Gather around the table for a Thanksgiving dinner that is big on coastal flavor but simple to prepare.
This versatile dressing works great for special occasions and leftovers can be stored up to a week after for lunches-on-the-go.
We love the spicy kick that Creole seasoning gives the ordinary Thanksgiving Day turkey. Tone down the amount if you're serving
to more sensitive tongues. Dress with greens and assorted fruits.
Recipe: Herb-Brined Creole Turkey
Stuffing can be made the day before to cut-down on actual cooking time, just let the dish come to room temperature before
The Gruyère helps to make this dish extra cheesy. Top with fresh rosemary leaves for an extra boost of flavor.
The night before, wash and trim broccolini, and then store in plastic bags before refrigerating. The day of, simply remove
from bags and prepare.
These carrots taste both sweet and spicy, adjust to your own personal preferences and heat tolerance.
The sweet cinnamon topping get its crunch from pecans and a pinch of Kosher salt.
Recipe: Open-Face Apple Pie with Salted Pecan Crumble