Give Thanks for Southern Food: 2014 Thanksgiving Menu

Dishes from the latest Southern cookbooks, restaurants and chefs to spice up your holiday table. 

Christmas gets more fanfare, but Thanksgiving is the real foodie holiday. We decided to go way beyond the turkey this year for a feast that combines all the traditional flavors of the season in new ways that will be a refresh for your table. We know, we know. Panic might ensue if mom’s cornbread dressing isn’t there. What will happen without the pecan pie or sweet potatoes smothered in marshmallows? Your guests — and your tastebuds — will probably give thanks for a thoughtful meal that celebrates both the versatility of Southern food and bounty of flavors available this time of year. If not, you can always break out the standards for Christmas.

COCKTAILS 

Taste of Thanksgiving 
a take on New Orleans restaurant SoBou’s Shady Blonde

The Peacemaker
from Charleston’s cocktail mixer compound company Bittermilk 

APPETIZER 

Wood Grilled Mushroom Bruschetta
from Stars Rooftop & Grill Room in Charleston

MAIN 

Chris Chamberlain’s Raspberry Glazed Pork
from The Southern Foodie’s Guide To The Pig 

SIDES 

Roast Winter Vegetable Salad with Sorghum-Bourbon Vinaigrette
from Classic Kentucky Meals by Rona Roberts

Sweet Potato Pone
from Sweet Potatoes, a Savor the South cookbook by April McGreger 

DESSERTS

Old-Fashioned Caramel Pie
from The Southern Pantry Cookbook by Jennifer Chandler

Grapefruit Chess Pie 
from The Southern Foodie’s Guide To The Pig 

AFTER-DINNER 

Old Forge Coffee
from Tennessee’s Old Forge Distillery