How to Make a Soul Food Thanksgiving Meal

Why not give your family a pleasant surprise this Thanksgiving by adding a down home Southern touch to your festive dinner? In this article, you will learn how to make a soul food Thanksgiving meal that will spice up your holiday season.

A cook of any skill level should have no trouble following along with these recipes. The area of Southern soul food cooking is vast. However, this tutorial will focus on some of the more popular dishes for the Thanksgiving season. Below you will find versions of sweet potato pie, pineapple glazed ham, mustard greens, cornbread and candied sweet potatoes.

• Ingredients:
• 1 (5 pound) precooked ham
• 1/2 cup brown sugar
• 1/2 cup crushed pineapple
• 1 can of sliced pineapples

Directions:

1. Preheat oven to 325 degrees F.
2. Place the ham in a roasting pan.
3. Bake for 1 hour and 20 minutes. Make sure the thermometer reads 140 degrees to make sure it is done.
4. When there is only 45 minutes left to cook, remove the ham and make crosshatch scores along the top surface of it.
5. Spoon on the glaze and work it into the cuts.
6. Using toothpicks, place the sliced pineapples on the top of the ham in a single layer.
7. Put the meat back in the oven and finish cooking. Baste the ham every 15 minutes until done.

Directions for Glaze:

1. In a bowl, mix together the sugar and crushed pineapple.
2. Do this when there is only 45 minutes left to cook.

• Ingredients:
• 8 smoked ham hocks
• 2 bunches of mustard greens (washed and torn into chunks)
• 2 tsp. seasoning salt
• 2 tsp. crushed red pepper
• 1 tsp. ground black pepper
• 1 tbsp. bacon drippings
• cider vinegar
• hot sauce

Directions:

1. Cover the ham hocks completely with water in a large saucepan.
2. Bring to a boil.
3. Simmer an hour.
4. Take off the fat that floats on the water's surface.
5. Add the greens, salt, black pepper, bacon drippings and red pepper.
6. Simmer on low heat until meat and greens are tender. This may take 2 hours.
7. Serve the greens with the hammocks and flavor with vinegar and hot sauce to taste.

• Ingredients:
• 5 sweet potatoes
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 3/4 stick butter
• 1 1/2 cup brown sugar

Directions:

1. Remove the skins from the potatoes.
2. Cut them into small 1 inch pieces and place them in a large bowl of water as you go.
3. Take the pieces and toss into a stockpot with no water.
4. Slice up the butter over the potatoes and spread half the sugar over it. Add the nutmeg and cinnamon.
5. Cover and simmer over medium heat until the butter and sugar is melted. The liquid created should cover the potatoes half way.
6. Add the last of the sugar.
7. Uncover and cook until all the potatoes are tender and the sauce has thickened. It usually takes 30 to 40 minutes.

• Ingredients:
• 1 3/4 cups white cornmeal
• 2 cups buttermilk
• 2 tbsp. bacon grease, lard or shortening
• 2 tbsp. sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 large eggs

Directions:

1. Preheat oven to 450 degrees F.
2. Melt the fat in a 9 inch cast iron skillet.
3. Mix the cornmeal, sugar, baking powder, baking soda and salt together with a whisk in a bowl.
4. In another bowl, combine the eggs, bacon drippings and buttermilk.
5. Pour the egg/milk liquid into the dry ingredients and whisk until blended.
6. Once the fat starts to smoke a little in the skillet, pour it into the cornbread mixture.
7. Then, pour it all into the smoking hot skillet and place in the oven.
8. Bake for 25 to 30 minutes. The top should be a golden brown and springy to the touch.

• Ingredients:
• 1 (9 inch) unbaked pie crust
• 2 lbs. sweet potatoes
• 1 tsp. ground cinnamon
• 3/4 tsp. ground nutmeg
• 1 tsp. vanilla extract
• 1/2 stick softened butter
• 4 large eggs
• 1 cup brown sugar
• 1 cup evaporated milk

Directions:

1. Preheat the oven to 350 degrees F.
2. Remove the skins from the potatoes.
3. Cut them into small pieces and boil until tender. It should take 15 to 20 minutes.
4. Place the potatoes in a large bowl and use a mixer to make them soft and creamy.
5. Strain them through a sieve and measure 1 1/2 cups.
6. Using another bowl, combine the potatoes, cinnamon, nutmeg, vanilla, butter, eggs, sugar and milk. Mix until well blended and smooth.
7. Pour the pie mixture into the crust and bake 55 to 60 minutes. Test it by inserting a toothpick in the middle. If it comes out clean, it is done.
8. Let cool.

Variation: Add a 1/2 cup of shredded coconut to the pie mixture before baking for a sweet addition.