Find all the recipes from the November 2015 issue of Southern Living.
Recipe: Spicy-Sweet Pecans
The egg white helps the spice mixture adhere evenly and gives the pecans a crisp, glossy coating.
Cheesy Garlic French Bread
Easy Butter Rolls
Recipe: Easy Butter Rolls
Make Ahead: After Step 2, shape the dough into 1-inch balls and place them on a baking sheet. Place baking sheet in freezer, and freeze completely. Transfer frozen balls to a large zip-top plastic bag. The day before baking, place three dough balls in each cup of a lightly greased muffin pan, cover with plastic wrap, and chill until ready to bake as directed. Serve with Herb Butter and Sorghum Butter.
Best Ever Seafood Gumbo
Recipe: Best Ever Seafood Gumbo
Simmering andouille with the stock lends the base a tasy depth; adding the seafood at the last minute means it's perfectly cooked.
Dry-Brined-and-Marinated Smoked Turkey
Make Ahead: Dry-brine the turkey using Turkey Dry Rub two days before Thanksgiving, and smoke it the next day. Cut the turkey into pieces (legs, breast, wings, etc.), and place in a zip-top plastic bag. Store in refrigerator. About an hour before dinner, place turkey pieces in a single layer on a baking sheet, and cover with aluminum foil. Warm in 300 degree oven until heated.
Grandmother Carter's Cornbread Dressing
One of the great things about this dressing recipe is that there are parts of the recipe that you can have ready in advance. If that is something you want to do, just follow these simple directions:
Make Ahead: Start with Cornbread Crumbles. Freeze the unbaked dressing mixture in 2 (1-gal.) zip-top plastic freezer bags, making sure to press out all of the excess air. Thaw in refrigerator five days before Thanksgiving, and continue recipe with Step 4. You can also get it all together on the day of, if you like. However you prefer to enjoy it, you’ll find Grandmother Carter’s Cornbread Dressing to be moist, rich, and delicious.
Mashed Potatoes with Greens
Recipe: Mashed Potatoes with Greens
You might think there is only so much you can say about spuds, but this recipe for Mashed Potatoes with Greens will have you reaching for your dictionary. You will enjoy it so much you’ll be looking for new superlatives. It is surprisingly simple, and what makes this recipe great is that you can use any of the greens you have on-hand. It works well with chard, kale, cabbage, or other leafy greens. You can even prepare it in advance, as long as you thaw it well in advance.
Make Ahead: Prepare this recipe through Step 4, and freeze. Thaw potato mixture in the fridge at least 24 hours before you plan to serve, and let it stand 20 minutes before baking as directed.
Roasted Vegetable Salad with Apple Cider Vinaigrette
It’s easy to make this Apple Cider Vinaigrette in advance so you can always have some on-hand. If you want to have some ready on the shelf, follow these simple directions:
Make Ahead: Store Apple Cider Vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
Once you’ve got that vinaigrette ready to go, it is simply a matter of preparing your vegetables. We’ve selected great, fresh, seasonal vegetables, and we suggest you do too. Look for beautiful textures and colors, and you’re sure to enjoy their robust flavors. Your family and friends will love this dish on the table.
Slow-Cooker Sweet Potatoes with Bacon
Sweet potatoes are often a part of Thanksgiving, and this recipe gives you a new twist on that classic flavor. Orange juice gives this dish a little sweetness, while pieces of crumbled bacon will give you something to savor, and rosemary will give it an aroma all its own. Delicious together, this sweet-and-salty side could not be easier to prep on Thanksgiving morning. Best part? It's made in the slow cooker, so you're saving valuable stovetop space. When you’re ready to serve it, sprinkle a mixture of parsley, orange zest, and garlic over the top: you’ll get just the right amount of herbs, spice, and bite in every mouthful.
Chicken-and-Prosciutto Tortelloni Soup
King Ranch Chicken Soup
Recipe: King Ranch Chicken Soup
This restaurant-style Tex-Mex dish is both rich and a cinch to prepare.
Recipe: Parsnip-Potato Soup
Parsnip-Potato Soup is a warm, rich, and delicious way to start your Thanksgiving meal. Fragrant with just a subtle hint of ginger, and blended to a delicate smoothness, you will love the flavors, tastes, and textures of every enticing bowlful. Once it's cooled, you can even freeze this silky soup in zip-top plastic freezer bags. When you would like to enjoy another serving, defrost it in the refrigerator for three to four days before using it. Reheat it over medium-low heat, and add salt and pepper if needed. Whenever you enjoy it, garnish it just before serving—sour cream, fresh chives, and olive oil are all divine.
Shrimp-and-New Potato Chowder
Recipe: Shrimp-and-New Potato Chowder
Add shrimp a few minutes before serving so they don't overcook.
Southwest Pork Stew
Recipe: Southwest Pork Stew
Make this stew with pulled or shredded pork from your favorite barbecue joint or deli-roasted chicken from the grocery store.
White Bean, Sausage, and Turnip Green Stew
Turnip greens, a Southern staple, have a peppery and slightly sweet taste. Look for smaller leaves or baby turnip greens, which are more tender.
Apple-Cream Cheese Bundt Cake
Cherry-Spice Cake Trifle
Chocolate Chip-Toasted Pecan Pancakes
Add a generous dollop of whipped cream for an unexpected dessert.
Chocolate-Pecan Mousse Tart
Recipe: Chocolate-Pecan Mousse Tart
You can make and freeze crust ahead of time; thaw in your refrigerator overnight before preparing the filling.
Decadent Cream Puffs with Praline Sauce and Toasted Pecans
It may be tempting to use a stand mixer for the cream puff batter, but it pays to mix by hand. You need to see when the mixture is smooth and shiny, which will prevent overmixing. Top with Praline Sauce.
Miss Margaret's Magical Graham Bars
These magically disappearing bars will be a new family favorite.
The Original "Pam-Cakes"
Recipe: The Original "Pam-Cakes"
Some people toast special occasions with Champagne, but here at Southern Living, we often celebrate with "Pam-cakes." Developed by our Test Kitchen's Pam Lolley, these flapjacks are deceptively light, unbelievably fluffy, and impossible to resist.
Recipe: Pecan-Espresso Toffee
Take a crack at this intensely rich and buttery holiday treat.
Pecan Pie Bars
Recipe: Pecan Pie Bars
These chewy, bite-size bars require just 20 minutes of prep time.
Pecan Pound Cake
Recipe: Pumpkin-Espresso Tiramisù
Make Ahead: Loosely wrap baked and cooked tiramisu in plastic wrap, and refrigerate until ready to serve.
Pumpkin-Pecan Streusel Pie
Julia's Orange Bread Pudding
Recipe: Make-Ahead Gravy
Make Ahead: Easy, homemade Simple Chicken Stock adds loads of flavor to our Make-Ahead Gravy. Pour cooked gravy into quart-size zip-top plastic freezer bags; seal and lay bags flat on a baking sheet. Place in freezer. Once frozen, the bags are easily stockable. Thaw three to four days in the fridge before reheating on the stovetop.