Soul Food Thanksgiving Recipes

By The editors of MidwestLiving.com
October 25, 2020
Adam Albright

Gerard and Brittney Klass, owners of Minneapolis restaurant Soul Bowl, share some of the recipes that make their family Thanksgiving special. 

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Lemon-Pepper Cornish Hens

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When Gerard Klass, chef and co-owner of Soul Bowl in Minneapolis, was growing up, half of his family were vegetarians. So, instead of a big bird, Cornish game hens graced the table.

Read more about the Klass family and Soul Bowl.

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J Cole Cauliflower Mash

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These mashed potatoes are a staple on the menu of Soul Bowl in Minneapolis. Chef and co-owner Gerard Klass roasts cauliflower to bring nutrition and nutty sweetness, but powdered ranch seasoning adds the real X factor.

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Candied Yams

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A use-what-you-have cook, Gerard Klass's mom always put SunnyD in her yams. So, the chef and co-owner of Soul Bowl in Minneapolis does, too—along with plenty of butter, brown sugar, nutmeg and cinnamon.

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Pecan't Pie

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Gerard Klass, chef and co-owner of Soul Bowl in Minneapolis, created this genius sweet-and-salty pie. It calls for pretzels, so the nut allergy folks at the table can finally have in on the goodness of pecan pie.

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Juicy J Salmon

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At Soul Bowl in Minneapolis, chef and co-owner Gerard Klass sears salmon fillets, then brushes them with spiced cranberry sauce. For holiday drama (and ease), you can just roast a whole side of salmon. Toss a few citrus slices on the pan, too, for a garnish.

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Spiced Cranberry Sauce

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This shortcut recipe from chef Gerard Klass starts with a can of jellied cranberry sauce. It's a great holiday condiment alone, or use it as a glaze on the chef's Juicy J Salmon recipe.

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Common Cornbread Dressing

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Gerard Klass's dressing, made with his jalapeno-flecked Cornbread, is flavored with fresh sage, rosemary and thyme. This chef and co-owner of Soul Bowl in Minneapolis says he's still chasing his mom's holiday dressing. But by our measure, he's there.

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Jill Scott Collard Greens

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Minneapolis chef Gerard Klass cooks his spicy, smoky vegetarian collards low and slow (and mixes in bok choy for a twist). Be sure to serve them with their flavorful juices, known as potlikker.

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By The editors of MidwestLiving.com