holiday - Wine Enthusiast Magazine

THANKSGIVING
HOLIDAY
ENTERTAINING
2012
A GRACIOUS SOUTHERN THANKSGIVING
“Thanksgiving is about celebrating the bounty of the land and feeding as many people
as possible,” says Virginia Willis, chef and author of the cookbook Basic to Brilliant, Y’all!
(Ten Speed Press, 2011), among others. For Willis, Thanksgiving means a table overflowing
with casseroles, turkeys, giblet gravy and homemade relishes. Consider adopting these
Southern-style elements for a blowout down-home meal. —LILLY KUWASHIMA
MAMA’S SWEET POTATO SOUFFLÉ
Recipe courtesy Virginia Willis, chef and author of Preheat an oven to 350˚F.
Bon Appetit, Y’all: Recipes and Stories from Three
Generations of Southern Cooking (Ten Speed Press,
2008)
Brush an ovenproof casserole with one tablespoon
of the melted butter. Place the sweet potatoes on
a baking sheet and roast until they’re very tender,
4 sweet potatoes, scrubbed
1 cup (2 sticks), plus 1 tablespoon
unsalted butter, melted, divided
about 1 hour. Cool to room temperature. Peel the
potatoes and discard the skins. Place the potatoes
in a large bowl and mash until smooth.
½ cup granulated sugar
Add ½ cup of the melted butter, the granulated
2 large eggs, lightly beaten
sugar, eggs, milk and vanilla to the potatoes. Stir to
1
⁄3 cup whole milk
combine, and season with salt and pepper. Spoon
1 teaspoon pure vanilla extract
the mixture into the prepared casserole.
Coarse salt and freshly ground black pepper,
to taste
1 cup firmly packed light brown sugar
1 cup all-purpose flour
In a small bowl, combine the remaining ½ cup of
melted butter, light brown sugar, flour and pecans.
Stir until combined and sprinkle over the casserole.
1 cup chopped pecans
Bake the casserole until bubbly and heated
through, about 25–30 minutes. Transfer it to a rack
to cool slightly before serving. Serves 6–8.
SLOW COOKER TURKEY
Recipe adapted with permission from Basic to Brilliant, Season the turkey breast with salt and pepper.
Y’all! 150 Refined Southern Recipes and Ways to Place the breast, skin side up, in a slow cooker.
Dress Them Up for Company (Ten Speed Press, 2011), Pour the Madeira over it, and add the onion,
by Virginia Willis thyme, garlic and honey. Seal it with the lid and
cook on high heat, turning once, for 3–4 hours.
1 boneless turkey breast, approximately 4–6
pounds Place the turkey on a cutting board and cover with
Coarse salt, to taste foil, allowing it to cool before slicing. Pour the
Freshly ground black pepper, to taste broth formed at the bottom of the slow cooker into
¼ cup Madeira a fat separator, or remove the grease with a spoon.
1 onion, preferably Vidalia, sliced Strain the broth into a small saucepan and bring
1 sprig thyme to a boil. Adjust the salt and pepper seasoning, if
1 clove garlic necessary.
1 tablespoon honey
Slice the turkey and place pieces on serving plates.
Dress with a spoonful of broth. Serves 8–10.
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PHOTO BY KATE SEARS