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November 22, 2017

Thanksgiving is here!  If, like me, you don't have your menu quite set yet, I have compiled a list of suggestions here.

My key ingredient to a tasty Thanksgiving dinner is a basic turkey stock. It simmers on the stove all night, and we wake up to a house already filled with the aromas of Thanksgiving. I use it to flavor everything from green beans to the turkey gravy, and of course to baste the turkey. If there's any left over, I use it as the base to simmer the carcass in for soup or turkey gumbo the next day. Happy Thanksgiving!

Turkey

 

Turkey Alternatives

 

Side Dishes

 

Desserts

 

Basics

Leftovers

 

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible.

Best regards,

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Camellia White Beans


Resources:

Louisiana Farmers Markets 

Louisiana Visitors' Centers


Tip of the Week:

Susan's Turkey Tips


Miss last week's recipes?

Seafood-Stuffed Mirliton (most-viewed last week)

Sweet Potato Bake with Walnuts

Sweet Potato Gratin

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Bayous/Menus

Alex Patout's Creole Oyster Spaghetti

Chef Alex Patout's Creole Oyster Spaghetti

This is one of chef Alex Patout's classic recipes. The sauce makes a TON, with very little additional prep work, so go ahead and make the whole thing. It freezes, and you'll have it to fall back on all winter.

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Campbell's Classic Green Bean Casserole

Campbell's Classic Green Bean Casserole

Dorcas Reilly headed up the Campbell's test kitchen in 1955 when this recipe was invented. She says she has no inkling why it became a classic recipe; but today, the company estimates that about 20 million of these casseroles are prepared for Thanksgiving each year. 

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Best Ever Mashed Potatoes

Best-Ever Mashed Potatoes

This recipe was a reader favorite for Thanksgiving last year. 'Tis not the season to diet, though...

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