Southern Living, November 2013 Page 8
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Chicken Liver Pâté
Serve this earthy, rustic spread with grilled bread and Cranberry-Pecan Chutney.
Serve this versatile, zingy condiment with the pâté as a toast topper and with the turkey as a relish.
Herb-Roasted Turkey Legs
While cooking a whole bird is traditional, most chefs smartly cook the white and dark meat separately to achieve the best flavor and perfect level of doneness. Brining and smoking the breast and curing and roasting the legs yields the most succulent results.
Smoked Turkey Breast
Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too.
Green Beans with Citrus and Pecans
A citrus vinaigrette adds fresh zing to crisp-tender green beans.
Give your dressing an extra-savory depth of flavor with the addition of humble canned, smoked oysters.
Brussels Sprouts with Ham and Caramelized Onions
Easy seared Brussels sprouts get salty-sweet undertones from crispy ham and long-cooked onions.
Lost in Texas
This refreshing beer cocktail balances a malty bock-style beer with fruit-tinged apricot brandy.