Scott Peacock's Thanksgiving Recipes

A James Beard award-winning chef creates a complete Thanksgiving menu just for Better Homes and Gardens. Bonus: It's a snap to make!

Simple & Pure Feast

Learn how Southern chef Scott Peacock makes his Thanksgiving feast sing. You can prepare Peacock's entire menu for your holiday meal, or just a side dish or two. Either way, you and your guests are sure to be dazzled.

Honestly Good Mashed Potatoes

These feathery light potatoes are rich and buttery. To make the potatoes in advance, hold them in a slow cooker set on low and follow Peacock's thinning instructions (see recipe) to ensure creaminess.

Roasted Squash Soup

Start off your holiday feast with this velvety soup. Slow-roasting brings out the squash's rich flavor with ease, while freshly grated nutmeg adds a touch of spice. To save time, make this soup the night before and reheat it before the meal.

Slathered Eggs

Peacock uses an easy cooking method (see recipe) to achieve egg yolks that are slightly creamy in the center. Thinly sliced chives and fresh tarragon dress up this side.

Parsleyed Green Beans

Two teaspoons of garlic, a pinch of salt, and a dash of pepper are all you need to make these green beans a hit. Chop the garlic with a good pinch of salt -- it will soak up the garlic flavor and transfer it to the beans.

Lemon-Glazed Sweet Potatoes

It's hard to believe these deliciously caramelized sweet potatoes require only 15 minutes of prep time; the light lemon syrup adds a surprising -- and sublime -- finishing touch.

Scott's Holiday Salad

This gelatin mold salad is vibrantly fresh and crunchy good -- a celebration of all things deliciously sweet and sour.

Simple Roast Turkey

Peacock uses a 24-hour kosher salt brine to enhance the flavor of his turkey. Roasted citrus fruits and veggies make a colorful (and tasty) garnish.

Cranberry Relish

Dress up your turkey with a chunky cranberry sauce infused with cinnamon and orange zest. This chunkier variation takes 20 minutes to make, from start to finish; simmer it longer for a smoother sauce.

Icebox Biscuits

To save time, bake these fluffy biscuits in the morning and reheat them just before dinner. For extra fluffiness, make them with homemade baking power. (Sift 1/4 cup cream of tartar with 2 tablespoons baking soda 3 times. Store 6 to 8 weeks in tightly sealed jar at room temperature, away from sunlight.)

Buttermilk Pudding

Not too filling, not too sweet -- this old-fashioned dessert topped with Caramel Oranges has a smooth, silky texture and a zippy, refreshing tang from buttermilk.

Brown Sugar-Pecan Shortbreads

These buttery, mildly sweet shortbreads are a beautiful accompaniment to Peacock's Buttermilk Pudding (previous slide), or cinnamon ice cream topped with warm caramel sauce.

More from Scott Peacock

Scott Peacock is executive chef at Watershed restaurant in Decatur, Georgia. An expert on Southern food, Scott is also coauthor of The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks (Knopf, $29.95). He wrote the book with friend and mentor Edna Lewis, a noted authority on traditional Southern cooking.

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