Americans eat 46 million turkeys on Thanksgiving Day, according to the U.S. Department of Agriculture.
That’s a lot to gobble about.
The origin of this bird as the preferred protein for the holiday is disputed, but the prevailing theory attributes the tradition to a 19th century writer.
“Some give credit for the turkey’s preeminence to Sarah Joseph Hale, the ‘Godmother of Thanksgiving,’ whose accounts of early New England celebrations emphasized a roast turkey and eventually became the model for the festivities adopted by the rest of the country after Abraham Lincoln declared it a national holiday in 1863,” as explained in a 2015 Time magazine article.
sides can often be the stars of the show. Charleston City Paper spoke with Charleston chefs about their favorite dishes to enjoy on the holiday.
Turkey alternative
It may be no surprise that Pat Martin, owner of Martin’s Bar-B-Que Joint and Hugh-Baby’s BBQ & Burger shop, serves pork on his Thanksgiving table. A pitmaster legend, Martin is known for his West Tennessee’s whole-hog barbecue.
“Around here, the Thanksgiving spread starts with a proper centerpiece, and for me, that’s a ham big enough to feed a crowd,” said Martin. “I’ll cook one that’s 20 pounds or more so there’s plenty to go around and enough left for good sandwiches and good company in the days that follow.”
A veggie riff
Charleston Chef Kevin Johnson does masterful things with vegetables at The Grocery and Lola Rose — and his Thanksgiving side dish is no exception. He prepares a butternut squash ceviche, a vegetable-forward play on the classic with coconut leche de tigre (the traditional Peruvian ceviche marinade), citrus, basil and pepitas.
“When choosing an interesting side for the Thanksgiving table, I always look for something that brings texture and brightness,” Johnson said. “So many of the traditional dishes are casseroles or purées. Delicious, but often lacking that crunch or acidity that makes a meal feel balanced.
“The ceviche fits perfectly. It still carries that sense of fall but offers a refreshing contrast to the heavier classics. I also think about ease of serving. While it requires some prep ahead, it can be plated in advance and stays fresh on the table, so you can have it ready even before the turkey is carved, and it’ll still be great when everyone sits down.”
Puerto Rico’s national dish
On Thanksgiving, Palmira Barbecue pitmaster Hector Garate loves to serve arroz con gandules. The dish is a combination of rice, pigeon peas and pork, and it is Puerto Rico’s national dish along with roasted pork.
“Arroz con gandules is one of those dishes that always brings me home,” said Garate. “It’s the heart of every Puerto Rican celebration. Serving it at Thanksgiving is a great way to bring a non-traditional side to the table that still feels deeply connected to family and heritage.”
Arroz con gandules is available for Thanksgiving pickup at his West Ashley restaurant.
Bringing a little crunch to the table
Michael Zentner, executive chef of Merci, brings a crispness to his holiday table and to the restaurant menu with a cabbage Caesar salad. He prepares it with aged gouda and focaccia crumbs, and it is available for Thanksgiving pre-order at Petit Merci.
“Our cabbage Caesar salad has become a favorite at Merci,” Zentner said. “The cabbage gives it a great seasonal crunch, and it’s the kind of dish that feels just as good on a Thanksgiving table as it does in the restaurant. It’s fresh, unexpected and fun to share with family and friends.”
An Italian spin on stuffing
Anthony Scotto, owner of Pelato, prepares his family’s beloved stuffing recipe for Thanks-giving both at home and in the restaurants.
“The origin of the dish is unclear like most of our old recipes,” said Scotto. “They are passed down from generation to generation. But it has been made in our family for at least three generations. It came from our ancestors who wanted to put their Italian spin on a Thanksgiving classic when they arrived in the United States.”
The stuffing is made with rice, sausage and house-made mozzarella cheese. Bread is not used (so it’s safe for the gluten-free eaters!) and the rice is cooked al dente with a similar texture to risotto.
The leftover sandwich
Many people — this writer included — look forward to the leftover sandwich even more than the meal itself. Tyler Hunt, chef at Legend Deli, serves The Gobbler, which includes Boar’s Head oven-roasted turkey breast, stuffing, Duke’s mayonnaise, cranberry sauce and spiced crispy sweet potato on toasted Normandy Farms sourdough with turkey gravy for dunking.
There is “something special about reliving your favorite holiday through your favorite food, one delicious turkey sandwich at a time,” said Hunt. “It’s the ultimate Thanksgiving encore.”
Fleet Landing Pecan Pie
A Southern classic often associated with the holidays, this sweet and nutty pie is enjoyed year round at Fleet Landing. The restaurant spikes it with a splash of bourbon for depth of flavor and tops it with a scoop of vanilla ice cream.
“Our pecan pie is one of the most requested desserts during the holidays,” said Fleet Landing Executive Chef Andy McLeod. “It’s that perfect balance of tradition and indulgence. We spike the filling with a touch of bourbon to bring out the richness of the pecans and give it that unmistakable Southern warmth. It’s our way of honoring classic Lowcountry flavors while adding a little festive spirit.”
Makes 6 to 8 Servings.
Ingredients
- 1 (9-inch) frozen piecrust
- 1½ cups pecan pieces or chopped pecans
- 1 cup granulated sugar
- 3 large eggs
- ½ cup light corn syrup
- 1½ tablespoons bourbon
- ½ teaspoon vanilla extract
- Vanilla ice cream, to serve
Instructions
Preheat oven to 350 degrees.
Parbake the piecrust according to package instructions. Let cool to room temperature, then fill the crust with the pecans.
In a medium mixing bowl, whisk together sugar, eggs, corn syrup, bourbon, and vanilla. Pour filling over the top of the pecans.
Bake until evenly browned on top and center is just a little bit wiggly, about 45 minutes. Keep an eye on it, covering with foil toward the end of cooking if it starts to become too brown.
Serve warm or let cool to room temperature. Top with ice cream.
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