If you’re looking for the perfect side dish, this Southern sweet cornbread recipe is a winner! The recipe’s simplicity can’t be beat – just a few ingredients get you a moist, sweet cornbread with Southern roots.

Let’s talk cornbread, Cousins! Now, if there’s one thing I’m known for, it’s I Heart Recipes cornbread. It’s a Southern staple and one I love to make to pair with an endless number of recipes. I have many recipes for Southern cornbread on my blog – like savory Southern cornbread made with bacon drippings, jalapeno cornbread with a kick, and even a classic hot water cornbread recipe. Readers absolutely LOVED the very first homemade sweet cornbread recipe I posted many years ago, so I figured it was high time to give this recipe a good ol’ Cousin Rosie makeover and make it even BETTER.  

Southern Sweet Cornbread for the Holidays

This Southern sweet cornbread is simply the best. It’s far better than Jiffy cornbread mix and all those other store-bought cornbread mixes out there. It always comes out so buttery and moist with just the right amount of sweetness. It’s my favorite cornbread recipe to make for holidays and parties cause it’s always such a crowd-pleaser! 

My updated sweet cornbread recipe now makes MORE cornbread! Same simple ingredients, same delicious outcome, but now a bigger serving so you can bring this classic Southern side dish to any gathering. The people wanted more, and who am I to deny the people what they want?! I doubled my original recipe, making this cornbread the best recipe for a 9 x 13 baking dish.

What is the difference between Southern cornbread and sweet cornbread?

A traditional southern cornbread has a much more savory taste from ingredients like bacon fat. It’s also typically more dry and crumbly. Sweet cornbread, like the name implies, is made with a hint of sweetness from sugar or honey and tends to be much more moist, almost cake-like. Sometimes, you’ll see sweet cornbread called “Northern cornbread” since the sweet flavor is more common in Northern states. What makes THIS cornbread recipe the perfect southern sweet cornbread mix? It’s sweet and moist but still has that iconic cornbread flavor thanks to the perfect balance of flour, cornmeal, and salt. It’s not overly sweet or too cakey. Serve it with a pat of butter or a drizzle of honey – the best of both worlds!

Ingredients for Homemade Sweet Southern Cornbread

You only need a handful of ingredients for this homemade cornbread recipe – and I’ll let you in on a few secret ingredients I include to make the most moist cornbread you’ve ever had! Be sure to check out the recipe card at the end of the post to see the exact ingredient measurements. Here’s your shopping list!

• Vegetable Oil: another key ingredient for that perfect tender texture… I’m tellin’ y’all, ain’t no one wants their Southern cornbread crumbly!
• All-Purpose Flour: I adjusted my original recipe to make it with AP flour instead of self-rising flour since more folks tend to have all purposes on hand.
• Baking Powder: helps the cornbread rise for that perfect fluffy texture.
• Yellow Cornmeal: my old recipe used a mixture of yellow and white cornmeal. In this one, I just use yellow.
• Brown Sugar & White Sugar: the mixture of sugar is one of my key ingredients in this sweet cornbread. White sugar gives it the classic hint of sweetness, while brown sugar is warm and deep. It is truly the best combo!
• Salt: just a pinch helps balance all the recipe’s flavors.
• Salted Butter:  I make this cornbread so moist with a LOT of salted butter.
• Eggs: to bind the ingredients. 
• Milk: adds moisture and helps bring everything together.

Ingredient Swaps and Subs for Sweet Cornbread

Sometimes we don’t have everything we need to make a recipe… I get it, fam. Been there! Of course, I’ll always recommend following my recipe for the best results. But if you find yourself in a pinch, here are some quick ingredient swaps that will still get you a delicious homemade cornbread. 

• Light or Dark Brown Sugar: it doesn’t make much of a difference if you use light or dark brown sugar, so use what you have. Dark brown sugar might slightly darken your cornbread, giving it a deeper, warmer sweetness.
• Unsalted Butter: if you only have unsalted butter on hand, go ahead and use it! Just double the salt measurement. 
• Milk: you can use your preferred type of milk. I like whole milk for a creamier consistency. Buttermilk will also help add extra moisture and richness to the cornbread, so it’s a great swap for milk!
• Sour Cream: don’t have milk on hand? Use sour cream or Greek yogurt! Both will add a subtle tang to your cornbread, which balances with the sweetness of the sugar.

How to Make Southern Sweet Cornbread

Y’all know, like many of my recipes, I have a video tutorial that shows you how to make this sweet cornbread recipe step by step. You can find it below or hop on over to I Heart Recipes on YouTube and click that subscribe button! I’m always posting new or updated recipes to keep my cousins in the loop with what I’m making.

Ready to learn how to make this easy cornbread recipe? Follow these super simple steps!

1. Combine your dry ingredients in a large mixing bowl – flour, cornmeal, sugar, salt, and baking powder. Give it a good mix with a whisk.
2. Next, add the wet ingredients – eggs, milk, vegetable oil, and butter. Mix until everything is just combined and you see no clumps of flour.
3. Pour the cornbread batter into a greased 9 x 13 baking dish and pop it in the oven at 350 degrees for 35-40 minutes.

That’s it! Three simple steps to get you the most delicious cornbread. This is one of my favorite cornbread recipes I have because it’s the perfect balance of sweet and classic cornbread flavor. Those crispy edges and soft, moist center make for the perfect bite! Not only is this recipe the perfect holiday side dish (a must-have holiday dish, if you ask me 😉), but it pairs perfectly with everyday recipes too – from spicy chili to savory smothered pork chops and so much more.

Tips and Tricks for the BEST Homemade Sweet Cornbread

Now, the best part about this sweet cornbread recipe is that it’s pretty tough to mess up. That being said, y’all know I got some Cousin Rosie tips up my sleeve to make sure you get the best cornbread every time. No matter how many different recipes you try, I am sure you’ll be coming back to this one again and again!

• Be careful not to overmix the cornbread batter, or you will have dry and crumbly cornbread. Mix until the ingredients are just combined and you don’t see any lumps of cornmeal or flour. 
• You’ll want to use a whisk to mix the batter, rather than an electric mixer like a hand mixer. Be gentle; fold the ingredients together – it makes a huge difference!
• When stored right, this homemade cornbread will stay fresh for at least two days (making it the perfect make-ahead dish for the holidays!). Wrap it up tight with aluminum foil, plastic wrap, or cover your casserole dish if it comes with a lid. 
• Leftover cornbread is good for up to 3 days at room temperature and longer in the fridge! Store it wrapped for the best taste. 
• You can also let this cornbread sit out on the counter for a day or two and use it to make cornbread stuffing or cornbread croutons.
• If you find the edges of your cornbread are getting too dark before the center is firm, cover the dish with foil for the remainder of the baking time (be sure to cover those edges well). 

What’s the best pan for making Southern sweet cornbread?

There are plenty of options for this one, fam. As you see in my recipe, I use a standard 9 x 13 glass baking dish. Some would say that a metal pan is superior for baking, but I think if you do it right, glass baking dishes work just fine! Either way, make sure you grease your pan with butter or baking spray!

You could also go the classic Southern cornbread route and bake this sweet cornbread in a preheated cast iron skillet. Skillet cornbread gets those to-die-for crispy edges and soft-and-tender insides. This recipe makes a bit too much for one skillet, so you’ll either have to half the recipe or split it into two equal-size skillets.

Finally, you could use a muffin tin to make sweet cornbread muffins! Those babies are perfectly poppable, a great side dish for any meal.

This sweet cornbread is a bit too sweet for me… how can I cut down on the sweetness? 

If you’re not feeling the double sugar in this recipe, simply leave out the brown sugar. Now… do I recommend this? No, ma’am, I don’t! But I understand not everyone wants SWEET sweet cornbread. You can always add an extra touch of sweetness by serving with honey or homemade honey butter as the perfect addition.

How can I make Southern sweet cornbread a little more savory? 

My favorite hack is to add diced jalapenos to make a sweet and spicy honey jalapeno cornbread! Cutting down on the sugar will help bring the savory flavor forward. You could also add shredded cheddar cheese.

Well, cousins, that’s all I have for you today! This Southern sweet cornbread is the best cornbread recipe I have (out of all of them!). It’s a hit with all family members and the perfect side for my holiday table. If you’re looking for a new favorite cornbread recipe, give it a try! 

More Recipes for Cornbread Lovers from I Heart Recipes

Some of us Southern gals really love our cornbread. If that’s you, here are some more reader-favorite recipes to try!

• Pumpkin Cornbread with Spiced Honey Butter
• Cheesy Garlic & Herb Cornbread
• Vegan Southern Cornbread
• Grandmas Southern Cornbread
• Seafood Cornbread Dressing
• Cornbread Dressing w/ Sausage
• Down Home Cornbread Dressing

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Print

Southern Sweet Cornbread Recipe

An easy delicious southern sweet cornbread made with basic ingredients – it’s the perfect comfort food side!

Course Side Dish

Cuisine Southern/ Soul Food

Keyword Southern Sweet Cornbread

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Author I Heart Recipes

Ingredients

• 3 cups cups all purpose flour
• 1 tbsp baking powder
• 1 cup yellow corn meal
• 1/2 cup of brown sugar
• 1 cup of white sugar
• 1 tsp salt
• 2 stick of salted butter softened
• 4 medium sized eggs
• 2 1/2 cups of milk
• 1/2 cup of vegetable oil

Instructions

• Combine the flour, baking powder, corn meal, salt, and sugar in a large mixing bowl.
  3 cups cups all purpose flour, 1 tbsp baking powder, 1 cup yellow corn meal, 1/2 cup of brown sugar, 1 cup of white sugar, 1 tsp salt
• Add the eggs, then pour the milk.
  4 medium sized eggs, 2 1/2 cups of milk
• Next add the vegetable oil and the butter.
  2 stick of salted butter softened, 1/2 cup of vegetable oil
• Mix everything until it's well combined, but be careful not to overmix.
• Lightly oil a 9×13, and pour the cornbread batter into the casserole dish.
• Bake on 350 for 35-40 minutes.
• Serve and enjoy!

Video

These Dirty Rice Stuffed Peppers combine tender chicken gizzards, savory ground beef, and aromatic vegetables, all spiced with Cajun seasoning and baked to perfection inside sweet red bell peppers. It’s a flavorful, comforting dish that brings the bold taste of Louisiana right to your table!

Today, we’re going bold and unapologetically Southern with these Dirty Rice Stuffed Peppers! This dish brings all the flavors of Louisiana right into your kitchen. We’re talking hearty ground beef, tender chicken gizzards, vibrant bell peppers, and just the right kick of spice, all cozied up in perfectly baked red bell peppers. You’re in for a treat, Cousins—grab a fork and get ready for some serious comfort food.

Shopping List

Here’s what you’ll need to make these Dirty Rice Stuffed Peppers a star at your table

• Chicken gizzards (1 lb): These gems add a unique texture and a rich, savory flavor.
• Ground beef (1 lb): For that hearty bite—feel free to swap with ground turkey if you like.
• Celery (1 cup, chopped): Adds crunch and depth of flavor.
• Onions (1 cup, chopped): Yellow onions bring a slight sweetness when sautéed.
• Green bell peppers (1 cup, chopped): A subtle peppery flavor that builds the stuffing’s base.
• Garlic (5 cloves, minced): Because we never say no to garlic!
• Cajun Seasoning (1 tbsp): Use my Rosamae Seasonings Cajun blend to keep it authentic.
• Crushed red pepper flakes (2 tsp): Brings the heat—but adjust to your liking.
• Cooked rice (3 cups): Use leftover rice or make it fresh; both work beautifully.
• Large red bell peppers (4-6): Sweet, juicy, and the perfect vessel for stuffing.
• Chicken broth (1 1/4 cups): Keeps everything moist and flavorful while baking.
• Green onions (1/4 cup, chopped): Adds a fresh note to the filling.
• Parsley (1/4 cup, chopped): Brightens up the dish with an herby finish.
• Salt and black pepper: Adjust to taste—because we love a well-seasoned dish.

How to Make These Stuffed Peppers

1. Cook the Gizzards and Beef

In a large skillet over medium heat, cook the chicken gizzards until they are browned and tender, about 10 minutes. Once done, set those little flavor bombs aside. Now, in the same skillet, brown the ground beef until cooked through. Make sure to drain off any excess fat—ain’t nobody got time for greasy stuffing!

2. Sauté the Vegetables

Add the celery, onions, green bell peppers, and garlic to the skillet with the beef. Sauté until everything softens and smells irresistible—about 5-7 minutes.

3. Season the Mixture

Now, stir those tender gizzards back into the pan. Sprinkle in the Cajun seasoning and crushed red pepper flakes, and add 1 cup of chicken broth. Let the flavors get cozy for about 5 minutes, giving everything a chance to blend together beautifully.

4. Add the Rice

Toss in the cooked rice, green onions, and parsley. Give it all a good stir and taste-test the seasoning—don’t be shy with the salt and pepper! Once everything tastes just right, let the mixture cool slightly before stuffing your peppers.

5. Prep the Bell Peppers

Preheat your oven to 350°F. Arrange the red bell peppers in a baking dish, standing tall like royalty. Spoon the dirty rice mixture into each one, packing them nice and tight. You want every bite bursting with flavor!

6. Bake the Stuffed Peppers

Pour 1/4 cup of chicken broth into the bottom of the baking dish—this keeps the peppers moist while they bake. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for another 10-15 minutes until the peppers are tender but still holding their shape.

Tips & Tricks

• Don’t like gizzards? Swap them out for sausage or skip them altogether.
• Need more spice? Add extra Cajun seasoning or a few dashes of hot sauce.
• Make ahead: Prepare the dirty rice stuffing a day in advance to save time.
• Leftovers? Store in an airtight container for up to 3 days—they taste even better the next day!

Why You’ll Love This Recipe

These Dirty Rice Stuffed Peppers are the ultimate comfort food with a Cajun twist. They’re packed with bold, savory flavors, tender vegetables, and just the right amount of heat. Plus, they’re perfect for meal prepping and make a great dinner that feels fancy but is easy to pull off. Whether you’re cooking for yourself or impressing guests, this dish will leave everyone asking for seconds.

Enjoy, Cousins—this one’s a keeper!

Don’t forget to follow me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

This Green Beans, Potatoes, and Smoked Neck Bones recipe is a hearty, budget-friendly comfort meal perfect for chilly fall and winter days. With smoky neck bones, tender potatoes, and fresh green beans, it’s an easy slow cooker dish that sticks to your bones and satisfies your soul!

As the weather turns crisp and the days get shorter, there’s nothing better than cozying up with a warm, hearty meal that not only fills you up but warms you from the inside out. My Green Beans, Potatoes, and Smoked Neck Bones recipe is the ultimate comfort food for fall and winter. It’s a dish that sticks to your bones and is easy on the pockets, making it a go-to for families looking to enjoy a filling, flavorful meal without breaking the bank. Whether you need something for Sunday supper or to feed the family on a chilly weeknight, this dish will surely hit the spot!

With a few simple ingredients and the magic of a slow cooker, you’ll have a satisfying meal with minimal effort. Let’s dive into the details, from the shopping list to tips and tricks that’ll make this recipe a breeze for cooks of all skill levels.

How to Make Green Beans, Potatoes, and Smoked Neck Bones

Ingredients

Here’s what you’ll need for this cozy dish, along with why each ingredient is essential to bringing all the flavors together

• 2 lbs smoked neck bones – The heart and soul of this dish, bringing a smoky, savory flavor to the broth.
• 5-7 medium potatoes – These add a hearty, starchy element to soak up all the delicious juices.
• 8 cups water – This becomes your flavorful cooking broth.
• 1 large yellow onion – Adds a slight sweetness and depth to the overall dish.
• 4 cups fresh or frozen green beans – The fresh green beans bring color, texture, and a hint of freshness to balance the dish.
• 2 ½ teaspoons Rosamae’s Green Seasoning (or substitute with seasoning salt + vinegar) – This seasons the broth and brings extra flavor to every bite.
• 2 extra cups water – Optional, just in case the dish needs a little more liquid as it cooks.

Instructions

Prep Your Green Beans: Clean and trim the green beans, cutting them into bite-sized pieces. Set them aside for later.

Prep the Smoked Neck Bones: Give your smoked neck bones a good rinse, then parboil them by boiling for a few minutes to remove impurities. Drain them well.

Set Up Your Slow Cooker: Add the cleaned neck bones to your slow cooker. Toss in the chopped onion and add 8 cups of water. Stir in Rosamae’s Green Seasoning (or use 2 ½ teaspoons of seasoning salt and a splash of vinegar if you’re substituting).

Cook the Neck Bones: Set your slow cooker to high and cook the neck bones for 2 hours. This gives them time to soften and release all that smoky goodness into the broth.

Add the Potatoes: After 2 hours, add your chopped potatoes. Let them cook for 1 hour until they’re nice and tender.

Add the Green Beans: Finally, stir in the green beans and continue cooking for an additional hour. If the liquid has reduced too much, feel free to add the extra 2 cups of water.

Serve & Enjoy: Once everything is tender, and the broth is full of flavor, serve the dish hot with a side of cornbread for a complete Southern comfort meal.

Greens Beans, Potatoes, and Smoked Neck Bones Tips & Tricks

Substitutions

Don’t have smoked pork neck bones or want to switch things up? No problem! There are several great substitutions that work just as well in this dish:

• Smoked Turkey Pieces: Smoked turkey necks or wings will give you the same smoky flavor but are a bit leaner.
• Bacon: Crisp up some bacon and use it in place of the neck bones for a slightly different flavor. You’ll lose some of the bone broth richness, but the bacon will add a delicious smokiness.
• Ham Hocks: These are a classic Southern swap, providing rich, smoky flavor with a bit more fat to enrich the broth.
• Smoked Sausage: If you’re in a pinch, sliced smoked sausage can be a great alternative, though it will cook faster, so adjust your times accordingly.

Odds & Ends

• Make sure to clean your neck bones thoroughly: Boiling and draining the neck bones before cooking removes any impurities and makes for a cleaner broth.
• Use fresh green beans for the best texture: Frozen green beans are a convenient alternative, but if you can get fresh, it’s worth the extra step.
• Don’t forget the seasoning: Rosamae’s Green Seasoning adds depth to the dish, but if you don’t have it on hand, seasoning salt and vinegar make a great substitute.
• Check your liquid levels: If the broth starts reducing too much while cooking, add the extra 2 cups of water to keep everything tender and juicy.

Side Dish Recommendations to serve alongside Green Beans, Potatoes, and Smoked Neck Bones

• Hot Water Cornbread
• Southern Sweet Cornbread
• Cheesy Garlic & Herb Cornbread

Print

Green Beans, Potatoes, and Smoked Neck Bones

This hearty and comforting dish is the perfect blend of savory smoked neck bones, tender potatoes, and fresh green beans. It’s a true Southern classic, made effortlessly in a slow cooker.

Course Main Dish

Cuisine Southern/ Soul Food

Keyword Green Beans, Potatoes, and Smoked Neck Bones

Prep Time 25 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 6 people

Author I Heart Recipes

Ingredients

• 2 lbs smoked neck bones cleaned
• 5-7 medium potatoes chopped
• 8 cups water
• 1 large yellow onion chopped
• 4 cups fresh or frozen green beans trimmed and cut
• 2 ½ teaspoons Rosamae’s Green Seasoning or see substitute in notes
• 2 additional cups water optional, if needed

Instructions

• Prepare the Green Beans: Start by thoroughly cleaning your green beans. Trim the ends and cut them to your preferred size, then set them aside.
• Clean the Smoked Neck Bones: To ensure the neck bones are ready for cooking, give them a good rinse and parboil them by boiling for a few minutes, followed by a drain. This helps remove any impurities.
• Assemble the Slow Cooker: Place the cleaned smoked neck bones into your slow cooker. Add the chopped onion, Rosamae’s Green Seasoning (or seasoning salt and vinegar if substituting), and pour in 8 cups of water, making sure the neck bones are fully submerged.
• Slow Cook the Neck Bones: Cover the slow cooker and cook on high heat for 2 hours. This will allow the smoked neck bones to infuse the broth with rich, savory flavor.
• Add the Potatoes: After 2 hours, add the chopped potatoes to the slow cooker. Stir gently to combine, and continue cooking on high for an additional hour.
• Add the Green Beans: Once the potatoes are tender, it’s time to add the prepared green beans. Stir them into the mixture, cover the slow cooker again, and cook for one more hour.
• Final Adjustments: Check the dish after the final hour. If the liquid has reduced too much, you can add the extra 2 cups of water to maintain a brothy consistency.
• Serve: Once the neck bones are tender, and the potatoes and green beans are fully cooked, remove the dish from the slow cooker and serve hot. Enjoy the smoky, flavorful goodness with cornbread or your favorite side!

Notes

Substitute for Green Seasoning:
If you don’t have Rosamae’s Green Seasoning, use 2 ½ teaspoons of seasoning salt and add a splash of vinegar for that tangy, seasoned kick.

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

Slow cooked pinto beans seasoned with smoked turkey, pork bacon ends, spices, and herbs!

Hey cousins! I’m back with another soul food favorite. This time around, I’m sharing a remixed recipe. I took my old Pinto Beans and Ham Hocks Recipe, and put a few spins on it. Since so many of you loved the recipe, I wanted to show you another way to make the most amazing authentic pot of southern style pinto beans.

So what’s new? Instead of using ham hocks like we did back in 2015, we’re using smoked turkey wings and bacon ends. Y’all know that I’m greedy, so I wanted to really load this dish up with a nice amount of smokey, flavorful meat. What didn’t I change? Well, I still prefer to make this dish in the slow cooker. However, if you don’t have a slow cooker, I will also share steps on how to make these delicious pinto beans on the stove top. So, are you ready to get down in the kitchen?! Let’s go!

How to Make Authentic Southern Pinto Beans

Ingredients

• Pinto Beans: I always use dry beans, and I prefer you do the same when it comes to this recipe. Canned beans have salt, and some brands add a ton of preservatives that will change the taste and quality of this recipe. So please, stick to dry beans.
• Smoked Turkey: I used a large turkey wing for this recipe; however, you can use smoked turkey tails, legs, thighs, etc. Just make sure that it’s the same amount that I use (recipe will be below). Also ,make sure that the turkey is SMOKED! Do not use plain turkey in this recipe. Flavor comes from the smokiness.
• Bacon Ends: One of my secret weapons! This smoky, fatty cut adds flavor to the beans. Also, the bacon pretty much melts while it cooks, resulting in a nice creamy bean gravy!
• I Bean Business Baby: This is a blend by my company, Rosamae Seasonings. It’s an all purpose bean seasoning that has salt, herbs, peppers, onion, and even smoky flavor. A little goes a long way. If you don’t have it – I suggest you get some, OR use your favorite all purpose seasoning, and toss in a few more spices for your liking!
• Onion: Now y’all know I love me some onion, and it adds so much flavor.
• Garlic: Same thing goes with garlic. I love it, so I add it.
• Thyme: Keep in mind when you’re using this herb that a little goes a long way! I prefer fresh thyme, but you can use dry thyme as well.
• Water: With all the flavor coming from the other ingredients, you don’t need to use broth, baby. Water will do just fine!

Instructions

Slow Cooker

1. Start off by making sure that the smoked turkey wing is clean. I like to do so by rinsing it off with water and a little apple cider vinegar.
2. Next, add the smoked turkey to the slow cooker along with 8 cups of water.
3. Turn the slow cooker on high, and place the lid on top.
4. Next, roughly chop the bacon ends, then toss them into a medium-sized skillet.
5. Turn the skillet on medium-high, and cook the bacon until it’s golden brown.
6. Next, start adding in the chopped onion, and cook until softened.
7. Sprinkle in the fresh thyme and garlic. Stir.
8. Cook for 2 minutes then turn off the heat.
9. Next, place the beans on a flat surface and sort through them. I want you to look for anything that shouldn’t be there, such as rotten beans, pebbles, etc.
10. Discard all the stuff we don’t want, then toss the beans into a colander, rinse the beans thoroughly, and set the beans to the side.
11. Now add the bacon and onions mixture to the slow cooker, followed by the beans.
12. Sprinkle in the I Bean Business Baby Seasoning (or your favorite all purpose blend), and stir.
13. Cover the slow cooker with the lid, and cook for 3 hours.
14. After 3 hours, remove the turkey wing from the pot, and shred the meat off of the bones. Discard the bones, and toss the turkey meat back into the slow cooker.
15. Cook for an additional 1 hour.
16. Serve with hot white rice and cornbread, and top with green onions.

Stovetop

1. Start by making sure that the smoked turkey wing is clean. Rinse it off with water and a little apple cider vinegar.
2. Place the beans on a flat surface and sort through them. Look for anything that shouldn’t be there, such as rotten beans, pebbles, etc. Discard all the unwanted stuff, then toss the beans into a colander, rinse them thoroughly, and set them aside.
3. Place the smoked turkey wing in a large pot.
4. Add 8 cups of water, and bring it to a boil.
5. Reduce the heat to a simmer and cook for about 1 hour until the turkey is tender and the water is well flavored.
6. While the turkey is simmering, roughly chop the bacon ends and toss them into a medium-sized skillet.
7. Turn the skillet on medium-high and cook the bacon until it’s golden brown.
8. Add the chopped onion to the skillet and cook until softened.
9. Sprinkle in the fresh thyme and minced garlic, stir, and cook for another 2 minutes. Then, turn off the heat.
10. Add the rinsed pinto beans to the pot with the turkey and water.
11. Add the bacon and onion mixture to the pot.
12. Sprinkle in the I Bean Business Baby Seasoning (or your favorite all-purpose blend) and stir everything together.
13. Bring the pot back to a boil.
14. Reduce the heat to low, cover the pot with a lid, and let it simmer for about 2 to 3 hours, stirring occasionally.
15. After about 2 hours, check the beans. If they’re tender, you’re almost done. If not, let them cook a bit longer until they’re soft and flavorful.
16. Once the beans are tender, remove the turkey wing from the pot.
17. Shred the meat off the bones, discard the bones, and return the shredded turkey meat to the pot.
18. Stir everything together and let it simmer for an additional 15 minutes.
19. Serve the pinto beans with hot white rice and cornbread. Garnish with green onions.
20. There you have it! Southern Pinto Beans cooked on the stovetop, just as hearty and delicious. Enjoy, y’all!

Authentic Southern Pinto Beans Tips and Tricks

Do pinto beans have to be soaked before cooking?

Absolutely not! However, soaking helps cut down on the cooking process. Since we’re not babysitting these pinto beans, and they’ll be sitting in the slow cooker for a while, you are good to go. No soaking is required!

How to make beans taste good

It’s all about seasoning! This particular dish is seasoned to perfection with smoked meats, herbs, and spices; therefore, you won’t have any issues, darling!

What goes well with southern pinto beans?

I personally love to serve my southern pinto beans with hot white rice and cornbread. If I’m making a full southern meal, I’m also serving it with fried chicken, collard greens, and plenty of hot sauce.

How Should I Store and Reheat Leftover Southern Pinto Beans?

Well, honey, let’s make sure those leftover southern pinto beans stay as delicious as when you first made them. Here’s a little guide to help you out:

Storing Leftover Pinto Beans

1. Cool Them Down: Before you stash those beans away, let them cool to room temperature. This helps avoid any condensation, which can make them watery and bland.
2. Choose Your Container Wisely: Use an airtight container to keep the beans fresh. Glass or BPA-free plastic containers are perfect. Just make sure they have a good seal.
3. Refrigerate: Place the container in the refrigerator. Your beans will stay good for up to 4-5 days. If you think you won’t get to them in time, you can freeze them for up to 3 months.

Reheating Pinto Beans

Microwave Method

• Place the beans in a microwave-safe bowl.
• Add a splash of water or broth to keep them from drying out.
• Cover the bowl with a microwave-safe lid or plate.
• Heat on high for 1-2 minutes, stir, and heat in 30-second intervals until they’re warm enough.

Stovetop Method

• Pour the beans into a saucepan.
• Add a bit of water or broth to help rehydrate them.
• Heat over medium-low, stirring occasionally, until they’re heated through.

Why You’re Going to Love This Authentic Southern Pinto Beans Recipe

• Affordable: This recipe is super budget friendly. You can feed a crowd with about $20.
• Family Approved: All age groups love this recipe. Even the picky little ones.
• Fool Proof: Since we’re making this in the slow cooker, there’s no room for mistakes. Simply follow the recipe as written, and you’re good to go!
• Make it a Freezer Meal: Did you know that beans are extremely easy to freeze, and reheat for later use? You can make this meal ahead of time, and reheat whenever needed!

Check out some of my other recipes!

Soul Food Style Pork Neck Bone Soup

Southern Fried Pork Chops

Southern Baked Macaroni and Cheese Casserole

Greens with Smoked Oxtails

Print and save this Southern Pinto Beans recipe for later

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Authentic Southern Pinto Beans

Using a slow cooker or on the stovetop, these tender and savory beans are seasoned to perfection.

Course Side

Cuisine Slow Cooker, Soul Food, Southern, Southern/ Soul Food

Keyword Authentic Southern Pinto Beans

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Author I Heart Recipes

Equipment

• Slow Cooker

Ingredients

• 1 smoked turkey wing
• 8 cups of water
• 1 cup of roughly chopped bacon ends
• 1 medium onion chopped
• 2 teaspoons fresh thyme
• 4 cloves garlic minced
• 1 lb dry pinto beans
• 2 tablespoons I Bean Business Baby Seasoning or your favorite All Purpose Blend
• Green onions for garnish
• Hot white rice and cornbread for serving

Instructions

• Start off by making sure that the smoked turkey wing is clean. I like to do so by rinsing it off with water and a little apple cider vinegar.
• Next, add the smoked turkey to the slow cooker along with 8 cups of water.
• Turn the slow cooker on high, and place the lid on top.
• Next, roughly chop the bacon ends, then toss them into a medium-sized skillet.
• Turn the skillet on medium-high, and cook the bacon until it’s golden brown.
• Next, start adding in the chopped onion, and cook until they soften.
• Sprinkle in the fresh thyme, and garlic. and stir.
• Cook for 2 minutes then turn off the heat.
• Next, place the beans on a flat surface and sort through them. I want you to look for anything that shouldn’t be there, such as rotten beans, pebbles, etc.
• Discard all the stuff we don’t want, then toss the beans into a colander, rinse the beans thoroughly, and set the beans to the side.
• Now add the bacon and onions mixture to the slow cooker, followed by the beans.
• Sprinkle in the I Bean Business Baby Seasoning( or your favorite All Purpose Blend), and stir.
• Cover the slow cooker with the lid, and cook for 3 hours.
• After three hours, remove the turkey wing from the pot, and shred the meat off of the bones. Discard the bones, and toss the turkey meat back into the slow cooker.
• Cook for an additional 1 hour.
• Serve with hot white rice and cornbread, and top with green onions.

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

Pork neck bones slow cooked with hearty vegetables in a rich broth. Soul food comfort at it’s best.

Hey cousins! I’ve been under the weather for a while, and the only thing that I’ve been craving has been soup. Not just any soup y’all, because the ol’ chicken noodle soup certainly would do (unless it was this!) . I was craving some “get right” soup aka my Soul Food Pork Neck Bone Soup! I don’t know what it is, but this soup does it for me every single time. I make a large amount of it in my 6 quart Crock Pot, and eat off it for a week, if not more. It always hits the spot, and it’s such a no-fuss dish. Y’all ready to get the info? Let’s go!

How to Make Soul Food Style Pork Neck Bone Soup

Ingredients

• Pork Neck Bones (2 ½ pounds) – Regular, not smoked. These are the backbone of your soup, literally. They’re going to simmer and give that broth a rich, meaty flavor that’s just divine.
• Golden Potatoes (½ pound) – Peeled and sliced. They add that comforting, starchy goodness that thickens the soup slightly and makes it more filling.
• Carrots (3-5 large) – Chopped. They bring a touch of sweetness and loads of healthy color. Plus, they soak up all those flavors like a little veggie sponge.
• Celery Ribs (3-4) – Chopped. It’s not just for dieting, honey! Celery adds a fresh, slightly bitter counterbalance to the richness of the meats and broth.
• Red Onion (1 large) – Adds a bold, aromatic base that infuses the whole pot with deliciousness. If you’re out of red onions, a yellow one will gossip just as well in that pot.
• Mini Corn Cobs (6-8) – These little babies are sweet and fun to fish out of a soup. They make every spoonful a little party.
• Vegetable Oil (2 TBSP) – Keeps things from sticking and helps cook those veggies down into tender perfection.
• Seasoning Salt (2-3 tsp) – I use Rosamae Seasoning Salt. It’s like the sparkly earrings of the dish: you notice when it’s not there!
• Garlic Pepper (2 tsp) – Adds a peppery kick with a garlicky echo. It’s the zing that wakes up your taste buds.
• French Onion Soup Mix (2 oz) – This is your secret weapon. It brings a deep, savory flavor that ties all the other ingredients together like a beautiful bow.
• Chicken Broth (32 oz) – The liquid gold of your soup, making sure everything melds together in a tasty, slurpable spectacle.

Instructions

1. Start by giving those pork neck bones a good clean.
2. Heat up that oil and get those onions and celery nice and tender.
3. Throw the sautéed goods into the slow cooker along with the neck bones, seasoning, and soup mix.
4. Add the carrots and chicken broth, stir, and cook on high for 3 hours.
5. Toss in the potatoes and corn for the final hour.
6. Serve up a bowl of this soul-warming goodness and bask in the glory of your cooking skills!

Can I Make this Pork Neck Bone Soup on My Stovetop?

You sure can! It’s actually easy to do, but I prefer the no-fuss slow cooker way, especially when I’m under the weather. When making this on the stovetop, you’ll use the same ingredients, and follow these steps:

• Start by thoroughly rinsing your pork neck bones to make sure they’re ready to impart their full flavor to your soup.
• Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and celery, and sprinkle the garlic pepper over them. Sauté until the vegetables are softened, about 3-4 minutes. This process helps release their flavors, which enhances the overall taste of your soup.
• Add the pork neck bones to the pot with the sautéed vegetables. Stir everything around a bit to let those flavors start to get to know each other.
• Sprinkle in the French onion soup mix and seasoning salt. Pour in the chicken broth and stir to combine all the ingredients. This is your soup base, and you want to make sure everything is mixed well.
• Bring the mixture to a boil, then reduce the heat to low. Let the pot simmer gently, covered, for about 2 hours. The long, slow cooking process is crucial because it allows the neck bones to release their flavor and tenderizes them beautifully.
• After 2 hours, add the chopped carrots, sliced potatoes, and mini corn cobs into the pot. Stir everything together and continue to simmer the soup, covered, for another hour. This stage is where those late-adding veggies cook through and absorb the savory flavors of the broth.
• By the end of the cooking time, the meat should be tender enough to fall off the bones, and the vegetables should be perfectly cooked. Adjust the seasoning if needed, and then ladle the hot soup into bowls.
• Serve your hearty neck bone soup hot, perhaps with a side of crusty bread or over a bed of rice for a full meal.

Can you use smoked pork neck bones?

Since smoked pork neck bones have a lot of salt in them already, I don’t suggest using them for this recipe, UNLESS you’re willing to adjust the ingredients on your own. This dish will be too salty if you use smoked neck bones with the chicken broth, French onion soup mix, and seasoning salt that’s used for this recipe.

I hope that I answered most of your questions above. If not, feel free to ask any questions that you may have in the comment sections.

If you liked my Soul Food Style Pork Neck Bone Soup, check out some of my other Soul Food recipes!

Soul Food Collard Greens

Baked Candied Yams – Soul Food Style!

Soul Food Style Baked Barbecue Turkey Wings

Soul Food Macaroni and Cheese Recipe

Check Out This Pork Neck Bone Soup Video Tutorial, and Be Sure to Print and Save This Recipe for Later!

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Soul Food Style Pork Neck Bone Soup

Slow cooked pork neck bones simmered in a hearty broth with vegetables. A simple comfort dish.

Course Soup

Cuisine Soul Food

Keyword Soul Food Style Pork Neck Bone Soup

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Author I Heart Recipes

Ingredients

• 2 ½ pound pork neck bones regular not smoked
• ½ pound golden potatoes peeled & sliced
• 3-5 large carrots chopped
• 3-4 celery ribs chopped
• 1 large onion I used red
• 6-8 mini corn cobs
• 2 TBSP vegetable oil
• 2-3 tsp Seasoning Salt I use Rosamae Seasoning Salt
• 2 tsp garlic Pepper
• 2 oz French Onion Soup Mix
• 32 oz chicken broth

Instructions

• Start off by making sure the neck bones are nice and clean, then add them to the slow cooker.
• Next, drizzle in 2 TBSP of vegetable oil into a medium pan, and heat the oil up over medium heat.
• Once the oil is hot, add in the chopped onions, and celery. The garlic pepper over the vegetables, and cook until softened( about 3 -4 minutes).
• Next, turn off the heat, and add the cooked vegetables into the slow cooker.
• Sprinkle in the French Onion Soup Mix, and Seasoning Salt.
• Toss in the carrots, and pour in the chicken broth.
• Stir the ingredients, then place the lid on the slow cooker.
• Cook on high for 3 hours.
• Now add in the potatoes and corn.
• Stir, and let the soup cook for an additional hour.
• Serve and enjoy!

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

Learn how to make the very best Soul Food cornbread dressing entirely from scratch! This simple, savory holiday side dish is best served with hungry family gathered around the dinner table.

Hey, cousins! Today, I am sharing a recipe I know y’all will go crazy over. It’s a holiday season recipe. I know, I know – the holidays are done and gone! But this recipe is so good that it deserves to be shared whether the holidays are right around the corner or not even on our minds.

It’s the perfect time to share my Soul Food cornbread dressing recipe! I have many cornbread dressing recipes on my blog already. However, there was one in particular that most of my subscribers went crazy over when I posted the YouTube video years ago. I never posted the recipe here, so I’m finally posting the recipe for my savory homemade cornbread dressing!

What Is Cornbread Dressing?

When I was a little girl, I was not a fan of turkey. Around the holidays, I always looked forward to a good ol’ Southern-style cornbread dressing on the Thanksgiving table.

Cornbread dressing is a variation of traditional dressing (or stuffing, as some call it). Instead of bread, cornbread dressing uses (you guessed it) cornbread! The crumbled cornbread is combined with savory herbs, aromatic veggies, canned soup, and broth for moisture. Then, it’s baked to golden brown perfection.

What makes this Soul Food cornbread dressing recipe different?

You may wonder, aren’t all cornbread dressing recipes basically the same? No, they sure ain’t, cousins! Just about every Southern family has a tried, true, and trusted recipe (and usually, only one family member is allowed to make it!). So, what makes this Soul Food, Southern-style cornbread dressing different?

• It’s Savory. I make this cornbread dressing with a mix of savory fresh herbs and vegetables.
• It’s Flexible. You can add or leave out ingredients, depending on your tastes. Some ingredients can even be store-bought or homemade, and they won’t change the dressing’s deliciousness.
• It’s Flavorful. Now, all of my cornbread dressing recipes are damn tasty, y’all. But this one? Knocks your socks right off!

What’s the difference between cornbread dressing and cornbread stuffing?

Traditionally, stuffing is cooked INSIDE the holiday bird, while dressing is prepared in a separate dish and baked on its own. However, these days, the two terms are pretty interchangeable.

If you’re in the South, you’re more likely to hear Southerners call it dressing. Why? Because many (many) years ago, it was thought to be too “crude” to call it stuffing. In the deep South, dressing is traditionally made with cornbread, like this recipe. From there, the variations are as far and wide as you can imagine.

Ingredients for Homemade Soul Food Cornbread Dressing

A lot of dressing recipes come with a looooong list of ingredients – lots of chopping and measuring to do! Making a traditional cornbread dressing is usually a labor of love, but the payoff is oh sooo good. Here’s a brief overview of the simple ingredients you’ll need for my Soul Food cornbread dressing! You can find the full recipe and measurements in the recipe card below.

• Cornbread: the foundation of the dressing. In this recipe, you can either use store-bought or homemade cornbread (more on that in a bit).
• Crackers: Ritz crackers or Saltine crackers are like a secret ingredient – they bind the dressing mixture, add a touch of saltiness, and help keep the dressing moist.
• Eggs: another binder to help the dressing hold shape while it bakes.
• Vegetables: for this dressing recipe, I use onions, garlic, and celery – a savory trifecta!
• Seasonings: keep it simple with sage – the leading flavor, warm and savory – along with seasoning salt, black pepper, and thyme.
• Chicken Broth and Cream of Chicken Soup: both ingredients add moisture, and the canned soup adds creaminess to the dressing.
• Chicken: now, adding diced or shredded chicken to your dressing is completely optional, but well worth it if you want more flavor, texture, and body in your dressing.

Quick and Easy Cornbread Dressing Ingredient Swaps

Remember how I said this recipe was flexible? I meant it! I usually tell y’all to (say it with me) stick to the recipe for best results. However, cornbread dressing is one of those dishes that can be made one hundred ways. I might as well share some delicious swaps to make sure you’re still making the best dressing possible for your fam!

• Make it vegetarian. Use vegetable broth instead of chicken broth. For the canned soup, cream of mushroom or cream of celery soup will also work. Finally, leave out the chicken.
• You need three medium eggs, but if you only have large eggs, use two.
• Adjust the seasonings. I keep mine simple, but more seasoning = more flavor. Poultry seasoning is a popular choice. I love a mixture of dried or fresh herbs like thyme, rosemary, basil, oregano, and parsley.
• You can make your own chicken (I bake or boil 2-3 chicken breasts) or use store-bought, like rotisserie chicken.
• You can add different vegetables to your cornbread dressing. Red or green bell peppers are common, or even carrots. I only use onions and celery because I like this recipe more on the savory side.

If I don’t have day-old cornbread, can I use fresh cornbread?

Just like when making bread stuffing, using day-old cornbread is best because it’s had a chance to dry out. However, if you don’t have time to make a batch of cornbread ahead of time, it’s perfectly okay to use fresh cornbread. Here are some quick tips to make fresh cornbread usable in your dressing:

• Bake it for 5-10 minutes longer than you normally would – this will dry it out more.
• Allow the freshly baked cornbread to cool slightly, then crumble it while it’s still warm and spread it out on a baking sheet to further cool (and dry out). Let it sit for at least 1-2 hours.
• Likewise, you can crumble the fresh cornbread on a baking sheet and pop it back in the oven for 5-10 minutes to dry out and crisp up.

If all else fails, pop on over to the grocery store and buy store-bought cornbread from the bakery. Grocery store cornbread is almost always a bit more crumbly and dry because it’s rarely made fresh – it’s the perfect texture for cornbread dressing in a pinch.

How to Make Soul Food Style Cornbread Dressing

Okay cousins, the time has come for me to tell y’all how to make this flavorful dish. If you’ve never served cornbread dressing at Thanksgiving dinner, you better start this year! Better yet, do a trial run for your next family gathering – it doesn’t have to be the holidays! Let’s walk through the step-by-step recipe together.

Making the Cornbread

Now, if you have time to make a homemade cornbread recipe a day or so ahead, I highly recommend it! For this recipe, I like to use my traditional Southern cornbread. It is by FAR my favorite – it’s savory and has the perfect texture. If you like a bit of sweetness in your cornbread, try my Southern Sweet cornbread!

If you have your own cornbread recipe, use that! If you want to use boxed cornbread mix, I won’t stop you… I will simply look away and pretend I do not see! 😉

Mixing the Dressing

Once you’ve got your cornbread ready to go, the rest is a breeze! The hardest part is chopping and preparing the ingredients, so let’s start there.

First, chop everything up: the onions, celery, garlic, and fresh sage. (I realize that some people may not have fresh sage on hand, so feel free to use ground sage if needed—it will work just fine!) Also, chop or shred the chicken at this time if you’re including it.

Next, sauté the onions, celery, and garlic until they’re nice and tender. You can do this with olive oil or salted butter, whatever you prefer. Add the chopped sage in the last few minutes, then toss everything into a large bowl.

Into that same bowl goes everything else – the crumbled cornbread, crushed up crackers, broth, cream of chicken soup, and eggs. Finally, add the seasonings. Mix until everything is well combined. Pour the mixture into a greased casserole dish, and she’s ready to bake!

Video Tutorial: From-Scratch Soul Food Cornbread Dressing

Want to watch me make this easy recipe? Below is a video tutorial that shows you exactly how I make this delicious Southern cornbread dressing recipe. Don’t forget to subscribe to I Heart Recipes on YouTube to catch all my easy-to-follow video tutorials!

Tips for Making Soul Food Cornbread Dressing

• Make the cornbread ahead of time, if you can. I said it already, but I’ll say it again: day-old cornbread is the way to go! Especially homemade cornbread.
• Watch the moisture level. My recipe calls for 4-6 cups of chicken broth because I like my cornbread dressing very moist. You can absolutely use less broth if you want a drier, more dense dressing.
• If you’re using fresh cornbread instead of day-old, I highly recommend cutting down the broth. Fresh cornbread has more moisture, so you don’t need as much liquid.
• Taste your dressing for seasoning! Before adding the raw eggs, take a little nibble to see if it needs more herbs, salt, pepper, etc.
• This recipe makes enough for a 9 x 13 baking dish or two 8 x 8 baking dishes. I recommend making two batches instead of doubling the ingredients.
• Bake the savory cornbread dressing uncovered for 45 minutes at 350 degrees. Remember that some ovens vary in temperature, so look for a golden brown top and a moist but fluffy texture in the center.

More Recipes for Your Thanksgiving Menu

Now, I know I said I want y’all to make this classic dish any time of year instead of holding out for the holidays. But as cornbread dressing is a staple at most holiday tables, it’s only fitting that I share other holiday-inspired dishes to serve alongside it!

• Main Dishes: The Ultimate Guide to Cooking Thanksgiving Turkey, Slow Cooker Whole Turkey, Baked Turkey Wings, Simple Roast Chicken, Slow Cooker Beef Brisket, Prime Rib Roast
• Side Dishes: The Best Bacon Mac and Cheese, Southern Baked Macaroni and Cheese Casserole, Baked Candied Yams, Green Bean Casserole, Soulful Cabbage & Collard Greens, Cheesy Scalloped Potatoes Recipe
• Holiday-Worthy Desserts: Salted Caramel Buttermilk Pie, Peach Cobbler Cheesecake, Easy Homemade Apple Pie, Soul Food Sweet Potato Pie, The Perfect Personal Size Pumpkin Pies

Loved this easy recipe? Be sure to share + save on Pinterest! Don’t forget to tag and follow me on Facebook, Instagram, and subscribe to I Heart Recipes on YouTube, and check out all my cookbooks! 

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Soul Food Cornbread Dressing Recipe

This savory cornbread dressing is the perfect side dish. A moist dressing packed with aromatic veggies, warm spices, chicken, and tasty Southern cornbread, its a must at any family gathering!

Course Side Dish

Cuisine Southern/ Soul Food

Keyword Cornbread Dressing, holiday recipe, holiday side dish, soul food cornbread dressing

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Author I Heart Recipes

Ingredients

• Cornbread enough to fill a 9×13
• 1 sleeve ritz or saltine crackers
• 3 medium eggs lightly beaten
• 1 large yellow onion diced
• 5 cloves garlic minced
• 3 stalks celery chopped
• 5 sage leaves OR 2 1/2 tsp ground sage
• 2 tbsp olive oil
• 4-6 cups chicken broth adjust based on preferred moisture level
• 14 oz cream of chicken soup
• 2 tsp seasoning salt
• 1 tsp coarse black pepper
• 1 tsp thyme leaves

Instructions

• Preheat the oven to 350 F.
• Start chopping and dicing all of the vegetables – the celery, onions, and garlic. Also chop up the fresh sage.
• Heat olive oil in a skillet over medium heat, then add the onions, celery, and garlic. Cook until nice and tender.
  1 large yellow onion, 5 cloves garlic, 3 stalks celery, 2 tbsp olive oil
• Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.
  5 sage leaves
• Crumble the cornbread into a large mixing bowl, along with the crackers.
  Cornbread, 1 sleeve ritz or saltine crackers
• Add in the cooked vegetables. Fold the ingredients until everything is well combined.
• Next, pour in the chicken broth and cream of chicken soup.
  4-6 cups chicken broth, 14 oz cream of chicken soup
• Add in the beaten eggs, then mix everything until well combined.
  3 medium eggs
• Sprinkle in the seasoning salt, thyme, and pepper. Mix until well combined.
  2 tsp seasoning salt, 1 tsp coarse black pepper, 1 tsp thyme leaves
• Lightly grease a 9×13 bake dish, then pour in the dressing mixture.
• Bake the dressing uncovered for about 45 minutes.
• Serve and enjoy!

Video

In this heartwarming Southern gumbo recipe, smoked turkey wings, andouille sausage, Dungeness crab, and jumbo shrimp are simmered to perfection with a rich, dark roux and a blend of savory seasonings. Served over a bed of rice, this dish is a delightful celebration of flavors and textures, capturing the essence of soulful Southern cooking in every spoonful.

Hey Cousins! Get ready to bring a piece of Baton Rouge into your kitchen with this straightforward yet mouthwatering gumbo recipe. It’s a real showcase of Southern food, mixing Cajun spices with the hearty, soulful flavors we all love. Imagine a pot filled with smoked turkey, andouille sausage, Dungeness crab, and jumbo shrimp, all simmering together. This dish isn’t just about feeding the stomach; it’s about warming the heart with every spoonful. Perfect for anyone looking to add a touch of Southern charm and soul food goodness to their dining table. Let’s get cooking and make a meal that feels like a warm hug from Louisiana.

In our family, Aunt Mabel’s gumbo was the stuff of legends. It was the centerpiece of every family gathering, a delicious concoction of smoked turkey, andouille sausage, Dungeness crab, and jumbo shrimp that seemed to hold the very essence of Southern comfort and joy. Aunt Mabel, with a twinkle in her eye, always claimed her gumbo was “just a little something I whipped up,” but we all knew better. That gumbo was magic in a pot, and Aunt Mabel was its secretive sorceress.

The kitchen was her fortress, and the recipe was her closely guarded secret. No one dared ask for it, knowing full well they’d only get a playful smirk and a change of subject in response. “It’s all in the love,” she’d say, “and maybe a dash of sass,” leaving us wondering if those were indeed the missing ingredients we could never quite replicate.

Family gatherings were never the same without a serving of Aunt Mabel’s gumbo. It was as if the dish brought us all closer, wrapping us in warmth and laughter, spoonful after spoonful. And then, the unthinkable happened. Aunt Mabel, at the ripe age of 92, decided it was time to pass on her secret.

Today, I’m honored to share Aunt Mabel’s secret gumbo recipe (with my own twist of course!) with you. It’s more than just a list of ingredients or a set of instructions; it’s a piece of our family’s heart. As I reveal the steps to making this beloved dish, remember, the real secret, as Aunt Mabel always said, is in the love you put into it. And maybe, just maybe, a little bit of that sass. So, let’s carry on the tradition and fill our kitchens with the aroma and warmth of Aunt Mabel’s unforgettable gumbo.

How to Make Smoked Turkey Gumbo

Check out my video tutorial for smoked turkey gumbo!

If you enjoyed this recipe, check out some of my others!

Authentic Southern Pinto Beans Recipe

Southern Baked Macaroni and Cheese

BEST Louisiana Pralines Recipe

Print the recipe for my Smoked Turkey Gumbo, and share it with your friends!

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Smoked Turkey Gumbo

This sumptuous gumbo recipe brings together smoked turkey, andouille sausage, Dungeness crab, and jumbo shrimp, all melded together with a deeply flavorful roux and a mix of spices. Served atop rice, it offers a rich and satisfying taste of Southern cuisine, combining varied flavors and textures for a memorable meal.

Course Main

Cuisine Southern

Keyword Smoked Turkey Gumbo

Prep Time 45 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 10 servings

Author I Heart Recipes

Ingredients

• 2 lbs smoked turkey wings
• 1 lb andouille sausage chopped
• 1.5 to 2 lbs Dungeness crab clusters and legs
• 1 lb jumbo shrimp peeled and deveined
• 3/4 cup vegetable oil preferably corn oil, plus 3 tablespoons for sautéing
• 3/4 cup all-purpose flour
• 2 tbsp seasoning salt plus 3 tsp for vegetables
• 2 tsp garlic pepper
• 3 tsp seafood seasoning
• 2 cups okra sliced
• 2 large onions sliced
• 10 oz frozen onions and pepper mix or equivalent, drained on paper towels
• 6 to 8 cups water
• Cooked rice for serving

Instructions

• Boil Turkey: In a 6-8 quart pot, boil smoked turkey in 6 to 8 cups of water with the lid on over high heat for 30 minutes.
• Brown Andouille Sausage: Meanwhile, in a skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the chopped andouille sausage and cook until browned. Transfer the sausage to the pot with the turkey. Cook Onions and Seasoning Blend: In the same skillet, cook sliced onions and the Great Value Seasoning Blend, previously drained on paper towels, until translucent. Sprinkle with 2 teaspoons of seasoning salt and then set aside.
• Make the Roux: In a separate pot, make a roux by combining 3/4 cup of vegetable oil and 3/4 cup of flour. Stir constantly over medium heat until the roux turns a deep brown color.
• Combine Ingredients: Add the roux to the pot with the turkey, sausage, and onions..
• Prepare Turkey: Remove the boiled turkey from the pot, shred or cut the meat from the bone, discarding bones and skin. Return the turkey meat to the pot.
• Add Remaining Ingredients: Add the remaining seasoning salt, garlic pepper, and seafood seasoning to the pot. Stir in sliced okra. Cover and cook on medium heat for 15-20 minutes.
• Add Crab Legs: Incorporate crab legs into the pot, cover, and cook for an additional 20 minutes.
• Add Shrimp: Sprinkle in garlic pepper and add the shrimp. Stir well, reduce heat to low, and cook for 10 minutes.
• Rest: Turn off the heat and allow the gumbo to rest, letting the flavors meld together. Serve: Plate the gumbo with cooked rice and serve hot.

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

These Southern Fried Pork Chops are dipped in a mix of spices and flour, then fried in corn oil until they’re crispy golden brown. They offer a crunchy exterior with a tender, juicy middle, making for a delicious and satisfying dish.

Today, we’re diving into a dish that’s a true jewel in our soul food crown: Crispy Southern Fried Pork Chops. Now, when we talk about soul food, we’re embracing more than just flavors; we’re celebrating a rich culinary heritage that’s steeped in history and heart. These pork chops? They’re a perfect example of that legacy – simple ingredients, cooked with soul, resulting in flavors that speak directly to our hearts.

Imagine this: pork chops, seasoned generously and fried until they’re wearing a coat of golden crispiness, while staying unbelievably tender and juicy inside. This is the kind of cooking that tells a story of resilience, creativity, and community – the very essence of soul food.

But wait, let’s make it a meal! Picture these pork chops alongside some super creamy, cheesy soul food style mac and cheese, the kind that’s so rich and gooey, it’s practically a hug on a plate. Add some collard greens, simmered to perfection, and a piece of sweet, crumbly cornbread. Now, that’s not just a meal, cousins, that’s a celebration of our heritage on a plate.

So let’s keep this tradition alive, cousins. Let’s fry up these pork chops and serve them with all the fixings. It’s more than just delicious; it’s a way to connect with our roots, to share the stories and flavors that define our soul food heritage.

How to Make Southern Fried Pork Chops

Shopping List

• Bone-In Pork Chops (1.5 pounds): Look for chops that are about 1-inch thick. The bone helps keep the meat juicy and adds flavor during cooking.
• All-Purpose Flour (3/4 cup): A pantry staple, used for coating the pork chops. It gives them that desirable crispy crust when fried.
• Rosamae Seasonings Granny’s Secret Fried Chicken Seasoning (2 1/2 teaspoons): This blend of spices adds a rich, savory flavor to the pork chops. It’s a mix of herbs and spices that can elevate the taste of the meat.
• Rosamae Seasonings Seasoning Salt (1 1/2 teaspoons, divided): A seasoned salt adds more depth than regular salt and enhances the overall flavor of the pork chops.
• Corn Oil (for frying): Corn oil has a high smoke point, making it ideal for frying. It also has a neutral taste, which won’t overpower the seasoning on the pork chops.

Frequently Asked Questions

How do you keep breading on southern fried pork chops?

• Drying the Pork Chops: Start by patting the pork chops dry with paper towels. Moisture is the enemy of a good breading!
• Season the Meat First: Season the chops before dredging them in flour. This helps the flour stick better.
• Dredge Properly: Coat the pork chops evenly in flour, then shake off the excess. Too much flour can cause the breading to fall off.
• Let Them Set: After breading, let the pork chops rest on a wire rack for about 10 minutes. This step helps the breading adhere to the meat.
• Fry at the Right Temperature: Heat the oil to a medium-high temperature (around 350°F) and maintain it. If the oil is too hot, the breading will burn; if it’s too cool, the breading can become soggy and fall off.

How to make pork chops tender when frying?

• Choose the Right Cut: Thicker, bone-in pork chops tend to be more tender when fried.
• Don’t Overcook: Pork chops become tough when overcooked. Cook them until they reach an internal temperature of 145°F, then let them rest.
• Use Moderate Heat: Frying on a medium-high heat allows the pork chops to cook evenly and become tender.
• Marinating: A marinade can help tenderize the meat. Even a simple brine (saltwater solution) can make a significant difference.

How do you cook pork chops so they are tender, not tough?

• Avoid Overcooking: Use a meat thermometer to ensure they reach the safe internal temperature of 145°F. Overcooked pork chops become tough.
• Let Them Rest: After cooking, let the pork chops rest for a few minutes. This allows the juices to redistribute throughout the meat, making it tender.
• Cook at Room Temperature: Let the pork chops sit out for about 30 minutes before cooking. Cooking them straight from the fridge can result in uneven cooking.

Should you soak pork chops in milk before frying?

• Soaking pork chops in milk is an optional step, but it can help in tenderizing and adding flavor to the meat. The lactic acid and enzymes in milk work to break down the proteins, making the pork chops more tender.
• If you choose to soak them, do it for at least an hour before cooking. After soaking, pat them dry before seasoning and breading.

How to Store and Reheat Southern Fried Pork Chops Leftovers

Storing Leftover Southern Fried Pork Chops:

1. Cool Down: Allow the pork chops to cool to room temperature. You don’t want to put hot food directly in the fridge as it can raise the temperature inside and potentially spoil other food.
2. Airtight Container: Place the cooled pork chops in an airtight container. If you don’t have a container large enough, you can also wrap them tightly in aluminum foil or plastic wrap. This helps to keep them from drying out.
3. Refrigerate: Put the container in the refrigerator. Properly stored, fried pork chops can last for 3 to 4 days.

Reheating Leftover Southern Fried Pork Chops

1. Cool Down: Allow the pork chops to cool to room temperature. You don’t want to put hot food directly in the fridge as it can raise the temperature inside and potentially spoil other food.
2. Airtight Container: Place the cooled pork chops in an airtight container. If you don’t have a container large enough, you can also wrap them tightly in aluminum foil or plastic wrap. This helps to keep them from drying out.
3. Refrigerate: Put the container in the refrigerator. Properly stored, fried pork chops can last for 3 to 4 days.

Reheating Leftover Southern Fried Pork Chops

Oven Method (Recommended)

• Preheat your oven to 350°F (175°C).
• Place the pork chops on a wire rack over a baking sheet. This setup allows the heat to circulate around the pork chops, helping them reheat evenly.
• Heat for about 10-15 minutes, or until they are heated through. The time may vary depending on the thickness of the chops.

Air Fryer:

• Preheat the air fryer to 350°F.
• Place the pork chops in the basket, ensuring they’re not overlapping.
• Reheat for about 3-4 minutes, then check if they’re warmed through. If not, continue heating in 1-minute increments.

Microwave:

• While this is the quickest method, it may not retain the crispiness of the pork chops.
• Place the pork chops on a microwave-safe plate and cover them with a damp paper towel to keep them moist.
• Microwave on medium power for about 1-2 minutes, checking every 30 seconds.

Sides to serve with these Southern Fried Pork Chops:

• Soulful Cabbage & Collard Greens
• Southern Baked Macaroni and Cheese Casserole
• Southern Green Beans with Smoked Turkey
• Southern Sweet Cornbread
• Southern Potato Salad Recipe

Print and Save This Southern Fried Pork Chops Recipe for Later!

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Southern Fried Pork Chops

These Southern Fried Pork Chops are coated in seasoned flour and fried until golden in corn oil. They're crispy on the outside and juicy inside, perfect for a flavorful, comforting meal.

Course Main

Cuisine American

Keyword Southern Fried Pork Chops

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Author I Heart Recipes

Ingredients

• 1.5 lb bone-in pork chops
• 3/4 cup all-purpose flour
• 2 1/2 tsp Rosamae Seasonings Granny’s Secret Fried Chicken Seasoning
• 1 1/2 tsp Rosamae Seasonings Seasoning Salt
• Corn oil for frying

Instructions

• Begin by thoroughly washing the pork chops. Pat them dry with paper towels to ensure they are completely dry. This step is crucial for the seasoning to adhere properly.
• Season the pork chops evenly with 1 teaspoon of Rosamae Seasonings Seasoning Salt. Let them rest for a few minutes to allow the seasoning to penetrate.
• Pour approximately 1 1/2 cups of corn oil into a large frying pan. The oil should be deep enough to partially submerge the chops. Heat the oil over a medium-high setting. The ideal temperature for frying is around 350°F (175°C).
• In a separate bowl, combine the all-purpose flour with the remaining 1/2 teaspoon of Seasoning Salt and 2 1/2 teaspoons of Granny's Secret Fried Chicken Seasoning. Mix well to ensure even distribution of the seasonings.
• Dredge each pork chop in the seasoned flour mixture, ensuring a thorough and even coating. Shake off any excess flour.
• Once the oil is hot, carefully place the pork chops in the pan. Do not overcrowd the pan – cook in batches if necessary. Fry the chops for approximately 4 to 5 minutes on each side, or until they achieve a golden brown color and are cooked through.
• After frying, transfer the pork chops to a wire rack set over a baking sheet or a plate lined with paper towels. This step is vital to drain any excess oil and maintain the crispiness of the coating.

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

This classic Southern potato salad recipe is the perfect combination of creamy, sweet, and tangy with a mayonnaise and mustard dressing, tender potatoes, eggs, relish, and onions! 

Hey Cousins! If you’re looking for a classic potato salad for family gatherings or backyard BBQs, I’ve got the recipe for you! Good old-fashioned Southern potato salad—sounds good, right?! I figured I’d get on here and share the one and only I Heart Recipes potato salad recipe with my fave people. 

Believe it or not, I actually posted a potato salad recipe years ago. Since then, I’ve changed up a couple of classic ingredients and some of the preparation steps. Let me tell you how I make my delicious Southern potato salad!

What Is Southern Style Potato Salad? 

Before we dive into how to make this creamy potato salad, let’s talk about what makes it an iconic Southern side dish. Even though potato salad has European roots (hello, German potato salad!), it has a rich history in Southern families. So, what makes soul food potato salad truly Southern? The ingredients, of course!

The hallmark of a classic Southern potato salad recipe is the creamy dressing. Always made with mayonnaise, a hint of mustard, and sometimes sugar, sometimes vinegar, the dressing is rich, creamy, sweet, and tangy. From the very first bite, potato salad is bursting with flavor. Add in the texture of the potatoes (chunky vs. slightly mashed), the mix-ins (onions, bacon, and pickles in some form), and finally, the hard-boiled eggs, and you’ve got the classic side dish you see at most Black people get-togethers! Other types of potato salads feature dairy-based or vinegar-based dressings, so if you want that creamy, classic summertime dish, a Southern-style potato salad is your best bet. 

Shopping List: Ingredients in Southern Potato Salad

So, what goes in potato salad? Well, every Southern family has their own recipe, and the beauty of that is that it comes down to your personal preference. Let me tell y’all what I use in the classic I Heart Recipes potato salad. 

• Russet Potatoes: trust me on this! Russet potatoes aren’t just for baking and mashing, y’all!
• Mayonnaise: I use Best Foods Mayonnaise, aka Hellman’s, as my dressing base (but Duke’s Mayonnaise is also popular).
• Yellow Mustard: classic yellow mustard is a must! You could get fancy with Dijon mustard or even try honey mustard if you want some extra sweetness. 
• Hard-Boiled Eggs: I’m one of those people who won’t touch potato salad unless it has eggs! A proper Southern & Soul Food-style potato salad has eggs… And lots of them!
• Relish: use sweet relish, dill relish, or plain ol’ dill pickles.
• Onions and Celery: both add flavor and crunch to the creamy potato salad. I prefer green onions, but you can use white onion, yellow onion, or even sweet red onion if you prefer.
• Seasonings: stick to the basics—onion powder, garlic powder, black pepper, and kosher salt. Sprinkle some paprika as an optional garnish.

What kind of potatoes are best for Southern potato salad? 

This is probably the most common question about potato salad—what’s the best potato to use? I prefer regular Russet potatoes for my potato salad recipe. You may think that waxy potatoes like Yukon gold potatoes or red potatoes are the only acceptable kinds, but honey, that is far from true! My family and I have always used russet potatoes in our southern potato salad recipes, and we’ve never had a problem with taste, texture, or anything else. 

The secret to getting perfectly tender potatoes that don’t fall apart is to cook them until they are just fork-tender. You don’t want to boil the potatoes for as long as you would for mashed potatoes. No, ma’am, you want these potatoes to be slightly firmer while still fully cooked. This way, the starchy potatoes won’t fall apart in the creamy dressing. The other secret is to boil the potatoes whole, then peel and cube them. When you mix the potato salad, do so carefully so you don’t mash them up. The result is a perfectly creamy, chunky potato salad with tons of flavor.

Pickles in Potato Salad: Dill, Sweet, or Relish? 

The next ingredient question I always get is: what kind of relish should you use in Southern potato salad? I use a combination of dill relish and sweet pickle relish, but you can use either. Want to use diced-up dill pickles or sweet pickles instead? You do you, boo boo! My mom always used chopped dill pickles in her potato salad, so that’s what I learned. As I got older, I started to use relish. It all depends on you and your tastes!

How to Make Delicious Southern Potato Salad

Alright, Cousins! It’s time to learn how to make this delicious potato salad. It’s really simple and can be ready in well under an hour from start to finish. Here’s the main recipe—be sure to scroll on down to the recipe card for the full instructions! 

Step 1: Cook the Potatoes

• First, clean the potatoes under cold water. Then, fill a large pot with cold water just until the potatoes are covered. Boil them whole until just fork tender—about 10-15 minutes.
• Next, drain the potatoes and allow them to cool off. Once they’ve cooled enough to touch, remove the potato skins. 
• Pro-Tip: to cook the potatoes faster, you can peel and cut them before cooking.

Step 2: Assemble

• Rough chop the potatoes to your liking, then dump them into a large bowl. 
• Add the crumbled eggs, green onions, celery, and seasonings into the bowl with the potatoes. Set that bowl aside until the dressing is ready.

Step 3: Make the Creamy Dressing

• In a separate mixing bowl, combine the mayonnaise, mustard, relish, and my super-secret ingredient: pickle juice. Stir until everything is combined. 
• Pro-Tip: if you want a sweeter dressing, add some sugar. Add some vinegar—like apple cider vinegar- if you want a tangier dressing. If you want to get your feelings hurt, use Miracle Whip! (I’m only kidding… kind of! 😉)
• Once the dressing is ready, dump it on it with the potatoes and mix to combine. Don’t overmix, or else the potatoes will become mushy! 

There you have it! Once everything is mixed up, I refrigerate the Southern potato salad until it’s nice and cold. It belongs on the table at family get-togethers, potlucks, or really… just about any occasion! 

Southern Potato Salad Recipe Video Tutorial

Watch how I make my famous potato salad recipe below! If you’re new to I Heart Recipes, be sure to subscribe to my YouTube channel to find a whole collection of recipe videos.

Southern-Style Potato Salad Recipe Tips

• You can adjust some of the ingredients in this potato salad recipe to your liking. Don’t love celery? Leave it out! Not a fan of green onions? Swap them out for diced sweet onion.
• Add a dash of hot sauce to the dressing for a kick of heat—the creaminess of the dressing really helps balance any spice. 
• Toss in extra add-ins like bacon, bell peppers, or herbs like fresh dill.
• Leftover potato salad (if there is any!) should be stored in an airtight container in the fridge and will be good for 3-4 days. 
• When you serve this potato salad, garnish the dish with some sliced hard-boiled eggs, a sprinkle of paprika, and parsley flakes for perfect presentation.

What to Serve with Southern Potato Salad

I usually serve this potato salad with barbecue dishes like my barbecue oxtails or my sweet and smokey pork spare ribs, but really, it pairs with countless Southern Soul Food recipes! Here are some more to try: 

• Grill-out food like hot dogs, hamburgers, or BBQ chicken
• Oven-baked pork chops or skillet-fried pork chops
• Fried chicken or any variety of chicken wings (like garlic parmesan, honey chipotle, or lemon pepper wings)

Loved this recipe? Don’t forget to share + save on Pinterest! You can follow along with everything Rosie and I Heart Recipes on social media—you can find me on Facebook, Instagram, and Pinterest, and you can pre-order my next upcoming cookbook, A Cousin Rosie Holiday now!

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Southern Potato Salad Recipe

Creamy southern soul food style potato salad with mayonnaise, relish, celery, onion, and eggs.

Course Side Dish

Cuisine Southern/ Soul Food

Keyword Southern Potato Salad

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Author I Heart Recipes

Ingredients

• 4 large russet potatoes scrubbed and rinsed
• 3 large hard-boiled eggs
• 1/2 cup mayonnaise
• 2 tbsp yellow mustard
• 1/4 cup sweet relish
• 1/3 cup dill relish
• 1/4 cup cup chopped green onion green and white parts
• 1/4 cup diced celery
• 2 tbsp dill pickle juice
• 1 tsp cracked black pepper
• 1 1/2 tsp onion powder
• 1 tsp salt
• 1 tsp garlic powder
• paprika optional

Instructions

• Boil the potatoes until they are nice and fork-tender. Once done. drain the water and let the potatoes cool.
  4 large russet potatoes
• Peel the potato skin off, place them into a large bowl, then cut the potatoes into chunks.
• Dice or crumble the boiled eggs, then add them to the bowl with the potatoes.
  3 large hard-boiled eggs
• Next, toss in the celery and onion.
  1/4 cup cup chopped green onion, 1/4 cup diced celery
• Sprinkle in all of the seasonings, then set the bowl to the side.
  1 tsp cracked black pepper, 1 1/2 tsp onion powder, 1 tsp salt, 1 tsp garlic powder
• In a separate bowl, combine the mayonnaise, mustard, relish, and pickle juice.
  1/2 cup mayonnaise, 2 tbsp yellow mustard, 1/4 cup sweet relish, 1/3 cup dill relish, 2 tbsp dill pickle juice
• Mix until well combined, then add it with the other ingredients.
• Fold all of the ingredients until they are well combined.
• Cover and refrigerate until the potato salad is nice and cold.
• Place the potato salad into a serving bowl, then sprinkle paprika on top (optional).
  paprika
• Serve and enjoy!

Video

How to make delicious Southern-style green beans! Tender string beans and smoked turkey are cooked in a flavorful broth. It’s the perfect side dish for holidays and soul food dinners!

When I think of soulful vegetables, I think of flavorful soul food collard greens and fried cabbage. Although I love both, I have another option for you—Southern-style green beans! These tender green beans aren’t your average “boiled with a tad of butter” green beans. These are Southern country-style green beans with smoked turkey.

Soul food green beans with smoked turkey make a perfect side dish for the holidays, a special occasion, and Sunday dinner, and they’re quite easy to make. Let me show and tell y’all how I make my Southern-style green beans recipe. 

What Are Southern Green Beans?

So, what makes Southern-style green beans different from regular ol’ green bean recipes? Well, for starters, Southern green bean recipes usually have some smoked meat like turkey legs, turkey necks, turkey drumsticks, or smoked ham hocks. They’re also cooked in a flavorful broth, usually the same cooking liquid from the meat. The broth, aromatics like onions, garlic, and some choice spices make for the most flavorful green beans you’ve ever tried.

Ingredients for Southern Green Beans with Smoked Turkey

First things first, let’s talk ingredients! You don’t need anything fancy to make this Southern green beans recipe. If you want the complete ingredient measurements, scroll on down the recipe card at the bottom of this post.

• Green Beans: I use frozen green beans because I often have them in my deep freezer. They’re already clean, cut, and good to go, which makes it a plus for me. If you prefer fresh green beans, go for it—wash them thoroughly and cut off the ends.
• Smoked Turkey: you can use a turkey wing or leg—or even turkey necks if that’s what you have on hand. 
• Garlic & Onions: flavorful aromatics that infuse flavor into the green beans and smoked turkey. 
• Stewed Tomatoes: might seem like a wildcard ingredient, but trust me, Cousins! Stewed tomatoes add flavor and acidity that balances out the salty, smokey turkey.
• Water: to cook the smoked turkey leg, which will then create the flavorful broth we need to cook the green beans. 
• Black Pepper: all I need to enhance the flavors in this recipe! The turkey is salty enough, so stick with simple black pepper. 

How to Make Smoked Turkey for Southern Green Beans

Now, let’s talk about the smoked turkey I used for my Southern green beans. I used a smoked turkey leg. This turkey leg was BIG, y’all. It had way more meat than I actually needed, so you can save the excess for leftovers. 

I actually slow-cooked my turkey leg in a crock pot for several hours. It comes out fall-off-the-bone tender and is a fool-proof way to cook the turkey. I don’t have to watch it cook; I just turn on my slow cooker and go about my business. You can tend to your other holiday recipes, let the turkey cook overnight, or even make it a day or two ahead of time while you do other holiday food prep.

If you don’t have a slow cooker, don’t worry! You can easily cook the smoked turkey on the stovetop. Make sure the turkey leg, wing, neck, etc., is thawed completely, then grab a large pot or large Dutch oven and pour in enough water to cover the turkey. Cover the pot and cook over medium-high heat until the meat falls off the bone. 

Whether you choose the slow cooker method or stovetop method, be sure to save the liquid from the pot, y’all!! This liquid gold will be used later on when we bake the green beans in the oven.

How to Make Soul Food Green Beans with Turkey

Once the smoked turkey is out of the slow cooker and shredded from the bone (make sure to pick out all those annoying little turkey bones, y’all), these country green beans come together pretty quickly.

Simply toss the green beans into a casserole dish (if you’re using frozen green beans, you don’t even have to thaw them), and toss in the rest of the ingredients—smoked turkey meat, diced onions, fresh minced garlic cloves, stewed tomatoes, black pepper, and about 2 cups of the reserved turkey broth. Give everything a good mix and toss them into a preheated oven at 350 degrees for about 40 minutes.

Once done, these flavorful green beans are infused with the smoky flavor of the turkey, broth, onions, and garlic. They’re savory and satisfying—the perfect simple side dish for any soul food spread.

Southern-Style Green Beans with Turkey 3-Minute Video Tutorial

Watch how I make my country-style green beans with smoked turkey below! Be sure to subscribe to I Heart Recipes on YouTube to find all my recipe videos, including holiday dishes and Southern comfort food favorites.

Southern Green Beans with Turkey Recipe Variations, Pro-Tips, & FAQs

Believe it or not, there are actually a lot of ways to make country green beans for a delicious soul food side dish. Let’s talk through some yummy variations.

• Fresh garlic and onions add plenty of flavor to the green beans, but if you want to enhance those flavors, add a teaspoon each of onion powder and garlic powder along with the black pepper. 
• Add a kick of heat with red pepper flakes or cayenne pepper.
• Use another smoked meat, like smoked ham hocks or cubed ham.
• Prefer bacon? No problem! Use bacon ends, smoked bacon, or even turkey bacon if you want to avoid pork.
• Add potatoes to make it a heartier side dish or even a main dish. I have a recipe that uses Russet potatoes, but red potatoes or Yukon golds would work too.

What are the best green beans to use for a country green beans recipe? 

There are multiple types of green beans out there, but the best for this recipe are regular ol’ green beans, also called string beans or snap beans. I prefer frozen green beans since I usually have a bag or two on hand in my deep freezer. Frozen green beans have all the nutritional value and flavor as fresh, but they’re super convenient and require no prep. 

You certainly can use fresh green beans from your local grocery store or farmers market. Just make sure you chop off those stringy ends and give them a good wash. I do not recommend using canned beans in this recipe. They’re mushy, often overly salty (or have that nasty canned flavor), and will overcook in a flash. You could also use French green beans, but those can be harder to find and more expensive.

How to Store Leftover Green Beans with Turkey

If you have leftovers, they’re super easy to store. The best part is you can make a large batch and have them on hand for meal prep or a quick and flavorful side with no effort. 

• In the Fridge: store leftovers in an airtight container for 3-5 days. 
• In the Freezer: green beans and turkey can be stored in freezer bags or a freezer-safe container for up to 3 months. 
• Reheating Leftovers: to reheat from the fridge, you can microwave the green beans and turkey, or warm them on the stovetop over medium-low heat. To reheat from frozen, either toss them into the slow cooker (no thawing needed) or allow them to thaw in the fridge, then heat on the stovetop.

What to Serve with Southern Style Green Beans and Turkey

These green beans are the perfect side dish for many other soul food dishes. I like to serve them with Southern staples like smothered oxtails, pot roast, or Salisbury steak. Fried chicken or meatloaf are also perfect pairings for green beans. If you’re looking for other side dishes, try a Southern macaroni and cheese, Southern collard greens, or a savory cornbread dressing to complete your soul food spread. 

If you loved this recipe for Southern green beans with smoked turkey, leave me a comment below! Don’t forget to follow along with everything Rosie and I Heart Recipes on social media—you can find me on Facebook, Instagram, and Pinterest, and you can pre-order my next upcoming cookbook, A Cousin Rosie Holiday now!

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Southern Green Beans with Smoked Turkey

This soul food dish is a must-have at any holiday dinner or special occasion! Tender green beans and smoked turkey are cooked in a flavorful broth with onions, garlic, and stewed tomatoes.

Course Side Dish

Cuisine Soul Food, Southern

Keyword Southern Green Beans with Smoked Turkey

Prep Time 10 minutes minutes

Cook Time 4 hours hours 40 minutes minutes

Total Time 4 hours hours 50 minutes minutes

Servings 6 servings

Author I Heart Recipes

Ingredients

• 1 lb frozen green beans
• 1 lb smoked turkey leg or wing
• 6-8 cups water
• 2 tsp minced garlic
• 1 small onion chopped
• 14 oz can of stewed tomatoes
• 1/2 tsp freshly ground black pepper
• 4 cups broth reserved from cooking the smoked turkey

Instructions

• Place the smoked turkey into a slow cooker and pour in enough water to cover the turkey (about 6-8 cups).
  1 lb smoked turkey leg or wing, 6-8 cups water
• Cover the slow cooker and cook the turkey on high for 4 hours.
• Once the turkey is done, remove it from the slow cooker and reserve 4 cups of broth.
• Next, remove the turkey meat from the bones and shred it. Make sure to get rid of all the skinny bones that may be buried in the meat.
• Preheat the oven to 350 F.
• In a 9×9 bake dish, toss in the green beans, chopped onions, garlic, stewed tomatoes, and smoked turkey.
  1 lb frozen green beans, 2 tsp minced garlic, 1 small onion, 14 oz can of stewed tomatoes
• Sprinkle in the black pepper and pour in the broth.
  1/2 tsp freshly ground black pepper, 4 cups broth
• Give everything a nice stir, then place the green beans into the oven uncovered, and let bake for 40 minutes.
• Once done, let the green beans cool until they are safe to eat.
• Serve and enjoy!

Video