Thanksgiving is just a month away, and I'm already working on lists of ideas to go along with the roast turkey I make every year. Based on the information coming my way from our website's analytics, plenty of people are doing the same, so I've included a couple of holiday classics here this week.

First up, a delicious oyster dressing from the venerable--and sorely missed-- Leah Chase. She uses the oyster liquor to soak bread cubes, so the entire dish is infused with briny flavor. Next, not holiday but an old favorite comfort food: chicken-fried steak with pan gravy. And finally, a rich and decadent shrimp and crabmeat stuffed mirliton dish from Broussard's here in New Orleans.

Enjoy the recipes, 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

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Leah Chase's Oyster Dressing

From the late Creole chef Leah Chase, this is the dressing for you if you like oysters. It's easy enough to make, and the oysters add a briny taste that's hard to beat.

Chicken-Fried Steak with Gravy

Most years my dad raised a beef for the freezer, and my mother always served the top round steaks this way, complete with the pan gravy. Some nights it came with rice, some nights with biscuits, always with a couple of side dishes of vegetables she'd put up out of the garden. 

Stuffed Mirliton with
Shrimp and Crabmeat

Around New Orleans, no holiday table would be complete without some kind of stuffed mirliton dish. This one is from Broussard's and is loaded with plenty of Louisiana seafood.