My 5 best pieces of advice for Thanksgiving cooking, even in a year as weird as this one.
My husband, Alex, is a pumpkin pie fanatic, but he’s not so much interested in the pastry crust. (He’ll eat the filling out of a normal pie.) After a few years of tinkering, I’ve landed on a crushed gingersnap crust that he enjoys just as much as the filling, and I deepen the flavor profile of the pie with real vanilla beans.
I’ll be the first one to decry adding more sweetness to sweet potatoes, but this hasselback version drenched in pepper jelly is an exception. The heat from the peppers tones down the sweetness, and the saltiness of the goat cheese rounds out the flavors to make this a true savory side.
Chef Paul intended this recipe to be a crawfish stuffing for poultry, but I think it’s good on its own as a dressing, and shrimp is easier to find where I am. Plus, this dressing doesn’t require an overnight chill in the fridge to be delicious. For best results, prep cornbread the day before to let it dry.