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Throwback Thursday: Thanksgiving with a Southern Twist

Maggie Borden

November 20, 2014

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Turducken may be old hat at this point, but only at the Beard House could you taste a Turduckgras meatball—that’s turkey, duck, and foie gras. This TBT, we’re looking back at these unusual bird balls that were served as part of our 2012 Thanksgiving with a Southern Twist dinner, where Scott Varnedoe of Baton Rouge’s Stroubes showed us how they properly celebrate below the Mason Dixon. With a menu ranging from Roasted Butternut Squash–Louisiana Jumbo Lump Crab Cappuccino with Red and Green Chili Oil, Allspice Whipped Cream, and Toasted Chestnut Dust to Individual Apple–Pecan Pies with Buttermilk–Vanilla Bean Ice Cream, Calvados Caramel, and Dehydrated Apple Baklava Sticks, Beard House diners were treated to a Southern feast that left them with nary a thought of Mom’s candied yams.

Check out this year’s Thanksgiving menu.