November 10, 2016  


Thanksgiving is just 2 weeks away; have you started planning your menu? Mine doesn't vary much from one year to the next. We like a traditional roasted turkey, bread-based stuffing, gravy, mashed potatoes, green beans, and some sort of salad. I think I'm going to make my friend Wendy's Fresh Green Bean Casserole she shared in the Thanksgiving portion of our 2016 Holiday Food Guide. Drop me a line to tell me about your menu.

For those of you with the issue in hand, it's featured on page 36. (I'll go ahead and confess that, after we photographed the composed plate on page 37, I ate every bite off the plate. It was all delicious.) 

Speaking of input from readers, each year we compile a list of Christmas and holiday parades around Louisiana; it's a work in progress right now. If you are involved in your Louisiana community's parade, click here and be sure we have your event included, with all the correct details. Email Jim with additions or corrections.

If you don't subscribe to the magazine, you're missing out on a lot of great content. Click here to preview the Table of Contents and Recipe Index for our 2016 Holiday Food Guide issue; it's in the channel now. Click here to subscribe, or give a gift, or call us at 504.208.9959.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Cajun Fried Turkey

Cajun Fried Turkey

According to the National Turkey Federation, Americans ate about 736 million pounds of turkey last Thanksgiving. A lot of those served here in Louisiana were deep-fried; here's a recipe and method for you. If you've never fried a turkey before, I suggest you google videos for how to fry a turkey, because if not done properly it's very dangerous. Another google video search for fried turkey disasters will yield extra incentive to take care.

Traditional Roasted Turkey

Traditional Roasted Turkey

I've been roasting a turkey via this method for years; it's always moist and delicious. The key is large quantities of turkey stock; I buy necks and wings and simmer a pot of stock all night before Thanksgiving. I use it to baste the turkey, cook the green beans, cook the dressing, make the gravy, and even flavor the mashed potatoes with some occasionally. 

Black-eyed Pea, Collards, and Sausage Stew

Neiman Marcus' recent announcement that they'd completely sold out of collard greens - at $66.00/bunch, no less - made me consider getting into the collard-selling business. But then I realized I don't know anyone idiotic enough to pay $66.00 for a mess of greens... This stew is a favorite for us in the colder months, and is so healthy.




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