Allison Vines-Rushing

This hors d'oeuvre is a Louisiana riff on traditional French chicken liver pâté. The Rushings create a silken mousse with livers from the quintessential American bird, turkey, but you can also use chicken livers. Instead of cornichons, the little French pickles, the Rushings add a sweet-and-tangy Southern accent—pickled shallots. Fast Hors d'Oeuvres
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Most Thanksgivings include pumpkin in some guise. The Rushings' version is a pumpkin soup topped with lobster bathed in a spicy butter. The natural brininess of the lobster helps bring out all the deep, earthy flavor in the soup. Warming Soup Recipes
Cooking a deep-fried a turkey for Thanksgiving isn't as hard as it sounds (though it does require caution). And there's a great payoff: an exquisitely moist, crispy turkey. You can use different kinds of equipment: a stockpot, an electric fryer, a pot-and-propane setup, or a deep-fryer. The best deep fryers come with a thermostat and a metal basket for lowering the turkey into the hot oil and removing it once it's done. Whatever equipment you use, the procedure is the same: Heat the oil—it can take up to an hour—then slowly lower the turkey into it. A 12-pound turkey cooks in just 36 minutes following the timing of 3 minutes of frying per pound or turkey.  Related: More Thanksgiving Turkey Recipes
Crème Fraîche Biscuits
Rating: Unrated
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When they're not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing and Slade Rushing are adding a French ingredient to a Southern recipe. Here, crème fraîche takes the place of buttermilk in these extremely fluffy biscuits. Delicious, Quick Side Dishes
Creamed Collard Greens
Rating: Unrated
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This is the Rushings' Southern interpretation of French creamed spinach. The collards add a pleasant bitterness to this lush side dish, but it's important to shred them finely before you simmer them in the cream or they'll never get tender.Plus: Ultimate Thanksgiving GuidePlus: More Vegetable Recipes and Tips