Southport Magazine

Concoct your own meals with Thanksgiving recipes from our readers. Photo by Bethany Turner

Gathering around the table with family and friends is the backbone of Thanksgiving. Each November, we pause to remember the good in our lives as we share in laughter and relish in memories with loved ones. Just before heading to the market, we pull out the recipes of our grandparents—or their parents—and prepare to make the same meals for those near and dear to us today.

We asked our readers to share their special family traditions and recipes, so that others can adopt new dishes to enjoy around the dinner table. Feel free to print instructions straight from our site—we hope you do—and remember your hometown for Thanksgivings to come.

Mimi’s Korte Family Chutney
Makes 3 pints
From Leslie Reschly, Southport

“This recipe is from my mom and her family. She loved to cook for family meals on the holidays. My kids called her Mimi, so this is what I named the recipe.”

1 lb. cranberries
1 cup golden raisins
2 cups sugar
1/2-teaspoon cinnamon
1/4-teaspoon allspice
1/4-teaspoon salt
1/2-teaspoon ginger
1 26-oz. can tidbit pineapple
1 cup chopped pecans

1. Drain pineapple and use juice to cook cranberries, raisins, sugar and spice in a saucepan over medium heat to boil.

2. Reduce and simmer 25 minutes.

3. When cool, add pineapple and pecans.

The makings of sweet potato hash, straight from the editor’s kitchen. Photo by Bethany Turner

Sweet Potato Hash
Serves 6-8
From Bethany Turner, editor

“This is a great side dish that is hard to mess up! Feel free to mix in more spices—a dash of cayenne pepper if you like heat or regular sugar to sweeten up a bit.”

1 large frying pan with lid
5 sweet potatoes
1 tablespoon olive oil
5 strips of bacon, cut into quarters
1/4 or 1/2 onion (depends on taste)
1/4-cup brown sugar
1 teaspoon salt
1 teaspoon pepper
1/2-teaspoon garlic salt
3 or 4 1/8-cups of water

1. Wash sweet potatoes, then microwave them for 1 to 2 minutes to make it easier to chop. Cut them into quarter-size bits (see above). This might take a while, so about halfway through cutting, put the olive oil, bacon and onion into the pan. Resume chopping.

2. Let the onion brown. Slowly add sweet potatoes and seasonings, cover with lid. I usually do this in fourths which allows the potatoes to cook properly in turn.

3. Occasionally pour in an 1/8-cup of water to create steam and replace lid, which keeps the potatoes moist rather than burning. Potatoes are ready when they are all soft and break easy—but not mushy.

Scalloped Oyster Casserole
Serves 6
From Margaret Rudd; from the kitchen of Winifred Sult

2 12 oz. containers fresh oysters
2 cups Saltine cracker crumbs
3/4-teaspoon salt
1/4-teaspoon pepper
1/2-cup margarine or butter
1-cup half & half or whipping cream
1 teaspoon Worcestershire sauce
1/4-teaspoon hot sauce
2 tablespoons chopped fresh parsley
2 eggs beaten

1. Drain oysters, reserving 1/3-cup oyster liquor. Set aside.

2. Sprinkle 1/2-cup of cracker crumbs in a lightly greased 8″ square baking dish. Layer half each of oysters, salt, pepper, butter or margarine, and cracker crumbs in dish.

3. Repeat layers.

4. Combine eggs, half & half or whipping cream, Worcestershire sauce, hot sauce and reserved oyster liquor; mix well. Pour over oyster mixture. Sprinkle with parsley. Bake at 350 degrees for 30 to 35 minutes.

Broccoli Casserole: “Simple but Good”
Serves 6
From Jan Turner, editor’s mom

2 brunches of broccoli
1 large can cream of mushroom soup
1 large can of French’s fried onions
8 oz. shredded sharp cheddar cheese

1. Chop fresh broccoli and steam. Mix with cream of mushroom soup

2. Layer with fried onions and cheese, and bake at 350 degrees until cheese is bubbly

The caramel apple martini from Sláinte Irish Pub. Photo by Bethany Turner

Caramel Apple Martini
From Sláinte Irish Pub

2 parts Jameson Irish Whiskey
2 parts apple cider
1 part Butterscotch liquor
Sink of caramel syrup
Slice of apple
*optional: red food coloring for fun

1. Chill your martini glass by filling it with ice and water

2. Combine whiskey, cider, butterscotch liquor, and/or red food coloring in a shaker with ice, and shake!

3. Discard ice and water from martini glass. Sink caramel syrup to the bottom of the glass. Then strain cocktail into the glass.

4. Garnish with the slice of apple, and enjoy!