Food | Seasonal

Southern Palate: Kiawah River’s Shared Thanksgiving Dish Recipes

You’re likely familiar with the saying “sharing is caring.” And since the season of giving is upon us, we are getting in the spirit with some of our favorite Thanksgiving recipes straight from Kiawah River’s family kitchens to yours.   

If you’re feeling inspired, head to Rosebank Farms or Three Gates Cattle Co. at Kiawah River for fresh, local produce and grass-fed beef products to prepare farm-to-table dishes that will surely keep hungry mouths coming back for a second (and third) helping.  

This holiday season, we hope that your dining table is filled with delicious, shared recipes, cherished traditions and memories that will last a lifetime. From our family to yours, Happy Thanksgiving!  

Yemista (Greek-Stuffed Tomatoes and Peppers)  

Recipe sourced from The Darby Family, Kiawah River Resident 

Ingredients

1 cup white onions chopped  

4 tablespoons chopped parsley 

6 tablespoons butter 

1.5 lb. ground beef from Three Gates Cattle Co. 

2 teaspoons salt 

0.5 teaspoon pepper 

0.5 cup water chestnuts, chopped if large 

0.5 cup chopped pecans 

1 cup golden raisins or cranberries 

1 cup long grain white rice 

0.5 cup tomato sauce 

1 tablespoon sugar  

2 cups (or more) chicken stock 

Instructions:

Sauté onions in butter until soft. Add beef, salt and pepper and brown the beef. Add chicken stock, tomato sauce, sugar, raisins and rice. Bring to a boil. Reduce heat and simmer until rice is fully cooked and all liquid is absorbed. If dry or rice not fully cooked, add more stock to the mixture.  Add nuts and parsley at the end and let mixture sit for approx. 20 minutes. Easily reheats on stovetop to serve. Serves 6-8.  

Thanksgiving Dressing  

Recipe sourced from Marbeth Sweeney, Kiawah River Resident 

This recipe was adapted from an old fisherman in Southern Oregon. It didn’t matter what time of day the trout was caught, it was dressed and on the table within an hour.

Ingredients:

8 cups unseasoned croutons 

2 cups shredded carrots 

1 cup sliced mushrooms  

1.5 cup chopped celery (include leaves) 

2 cups roughly chopped sweet onion 

3 cups chicken broth 

1 teaspoon salt 

1 teaspoon pepper 

1 teaspoon thyme 

1 teaspoon marjoram 

1 teaspoon rosemary 

1 teaspoon ground sage 

1 tablespoon “better than bouillon” chicken base 

4-6 tablespoons of unsalted butter

Instructions:

Preheat oven to 325°. 

Sauté 2 cups onion in olive oil adding celery and carrots. When they start to sweat, add mushrooms.  Add 2 cups of broth, 4 tablespoons of butter and seasonings. Let simmer for 2-3 minutes. 

Gradually pour mixture over croutons and toss. Add remaining broth or melted butter as desired. Put dressing in a covered casserole dish and bake for 45 minutes.  

Deep Dish Apple Crunch 

Recipe sourced from Marbeth Sweeney, Kiawah River Resident 

Ingredients:

9 apples (can choose a variety; recommend at least 4 Granny Smiths) 

0.5 cup sugar  

0.5 teaspoon salt 

1 teaspoon cinnamon  

0.5 teaspoon ground ginger 

0.5 teaspoon ground nutmeg 

1 cup unsalted butter/room temp 

1.25 cups flour 

1.5 cups brown sugar 

1 cup chopped pecans

Instructions:

Preheat oven to 350°. 

Slice apples thinly. Combine sugar, salt, cinnamon, ginger and nutmeg in a large bowl. Add apple slices to mixture. Pour evenly in a buttered 9×13 dish.  

Combine butter, flour, brown sugar and pecans in a separate bowl. Spread evenly across apple slices. Bake for 50-60 minutes and serve warm with vanilla ice cream. Serves 6-8.  

Green Bean Supreme

Recipe sourced from Karen Bacot from The Beach Company

Ingredients:

2 packs of frozen French-style green beans, cooked

1 cup finely chopped onion

2 tablespoons minced parsley

4 tablespoons butter

2 teaspoons salt

1/2 teaspoon pepper

1 cup sour cream

8 ounces shredded sharp cheddar

1 cup french fried onions

2 tablespoons lemon rind

Juice of 1 lemon

2 tablespoons flour

Instructions:

Preheat oven to 350 degrees. Cook onions and parsley in butter until cooked, not browned. Add flour, salt, pepper, lemon rind and lemon juice. Remove from heat. Add sour cream and mix well. Add cooked green beans.

Put green bean mixture into baking dish and top with cheese. Bake for 30 min. Add french fried onions. Serve.