Mouth Party: The SOA Brand’s Top Thanksgiving Meals

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Mouth Party: The SOA Brand’s Top Thanksgiving Meals

Well it’s our favorite time of the year. With Thanksgiving being just 3 days away, we can already taste the turkey and stuffing. It is time to bring out those cooking skills, and prepare for a family filled day of thanks and happiness. We have gathered together our favorite recipes for this thankful holiday.  Today is the one day you should break your diet without feeling bad. We even suggest you sneak an extra piece of pumpkin pie. (We won’t tell)

potato saladPotato Salad


  • 2 pounds russet potatoes
  • 2 eggs
  • 1 cup mayonnaise
  • 4 teaspoons sweet pickle relish
  • 4 teaspoons white sugar
  • 2 teaspoons corn
  • 2 teaspoons prepared mustard
  • 1 teaspoon white wine vinegar
  • 1 tablespoon minced celery
  • ¼ dried parsley
  • ¼ teaspoon ground black pepper
  • Salt to taste


  • Bring a large pot of salted water to boil
  • Bring eggs to a boil
  • Add potatoes and cook until tender, but firm, for 15 minutes
  • Drain, cool in the fridge, and chop
  • In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, corn, mustard, vinegar, celery, parsley, pepper and salt.
  • Mix well, chill, serve, and enjoy.

collard greensCollard greens with bacon


  • 1 tablespoon olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups chicken broth
  • 1 pinch red pepper flakes
  • 1 pound fresh collard greens, cut into 2-inch pieces


  • Heat oil in a large pot over medium-high heat
  • Add bacon and cook until crisp.
  • Remove bacon from pan, crumble, and return to the pan.
  • Add onion, and cook until tender, about 5 minutes.
  • Add garlic and cook until fragrant.
  • Add collard greens, and fry until they begin to wilt
  • Pour in chicken broth and season with salt, pepper, and red pepper flakes.
  • Reduce heat to low, cover, and simmer for 45 minutes or until greens are tender.
  • Serve and enjoy!

deep fried turkeyDeep fried turkey


  • 3 gallons peanut oil for frying
  • 1 whole turkey
  • ¼ cup creole seasoning
  • 1 white onion


  • In a large turkey fryer, heat oil to 400 degrees F and layer a large platter with food-safe paper bags.
  • Rinse turkey and pat dry with paper towels.
  • Rub creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
  • Place the white onion and turkey in a drain basket.
  • The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey.
  • Maintain the temperature of the oil at 350 degrees and cook turkey for 3 ½ minutes per pound, about 45 minutes.
  • Carefully remove basket from oil and drain turkey.
  • Insert a meat thermometer into the thickest part of the thigh.
  • The internal temperature must be 180 degrees F.
  • Finish draining turkey on the prepared platter.

mac and cheeseMacaroni and Cheese


  • 8 ounces uncooked elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • ½ cup grated parmesan cheese
  • 3 cups milk
  • ¼ cup butter
  • 2 ½ tablespoons all purpose-flour
  • 2 tablespoons butter
  • ½ cup bread crumbs
  • 1 pinch paprika


  • Bring macaroni to a boil according to package directions
  • In a saucepan, melt butter or margarine over medium heat.
  • Stir enough to make a roux. Add milk to roux slowly, stirring constantly.
  • Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick.
  • Put macaroni in a large casserole and pour sauce over macaroni.
  • Melt butter or margarine in a skillet over medium heat.
  • Add breadcrumbs and brown.
  • Spread over the macaroni and cheese to cover.
  • Sprinkle with a little paprika.
  • Bake at 350 degrees for 30 minutes.
  • Bon appetite!

PieApple pie



  • Pre-made pie crust
  • 4 large Granny Smith (peeled and cut into cubes)
  • 4 golden delicious apples (peeled and cut into cubes)
  • 4 red delicious apples (peeled and cut into cubes)
  • 1 cup dark brown sugar
  • 1 cup sugar
  • 2 tbsp vanilla
  • 1 tbsp cinnamon
  • 3 tbsp butter
  • Pinch of salt
  • 1-1/2 water
  • 1 medium egg


  • Pre-heat oven to 375.
  • On medium heat, place a large sauce pan and add water, brown sugar, sugar, vanilla, and pinch of salt and bring to a low boil.
  • Add apples and stir, coating completely.
  • Add butter and cinnamon and reduce to low heat.
  • In pie pan, unroll lie crust. Take apples off stove and let cool for 5 minutes, then add to pie pan. Stir gently to coat. Cover apples with second pie crust.

To create a Lattice Crust:

  • Cut second pie crust into strips and overlap, alternating between over and under
  • Crack egg and add a few tablespoons of water.
  • Beat together to create an egg wash.
  • Brush egg wash mixture over too of pie to prevent premature browning and make the crust crispy.
  • Place pie into over for 20 minutes or until golden brown.
  • Let pie cool on a baking rack.
  • Eat with vanilla bean ice cream and enjoy!

chickenLemon Rosemary Chicken


  • Whole chicken
  • 8 fresh lemons (sliced round)
  • Fresh rosemary (de-sprigged and chopped coarsely)
  • 2 large cloves of garlic (minced)
  • 1 medium Vidalia onion (chopped)
  • 1-1/2 cups chicken broth
  • Salt and pepper


  • Clean chicken, emptying out contents and innards.
  • In an extra-large Ziploc bag, place chicken inside.
  • Add chicken broth, juice from 2 lemons, lemon slices, fresh rosemary, garlic, and onion.
  • Add salt and pepper to taste
  • Make sure some of ingredients makes it into cavity of chicken.
  • Place in fridge for at least 30 minutes
  • Preheat oven to 400 degrees F
  • In a medium roaster pan, empty contents of bag into pan.
  • Add slices of lemon, springs of rosemary, minced garlic and onion into cavity of chicken and tie with butcher’s twine.
  • Bake for one hour or until internal temperature of chicken reaches 165° or higher.
  • Check on chicken regularly making sure to use broth mixture to cover chicken.
  • Once done, let cool out of oven and enjoy!


Now that you guys know what we will be eating in a couple days, feel free to share your recipes with us on twitter @thesoabrand. Happy Thanksgiving and in case you missed our blog last week, check them out here for all your Thanksgiving needs.

“8 Healthy Thanksgiving Recipes”

“A Guide to Being Thankful” 

Happy Eating,

The SOA Brand !

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