A Southern Thanksgiving

Yesterday, all of my Washington based pals were in a tizzy over the snow and cold temperatures that hit the Pacific Northwest.  I was able to comfortably leave my house in boots, leggings and a short sleeve knit cotton dress.  South Carolina, you win, cher.

I'm so much happier not waking up 3 1/2 hours before school starts, seeing the ice paving the streets, checking the emergency bulletins to see if school is delayed or cancelled for the day, grumbling when it's not, making the treacherous drive to school, only to get a call as soon as I unlock the door that I can stay home because of the two hour delay, then getting angry calls from parents because they still have to go to work that morning.  I'm much more of a "eat Thanksgiving dinner, then spend a few hours in the hot tub or running around outside in my shorts" kind of girl.

We're excited about celebrating another Thanksgiving with friends where we'll fry up a turkey Southern style and each bring some of our favorite dishes.  I'll be whipping up some fancy mashed potatoes, a pumpkin-chocolate trifle, and the turkey rub and marinade injection.  There will also be dressing, green bean casserole, rolls, an assortment of mini desserts made by a real life pastry chef AND MORE!!!  My mouth is watering already...

My mashed potatoes got pretty rave reviews when I brought them to a Thanksgiving dinner last year, so I thought I'd share them with you.  Last go round I tried to cut back on the calories by using low fat options when I could, but I think this year I'm going to splurge and go full fat all the way--make Paula proud!!

Paula Deen's Loaded Mashed Potatoes

Prep Time: 15 min

Cook Time: 45 min
Level: Easy
Serves: 8 (Yeah, if you're a family of GIANTS.  I'd say more like 12 generous servings.)

 Ingredients

- 2 heads garlic
- 6 pounds Idaho potatoes, peeled and quartered
- Salt
- 2 tsp black pepper
- 1/2 C butter
- 12 oz sour cream
- 8 oz sharp white Cheddar, grated (I used yellow sharp cheddar)
- 1 1/2 pounds cooked bacon, julienned 

Directions

Preheat oven to 350 degrees F.

Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. Allow them to cool then remove the flesh from the garlic heads and set aside.

In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.

Drain and return to stockpot. Beat until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. Stir in cheese and bacon. Add more salt and pepper, if necessary.

The directions say to serve immediately, but since I always bring them to other people's houses, I reheat them and they turn out fine.  Just add a little milk to keep them from drying out.  I think this year I'm going to try adding the cheese and bacon after I reheat them at my friend's house.  I'm also going to add in some green onions or chives.

If the pumpkin-chocolate trifle turns out as tasty as I'm hoping, I'll share that recipe with you too!

What is your favorite Turkey Day recipe or dish?

Comments

[Molly]

We haven't ventured into the turkey frying yet. I'm doing a Thanksgiving dinner for friends and family and if I didn't have someone bringing the mashed potatoes... I'd totally use this yummy recipe. Maybe, it'll make it into next week's menu.

[Gretchen Alice]

Fried turkeys are SO good.
We sometimes make mashed carrots--carrots that have been steamed a little softer than usual and then you mash them up with brown sugar and cream to taste.

[Kate P]

Pumpkin-chocolate trifle sounds yummy. I'm making my no-milk pumpkin pie (that everyone likes). But my sister is making something called Butter Dips that are like breadsticks only, um, butter-ier. It's a crazy tradition.

[garden state prep]

My mom makes this broccoli casserole that's essentially broccoli, cream sauce and cheese. It's amazing and worth the week it takes to burn off the calories. The trifle sounds amazing - I'm trying to tackle a pumpkin cheesecake this year.

[Lynn]

Sweet Potato Casserole, natch. We have it every year, and we do it with a pecan topping, generally sourced from a pecan farm in middle Alabama. It's amazing. AMAZING, I tell you!