or a hearty roasted cauliflower. These options keep your meal festive and fun. Southern cuisine offers many delicious sides to try. Instead of green beans, you can serve collard greens, brussels sprouts, or fried okra. For a twist on cornbread stuffing, consider using wild rice or quinoa for a gluten-free option. If you need dairy-free dishes, try using almond milk and coconut oil in your recipes. No Southern Thanksgiving is complete without dessert. Classic options include pecan pie, sweet potato pie, or a fluffy coconut cake. For alternative sweet treats, try a fruit crisp with seasonal fruits or a chocolate pecan tart. These desserts add a sweet end to your meal. Explore the Full Recipe for more ideas! After your Southern Thanksgiving feast, store leftovers safely. For turkey, carve it into pieces. This helps cool it faster. Place the turkey in an airtight container. Wrap any remaining cornbread stuffing in plastic wrap or store it in a separate container. For sides, like sweet potatoes and green beans, use glass or plastic containers with tight seals. This keeps the flavors fresh. Generally, you can store turkey and sides for about three to four days in the fridge. When you’re ready to enjoy leftovers, reheating is key. For turkey, preheat your oven to 325°F. Place turkey pieces in a baking dish. Add a splash of chicken broth to keep it moist. Cover the dish with foil to lock in steam. Heat for about 15-20 minutes or until warmed through. For cornbread stuffing, place it in a baking dish. Add a little chicken broth if it seems dry. Cover with foil and heat at 350°F for about 20 minutes. For sweet potato casserole, warm it in the oven at 350°F for 15 minutes. If you want it crispy again, remove the foil for the last few minutes. Finally, for green beans, sauté them in a pan with a bit of olive oil over medium heat until heated. These steps help keep your flavors intact and your meal delicious. To keep your turkey moist, start by seasoning it well. Use salt, pepper, and herbs like sage, thyme, and rosemary. Baste the turkey every 30 minutes while it cooks. This helps keep the juices inside. Roast the turkey at 325°F (165°C) until it reaches an internal temperature of 165°F (75°C) in the breast. Let it rest for at least 20 minutes before carving. This resting time allows the juices to settle, making each slice juicy and tender. Yes, you can prepare cornbread stuffing a day ahead. Cook the vegetables and mix them with the crumbled cornbread. Then, add the chicken broth and spices. Store it in the fridge overnight. On Thanksgiving day, just transfer it to a baking dish and bake it. This saves time and lets the flavors meld together nicely. A Southern Thanksgiving spread often includes: - Collard greens - Mashed potatoes - Macaroni and cheese - Green bean casserole - Cranberry sauce - Biscuits These sides add variety and comfort to your meal. They also pair well with turkey and stuffing. Store turkey and sides in the fridge for up to four days. Use airtight containers for best results. For longer storage, freeze leftovers. Turkey can last up to four months in the freezer. Side dishes vary, but most can last about two to three months. Label everything with dates to keep track. Absolutely! You can make sweet potato casserole without marshmallows. Try topping it with crushed pecans or a streusel made of oats, brown sugar, and butter. This adds a nice crunch and rich flavor. You can even mix in spices like nutmeg or ginger for a twist. You’ve learned all the key steps to make a great Southern Thanksgiving meal. Start with a golden turkey, delicious cornbread stuffing, sweet potatoes, and fresh green beans. Remember to check for moisture and experiment with flavors. Store leftovers properly and reheat them without losing taste. Don’t forget to try different variations and toppings to make it your own. This meal can bring family and friends together in a special way. Happy cooking!

Southern Thanksgiving Spread

Get ready to impress your guests with a delicious Southern Thanksgiving spread! This mouthwatering feast features a perfectly roasted turkey, savory cornbread stuffing, creamy sweet potato casserole, and vibrant green beans topped with crispy onion rings. Discover easy-to-follow recipes that will elevate your holiday dining experience. Click through for step-by-step instructions and make your Thanksgiving unforgettable!
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Ingredients
  

1 whole roasted turkey (12-14 lbs)

4 cups cornbread, crumbled

2 cups chicken broth

1 medium onion, diced

2 celery stalks, diced

1 cup cooked and diced sausage (optional)

1 teaspoon sage

1 teaspoon thyme

1 teaspoon rosemary

Salt and pepper to taste

4 cups sweet potatoes, peeled and cubed

½ cup brown sugar

½ cup butter, melted

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 cup pecans, chopped

2 cups green beans, trimmed

1 tablespoon olive oil

1 cup onion rings, for topping

Instructions
 

Prepare the Turkey:

    - Preheat your oven to 325°F (165°C). Generously season the turkey inside and out with salt and pepper. Sprinkle the sage, thyme, and rosemary evenly over the skin. Place the turkey breast-side up on a roasting rack in a large roasting pan. Roast the turkey in the preheated oven for about 13 minutes per pound. Make sure to baste the turkey with its juices every 30 minutes to keep it moist. Continue roasting until the internal temperature reaches 165°F (75°C) in the thickest part of the breast.

      Make the Cornbread Stuffing:

        - While the turkey is roasting, heat a large skillet over medium heat and add the olive oil. Sauté the diced onion and celery until soft and translucent, about 5-7 minutes. In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, diced sausage (if using), chicken broth, sage, thyme, rosemary, salt, and pepper. Stir until the mixture is moist and well combined. Transfer to a greased baking dish and bake at 350°F (175°C) for 30 minutes, or until the top is golden brown and crispy.

          Prepare the Sweet Potato Casserole:

            - In a large pot, bring water to a boil and add the cubed sweet potatoes. Cook until they are fork-tender, about 15 minutes. Drain the sweet potatoes and return them to the pot. Mash the sweet potatoes with brown sugar, melted butter, cinnamon, and vanilla extract until smooth and creamy. Spread this mixture into a greased casserole dish and sprinkle the chopped pecans evenly over the top. Bake at 350°F (175°C) for 25 minutes, or until it is bubbly and slightly set.

              Cook the Green Beans:

                - Bring a small pot of water to a boil and blanch the trimmed green beans for 3-4 minutes until they turn bright green. Immediately transfer them to an ice bath to halt the cooking process. Once cooled, drain and toss the green beans with olive oil, salt, and pepper. For an extra crunch, briefly warm them in a skillet over medium heat until heated through.

                  Final Touches:

                    - About 5 minutes before serving, top the blanched green beans with crispy onion rings and return them to the oven for a few minutes until warmed through and the onion rings are crispy.

                      Serve:

                        - Once everything is ready, carve the roasted turkey and arrange it beautifully on a large serving platter. Serve alongside the golden cornbread stuffing, creamy sweet potato casserole, and vibrant green beans with onion rings for a delightful and festive spread.

                          Prep Time, Total Time, Servings: | 1 hour | 4 hours | 10 servings