Happy Thanksgiving from TVR!

Whether you’re hosting a large Thanksgiving feast or an intimate gathering, we’ve arranged a few tips and ideas that should help you get a head start on your Thanksgiving Day plans. Browse through a few of our favorite Thanksgiving recipes, a list of carry-out dining options and our collection of vacation homes – perfect for your Thanksgiving Day vacation!

Our collection of Tybee Island and Savannah vacation homes are perfect for large families looking for a holiday stay. Visit our website for a collection of large rental homes perfect for preparing meals for your Thanksgiving feast. Below are a few recipes, for southern side dishes, featured in local author Mary Kay Andrews’ latest cookbook “The Beach House Cookbook.”

Boozy Sweet Potato Soufflé

  1. Preheat

    Preheat oven to 400°F. Grease a 9-by-13 inch baking dish and set aside. Prick the potatoes with a fork, and bake on a baking sheet for 1 hour, or until tender. Let stand until cool enough to handle and then peel. Reduce the oven temperature to 350°F.

  2. Beat

    Beat the warm sweet potatoes, 1/2 cup of the brown sugar, 1/2 cup of the butter, 1 teaspoon of the cinnamon, and 1/2 teaspoons of the nutmeg with an electrical mixer. Beat in the eggs, half-and-half, and bourbon. Spoon the mixture into the prepared baking dish.

  3. Combine

    Combine the corn flakes, the pecans, the remaining 1 cup brown sugar, the remaining 1/4 teaspoon cinnamon, ad the remaining 1/4 teaspoon nutmeg. Melt the remaining 1/4 cup butter and stir into the mixture. Sprinkle over the sweet potato mixture and bake for 40 to 45 minutes, or until the topping is browned. Serve and enjoy!

  • 5lb sweet potatoes
  • 1 1/2 cups firmly packed light brown sugar, divided
  • 3/4 cup (1.5 sticks) salted butter, divided
  • 1 1/4 tsp. groud cinnamon, divided
  • 3/4 tsp. grated nutmeg, divided
  • 2 large egs, beaten
  • 1/2 cup half-and-half
  • 2 Tbsp. bourbon
  • 1 1/2 cups crushed corn flakes
  • 1 cup chopped pecans

Edna’s Green Beans

  1. Cook

    Cook the bacon in a large, deep skillet over medium-high heat for 6 to 8 minutes, or until crisp. Using a slotted spoon, transfer the bacon to paper towels to drain, reserving the drippings in the skillet.

  2. Sauté

    Sauté the onions in the bacon drippings for 8 minutes, or until tender and beginning to caramelize. Stir in the green beans, broth, and chill.

  3. Cover

    Cover, reduce the heat, and simmer to 20 minutes, or until the green beans are tender. Sprinkle with bacon, season with salt and pepper to taste, and serve.

  • 6 slices bacon, coarsely chopped
  • 2 small onions, chopped
  • 2lb green beans, trimmed
  • 1 3/4 cups low-sodium chicken broth
  • 1 tsp. dried dill
  • salt and freshly ground pepper

Avoid the hustle and bustle of preparing a meal this year – order in! Both Tybee Island and Savannah restaurants have pick up and/or catering options, perfect for a stress free Thanksgiving.