Be Our Guest: Discover Tried & True Thanksgiving Recipes From Local Cookbooks

Invited to a Thanksgiving feast and don’t know what to bring? These tried-and-true recipes, gathered from some of Charleston’s most cherished cookbooks, will earn you a spot at the holiday table, year after year

Cheese Straws & Spiced Pecans 

The Lee Brothers offer their family’s perennial favorites for snacking during your holiday cocktail hour. They’re satisfying and savory but won’t kill your appetite for the main event.

^{Reprinted with permission from The Lee Bros. Southern Cookbook by Matt Lee & Ted Lee (W.W. Norton, 2006)}

Cheese Straws (Makes 30 straws)

• 1 1/2 cups (about 4 oz.) grated extra-sharp cheddar cheese
• 4 Tbs. (1/2 stick) unsalted butter, softened and cut into 4 pieces
• 3/4 cup all-purpose flour, plus more for dusting
• 1/2 tsp. kosher salt
• 1/2 tsp. crushed red pepper flakes
• 1 Tbs. half-and-half

Preheat the oven to 350°F.

In a food processor, combine the cheese, butter, flour, salt, and red pepper and process in five, five-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8-x-10-inch rectangle that is 1/8-inch thick. With a sharp knife, cut the dough into long, thin strips, 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet, leaving at least 1/4 inch between them. The dough will sag and may break occasionally in the transfer, but don’t be concerned—just do your best. The straws can be any length, from two to 10 inches.

Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.

Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days.

 

Spiced Pecans (Makes 3 cups)

• 1 tsp. sweet paprika
• 1 tsp. ground cayenne
• 1 tsp. ground cinnamon
• 1/2 tsp. ground mace or nutmeg
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cumin
• 1 tsp. kosher salt
• 1 Tbs. sugar
• 4 Tbs. unsalted butter
• 1 Tbs. honey, sorghum, or cane syrup
• 3 cups shelled raw pecan halves (about 3/4 lb.)

Preheat the oven to 250°F.

Combine the spices, salt, and sugar in a small bowl and whisk to blend. Set aside one teaspoon of the blended mixture.

Melt the butter slowly over low heat in a small saucepan. After the foam subsides, turn off the heat and skim the white milk solids from the butter. Whisk the spice mixture into the butter in a slow stream. Whisk the honey into the spiced butter in a slow stream.

Put the pecans in a medium mixing bowl and pour the warm spiced syrup mixture over them. Toss the mixture with a spatula or wooden spoon.

Spread the pecans evenly on an ungreased cookie sheet and bake on the top rack for 45 minutes. The syrup should look dry (it will still be slightly sticky), and the pecans will have darkened to the color of mahogany. Remove the sheet from the oven and sprinkle the reserved teaspoon of spice mixture over the pecans.

Serve the nuts as soon as they have cooled. Stored in an airtight container, roasted pecans will keep for two weeks.

“We like our cheese straws long, slender, and elegant…. Although they’re fragile, they bundle together nicely on end in a stout cocktail glass or silver julep cup.” —Ted Lee

 

Deviled Eggs

Go to the trouble for these holiday classics. With late culinary grand dame Nathalie Dupree’s tips and a pretty glass dish, you’ll make a lasting impression

^{Reprinted with permission from Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart (Gibbs Smith, 2012)}

(Makes 12)

• 6-8 hard-cooked large eggs (see cooking method below)
• 1/4 cup mayonnaise
• 1/2 tsp. Dijon mustard
• 2 Tbs. finely chopped green onions, green portion only
• 1 Tbs. finely chopped capers, optional
• 1/8 tsp. ground hot red pepper
• Salt, to taste
• 2 tsp. finely chopped fresh thyme

Pour two to three quarts of water into a large pot and bring to a boil over medium-high heat. Pierce the top of the eggs with a thumbtack or needle. Add the pierced eggs one by one, gently tipping them off the side of a large slotted spoon into the boiling water. Roll the eggs briefly to center the yolks. Simmer for 11 minutes. Remove the eggs to a bowl of ice water to cool.

Tap the top of each egg on the counter. Roll on the counter to crack the shell. Under cool running water, start peeling at the large end to catch the air bubble. Pull off the shell, working down to the tapered end. Some eggs will peel more easily than others. 

Slice the cooked eggs in half lengthwise and scoop the yolks into a small mixing bowl. Mash the yolks well with a fork or whisk. Add the mayonnaise, mustard, green onions, capers, hot red pepper, and salt. Mix well. Spoon or pipe decoratively back into the halves. Garnish with finely chopped thyme.

TIP: “Always cook more eggs than needed if perfection is desired, as some yolks may not be centered properly or the eggs may peel imperfectly. Those can be used for egg salad.” —Nathalie Dupree 

Nathalie & Cynthia’s tips for hard-cooked eggs

 

Okra Soup

A staple on the Meggett family’s Thanksgiving table, this low-and-slow-cooked pot of goodness can be made a day ahead, with the shrimp sautéed and added just before serving.

^{Reprinted with permission from Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island by Emily Meggett (Abrams, 2022)}

(Serves 4-6) 

• 1/4 lb. salt pork, cut into about 10 (one-inch) chunks
• 4 lbs. okra, cut into 1/2-inch pieces, or 2 1/2 lbs. frozen cut okra
• 1 onion, chopped
• 1 bell pepper, chopped
• 4 cups tepid water
• 1 Tbs. Nature’s Seasons, plus more to taste
• 1 (6-oz.) can of tomato paste
• Seasoning salt, to taste
• 1 Tbs. sugar
• 1/2 lb. small shrimp, peeled and deveined (optional)
• 2 Tbs. unsalted butter, if using shrimp
• Saltine crackers, to serve
• Cooked long-grain white rice, to serve

 

In a large, heavy-bottomed pot, fry two or three pieces of salt pork. Cook over medium-high heat for about five minutes, until browned and crisp.

In the same pot, add the remaining salt pork, as well as the okra, onion, and bell pepper and sauté over medium heat in the salt pork fat for 12 to 15 minutes.

Add the water and Nature’s Seasons and let it come to a boil. Reduce the heat to medium and let the mixture cook slowly for 1 1/2 hours.

After 1 1/2 hours, add the tomato paste, seasoning salt, and sugar and turn down the heat to low. Rinse out the tomato paste can and add one can of water to the pot. Cook over low heat for 15 to 20 minutes. (If you don’t turn down the heat to a low temperature and give it time to slowly simmer, it will burn.)

If you want to add shrimp, sauté the desired amount in the butter in a separate skillet until pink and add it to the okra soup just before serving; don’t overcook the shrimp.

Serve over rice.

 

Pimento Cheese Squash Casserole

Deliver some unexpected flavor and texture to the standard with Callie’s Hot Little Biscuit founder Carrie Morey’s piquant cheese spread and crispy buttermilk biscuits.

^{Reprinted with permission from the Callie’s Hot Little Biscuit recipe blog}

(Serves 8) 

• 4-5 yellow squashes, chopped into half moon shapes
• 1 yellow onion, chopped
• Salt and pepper, to taste
• 2 eggs
• 1 cup whole milk
• 12 oz. Callie’s Hot Little Biscuit Traditional Pimento Cheese
• 1 cup of breadcrumbs or 6 leftover Callie’s Hot Little Biscuit Buttermilk biscuits, for breadcrumb topping
• 3 Tbs. butter, melted

Preheat the oven to 350°F.

• In a Dutch oven or large pot, place the chopped squash and onion and season with salt and pepper. Fill the pot with water until the water covers the top of the vegetables.
• Bring the water to a simmer over medium-high heat. Once simmering, place a lid on the pot and continue cooking for an additional 15 minutes.
• Drain the squash and onion. Allow to cool in a colander or transfer to a bowl to cool.
• While the squash and onion are cooling, in a medium bowl, whisk together eggs, milk, and pimento cheese. If making the breadcrumbs, break up leftover biscuits and pulse in a food processor until crumbled.
• In a large mixing bowl, combine the cooled squash and onions with the pimento cheese mixture.
• Transfer to a buttered casserole dish. Top with biscuit breadcrumbs and the melted butter.
• Bake for 30 to 40 minutes. Remove from the oven and allow it to sit for a few minutes before serving. 

 “Swapping out the cheese and mayo for our pimento cheese adds a depth and spice that complements the tender squash perfectly.” 
—Carrie Morey

Get Carrie’s turkey pot pie recipe—ideal for Thanksgiving leftovers!

 

Pumpkin Cake Roll

A tried-and-true, craveworthy dessert from the beloved Frances Hamby, whose legacy and recipes live on with Hamby Catering & Events

^{Reprinted with permission from Catering to Charleston: Cherished Recipes from a Premier Southern Caterer by Frances Hamby (Wimmer Cookbooks, 2004)}

(Yields 15 servings)

For the cake:

• 3/4 cup all-purpose flour, plus more for prepping the pan
• 1/4 cup powdered sugar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. salt
• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 cup nuts, such as pecans or walnuts, chopped

 

For the filling:

• 1 (8-oz.) package cream cheese, softened
• 1 cup powdered sugar, plus more for dusting
• 6 Tbs. butter, softened
• 1 tsp. vanilla extract

 

Preheat the oven to 400°F.

Line a 15-x-10-inch jelly-roll pan with wax paper. Grease and flour the paper. Sprinkle a cotton kitchen towel (approximately 18 by 24 inches) with powdered sugar.

In a small bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, and salt.

In a large bowl, beat the eggs and sugar until thick. Beat in the pumpkin. Stir in the flour mixture and nuts.

Spread the batter evenly onto the prepared pan. Bake for 10 to 12 minutes, or until the cake top springs back when touched.

Immediately loosen the cake and invert it onto the prepared towel. Carefully peel off the wax paper. Roll up the cake with the towel starting at the narrow end. Cool the cake roll on a wire rack.

To make the filling, place the cream cheese, powdered sugar, butter, and vanilla into a medium bowl or the bowl of a stand mixer and beat until smooth.

Carefully unroll cooled cake, gently removing the towel. Spread the filling evenly over the cake. Reroll the cake. Wrap in plastic and refrigerate for two hours.

Sprinkle with additional powdered sugar before serving.

Mrs. McGee’s Bourbon Chocolate Pecan Pie

This decadent pie from Stephen Colbert’s late mother-in-law, Patti, will be the star of the dessert table

^{Reprinted with permission from Does This Taste Funny? by Stephen Colbert & Evie McGee Colbert (Celadon Books, 2024)}

(Makes 8 servings)

• 1 unbaked 9-inch pie shell, homemade (find recipe at charlestonmag.com) or store-bought 
• 1 cup sugar 
• 1/2 cup all-purpose flour 
• Large pinch of salt 
• 2 large eggs 
• 4 Tbs. (1/2 stick) unsalted butter, melted and cooled 
• 2 Tbs. bourbon or more 
• 1 cup shelled raw pecan halves
• 1 cup chocolate chips 
• Whipped cream or ice cream for serving (optional) 

Blind-bake (partially bake) the pie shell according to the package instructions, if store-bought, or as follows. Preheat the oven to 350°F with a rack in the center position. Line the pastry with parchment paper. Fill the lined shell about halfway full with pie weights, dried beans, or rice. Bake for 25 minutes. Remove the parchment with the weights and set aside so the weights can cool. Poke the bottom of the shell in several places with a fork. Bake until the bottom of the shell is a very light brown, about 10 minutes. The edges of the shell will be a little darker. Cool the shell completely before filling. Reduce the oven temp to 325°F. 

Whisk the sugar, flour, and salt together in a large bowl. In a medium bowl, beat the eggs, melted butter, and bourbon together until smooth. Scrape the liquid ingredients into the dry, and whisk briefly until the mixture is smooth. Stir in the pecans and chocolate chips. 

Scrape the filling into the baked pie shell. Bake until the edges of the crust and the top of the pie are golden brown and the center is firm, about 50 minutes. Let cool completely. 

If you like, serve the pie with whipped cream or ice cream.

“We baked this pie for our first Thanksgiving without Mom, and I felt her with me every step of the way. There is a lot of love in this delicious pie. I hope you will taste it, too.” —Evie McGee Colbert

Colberts All-Purpose Food Processor Pie Pastry