John Currence

The foundation of this étouffée-like dish is a brown roux that lends a deep, nutty flavor. The gravy pairs well with the Grits Dressing , biscuits, and turkey.

Make or buy a savory cornbread to use in this luxurious stuffing; the kind you use will determine how much broth you'll need to moisten it.

This rich, soufflé-like dressing derives its texture from stone-ground grits.

Serve this Deep South specialty with Cream Biscuits .

Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach.

Tangy buttermilk and fresh lemon juice balance the sweetness in this custardy Southern pie.

A great all-purpose biscuit recipe.

The Reid family crumbles blue cheese on top to add a salty bite.

Use this fresh blend of spices and herbs to add pep to the Cajun-Spiced Turkey and Crawfish Gravy , or to season blackened redfish or gumbo.

Plan at least one day ahead to let the turkey—seasoned with the homemade Cajun Spice Mix—cure overnight.

This classic Cajun cake uses Steen's cane syrup, a deep caramel sweetener of reduced sugar cane. Look for it at better supermarkets, at specialty foods stores, and at steensyrup.com.

Use John Currence's classic Southern gravy for smothering biscuits , with or without the fried chicken.

"Really good fried chicken and really good biscuits—together, they're like Wonder Twin powers," says chef John Currence, owner of Big Bad Breakfast in Oxford, MS. For a no-fry, old-school treat, split biscuits and smother with Sausage Gravy . Trust us, you'll be full.