19 Best Thanksgiving Recipes from the south for a homestyle menu

1. Cheddar cookies

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 2 cups sharp cheddar cheese, grated
• 1/2 tsp salt
• 1/2 tsp cayenne pepper (optional, for a kick)
• 1/4 tsp black pepper
• 1 tbsp water (if needed)

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dough: In a large bowl, cream butter and cheddar cheese until smooth. Add flour, salt, cayenne, and black pepper. Mix until a dough forms. Add water if the mixture is too crumbly.
3. Shape Cookies: Roll dough into 1-inch balls or use a cookie scoop. Place on the baking sheet, flattening slightly with a fork.
4. Bake: Bake for 15-18 minutes until edges are golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
5. Serve: Enjoy warm or at room temperature.

Tips

• Use sharp cheddar for bold flavor; aged varieties work best.
• Store in an airtight container for up to a week.
• For extra crunch, add 1/2 cup chopped pecans to the dough.

2. Dry brine roasted turkey

Ingredients

• 12-14 lb whole turkey, thawed
• 3 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 lemon, halved
• 1 onion, quartered
• 4 tbsp unsalted butter, melted

How to Make

1. Dry Brine: Pat turkey dry. Mix salt, sugar, pepper, thyme, and garlic powder. Rub all over turkey, including under skin. Refrigerate uncovered for 24-48 hours.
2. Preheat Oven: Set to 325°F (165°C).
3. Prepare Turkey: Place turkey on a rack in a roasting pan. Stuff cavity with lemon and onion. Brush with melted butter.
4. Roast: Roast for 3-4 hours, basting occasionally, until internal temperature reaches 165°F (74°C) in the thigh. Cover with foil if browning too quickly.
5. Rest and Serve: Let rest for 30 minutes before carving.

Tips

• Dry brining ensures crispy skin and juicy meat; don’t skip the refrigeration step.
• Use a meat thermometer for accuracy.
• Save drippings for gravy.

3. Sweet potato cake

Ingredients

• 2 cups mashed sweet potatoes (about 2 large)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• Frosting: 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1 tsp vanilla

How to Make

1. Preheat Oven: Set to 350°F (175°C). Grease two 9-inch round cake pans.
2. Mix Dry Ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients: Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla and sweet potatoes.
4. Combine: Alternate adding dry ingredients and buttermilk to wet mixture, starting and ending with dry. Mix until just combined.
5. Bake: Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a rack.
6. Frost: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Frost cooled cakes.

Tips

• Roast sweet potatoes for deeper flavor; boil or steam if short on time.
• Add 1/2 cup chopped pecans for texture.
• Refrigerate cake to set frosting.

4. Cauliflower and broccoli casserole with bacon

Ingredients

• 1 head cauliflower, cut into florets
• 1 head broccoli, cut into florets
• 8 slices bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 cup breadcrumbs

How to Make

1. Preheat Oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Blanch Vegetables: Boil cauliflower and broccoli for 3-4 minutes, then drain and place in the baking dish.
3. Mix Sauce: Combine sour cream, mayonnaise, garlic powder, onion powder, pepper, and 1 1/2 cups cheese. Stir in bacon.
4. Assemble: Pour sauce over vegetables, mix gently. Top with breadcrumbs and remaining cheese.
5. Bake: Bake for 25-30 minutes until bubbly and golden.

Tips

• Use fresh vegetables for best texture; frozen can be mushy.
• Substitute Greek yogurt for sour cream for a lighter dish.
• Make ahead and refrigerate before baking.

5. Pimento cheese thumb cookies

Ingredients

• 1 cup all-purpose flour
• 1 cup pimento cheese (store-bought or see below)
• 1/2 cup unsalted butter, softened
• 1/4 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup chopped pecans (optional)

How to Make

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Mix pimento cheese, butter, flour, salt, and cayenne until dough forms.
3. Roll into 1-inch balls, place on sheet, and press thumb into center to form an indent.
4. Bake 12-15 minutes until lightly golden. Cool on sheet 5 minutes, then on rack.
5. Serve as is or fill indents with extra pimento cheese.

Tips

• Homemade pimento cheese enhances flavor (see below).
• Store in airtight container for 5 days.
• Add pecans for crunch.

6. Walnut Boras

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup finely chopped walnuts
• 1/2 tsp salt
• Extra powdered sugar for coating

How to Make

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Beat butter and powdered sugar until creamy. Add vanilla.
3. Mix flour, salt, and walnuts. Combine with butter mixture to form dough.
4. Roll into 1-inch balls, place on sheet, and bake 10-12 minutes until set but not browned.
5. Roll warm cookies in powdered sugar. Cool and roll again.

Tips

• Toast walnuts for enhanced flavor.
• Store in airtight container for up to 2 weeks.
• Dust with powdered sugar before serving for a fresh look.

07. Spinach Dip Recipe

Ingredients

• 10 oz frozen spinach, thawed and drained
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella

How to Make

1. Preheat oven to 350°F (175°C). Grease a small baking dish.
2. Mix cream cheese, sour cream, mayonnaise, Parmesan, garlic powder, salt, and pepper.
3. Stir in spinach and mozzarella.
4. Spread in dish and bake 20-25 minutes until bubbly.
5. Serve warm with crackers or bread.

Tips

• Squeeze spinach dry to avoid watery dip.
• Serve in a bread bowl for presentation.
• Make ahead and refrigerate; bake before serving.

08. Sand cakes

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup finely chopped almonds

How to Make

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment.
2. Beat butter and powdered sugar until light. Add vanilla.
3. Mix flour, salt, and almonds. Combine with butter mixture.
4. Roll into small crescents or balls, place on sheet, and bake 15-18 minutes until lightly golden.
5. Cool slightly, then dust with powdered sugar.

Tips

• Use almond extract for stronger nutty flavor.
• Store in airtight container for up to 2 weeks.
• Shape into crescents for traditional look.

09. Apple cranberry sauce

Ingredients

• 12 oz fresh cranberries
• 2 apples, peeled and diced
• 1 cup granulated sugar
• 1 cup water
• 1 tsp orange zest
• 1/4 tsp cinnamon
• Pinch of salt

How to Make

1. Combine cranberries, apples, sugar, water, orange zest, cinnamon, and salt in a saucepan.
2. Bring to a boil, then reduce to simmer.
3. Cook 15-20 minutes, stirring occasionally, until cranberries burst and sauce thickens.
4. Cool and serve chilled or at room temperature.

Tips

• Adjust sugar to taste; tart cranberries may need more.
• Add a splash of orange juice for extra zing.
• Store in fridge for up to 1 week.

10. Pimento cheese

Ingredients

• 2 cups shredded sharp cheddar cheese
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 4 oz diced pimentos, drained
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste

How to Make

1. Mix cream cheese and mayonnaise until smooth.
2. Stir in cheddar, pimentos, garlic powder, onion powder, and cayenne.
3. Season with salt and pepper.
4. Chill for 1 hour before serving.

Tips

• Use freshly grated cheese for better texture.
• Serve with crackers, celery, or as a sandwich spread.
• Store in fridge for up to 1 week.

11. Slow cooking pot ham

Ingredients

• 5-7 lb bone-in ham
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1/2 cup pineapple juice
• 1/4 tsp ground cloves

How to Make

1. Place ham in slow cooker.
2. Mix brown sugar, maple syrup, mustard, pineapple juice, and cloves. Pour over ham.
3. Cook on low for 6-8 hours, basting occasionally, until heated through (140°F/60°C).
4. Slice and serve with glaze.

Tips

• Choose a pre-cooked ham for ease.
• Reserve glaze for serving.
• Store leftovers in fridge for 5 days.

12. Pope rolls

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole milk
• 3 large eggs
• 1/2 tsp salt
• 2 tbsp unsalted butter, melted
• Butter for greasing

How to Make

1. Preheat oven to 425°F (220°C). Grease a popover pan or muffin tin.
2. Whisk flour, milk, eggs, salt, and melted butter until smooth.
3. Fill cups 2/3 full with batter.
4. Bake 30-35 minutes until puffed and golden. Do not open oven during baking.
5. Serve warm.

Tips

• Use room-temperature ingredients for best rise.
• Serve with butter or jam.
• Make ahead and reheat briefly.

13. Sweet potato cake

Ingredients

• 4 medium sweet potatoes
• 4 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup chopped pecans (optional)

How to Make

1. Preheat oven to 400°F (200°C). Prick sweet potatoes and bake 45-60 minutes until soft.
2. Halve potatoes, scoop out flesh, leaving 1/4-inch shells.
3. Mash flesh with butter, cream, cheddar, cinnamon, salt, and pepper.
4. Spoon mixture back into shells. Top with pecans if using.
5. Bake 15-20 minutes until golden.

Tips

• Bake shells on a tray to hold shape.
• Add bacon bits for savory twist.
• Prepare ahead and bake before serving.

14. Green beans of slow cooking pot

• 2 lbs fresh green beans, trimmed
• 4 slices bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper

How to Make

1. Place green beans, bacon, onion, and garlic in slow cooker.
2. Add broth, salt, and pepper.
3. Cook on low for 6-8 hours until tender.
4. Stir and serve.

Tips

• Use fresh green beans for crisp texture.
• Add 1/4 tsp red pepper flakes for heat.
• Drain excess liquid before serving if desired.

15. Chicken turkey

16. Baked sweet potatoes twice

Ingredients

• 4 medium sweet potatoes
• 4 tbsp unsalted butter, softened
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped pecans (optional, for topping)
• 2 tbsp chopped chives (optional, for garnish)

How to Make

1. Bake Potatoes: Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and place on a baking sheet. Bake for 45-60 minutes until soft. Let cool slightly.
2. Scoop Flesh: Cut potatoes in half lengthwise. Carefully scoop out the flesh, leaving a 1/4-inch shell to maintain structure. Place shells back on the baking sheet.
3. Mash Filling: In a bowl, mash sweet potato flesh with butter, heavy cream, cheddar cheese, cinnamon, salt, and pepper until smooth.
4. Refill Shells: Spoon or pipe the mixture back into the potato shells. Sprinkle with pecans if using.
5. Bake Again: Bake for 15-20 minutes until heated through and slightly golden on top.
6. Serve: Garnish with chives if desired and serve warm.

Tips

• Bake shells on a tray to hold their shape during the second bake.
• Add crumbled bacon or a drizzle of maple syrup for extra flavor.
• Prepare the filling a day ahead, refrigerate, and bake before serving to save time.

17. Whey cake

 

• 2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

How to Make

1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan.
2. Whisk flour, baking powder, soda, and salt.
3. Beat butter and sugar until fluffy. Add eggs and vanilla.
4. Alternate adding dry ingredients and buttermilk, starting and ending with dry.
5. Pour into pan and bake 25-30 minutes until toothpick is clean.
6. Cool and serve with whipped cream or fruit.

Tips

• Use whole wheat pastry flour for lighter texture.
• Add 1/2 cup raisins for sweetness.
• Store in airtight container for 3 days.

18. Stuffed eggs

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp white vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• Paprika for garnish

How to Make

1. Boil eggs for 10 minutes, then cool in ice water. Peel and halve.
2. Scoop yolks into a bowl. Mash with mayonnaise, mustard, vinegar, salt, and pepper.
3. Spoon or pipe yolk mixture into egg whites.
4. Sprinkle with paprika.
5. Chill until serving.

Tips

• Use a piping bag for neat presentation.
• Add pickle relish for tangy flavor.
• Prepare a day ahead and refrigerate.

19. Sausage