Thanksgiving Food Guide: Savor Every Bite
STORY BY BAILEY GILLIAM
Gratitude tastes a little different in every kitchen. For some, it’s the crunch of Grandma’s green bean casserole. For others, it’s the scent of cinnamon and cloves rising from a pie that only graces the table once a year. In this Thanksgiving edition of Local Flavor, we’re celebrating the dishes that make the holiday more than just a meal. Local chefs, restaurants and home cooks are sharing their most treasured sides, secret family recipes and creative twists on the classics. Whether you’re team sweet potato or mashed, fresh cranberries or from a can, Stove Top or scratchmade, Thanksgiving is about more than tradition. It’s about connection. It’s the laughter over second helpings, the stories passed around the table and the comfort of cooking for the people you love. This season, take a moment to savor every bite, every laugh and every memory made in the glow of good company. In the Lowcountry, gratitude isn’t just something we feel. It’s something we serve
Balsamic-roasted turkey thighs
Hilton Head Olive Oils & Balsamics
Not every Thanksgiving needs a giant, allday-roasting, feed-the-neighborhood turkey. Sometimes smaller really is smarter, and just as delicious. These balsamic-roasted turkey thighs from the team at Hilton Head Olive Oils & Balsamics are a flavorful, fuss-free alternative that still feels festive. Made with aged dark balsamic and garlic olive oil, then finished with a surprising cherry balsamic glaze, they’re tender, juicy and full of rich, savory depth.
Ingredients
2 turkey thighs (bone in, skin on)
2 tablespoons garlic extra virgin olive oil
2 tablespoons 25-Year Aged Dark Balsamic
Salt and pepper, to taste
4 tablespoons cherry balsamic sauce
Directions
[1] Heat oven to 350 degrees. Pat the turkey thighs dry, then place on a baking sheet lined with parchment paper for easy clean up. [2] Brush with oil, then season with salt and pepper. Set the oven timer for 50 minutes and place the turkey into the oven. [3] After baking for 20 minutes, brush the turkey with balsamic and return to the oven. Repeat this step again in 15 minutes. [4] With 15 minutes left on the oven timer, top the turkey with cherry balsamic sauce and return to the oven. [5] Bake for the remaining 15 minutes, or until the internal temperature reaches 170 degrees.
Homemade cranberry sauce
Local Life Test Kitchen
Tart, glossy and perfectly sweet, homemade cranberry sauce is the unsung hero of the holiday table. Forget the canned version. This simple recipe comes together in minutes and delivers bright, fresh flavor with a hint of citrus. Whether you spoon it over turkey, swirl it into yogurt or spread it on leftover sandwiches, it’s a taste of the season you’ll want long after the holidays are over.
Ingredients
12 ounces fresh cranberries (about 3 cups)
1 cup sugar
1/2 cup water
1/2 cup orange juice
1 teaspoon orange zest
1/4 teaspoon cinnamon
Pinch of salt
Directions
[1] In a medium saucepan, stir together cranberries, sugar, water and orange juice. Bring to a boil over medium-high heat, then reduce to medium-low. [2] Let it simmer for about 10 minutes, stirring occasionally, until the cranberries begin to burst and the sauce thickens. [3] Stir in orange zest, cinnamon and a pinch of salt. Taste and adjust sweetness if needed. [4] Transfer to a serving bowl, and let cool to room temperature. The sauce will thicken as it cools.
Pro tip: Make it a day ahead. Cranberry sauce only gets better overnight. Try it the next morning on biscuits, pancakes or even a turkey sandwich.
Giblet gravy
Local Life Test Kitchen
No Thanksgiving feast is complete without a rich, silky gravy to tie everything together. This classic giblet version transforms simple turkey drippings into pure comfort. It starts with that little bag of surprises found inside the bird, simmered to tender perfection and chopped for extra depth and flavor in every spoonful. Spoon it generously over turkey and mashed potatoes, or drizzle it on stuffing
Ingredients
Giblets (neck, heart, liver and gizzard) from one turkey
4 cups water
1 medium onion, chopped
1 celery stalk, chopped
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup butter
1/4 cup all-purpose flour
2 cups turkey drippings (or chicken broth)
1 boiled egg, chopped
Directions
[1] In a medium saucepan, combine giblets (except the liver), water, onion, celery, bay leaf, salt and pepper. Bring to a boil, reduce heat and simmer for about 1 hour. Add the liver and cook for another 15 minutes. Remove giblets and chop finely. Strain and reserve the broth. [2] In a separate pan, melt butter over medium heat. Stir in flour and cook until golden brown, about 3 minutes. [3] Gradually whisk in the reserved giblet broth and turkey drippings. Continue whisking until smooth and thickened. [4] Stir in the chopped giblets and the chopped boiled egg. Taste and adjust seasoning. [5] Pour over roasted turkey and mashed potatoes while warm.
Pro tip: For deeper flavor, replace some of the broth with dry white wine, or add a splash of sherry before serving
