Southern Living, November 2013 Page 8
Salt-and-Pepper Roasted Turkey
With a turkey this simple and with so few ingredients, focus on the techniques that matter most. First, pat the turkey very dry, which will help it achieve a crispier skin in the oven. Then season liberally with kosher salt. Season the cavity, gently under the skin, and again on the surface of the skin to enhance the flavor from the skin to the bone.
Ham Glazed with Spiced Plum Conserve
Any brined, smoked supermarket ham will be welcomed on your holiday table in addition to (or in lieu of) the turkey. If you're using a spiral ham, there's no need to score it and stud with cloves.
Old-Fashioned Giblet-Egg Gravy
"My family likes our gravy thin and soupy, but you can thicken yours as desired," James says. Feel free to omit the egg or giblets, but do start with homemade chicken or turkey stock or the best broth you can buy.
Mimi's Cornbread Dressing
Packaged mixes and store-bought cornbread vary in sweetness and moisture, so for this savory dressing, make yours from scratch. This simple buttermilk skillet version will give your dressing the best texture and flavor.
A Mess of Greens
James' grandmother Mimi always added a knob of butter to her onions to boost the flavor as they browned in oil, and then simmered the greens slowly, adding water as needed to keep them submerged. For serving, James says, "I use my large, enameled cast-iron stew pot. It keeps the greens warm and offers a nice presentation."
The flesh and juice of oranges and a shot of orange liqueur help balance the tartness of cranberries in this coarsely chopped condiment.
Ambrosia with Apples
Plan on sectioning the citrus and chopping the pineapple ahead of time. If you use canned or jarred fruit, save the juices and add them to the ambrosia.
Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce
Muffin pans make the perfect baking vessels for these little fig cakes. Gussy them up by spooning a dollop or piping a silver dollar of hard sauce on top, and then garnish them with halved fresh figs, fresh herbs, or even pecan halves.