flygirl

Hi all

I am heading to my house in SC (not far from Savannah) for Thanksgiving. I expect a few houseguests. We are going to have a traditional Thanksgiving, but want the option of fixing some local foods too.

I know how to make Low Country Boil. Any other foods (even side dishes, or desserts) that we should try to make?

If you are reading this and know of any interesting holiday things happening during Thanksgiving week, I'd be much obliged to hear about it since I don't live there and don't find out about things until I am actually there... many thanks!

starrs

Low Country sides?
Rice?

Shrimp? My ex-MIL basically had a seafood buffet for Christmas Eve every year. Oyster stew. Boiled shrimp. Fried shrimp. Shrimp salad. Shrimp made every way you could make it. They went shrimping every weekend.

Southern?
Fried okra.
Squash casserole.
Butter peas.

These are just guesses. The responses will be interesting to read :-?

gail

Something with local pecans

cgenster

Sweet potato pie in lieu of pumpkin.

iamq

Corn pudding?

dsgmi

She crab soup is my all time favorite Lowcountry dish. I've made it from a recipe found on the internet and it was fantastic. Shrimp and grits is another choice...though maybe not for the actual Thanksgiving meal; have it the day after if your company is still there.

flygirl

Thanks everyone, great ideas!

I may be in Charleston for one day - a short road trip, too.

SAnParis2

Grits, preferably w/shrimp. Make sure to use chicken broth in lieu of water, it makes a world of difference.

SAnParis2

& please buy some good, stone-ground grits, not that instant stuff.

gyppielou

I had a great recipe for bourbon corn pudding...where did I put it???

iceeu2

flygirl, check out this website for ideas and recipes.

http://www.chefrick.com/low-country-recipes/

flygirl

Thanks again everyone.

iceeu2 - cool website, thanks.

DRJ

If grits are on the menu, get them from ansonmills.com. Purveyors to Thomas Keller. (You have to keep them in the freezer.)

xrae

Shrimp & grits, and my sister in S.C. always makes some kind of hash.

dsgmi

DRJ- you are right! Anson Mills has the best grits (and polenta). I usually add some half and half or cream and toss in a handful of parmesan, too, if they're for dinner.

For rice, try some Carolina Gold.

Byrd

I have a wonderful cookbook entitled Charleston Entertains, subtitled "A Cookbook of LowCountry Traditions".

The suggested Thanksgiving dinner menu includes:

Hot Mulled Cider
Acorn Squash Soup
Roast Turkey - Giblet Gravy
Cornbread and Sausage Dressing
Oyster Dressing - Saffron Rice
Aunt Lee's Corn Pudding
Turnip Cups with Peas
Brussels Sprouts - Dill Carrots
Cranberry Salad - Rockville Pears
Miss Lucy's Yeast Rolls
Pumpkin Squares - Lane Cake

If any of this strikes your fancy, I'll be glad to send along the recipes.

Byrd

volcanogirl

Crab soup, benne wafers, succotash, shrimp and grits, and hoppin' john were some of the goodies we had when we were there in the fall.

flygirl

NOW I am hungry! Cosi salads just won't do, after reading this.

Byrd, those sound great. Let me think about which ones are the ones we will try, so you don't tire out your hands typing. Thank you, very nice of you!

Byrd

flygirl,

This recipe isn't in that cookbook, but it's a wonderful shrimp and grits dish.

We have served it for brunch several times.

Cheesy Shrimp and Grits Casserole

4 cups chicken broth (Swanson recommended)
1/2 teaspoon salt
1 cup regular or quick (not instant) grits
2 cup grated sharp Cheddar cheese, divided
1 cup shredded Monterey Jack pepper cheese
2 tablespoons butter
6 green onions, chopped
1 green bell pepper, chopped
1 clove garlic minced
1 lb. fresh small shrimp, peeled and cooked
1 (10-oz.) can diced tomatoes and green chilies, drained
1/4 teaspoon salt
1/4 teaspoon pepper

Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.

Cover, reduce heat, and simmer 20 minutes.

Stir together grits, 3/4 cup Cheddar cheese and Monterey Jack cheese.

Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and saute 5 minutes or until tender.

Stir together green onion mixture, shrimp, and next 3 ingredients.

Pour into lightly greased 2-quart baking dish.

Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.

Bake at 350 degrees for 30 to 45 minutes.

10 to 12 servings

starrs

bamakelly's corn casserole would fit right in. Easy and delish!