Diva Tasting: Thanksgiving Dinner, Southern USA

Traditional Thanksgiving Dinner (Southern USA)


Roasted Turkey


1 (18 Pound) Whole Turkey

1/2 Cup Unsalted Butter, Softened

2 Teaspoons Garlic Minced

Kosher Salt And Freshly Ground Black Pepper To Taste

2 Quarts Turkey Stock

Stuffing Bouquet:

2 Sprigs of Rosemary

1 Bunch Basil

3 Cloves of Garlic unpeeled

3 Tablespoons of Butter

1 Large Onion Quartered

Place all herbs and vegetables in a piece of cheese cloth and place in cavity of the turkey.


  1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with the softened butter, garlic , and season with salt and pepper by making a slit in the skin of each leg, breast connection. Position an aluminum foil tent over the turkey. Baste the skin with olive oil salt and pepper
  3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  4. Remove the foil and Raise the oven temperature to 400 degrees. Roast for 15-20 minutes longer at the higher temperature, until golden brown.
  5. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Best Sour Cream Mashed Potatoes


1 Whole Heads Garlic Roasted, Top Third Sliced Off And Discarded

Olive Oil

1 Tablespoon Sea Salt

5 Pounds Yukon Gold Potatoes, Cubed (Pealing Optional)

1 Cup Sour Cream

1 (4 Ounce) Package Cream Cheese Softened

1 Cup Butter

1/4 Cup Heavy Cream

Sea Salt And Ground Black Pepper To Taste


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
  3. Bring a large pot of water to a boil and stir in 2 teaspoons sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
  4. Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand for 5 minutes to soften butter and cream cheese, about 5 minutes.

Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined. Add salt and pepper to taste.

Turkey Gravy


Remove Giblets And Neck From Turkey

1 Cup Chopped Onion

1 Cup Chopped Celery

1 Pinch Ground White Pepper, Or To Taste

2 (1.2 Ounce) Packages Dry Turkey Gravy Mix

3 (14.5 Ounce) Cans Chicken Broth, Or More As Needed

2 Cups Turkey Drippings

1/4 Cup Quick-Mixing Flour (such As Wondra®)

1/2 Cup Half n Half ® (optional)


  1. Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets. Strain the stock into a saucepan; discard bones and spent vegetables.
  2. When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly.

Old Fashion Dressing


1 Cup Butter Or Margarine

2 Cups Chopped Onion

2 Cups Diced Celery

1/4 Cup Chopped Fresh Flat Leaf Parsley

12 Ounces Sliced Cremini Mushrooms

12 Cups Dry Bread Cubes

1 Teaspoon Poultry Seasoning

1 Teaspoon Dried Sage

1 Teaspoon Dried Thyme

1/2 Teaspoon Dried Marjoram

1 1/2 Teaspoons Kosher Salt

1/2 Teaspoon Ground Black Pepper

5 Cups Chicken Broth, Or As Needed

2 eggs, beaten


  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs.
  3. Transfer mixture to a sprayed 9×13 roasting pan.
  4. Bake in a 375 Degree Oven until golden brown on top. About 30-40 Minutes.

Green Bean Casserole


2 Tablespoons Butter

2 Tablespoons All-Purpose Flour

1 Teaspoon Salt

1/4 Cup Onion, Diced

1 Cup Sour Cream

4 (14.5 Ounce) Cans French Style Green Beans, Drained

4 Cups Shredded Cheddar Cheese (One reserved)

1 Cup Crumbled Buttery Round Crackers

4 Tablespoons Butter, Melted


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, onion, and sour cream. Add green beans, and stir to coat.
  3. Transfer the mixture to a 9×13 inch baking dish. Spread remaining shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.



1 Prepared Pastry Dough For 9-Inch Pie

2 Cups Pecan Halves

1 Cup Light Brown Sugar

1/2 Cup Butter

1/2 Cup White Sugar

1/2 Cup Light Corn Syrup

3 Tablespoons All-Purpose Flour

2 Tablespoons Milk

1 Tablespoon Bourbon

1 Teaspoon Vanilla Extract

1/2 Teaspoon Salt

3 Large Eggs, Whisked


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
  3. Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
  4. Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
  5. Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
  6. Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
  7. Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
  8. Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.

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