Thanksgiving is here! The turkey is thawing in the refrigerator, Mary sent over some of her annual chocolate fudge, and I'm putting finishing touches on my menu. All traditional this year -- roasted turkey, stuffing, gravy, mashed potatoes, a salad, and of course, green beans.

Our website traffic is through the roof, as readers from all over the world search for great food to serve this week. I have compiled a list of suggestions here, and linked to some great ideas for the inevitable leftovers below, which may be my favorite part of Thanksgiving.

My key ingredient to a tasty Thanksgiving dinner is a basic turkey stock. It simmers on the stove all night, and we wake up to a house already filled with the aromas of Thanksgiving. I use it to flavor everything from green beans to the turkey gravy, and of course to baste the turkey.

First, here's a handy step-by-step pictorial on how to carve a turkey.

Turkey

• Perfect Roast Turkey 
• Herb-Roasted Turkey Breast with Stuffing 
• Honey-Brined Turkey Breast
• Cajun Fried Turkey
• Turkey with Cornbread-Andouille Stuffing

Turkey Alternatives

• Roast Fresh Ham with Cracklin
• Stuffed Roasted Pork Shank
• Beef Tenderloin with Jumbo Lump Crab
• Rack of Lamb
• Lil Pachter's Jewish-Style Braised Brisket
• Praline-Glazed Holiday Ham
• Creole Seafood Gumbo

Side Dishes

• Best-Ever Mashed Potatos
• Oyster Stew
• Creole Smothered Green Beans
• Mirliton with Crab and Shrimp
• Leah Chase's Holiday Oyster Dressing
• Crab Meat Au Gratin 
• Basic Bread Stuffing
• Turkey Gravy
• Classic Green Bean Casserole
• Modern Green Bean Casserole
• Emeril's Classic Seafood Gumbo
• Sweet Potato Casserole with Pecan Topping

Desserts

• Sweet Potato Pie
• Pumpkin Pie
• Pecan Pie
• Pumpkin Pecan Layer Cake

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible. 

Susan Ford, President

Our Kitchen & Culture, LLC

http://louisiana.kitchenandculture.com

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Turkey Pot Pie

This recipe appears in the Nov/Dec 2013 edition of the magazine; it's great. Readers are still talking about it. Unlike most pot pie recipes with a white sauce as a base, this one uses the leftover turkey gravy, and adds some andouille. It makes a rich hearty meal. We baked it in individual servings, but you could easily make it on one dish.

Click Here for the Recipe

Turkey Remoulade

This recipe first appeared in the July/August 2013 edition of the magazine, and calls for chicken instead of turkey. However, a reader wrote in to say they'd smoked a turkey for the 4th of July and used the leftovers in place of the chicken, to outstanding results. So swap out any leftover turkey, smoked or otherwise, for the chicken in this recipe.

Click Here for the Recipe

Decadent Turkey Sandwich

This appeared in the November/December 2012 edition of the magazine, and elevates the trusty turkey sandwich to a whole other level with the addition of a layer of double or triple cream brie or other soft cheese. It's toasted, and the flavors of the salty creamy cheese with the tart cranberry relish will have you moaning.

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