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My Thanksgiving Menu and Mrs. Wilkes Sweet Potato Souffle Or Pirate House Candied Yams

Today I have finalized my Thanksgiving Menu and I will share recipes from the menu in the coming days.  I have three goals for my Thanksgiving meal.  The first goal is the goal of most cooks, to prepare a meal that tastes good and that our guests or family will enjoy.  My second goal is to prepare a meal that will give me time on that day to visit with my grandchildren as I don’t see them very often. My third goal is not to be a grumpy martyr.  My Mother In Law was a good cook and she prepared great holiday meals.  However, when we sat down at the table the first thing we had to hear was how tired she was, how hard it was for her to sacrifice her time to prepare the meal, and how much it costs.  I will not do that for sure.  I always had the impression that my Mother-in-law felt it was an obligation to prepare the meal but she did not enjoy one minute of it.

Here is my menu and I will share my recipes with you in the following days

Roasted Chicken  (We love the Perdue Oven Roasted Hens and my husband always is in charge of selecting and purchasing that for us)

Dressing (I have made cornbread dressing in the past and that is a truly Southern tradition but this year I am making an herb dressing and will share the recipe with you)

Gravy

Bodacious Broccoli Salad

Relish Tray of sliced cucumbers and cherry tomatoes

Cranberry Congealed Salad

Deviled Eggs

Mashed Potatoes

Pirate House Candied Yams

Green Beans

Pickled Beets

Pumpkin Pie

Chocolate Fudge Pie

Maple Pecan Pie

If you were to ask me what you could prepare for a true Southern Thanksgiving, I would not hesitate to say yams or deviled eggs.  If you don’t want to go through the process for the candied yams ( trust me, it is worth the effort) bake sweet potatoes and serve them with butter, brown sugar and cinnamon.  Deviled eggs are a given and must be on every Southern Thanksgiving table as far as I am concerned.

I always prepare Pirate House candied yams from the Pirate House in Savannah, Georgia for our holiday meals.  This year I will prepare the sauce and because I have made this recipe so many times, I know I can prepare it ahead of time and prepare the sweet potatoes closer to Thanksgiving and combine them to complete the dish.  I love this recipe and I have frozen the gravy sauce and the complete dish before and it was still delicious when it was used later.  Here is a link to my previous post that includes the Pirate House Candied Yam recipe.

https://sodoesthatmeaniamsouthern.com/2011/12/30/candied-yams-savannah/

As I have Savannah on my brain, I am also sharing Mrs. Wilkes recipe for sweet potato soufflé.  I love her yams too but they will never compare to Pirate House sweet potatoes.  If you are a new cook and have a question about yams or sweet potatoes, it doesn’t matter which one you use for these recipes. The vegetables come from two different plant families with yams originating in Africa.  Probably most of us are eating sweet potatoes even though they are called yams.

sweet potato souffleAnother goal I have for Thanksgiving is to enjoy the day and remember if I get tired there will be rest after that day.  I do hope you will not have to work on Thanksgiving and will be able to have a wonderful meal no matter how large or small with the people you love the most.

2 responses »

  1. Great minds think alike. I’m doing a sweet potato souffle as well this Thanksgiving. Happy holidays! And happy eating!

    Reply

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