November 16, 2018 | Louisiana Kitchen & Culture

November 16, 2018

Thanksgiving is upon us!

Several years ago we compiled a Turkey Tips page, with information on recommended equipment, thawing time, roasting time, and links to helpful recipes such as make-ahead turkey stock, turkey injection marinades, etc. We've updated the information a bit this year; plus, click here for an excellent list of recipes to use leftover turkey.

For those of you who give Christmas gift subscriptions to the magazine, you should have received your gift renewal notices in the mail. If you did not get your notice, give us a call: 504-208-9959.

Regular renewal notices are going out as well, so keep an eye on your email inbox. You don't want to miss an issue; we have lots of tasty plans for the upcoming year.

And finally, we are now accepting orders for holiday gifts! Choose a 1-, 2-, or 3-year gift subscription, or go all out and order the Collector's Set (first 42 issues plus a subscription for all of 2018). We'll send their first issue, along with a gift card, to arrive just before Christmas. Get a jump-start on your holiday shopping!

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best regards,

Susan

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

Your Tip of the Week:

Take the time to make turkey stock before you start Thanksgiving.

Last Week's Recipes:

• Crab and Shrimp Artichoke Dip • Chicken-Fried Steak with Cream Gravy • Chocolate Souflé with Chocolate Ganache

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November/December 2018

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	Buttermilk-Brined Roast Turkey I don't often share recipes here that I develop for my print magazine, Louisiana Kitchen & Culture, but decided to add this one today. I put this one together for the 2017 Holiday Food Guide, and we loved it. Be forewarned, you're likely to spend as much money on buttermilk as you are on the turkey, but the final result is delicious. Well flavored throughout, and even the leftovers are moist and juicy! Click to forward this email and recipes.

	Leah Chase's Holiday Oyster Dressing From one of the greats of Creole cuisine, this dressing will be the centerpiece of your table. Chef Leah advises setting the bread out a day or two in advance so that it's stale; read through the recipe and plan accordingly. You might want to double it if you want leftovers! Click to forward email and recipes.

	Sweet Potatoe Casserole with Pecan Topping This is easy and delicious; if you're looking for help with Thanksgiving dinner, assign this recipe out to one of the less experienced cooks clamoring to bring a dish to dinner. It's foolproof! Click to forward email and recipes.

	Updated Green Bean Casserole No canned soup with these green beans! The cream of mushroom soup portion of this recipe may make an appearance on your table as a stand-alone after you taste it! My Louisiana Kitchen & Culture subscribers will find the recipe on page 26 of the Nov/Dec 2018 Holiday Food Guide; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Click to forward email and recipes.