Southern Traditions Get A French Twist in These Thanksgiving Dishes.

Even in this year when so much is different, chef Jennifer Hill Booker expects to spend Thanksgiving in Charleston, Mississippi, the place she considers “home.” There, at the farm of her grandparents Green and Bessie Scurlock, her family will gather in a safe way to celebrate Thanksgiving as they’ve done for dozens of years.

The crowd always included Booker’s immediate and extended family, and anyone who knew that Thanksgiving would be served at about 2 p.m. and dropped by around that time. The table would be covered with dishes: turkey and dressing, a ham, a mix of turnip and mustard greens with slices of turnips, field or crowder peas, macaroni and cheese, potato salad, fried cabbage, pig’s feet, candied sweet potatoes, tons of pickles and relishes and always a salad of cucumber, tomato and onion. Desserts would include a yellow cake with chocolate icing and a cobbler, often made with her grandmother’s own canned peaches.

. . for the complete interview and Chef Jennifer's Sweet Potato Crepes w/ Brown Butter, Collard Greens Salad, Green Onion Hoe Cakes and Sweet Peas w/ Tarragon & Creme Fraiche recipes, CLICK HERE.