Local favorites and family recipes across South Cheatham

As Thanksgiving approaches, many across South Cheatham are reflecting on the traditions that make the holiday meaningful – especially the foods that bring families together. 

In this special edition, we’ve asked local residents to share their favorite dishes and cherished recipes, passed down through generations or newly discovered. From time-honored staples to unique twists on the classics, these meals represent the heart of what makes Thanksgiving a time for giving thanks and sharing with loved ones.

City Manager John Lawless says his family favorite for both adults and kids is Gooey Pumpkin Cake.

Ingredients

1 (18 1/4 oz) package yellow cake mix

1 egg

2 sticks melted and divided butter

1 (15 oz) can pumpkin puree

1 (8 oz) package softened cream cheese

3 eggs

1 teaspoon vanilla

1 (16 oz) box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

Directions

Preheat oven to 350 °F.

To make the cake, combine cake mix, 1 stick melted butter and one egg and mix

well. Pat the mixture into a lightly greased 13×9-inch baking pan.

Prepare filling:

In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3

eggs, vanilla, and 1 stick melted butter and beat together.

Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make

sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Fred and Mary’s owner Carolyn Fredericks said her favorite Thanksgiving tradition is using heirloom pieces on her tablescape. “I’m not much in the kitchen but I do love setting the table with meaningful items that have been in my family for generations, like my grandmother’s lemon yellow Dansk casserole dish and her linen napkins.” She said last year’s holiday favorite in the shop was the thistle shortbread pan, but this year it is the pebbled glassware.

Turnbull Provisions and SKYKING PIZZA owner Amy Davis Bruce offered a few of her favorite holiday recipes, including those she keeps stocked at the coffee shop: gingerbread and chicken & dumplings.

Gingerbread ingredients:

3 cups flour

2 cups sugar

4 tsp. ginger

2 tsp. cinnamon

1 cup butter

2 eggs

6 tbsp. molasses

2 tsp. baking soda

2 tsp. salt

2 cups buttermilk

Directions

Combine dry ingredients in one bowl and whisk

Combine wet ingredients in another bowl and whisk

Coat a 9x13 pan with butter and a thin layer of sugar

Stir the wet into the dry…spoon into the 9x13 inch pan

Cook at 350 until it springs back to the touch

Chicken & dumplings

One cup flour

1/2 tsp salt

1/2 tsp baking powder

-whisk-

In small bowl whisk

2 tablespoons buttermilk

1 egg

Add that to the dry mix

Stir until combined

Roll it out really thinly onto a floured surface

Cover with a thin layer of flour and let it set out drying for an hour

Cut into strips and add to boiling chicken broth

When it floats to the top it’s done.  Add shredded pre cooked chicken and simmer for a few minutes until incorporated

Fillin’ Station owner Patrick Weickenand said the past few years his family has smoked Cornish hens. “Everyone gets their own and loves it!” 

Ewe & Company owner Glenna Butts offered her favorite Thanksgiving dish in Nelle’s Oyster Casserole, which she says is an “easy peasy” recipe to double or triple!

Ingredients

½ cup (or so) of melted butter

1 cup (or so) of crushed crackers (some folks use Ritz, we use saltines)

1 pint (or so) of shucked oysters (with their liquor)

1 Tbsp. (or so) of heavy cream

Hot sauce … up to you!

Directions

Butter an 8x8 baking dish … preheat oven to 425 degrees.

Layer (about half of your crushed crackers), drained oysters (keep their liquor);

Drizzle cream, hot sauce, ¼ cup oyster liquid over the dish;

Top with remaining crushed crackers. 

Bake until browned & heated (about 20 minutes). 

Pegram Alderwoman Miranda Montgomery said her favorite Thanksgiving dish is mashed potatoes.

Local chef Hal Holden-Bache is using Harpeth Moon Farm’s local produce to cook Roasted Sweet Potatoes with Lime Sorghum Butter. A recipe he called “a fun, simple substitution for  the infamous sweet potato casserole with pecans on top.”

To prep the sweet potatoes:

Wash thoroughly (leave skin on, full of nutrients)

Dry 

Rub with melted butter 

Seasoned with mineral rich salt 

Roast in a 375° oven for 30 to 45 minutes depending on size of sweet potatoes.

When potatoes are done, you should be able to pierce them easily with a cake tester or skewer. 

Cut the top of the potato and push in a bit from the sides; add a nice helping of the lime, sorghum butter and another little sprinkle of salt. 

Sorghum Butter Recipe:

1 pound of butter

Zest of two limes 

Half cup of molasses 

Teaspoon mineral rich salt

Kingston Springs Vice Mayor Glenn Remick has deep fried turkeys with his neighbor for 15 years. “We prep the birds in a magical icy brine of citrus, salt and brown sugar. Dry it off and rub it down with a special creole spice mix after injecting it with some cajun butter love. Deep fried to perfection.” 

Director of Public Works Bubba Parker’s favorite Thanksgiving dish is his mom’s sweet potatoes.

Ingredients

4 cans Bruce’s Yams 40 oz.

1 stick of butter (melted)

3 large eggs

2 tsp. Vanilla extract

1 bag of chopped pecans

1 bag of marshmallows

Directions

Drain 2 cans of yams and mix with all the other ingredients (not the pecans or marshmallows). Put in a glass baking dish and bake at 375 degrees for about 45 minutes to 1 hour. Take out of the oven and out pecans on the top and cover with marshmallows. Put back in the oven until the marshmallows are golden brown. Take out of oven and serve.