Give a New Spin to Thanksgiving Essentials By Rachel Lindsay

Food, Holiday, Recipes, SC, The Lot ,

The Lot’s sous chef, Kyle Wilkins, gave us an insider on four of his favorite Thanksgiving recipes that will surprise your family and friends next week. These dishes are sure to be a staple at your Thanksgiving table for years to come.


Cornbread Pudding – Total cook time: 30 min. Serving size: 10-12 people
1 box Jiffy cornbread
2 stalks of celery
1 carrot
1/2 red onion
1 egg
1 cup heavy cream
4 sprigs thyme

1 box Jiffy cornbread (bake as directed): once cooled, crumble and set aside
Over a double-boiler, slowly whisk together 1 egg yolk with 1 cup of heavy cream until thickened
In a separate pan, roast (over medium heat) small diced vegetables (celery, onion, carrot) with thyme sprigs
Add vegetables to cornbread mixture. Slowly add the egg/cream mixture to desired consistency.


Collards with Nduja – Total cook time: 2 hours. Serving size: 10-12 people
2 bunches collards
4 sweet onions
3 cloves garlic
1 1/2 cups brown sugar
1 1/2 cups apple cider vinegar
8 cups chicken stock
10 ounces Nduja (can buy these at local meat markets, it’s a substitute for bacon)

Slice onions and garlic and cook on low heat until tender
Add Nduja in the pot (break it up, it will crumble)
Add collard leaves to pot and cook down until wilted
Add the rest of the ingredients
Cover the pot and let simmer for 2 hours or until leaves are tender
To finish, season with salt


Porchetta – Total cooking time: 1 hour. Serving size: 10-12 people
5 lb. pork belly
1 bunch rosemary
1 bunch thyme
3 lemons (zested)
4 cloves garlic
Olive oil
Black pepper & Kosher salt
Butcher string

Make a paste using herbs, lemon zest, garlic, and pepper using a mortar and pestle
Rub the inside of the belly with the paste using your hands (massage the belly)
Season the entire pork belly with salt
Trim the pork belly to make it square shaped, keeping the fat on the outside (fat side down) roll the belly and tie with butcher string
Roast in the over at 400 degrees for 45 min.
Turn on high broiler for 2 min.
Let rest for 10 min. before serving


Sweet Potatoes – Total cooking time: 1 hour. Serving size: 10-12 people
10 lbs sweet potato peeled and cubed
1 bunch thyme
1 bunch rosemary
1/4 cup Honey
Olive Oil
2 pinches Chili flake
1 bunch mint
Kosher salt

Toss sweet potatoes in olive oil and salt. Spread evenly on a baking sheet.
Bake at 400 degrees until tender. While roasting, add in the thyme and rosemary.
Once tender, mix in honey, chopped mint, and chili flakes

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