Deep South Dining

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Deep South Dining | Thanksgiving Meal

Thanksgiving is next week and always the most fussed over meal of the year. Today on the show we welcome the one and only Elizabeth Heiskell to talk about how she juggles the many aspects of a delicious Thanksgiving meal. Not to mention her up coming appearance on The Today Show (NBC) mixed in with all the meal planning and prepping. Also we talk with Chef Enrika Williams about her upcoming foodie event with Chef Carla Hall.

Elizabeth Heiskell's Pillowcase Turkey with Million-Dollar Gravy



  • One 12- to 15-pound turkey
  • 1 yellow onion, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 1 lemon, quartered
  • 24 tablespoons (3 sticks) unsalted butter, at room temperature, divided
  • Kosher salt and freshly ground black pepper
  • 8 slices smoked bacon
  • 2 cups red wine, plus more as needed
  • 1½ cups chicken broth, plus more as needed
  • 6 whole peppercorns
  • 10 sprigs fresh flat-leaf parsley
  • 1 bunch fresh thyme
  • 2 bay leaves


  • 2 cups liquid from turkey roasting pan, divided
  • Red wine, if needed
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper


For the turkey:

1. Position a rack in the lower third of an oven and preheat to 500°F.

2. Rinse the turkey and remove the giblets and neck. Stuff the cavity with the onion, celery and lemon. Pat the turkey dry with paper towels. Spread 8 tablespoons (1 stick) of the butter evenly over the skin and liberally season the entire bird with salt and pepper.

3. Unfold a large piece of cheesecloth, then fold in half to create a double layer. Cut into a square large enough to wrap the entire turkey. Place a V-shaped rack in a large roasting pan. Drape the double layer of cheesecloth over the rack and lay 4 of the bacon slices on the cloth. Place the turkey, breast side down, on top of the bacon, lay the remaining 4 bacon slices on top of the turkey and fold the cheesecloth up over the turkey so it is fully covered. Completely saturate the cheesecloth and turkey with the wine and 1 cup of the broth. Scatter the peppercorns, parsley, thyme and bay leaves in the bottom of the pan. Roast the turkey for 20 minutes.

4. Meanwhile, in a sauté pan over medium heat, combine the remaining 2 sticks butter and 1/2 cup broth with 1 teaspoon each salt and pepper. Heat, stirring, until the butter melts. After the turkey has roasted for 20 minutes, liberally baste it with some of the butter mixture, making sure the cheesecloth is completely saturated.

5. Reduce the oven temperature to 300°F and continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, 2½-3 hours more. Baste the turkey every hour with the pan juices, making sure the cheesecloth remains saturated. If the pan dries out, pour in equal parts wine and broth.

6. Remove the turkey from the oven and increase the oven temperature to 400°F.

7. Remove the cheesecloth from the turkey and flip the turkey over so it is breast side up. Brush the breast with the remaining melted butter and continue roasting until the skin is crisp and browned, about 10 minutes. Transfer the turkey to a carving board and let rest at least 20 minutes before carving.

For the gravy:

Strain the juices in the roasting pan into a large glass measuring cup. If necessary, add enough wine to total at least 2 cups liquid. Pour the liquid back into the pan, place over medium heat and use a wooden spoon to scrape up any browned bits on the pan bottom.

In a small bowl, stir together the butter and flour to make a paste. Whisk the mixture into the pan and bring to a simmer, continuing to whisk until thickened, about 20 minutes. Season to taste with salt and pepper.

To serve:

Carve the turkey and serve with gravy on the side.

(Courtesy of


Deep South Dining: Chef Nick Wallace

Nick Wallace is a name that rings all around the Mississippi culinary scene. From catering events in all corners of the state to working with kids in his Creativity Kitchen, Nick is all about good food and the power it brings move Mississippi forward. Today on Deep South Dining he talks with Malcolm and Carol about how his hometown of Edwards influences his approach in the kitchen and the new venture he is bringing to the Natchez area.


Black - Eyed Pea and Turkey Gumbo


  • 1 ½ cup flour
  • 1 ½ cup oil
  • 2 cup diced onion
  • 1 cup diced green pepper
  • 1 cup diced celery
  • 3 Tablespoon chopped garlic
  • 1 ½ gallon pork or chicken stock
  • 1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned
  • 2 cups cooked black-eyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)
  • 2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper
  • 2-3 # Turkey Breast (raw weight) fully cooked and chopped
  • 2 Tablespoons File
  • 1 Tablespoon Thyme
  • 1 Tablespoon Chile Powder
  • 1 Tablespoon Paprika
  • 1 Tablespoon White pepper
  • 2 Tablespoon Black pepper
  • 1 Tablespoon Cayenne pepper
  • 3 Bay leaves


  1.  Make a dark roux using the oil and flour
  2. As soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic
  3. Add the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots. 
  4. Skim all of the fat that separates out. 
  5. Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to a ½ gallon. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more.
  6.  When the gumbo is the right consistency add the okra, black-eyed peas, greens, pork, and seasoning. Allow to return to a simmer and adjust the seasoning. If not thick, add a blonde roux for thickness.
  7. Serve with steamed rice

Deep South Dining: Red Beans & Rice

Just like Professor Longhair said in his song "Red Beans", we got the red beans cookin' today on Deep South Dining. The Red Beans & Rice Festival is coming in a few days so Malcolm and Carol are all about this Louisiana dish. Traditionally served on Monday, this dish can be found in many different variations all around the world. From Blue Cross Blue Shield, Chef Labron Alexander joins the show to talk about his take on the dish and how the culture of Blue Cross Blue Shield really informs his cooking.


Maybe after the competition Chef Alexander will share his Red Beans and Rice recipe, but here is a great use of kidney beans, rice, and bell peppers.

Quick and Easy Stuffed Peppers

(Courtesy: of Blue Cross Blue Shield of Mississippi)

Yields: 4 servings


  • 2 large red bell peppers, halved and seeded
  • 1 (8 ounce) can stewed tomatoes, with liquid
  • 1/3 cup plain instant brown rice
  • 2 tablespoons hot water
  • 2 green onions, thinly sliced
  • 16 oz. ground turkey
  • 1/2 cup frozen corn kernels, thawed and drained
  • 1/2 (15 ounce) can kidney beans, drained and rinsed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup part skim shredded mozzarella cheese
  • 1 tablespoon grated Parmesan cheese


  1. Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
  2. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
  3. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
  4. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.



Deep South Dining: Kids and the Kitchen

The school year is here and football has taken over the weekend but meal time does not have to suffer. Putting together a well balanced family meal does not have to be a chore. And if you are brave enough you can even pull your kids in the kitchen to help. On the show today we welcome a pair of working moms and food industry professionals, Marlana Walters from the Everyday Gourmet and Dr. Josie Bidwell host of MPB's Southern Remedy: Healthy & Fit. They both provide insight on cooking for picky eaters, family meal time, and making well-balanced choices. Also we here from food blogger Alex Golovac from


Fudgy Black Bean Brownies

The perfect brownie balance of fudgy and cakey, nobody will know there’s black beans in them!


½ Cup Quick Oats

½ Cup Semi-sweet Chocolate Chips

1 ½ Cup Black beans, canned, drained, rinsed

¼ cup Canola Oil

½ cup Maple or Cane Syrup

½ tsp Baking Powder

3 tbsp. Cocoa Powder, unsweetened

1 tsp Vanilla Extract

1/8 tsp Kosher Salt


1. Gather all ingredients and equipment.

2. Preheat oven to 350 Fahrenheit (180 Celsius).

3. In a small blender, blend oats on high speed to create a fine powder. Move the oats to a medium size bowl.

4. In a microwave safe bowl, add chocolate chips and microwave for 30 seconds. Remove and stir. Microwave for another 30 seconds or until thoroughly melted.

5. Drain black beans in a colander and thoroughly rinse them off.

6. In a pitcher blender, combine chocolate, black beans, oil, syrup, baking powder, cocoa powder, vanilla, and salt. Blend on high speed until very smooth.

7. Fold the oats and chocolate mixture together and transfer to a greased mini muffin pan. Fill cups ¾ of the way.

8. Bake at 350 F for 8-12 minutes. Check to see if they are done by inserting a tooth pick into the center of the tallest one. If it comes out clean, they’re done. **Note: Because these do not contain eggs, it is OK to slightly under bake these for a fudgier brownie. In this case, a toothpick would not come out clean.

9. Cool for 5 minutes before removing from the muffin tin. Enjoy!