November 19, 2015 | Louisiana Kitchen & Culture

November 19, 2015

Thanksgiving is here! Or close enough, anyway; if you've not ordered a fresh turkey and intend to buy frozen, you need to get it this weekend so it has plenty of time to defrost. If your menu isn't 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.

Turkey

Turkey Alternatives

Side Dishes

Desserts

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.

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Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Miss last week's recipes?

• Seafood-Stuffed Mirliton (most-viewed last week)

• Biscuit-Topped Seafood Gumbo Pie

• Sweet Potato Gratin

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	Chef Alex Patout's Creole Oyster Spaghetti Chef Alex Patout is back in New Orleans heading up the kitchen at the New Orleans Creole Cookery; this is one of his 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. Click to forward this email and recipes.

	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. Click to forward email and recipes.

	Best-Ever Mashed Potatoes This recipe was a reader favorite for Thanksgiving last year. 'Tis not the season to diet, though... Click to forward email and recipes.