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Thanksgiving Recipe Ideas from the staff and publisher of Louisiana Cookin'
Appetizers
 I refuse to provide appetizers prior to Thanksgiving dinner for many reasons, not the least of which is simply that I'm too busy. I will put out bowls of mixed nuts to munch on—try this recipe for Hot Sweet Pecans that first appeared in the December 2008 edition of Louisiana Cookin'.
Libations
Of course there's plenty of iced tea available, but I also lay in a stock of Chardonnays and light reds. Beaujolais Nouveau, if it's a good year, is a good addition too. I make a cranberry sparkler for those who want something more festive than tea but want to avoid alcohol, although plenty of adults add a shot of vodka to their glass.
Key to the Production
I start a big pot of turkey stock the night before the Big Cook that is crucial to the outcome of the entire dinner. The stock is used to baste the turkey, add flavor to the gravy, cook the green beans, I even put a bit in my mashed potatoes from time to time. The stock cooks all night over very low heat, so the house smells like Thanksgiving from the time we get up. Find the recipe here.
Starters
I start everyone out with a cup of cream of wild mushroom soup. The 
deep flavors of the mushrooms are brightened up with a little lemon juice and thyme, and there's just a touch of cayenne pepper to wake up your taste buds. I make a salad of baby lettuces with satsumas, avocado, toasted pecans, dried cranberries, and blue cheese that's dressed with a vinaigrette made with honey, balsamic vinegar, cilantro, a jalapeño pepper, and some other tasty ingredients. It's a very pretty dish too.
Side Dishes
I grew up on cornbread dressing but came to love a stuffing made out of cubed bread seasoned with the turkey stock, onions, celery, thyme, sage, and a few other goodies. Louisiana Cookin's editor Jyl Benson has written an ode to her late father's Oyster Stuffing and shares the recipe here. Holly Clegg's Yam Cornbread Stuffing is in the December issue of LC and got rave reviews from our food stylist.
 I usually try to do as little as possible to green vegetables, but I'm Southern, and every once in a while I like my green beans cooked to pieces with pork product. Usually, I'll also steam some broccoli and toss it with a little lemon juice and butter for a healthier side. My cranberry sauce is very simple, with a few suggestions on how to spice it up a bit if you want. I usually make a big bowl of creamy garlic mashed potatoes and Marcelle Bienvenue's Rum Glaze Sweet Potatoes are always a hit.
Main Event
There are many ways to cook a turkey. My brother insists on a fried  turkey, but I prefer a slow-roasted bird. I've put together some tips for you, along with my favorite preparation and a recipe for guaranteed perfect turkey gravy.
Desserts
Finish up with Sweet Potato Coconut Cheesecake, or search the Louisiana Cookin' website for other great dessert ideas.
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