email this pageKarry and her husband, Doug, run a com-bination cooking school, cookware store, catering company and photography studio in Natchez, Miss, called High Cotton (highcottonnatchez.com). Adding contemporary twists to traditional Southern dishes, they design their Thanksgiving menu to reflect Karry’s relaxed style and Doug’s Southern roots. Bacon and pecans abound in everything from the salad to the mustard greens to the sweet potato casserole. And more than a little bourbon is enjoyed before the meal.
Family heirlooms share the stage with creative Thanksgiving fare, making for a celebration that’s Southern comfort at it’s best: good food, good friends and good drink.
Sausage and Cornbread Dressing
This is a great recipe for a poultry stuffing. If you don’t have all of the ingredients you can improvise with what you have on hand.
Ingredients
Ingredients
4 cups crumbled cornbread
½ pound Italian sweet sausage, cooked and crumbled
½ cup sautéed sweet onion
¼ cup dried cherries or cranberries
¼ cup bleu cheese crumbles
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon freshly ground black pepper
Reduced-sodium chicken broth
Instructions
½ pound Italian sweet sausage, cooked and crumbled
½ cup sautéed sweet onion
¼ cup dried cherries or cranberries
¼ cup bleu cheese crumbles
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon freshly ground black pepper
Reduced-sodium chicken broth
1. Combine all ingredients except chicken stock in a large bowl and mix will with your hands.
2. Add broth a little at a time until stuffing is the moist enough to form a loose ball in your fist.
3. Use for stuffing quail or Cornish game hen, or bake at 350F in a casserole dish 20 minutes or until lightly browned on the top.
Recipe by Doug Hosford, "Relish the Holiday," November 2007.
2. Add broth a little at a time until stuffing is the moist enough to form a loose ball in your fist.
3. Use for stuffing quail or Cornish game hen, or bake at 350F in a casserole dish 20 minutes or until lightly browned on the top.
Recipe by Doug Hosford, "Relish the Holiday," November 2007.
Spiced Pecans
These are great as a snack or on top of a salad.
Ingredients
Ingredients
4 cups pecan halves
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon ground cayenne pepper
1½ teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
½ teaspoon black pepper
¼ cup dark brown sugar
¼ cup melted butter
Instructions
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon ground cayenne pepper
1½ teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
½ teaspoon black pepper
¼ cup dark brown sugar
¼ cup melted butter
1. Preheat oven to 400F.
2. Combine all ingredients in a mixing bowl and toss well. Place pecans in a single layer on a cookie sheet and roast 8 minutes. Makes 4 cups.
Recipe by Doug Hosford, "Southern Comfort," Relish Thanksgiving, November 2007.
Nutritional Information
2. Combine all ingredients in a mixing bowl and toss well. Place pecans in a single layer on a cookie sheet and roast 8 minutes. Makes 4 cups.
Recipe by Doug Hosford, "Southern Comfort," Relish Thanksgiving, November 2007.
Per (1/4-cup) serving: 240 calories, 24g fat, 3g prot., 7g carbs., 3g fiber, 140mg sodium.
Mixed Greens with Blue Cheese and Champagne Vinaigrette
High Cotton Food Styling & Photography
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Ingredients
Champagne Vinaigrette:
2 tablespoons champagne vinegar or white
wine vinegar
1 tablespoon Dijon mustard
½ cup bottled clam juice
1 garlic clove, crushed
1/3 cup canola oil
1/3 cup honey
½ teaspoon salt
Salad:
12 cups mixed baby greens or spring mix
1 cup Spiced Pecans (see recipe)
1 cup dried cranberries
½ cup crumbled bleu cheese
Freshly ground black pepper
Instructions
2 tablespoons champagne vinegar or white
wine vinegar
1 tablespoon Dijon mustard
½ cup bottled clam juice
1 garlic clove, crushed
1/3 cup canola oil
1/3 cup honey
½ teaspoon salt
Salad:
12 cups mixed baby greens or spring mix
1 cup Spiced Pecans (see recipe)
1 cup dried cranberries
½ cup crumbled bleu cheese
Freshly ground black pepper
1. To prepare vinaigrette, place champagne vinegar, Dijon mustard, clam juice and garlic in a blender and purée until smooth. Slowly add oil, blending until smooth. Add honey and salt; blend well.
2. To prepare salad, place lettuce in a large salad bowl. Add pecans, cranberries and bleu cheese. Toss well. Drizzle with 1/2 cup Champagne Vinaigrette. (You’ll have vinaigrette left over). Add pepper. Toss. Serves 8.
Recipe by Dough Hosford, "Southern Comfort," Relish Thanksgiving, November 2007.
Nutritional Information
2. To prepare salad, place lettuce in a large salad bowl. Add pecans, cranberries and bleu cheese. Toss well. Drizzle with 1/2 cup Champagne Vinaigrette. (You’ll have vinaigrette left over). Add pepper. Toss. Serves 8.
Recipe by Dough Hosford, "Southern Comfort," Relish Thanksgiving, November 2007.
Per serving: 280 calories, 20g fat, 6g prot., 23g carbs., 3g fiber, 310mg sodium.
Herb Brined Turkey
Brining, or soaking the turkey in a salt-sugar solution, infuses moisture and flavor into the bird. The Hosfords brine their turkey in a large clean cooler. This is enough brine for a large turkey. For a smaller one (8- to 12-pounds), make half the brine.
Ingredients
Ingredients
3 gallons hot water
3 pounds kosher salt
2 pounds sugar
¼ cup dried basil
¼ cup dried oregano
14 pounds ice
15 pound turkey, fresh or frozen, thawed
Vegetable oil
Instructions
3 pounds kosher salt
2 pounds sugar
¼ cup dried basil
¼ cup dried oregano
14 pounds ice
15 pound turkey, fresh or frozen, thawed
Vegetable oil
1. Combine hot water and salt in a clean 12- to 15-gallon cooler. Stir until salt dissolves.
2. Add sugar, basil and oregano; stir until sugar dissolves. Add ice and stir.
3. Place turkey in brine and cover with cooler lid. Soak overnight or up to 18 hours.
4. Preheat oven to 350F.
5. To prepare the turkey, remove from brine and pat dry. Rub with vegetable oil. Place on a roasting rack and roast until thigh registers 160F on an instant-read thermometer. Remove turkey from oven and let rest 15 minutes before slicing. Serves 15.
Recipe by Doug Hosford, "Southern Comfort," Relish Thanksgiving, November 2007.
Nutritional Information
2. Add sugar, basil and oregano; stir until sugar dissolves. Add ice and stir.
3. Place turkey in brine and cover with cooler lid. Soak overnight or up to 18 hours.
4. Preheat oven to 350F.
5. To prepare the turkey, remove from brine and pat dry. Rub with vegetable oil. Place on a roasting rack and roast until thigh registers 160F on an instant-read thermometer. Remove turkey from oven and let rest 15 minutes before slicing. Serves 15.
Recipe by Doug Hosford, "Southern Comfort," Relish Thanksgiving, November 2007.
Per (6-ounce) serving (white and dark meat): 320 calories, 12g fat, 49g prot. 0g carbs., 0g fiber, 410mg sodium.
Bacon Mashed Potatoes
Perfect for special occasions, these rich potatoes contain creamy Neufchatel cheese, butter and bacon.
Ingredients
Ingredients
3 pounds Yukon Gold potatoes, peeled and chopped
8 ounces Neufchatel cheese, softened
4 tablespoons butter, softened
1 teaspoon salt
Freshly ground black pepper
½ cup 2% reduced-fat milk, if needed
6 slices thick-cut bacon, cooked and crumbled
6 green onions, chopped
Instructions
8 ounces Neufchatel cheese, softened
4 tablespoons butter, softened
1 teaspoon salt
Freshly ground black pepper
½ cup 2% reduced-fat milk, if needed
6 slices thick-cut bacon, cooked and crumbled
6 green onions, chopped
1. In a large pot, cover potatoes with cold water and bring to a slow boil. Cook about 15 minutes or until tender. Drain.
2. Add Neufchatel, butter, salt and pepper to potatoes; beat on low speed with a mixer or use a hand masher. Add milk if potatoes are too thick. Top with bacon and green onions. Serves 8.
Recipe by Doug Hosford, "Southern Comfort," Relish Thanksgiving, Novembe 2007.
Nutritional Information
2. Add Neufchatel, butter, salt and pepper to potatoes; beat on low speed with a mixer or use a hand masher. Add milk if potatoes are too thick. Top with bacon and green onions. Serves 8.
Recipe by Doug Hosford, "Southern Comfort," Relish Thanksgiving, Novembe 2007.
Per serving: 310 calories, 16g fat, 9g prot., 32g carbs., 2g fiber, 650mg sodium.
Sautéed Mustard Greens
Hearty turnip greens or kale can be substituted for the mustard greens.
Ingredients
1 tablespoon vegetable oil
3 garlic cloves, minced
2 bunches mustard greens, washed, trimmed and blanched
½ teaspoon salt
Coarsely ground black pepper
4 slices thick-cut bacon, cooked and crumbled
1 cup reduced-sodium chicken broth
1. Heat oil over low heat in a large skillet. Add garlic and sauté 30 seconds. Add mustard greens, salt and pepper. Sauté 3 minutes.
2. Add bacon and broth; simmer about 15 minutes. Serves 8.
Recipe by Doug Hosford, "Southern Comfort," Relish Thanksgiving, November 2007.
Nutritional Information
2. Add bacon and broth; simmer about 15 minutes. Serves 8.
Recipe by Doug Hosford, "Southern Comfort," Relish Thanksgiving, November 2007.
Per serving: 100 calories, 4g fat, 7g prot., 12g carbs., 8g fiber, 400mg sodium.
Mississippi Cream Cheese Pound Cake
This dense pound cake is ridiculously easy—just dump all the ingredients together and beat.
Ingredients
1½ cups butter
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 eggs
1 egg yolk
2 teaspoons vanilla extract
3 cups cake flour
Instructions
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 eggs
1 egg yolk
2 teaspoons vanilla extract
3 cups cake flour
1. Preheat oven to 325F. Grease and flour a 12-cup Bundt pan, tube pan or two 9-by-5-inch loaf pans.
2. Combine butter, cream cheese, sugar, eggs and egg yolk, and vanilla in large bowl; beat until smooth.
3. Add cake flour ½ cup at a time. Stir together until smooth.
4. Pour into pan. Bake 70 minutes or until a toothpick inserted in the center comes out clean. Serves 16.
Recipe by Doug Hoford, "Southern Comfort," Relish Thanksgiving, November 2007.
Nutritional Information
2. Combine butter, cream cheese, sugar, eggs and egg yolk, and vanilla in large bowl; beat until smooth.
3. Add cake flour ½ cup at a time. Stir together until smooth.
4. Pour into pan. Bake 70 minutes or until a toothpick inserted in the center comes out clean. Serves 16.
Recipe by Doug Hoford, "Southern Comfort," Relish Thanksgiving, November 2007.
Per serving: 375 calories, 24g fat, 6g prot., 48g carbs., 0g fiber, 188mg sodium.
Kentucky Bourbon Sweet Potato Casserole
Ingredients
2 (29-ounce) cans sweet potatoes
1/3 cup good-quality bourbon
1 cup packed dark brown sugar, divided
1 teaspoon vanilla extract
½ teaspoon salt
1 cup pecan halves
1½ tablespoons melted butter
Instructions
1/3 cup good-quality bourbon
1 cup packed dark brown sugar, divided
1 teaspoon vanilla extract
½ teaspoon salt
1 cup pecan halves
1½ tablespoons melted butter
1. Preheat oven to 350F.
2. In a large bowl, mix potatoes, bourbon, 1/2 cup brown sugar, vanilla and salt. Spoon into a 13-by-9-inch baking pan.
3. Combine remaining brown sugar, pecans and butter; mix well. Sprinkle evenly over potatoes.
4. Bake 25 minutes or until top is browned. Serves 8.
Recipe by Doug Hosford, "Southern Comfort," Relish Thansgiving, November 2007.
Nutritional Information
2. In a large bowl, mix potatoes, bourbon, 1/2 cup brown sugar, vanilla and salt. Spoon into a 13-by-9-inch baking pan.
3. Combine remaining brown sugar, pecans and butter; mix well. Sprinkle evenly over potatoes.
4. Bake 25 minutes or until top is browned. Serves 8.
Recipe by Doug Hosford, "Southern Comfort," Relish Thansgiving, November 2007.
Per serving: 410 calories, 12g fat, 5g prot., 67g carbs., 4g fiber, 290mg sodium.
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