Soul Food Thanksgiving Recipes
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
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.
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J Cole Cauliflower Mash
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
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
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
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
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
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
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.