Thanksgiving: What’s the Best Recipe You Have?


I pride myself on creating a lovely and delicious Thanksgiving feast for my family. Yet, after cooking the exact same meal for over 15 years, I am ready to shake things up. That’s where you come in. I know I can count on all you Southern chefs for some new ideas and recipes.


My mother’s family came to Texas by way of Minnesota, so we have white bread stuffing with our turkey. It’s fabulous, and I have provided the recipe at the end of this blog. I encourage you to give it a try. We also serve corn bread stuffing for my husband and his side of the family. I typically make this from a box, which is my husband’s favorite. Yet I’d like to try to upgrade this year. If you have a fabulous corn bread stuffing recipe, please share it. I’ll give extra credit if it’s gluten-free!

More Bread?

In addition to two stuffings, we serve yeast rolls. I love dragging them through the gravy! But, I’m wondering if that is just too much bread. Also lacking in creativity, we have baked sweet and white potatoes. What other options do you all like? Please give recommendations for your favorite Thanksgiving starchy side.

Give me Greens

My grandmother and mother always chose canned green peas for the veggie dish. I couldn’t carry on that tradition and on my very first married Thanksgiving, I enhanced the meal with frozen buttered peas. My grandfather loved them! Since then I have experimented with various green bean recipes, spinach salad, and roasted broccoli. What are your best go-to veggie Thanksgiving side dishes?

I’ll be serving twelve people this Thanksgiving, so all those folks will appreciate any suggestions you can give. Thanks in advance for sharing your expertise and recipes.

Minnesota White Bread Stuffing


1 ½ loaves thinly sliced white bread (such as Mrs. Baird’s)

1 ½ cups finely chopped onion

1 ½ cups finely chopped celery

1 stick of margarine

1 egg

½ tsp. poultry seasoning

½ tsp. sage

1 tsp. salt


Chicken broth


Tear the bread into bite size pieces and place in large bowl. Melt margarine in a large skillet and sauté the onions and celery with all the seasonings until the onions are soft. Combine onion and celery mixture with the bread and egg. Toss until all the bread is moist. Now you are ready to stuff the bird. If you don’t stuff your turkey, you can add some chicken broth to increase the moisture of the stuffing and then place in a casserole dish to bake (covered) at 375 for about 30 minutes, or until hot all the way through.