5 Thanksgiving Dishes to Warm Your Heart (and Belly!)

Straight from Red Hat Bistro to your table.

Well, hey there, sugar! Thanksgiving’s just around the corner - and while you’re hunting down your stretchy pants and polishing Grandma’s gravy boat, I thought I’d stop by with a little something special. 

I’m Cleo, head chef at the Red Hat Bistro. 👩‍🍳

And here are five tried-and-true dishes with a twist – because hey! Shouldn’t tradition leave some room for a little flair?

1. Sweet Potato Spoonbread with Cinnamon Butter

This one’s like if cornbread and sweet potato casserole had a love child. Light, custardy, and kissed with brown sugar, it’s always the first thing gone at my table. Here’s my tip: roast your sweet potatoes instead of boiling them. Roasting pulls out all that caramel flavor. And don’t skip the cinnamon butter! It’s just softened butter whipped with cinnamon, honey, and a pinch of salt. I keep a little jar of it in the fridge all November long. Serve warm in a deep dish with a big spoon and a bigger smile.

2. Cranberry Chutney with a Kick

I grew up on the canned stuff, you know, the jiggly kind that still has the can lines? But once you taste this, you’ll never go back. I toss fresh cranberries in a pot with orange zest, grated ginger, and a smidge of jalapeño. That little heat wakes the whole dish up! Let it simmer low until it’s glossy and thick. Spread it on a leftover turkey sandwich with a slice of sharp cheddar and tell me that’s not heaven. Bonus: it keeps in the fridge for a week and only gets better with time.

3. Skillet Green Beans with Crispy Shallots

You can have your casserole, I like my beans snappy and my onions crispy. I sauté fresh green beans in butter and garlic until they’re just tender, then top them with golden fried shallots. Here’s the trick: slice those shallots thin and dust them in a little flour before frying - keeps them light and crunchy. This dish is simple, but don’t underestimate it. My neighbor Lavinia calls it “green bean candy,” and she’s not wrong.

4. Pumpkin Pecan Pie Bars

Every year, someone at the table can’t decide: pumpkin or pecan? So I say, why choose? These bars have a spiced pumpkin layer on the bottom and a gooey pecan top, all baked in a buttery shortbread crust. They’re easier to slice and travel better than pie. Pro tip: toast your pecans first. That little step makes them nuttier and richer. Your taste buds will thank you.

5. Buttermilk-Brined Turkey Breast with Herb Butter

Now don’t get me wrong, I love a whole bird, but for smaller gatherings or folks who don’t wanna wrangle a 20-pounder, this one’s a gem. I soak the turkey breast overnight in buttermilk, garlic, and herbs. It makes the meat tender, juicy, and never dry. Before roasting, I slather it with softened butter mixed with sage, thyme, and lemon zest. Roast it slow, uncovered, until the skin’s golden and crisp. This is what my regulars at the bistro ask for year after year.

From My Kitchen to Yours

Wherever you are this Thanksgiving, whether your table’s full of grandkids or you’re curling up with a good book and a slice of pie, I hope you feel warm, loved, and mighty proud of the meal you’ve made. Cooking is just another way to say “I love you.” So go ahead, put on your favorite apron, make a little mess, and savor every bite.

From all of us at the Red Hat Bistro and Brook’s End:

Happy Thanksgiving!
Love, Cleo