Thanksgiving is two weeks from today and I'm gearing up for a crowd. We have a family conference call scheduled to make sure everyone gets all their favorites; macaroni and cheese is at the top of my list. My brother is making a ham, and I'm in charge of the roast turkey; I think I'll go with a dry brine this year, as I've had such good success dry brining chicken lately.

In addition to family members I've invited a couple who are new to the US; she is from Thailand, and he is from the Netherlands. I'm very interested to hear what they think of their first-ever, traditional American Thanksgiving feast. 

The 2021 Holiday Food Guide is in the mail, and it's time to start thinking about your holiday gift list. Louisiana Kitchen & Culture makes a great, inexpensive gift for anyone on your list who enjoys good food; click here for gift subscriptions. Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind. 

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

P.S. The Holiday Nov/Dec issue has mailed to magazine subscribers. Expect it in your mailbox soon.

In the Mail:

Campbell's Classic Green Bean Casserole

Dorcas Reilly headed up the Campbell's test kitchen in 1955 when this recipe was invented. She says she has no inkling why it became a classic recipe; but today, the company estimates that about 20 million of these casseroles are prepared for Thanksgiving each year.

Buttermilk-Brined Roast Turkey

I developed this issue a few years ago; Southern cooks have long soaked chicken and catfish in buttermilk before cooking, so I thought I'd give it a try. It produced a beautiful roast turkey that was moist throughout, and leftovers remained moist for several days.

Leah Chase's Holiday Oyster Dressing

From the renowned, late Creole chef Leah Chase, this is a straightforward dressing recipe that should satisfy everyone at your table this holiday season.