There's nothing like delicious Thanksgiving dinners in Pigeon Forge. We've collected some of our favorite Thanksgiving dinner staples that are sure to add a little Smoky Mountain style to any family get-together. Who's hungry?
Southern Style Creamed Corn
If you're as big of a fan of Mama's Farmhouse in Pigeon Forge as we are, then you'll appreciate this delicious creamed corn recipe. Discover what it means to dine in southern Appalachia when you whip up this classic dish. And hey, if you don't feel like putting in the work, you can still enjoy a good southern meal at Mama's Farmhouse on Turkey Day, as they are one of the Pigeon Forge restaurants open on Thanksgiving.
Ingredients:
- 8 ears corn, husked
- 2 tablespoons sugar
- 1 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1 cup heavy cream
- 1/2 cup cold water
- 2 tablespoons bacon grease
- 1 tablespoons butter
Directions:
- Cut the tip off cob. Cut the kernels from cob with a small paring knife. Scrape against the cob with back of blade to press out the milky liquid.
- Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
- In a large skillet, heat bacon grease over medium heat. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
- Add the butter right before serving.
Buttery Buttermilk Mashed Potatoes
Buttermilk adds a slight tang to these creamy, dreamy mashed potatoes, from Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes (Simon & Schuster). For extra-fluffy spuds, the Savannah chef suggests using a ricer or food mill for the mashing portion of the evening's program. These potatoes can be found at Paula Deen's restaurant in Pigeon Forge Paula Deen's Family Kitchen. Try them yourself this Thanksgiving – you won’t be sorry.
Ingredients:
- 1 3/4 pounds baking potatoes, peeled and cut into chunks
- 1/2 cup buttermilk
- 4 tablespoons (1/2 stick) butter
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon grated nutmeg
Directions:
- In a large pot, cover the potatoes with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are very tender, 20 to 25 minutes; drain well and transfer to a bowl.
- While the potatoes are still hot, using a potato masher, mash in the buttermilk, butter, salt, black pepper, and nutmeg. Mash until the potatoes are the consistency you like. Serve piping hot.
Applewood Farmhouse Apple Fritters
Lots of follks say that Sevierville's Applewood Farmhouse has the best apple fritters they've ever tasted, but since they aren't included in the Smoky Mountain restaurants open on Thanksgiving, why not whip up a batch to impress the family? These make a great addition to any country breakfast and could even find a place on the Thanksgiving table. But grab them quickly; they'll be gone in a flash!
These fantastic apple fritters accompany each meal at the Applewood Farmhouse restaurant in Sevierville, Tennesee. Roll warm fritters in powdered sugar and serve immediately with cold glasses of milk!
Ingredients:
- 1 1/2 cups self-rising flour
- 1 tbsp confectioners sugar
- 2 eggs, beaten
- 2/3 cup milk
- 1 tbsp vegetable oil
- 3 cups apples, peeled and finely chopped
- hot vegetable oil for frying, about 1/2 inch deep
Directions:
- Combine dry ingredients.
- Add eggs, milk, 1 tablespoonful oil, and apples.
- Stir just until combined.
- Drop batter by spoonfuls into hot oil.
- Cook 3-4 minutes on each side or until golden brown.
- Drain on paper towels.
- Roll fritters in powdered sugar.
The Old Mill's Fried Cornbread
The Old Mill Restaurant is a Pigeon Forge staple. From their delectable pancake breakfasts to their southern-friend entrees, the restaurant has satisfied the cravings of Smoky Mountain visitors for years. One of our favorite additions to the dinner table is this classic miller's fried cornbread recipe, made from The Old Mill's very own self-rising cornmeal.
Ingredients:
- 2 cups white or yellow self-rising cornmeal
- 1 1/2 cups buttermilk
- Canola oil or bacon drippings
Directions:
- Mix cornmeal and buttermilk in a bowl until well blended. Let stand at least 10 minutes.
- Heat 1/2 inch oil in a large skillet over medium-high heat. Drop batter, by heaping tablespoons, into hot oil; brown on both sides, reducing heat as necessary.
- Makes about 14 to 16.
