No one does Thanksgiving better than the south. From your traditional roast turkey, to the decadent pecan pie, these recipes are the epitome of Southern comfort. 

Bacon Wrapped Stuffed Jalapenos

This appetizer is pretty niche, but my dad used to make these all the time for different events. They’re one of my favorite little finger foods to eat before Thanksgiving dinner.

 Ingredients- Serves 12

12 Jalapenos

1 cup Cream Cheese

1 cup Shredded Cheese

1 pack Bacon

1 teaspoon Lemon Pepper

Salt

Ground Pepper

Step 1: Slice your jalapenos in half and scoop out all the seeds. You can leave a few for spice if you would  like.

Step 2: Once all your jalapenos are sliced and gutted, fill each one with 1-3 teaspoons of cream cheese mixed with sharp cheddar. Add more or less depending on the size of the jalapeno.

Step 3: Wrap each jalapeno with a slice of bacon. You can split the bacon in two if you have smaller jalapenos. Add a dash of lemon pepper, salt, and pepper atop the wrapped jalapeno.

Step 4: Place each jalapeno on a baking sheet and bake at 350 degrees for 12-15 minutes. Let cool for a few minutes and enjoy!

Homemade Potato Salad

Potato salad is one of the most iconic Thanksgiving sides of all time. It also happens to be my personal Thanksgiving food, but it gets a bad rep because people don’t make it right. This recipe shows how to make potato salad the right way.

Ingredients- Serves 8

6-7  Medium White Potatoes

3 Tablespoons White Vinegar

4 Hard Boiled Eggs

6 Diced Green Onions

1 ½ cups Miracle Whip

1 Tablespoon Yellow Mustard

1 Teaspoon Salt

1 Teaspoon Ground Pepper

Step 1: First, skin your potatoes. Then add them to cold water and bring to a boil then reduce the heat. Boil your potatoes for about 20-30 minutes or until tender. Drain and set aside to cool.

Step 2: After boiling, dice your potatoes into half inch square pieces. Then place in a large mixing bowl and add your white vinegar. Shake and toss the potatoes until the vinegar is evenly dispersed throughout the potatoes.

Step 3:  Add your green onions to the mixture. Then, peel and dice your hard boiled eggs and add them to the mixture.

Step 4: In a separate bowl, mix your Miracle Whip, mustard, salt, pepper, and any other seasonings you’d like. Then, fold into your potato mixture and add more salt and pepper. 

Old Fashioned Sweet Tea

Sweet tea reigns supreme when it comes to southern drinks. It’s one of those things that just makes you want to sit out on the porch and relax.

Ingredients- Makes 1 Gallon

3 Family Sized Black Tea Bags (could be substituted for green tea)

1 Cup Granulated Sugar

Lemon Slices

Step 1: Boil 4 cups of water in a small pot or tea kettle.

Step 2: Submerge all 3 of your tea bags in water for 5 minutes. 

Step 3: Add your sugar and stir until fully dissolved. Then pour into a pitcher.

Step 4: Add 3 more quarts of water to your tea and stir until well combined.

Step 5: Let refrigerate overnight and serve with ice and 1-2 lemon slices.

Pecan Pie

Pecan Pie- a family favorite of mine. This comfort food is always cleared first when we set it out at Thanksgiving. I also find it the easiest to bake, which makes the hustle and bustle of prepping for Thanksgiving even more rewarding.

Ingredients- Serves 12

1 Whole Unbaked Pie Crust

1 Cup White Granulated Sugar

3 Tablespoons Brown Sugar

½ Teaspoon Salt

1 Cup Corn Syrup

¾ Teaspoon Vanilla Extract

⅓ Cup Melted Salted Butter

3 Eggs

1 Cup Pecan Halves

Step 1: Prepare your pie crust. A store bought pie crust is easiest, but a homemade one works too.

Step 2: Heat your oven to 350 degrees. Next, mix your dry ingredients (white sugar, brown sugar, salt) and wet ingredients (corn syrup, butter, egg yolks, egg whites, and vanilla extract) in two separate bowls until well combined. Then, combine the dry ingredients with the wet ingredients.

Step 3: Pour your pecan halves into the bottom of your pie crust evenly.

Step 4: Pour your filling over the pecans and cover with foil. Bake at 350 degrees for 30 minutes then take the foil off and continue baking for 20 minutes. Be careful not to burn it, but your filling should be set in place, not runny or jiggly. Baking time may vary. Allow to cool for a few hours or overnight

Roast Turkey

Everyone knows it’s so easy to crash and burn when making a turkey. It seems daunting, but after much research, this was the most simple, yet effective turkey recipe I could find from Natasha’s Kitchen.

Ingredients- Servings Vary

1 Cup Unsalted Butter

2 Tablespoons Olive OIl

4 Tablespoons Lemon Juice

3 Large Garlic Cloves Pressed

¼ Cup Chopped Parsley

½ Tablespoon Salt

½ Teaspoon Ground Black Pepper

1 Large Onion Quartered

4 Garlic Cloves Halved

12 lb Turkey

Prep:

• Defrost your turkey in the plastic bag for 3 days
• Remove the neck and giblets from the turkey
• Pat the turkey try with paper towels
• Fold the wings behind the turkey

Step 1: Season the inside of the turkey cavity with salt and pepper

Step 2: Combine 2 sticks of butter, 2 tablespoons olive oil, 4 tablespoons lemon juice, 3 pressed garlic cloves, ¼ cup chopped parsley, ½ tablespoon salt, ½ teaspoon pepper in a mixing bowl. Stir until mixed evenly throughout.

Step 3: Stuff around ⅔ of the mixture under the skin and spread as evenly as possible. Spread the rest on the outside of the turkey. And season with salt and pepper.

Step 4: Stuff the turkey cavity with quartered onion, 4 garlic cloves (halved), and quartered lemon. Then, tie the turkey legs together to close the cavity.

Step 5: Preheat the oven to 430 degrees on bake mode and place the oven rack on the lower part of the oven

Step 6: Stick a meat thermometer into the turkey and begin roasting uncovered at 430 degrees for 20 minutes. After 20 minutes, remove from the oven and baste with butter from the bottom of the baking dish.

Step 7: Reduce the oven temperature to 350 degrees and bake for 2 hours and 30 minutes. The turkey’s thigh should register at 170 degrees and 160 degrees for the breast and remove from the oven.

Step 8: Transfer to a serving dish to cool, then garnish with whatever you please. Wait an hour before carving.