Southern Living, November 2013 Page 8

Updated: October 11, 2014
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Chicken Liver Pâté

Photo: Jody Horton; Styling: Heather Chadduck Hillegas 
Chicken Liver Pâté Recipe
Serve this earthy, rustic spread with grilled bread and Cranberry-Pecan Chutney.
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Cranberry-Pecan Chutney

Photo: Jody Horton; Styling: Heather Chadduck Hillegas 
Cranberry-Pecan Chutney Recipe
Serve this versatile, zingy condiment with the pâté as a toast topper and with the turkey as a relish.

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Herb-Roasted Turkey Legs

Photo: Jody Horton; Styling: Heather Chadduck Hillegas 
Herb-Roasted Turkey Legs Recipe
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.
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Smoked Turkey Breast

Photo: Jody Horton; Styling: Heather Chadduck Hillegas 
Smoked Turkey Breast Recipe
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.

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Green Beans with Citrus and Pecans

Photo: Jody Horton; Styling: Heather Chadduck Hillegas 
Green Beans with Citrus and Pecans Recipe
A citrus vinaigrette adds fresh zing to crisp-tender green beans.

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Smoked-Oyster-and-Andouille Dressing

Photo: Jody Horton; Styling: Heather Chadduck Hillegas 
Smoked-Oyster-and-Andouille Dressing Recipe

Give your dressing an extra-savory depth of flavor with the addition of humble canned, smoked oysters.

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Brussels Sprouts with Ham and Caramelized Onions

Photo: Jody Horton; Styling: Heather Chadduck Hillegas
Brussels Sprouts with Ham and Caramelized Onions Recipe
Easy seared Brussels sprouts get salty-sweet undertones from crispy ham and long-cooked onions.

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Lost in Texas

Photo: Jody Horton; Styling: Heather Chadduck Hillegas 
Lost in Texas Recipe
This refreshing beer cocktail balances a malty bock-style beer with fruit-tinged apricot brandy.
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