Lowcountry Flavors of Fall: Southern Thanksgiving Recipes from Local Chefs

Lowcountry Flavors of Fall: Southern Thanksgiving Recipes from Local Chefs

When the air turns crisp and the marshes glow gold, fall in the Lowcountry invites us to slow down, gather around the table, and savor the flavors that define our coastal home. This Thanksgiving, we’re celebrating the season with a Southern twist, featuring five recipes inspired by local chefs and ingredients from Hilton Head, Bluffton, and Beaufort.

Whether you’re planning a traditional family feast or hosting a waterfront Friendsgiving, these dishes blend Southern comfort and coastal charm — the perfect reflection of Lowcountry living.

1. Lowcountry Shrimp & Grits with Sage Butter

Inspired by Chef Orchid Paulmeier, One Hot Mama’s – Bluffton

Ingredients:

• 1 lb. local shrimp, peeled and deveined

• 1 cup stone-ground grits

• 3 cups chicken stock

• 1 cup milk

• 4 tbsp butter (divided)

• 2 cloves garlic, minced

• 4 slices bacon, chopped

• 1 tbsp fresh sage, finely chopped

• Salt and pepper to taste

Instructions:

1. Bring chicken stock and milk to a simmer. Slowly stir in grits and cook until thick (about 25–30 minutes).

2. Stir in 2 tbsp butter and season with salt and pepper.

3. In a skillet, cook bacon until crisp. Remove and set aside, leaving drippings.

4. Add garlic and shrimp to skillet; cook until shrimp turn pink.

5. Add remaining butter and chopped sage to finish.

6. Spoon shrimp mixture over creamy grits and top with crispy bacon.

2. Oyster Cornbread Dressing

Inspired by Chef Brandon Carter, FARM Bluffton & Common Thread Savannah

Ingredients:

• 4 cups crumbled cornbread

• 2 cups shucked local oysters (with liquor)

• 1 onion, finely diced

• 2 celery stalks, chopped

• 1/4 cup butter

• 2 eggs, beaten

• 1 cup chicken or seafood stock

• 1/2 cup cream sherry

• 1 tsp salt, 1/2 tsp pepper

• 1/4 tsp cayenne (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9x13 baking dish.

2. In a skillet, sauté onion and celery in butter until soft.

3. Combine with cornbread, oysters (and their liquor), eggs, stock, and sherry.

4. Season with salt, pepper, and cayenne.

5. Pour mixture into baking dish and bake for 35–40 minutes, until golden brown.

3. Brown Butter Sweet Potato Casserole with Praline Crumble

Inspired by Chef Alma Guzman, Beaufort Farmers Market

Ingredients (Casserole):

• 3 cups mashed sweet potatoes

• 1/2 cup brown sugar

• 2 eggs

• 1/2 cup melted browned butter

• 1/3 cup milk

• 1 tsp vanilla extract

Ingredients (Topping):

• 1 cup chopped pecans

• 1/2 cup brown sugar

• 1/3 cup flour

• 3 tbsp butter, melted

• Pinch of salt

Instructions:

1. Preheat oven to 350°F.

2. Mix casserole ingredients until smooth; pour into greased baking dish.

3. Combine topping ingredients and sprinkle evenly over top.

4. Bake 30–35 minutes, until lightly browned.

Pro Tip: Drizzle with local Marshview Apiary honey for an authentic Beaufort finish.

4. Bourbon-Glazed Duck with Collard Greens & Bacon Jam

Inspired by Chef Clayton Rollison, Lucky Rooster Kitchen + Bar – Hilton Head Island

Ingredients:

• 2 duck breasts, scored

• 2 tbsp bourbon

• 2 tbsp brown sugar

• 1 tbsp soy sauce

• 4 cups chopped collard greens

• 2 slices bacon, diced

• 1 tbsp apple cider vinegar

• 1 tbsp molasses

Instructions:

1. Whisk bourbon, brown sugar, and soy sauce. Brush onto duck and marinate for 30 minutes.

2. Sear duck, skin-side down, until crispy. Flip and glaze again; roast at 400°F for 8–10 minutes.

3. For collards, cook bacon until crisp, add greens, vinegar, and molasses. Sauté until tender.

4. Slice duck and serve over greens, drizzled with any extra glaze.

5. Salted Caramel Pecan Pie

Inspired by Chef Emily Burch, The Cottage Café, Bluffton

Ingredients:

• 1 unbaked 9-inch pie crust

• 1 cup light corn syrup

• 1 cup brown sugar

• 3 eggs

• 2 tbsp melted butter

• 1 tsp vanilla

• 1 ½ cups chopped local pecans

• 1/2 cup caramel sauce

• Flaky sea salt

Instructions:

1. Preheat oven to 350°F.

2. Whisk syrup, sugar, eggs, butter, and vanilla until smooth. Stir in pecans.

3. Pour into pie crust and bake for 50–55 minutes.

4. Cool slightly, drizzle caramel on top, and sprinkle with sea salt.

Serving Tip: Pair with ice cream from The Social Bakery or The Corner Perk.

A Toast to the Taste of the Lowcountry

Thanksgiving in the Lowcountry is more than a meal — it’s a reflection of home, hospitality, and heritage. Whether you’re gathered around a long farmhouse table in Bluffton, a waterfront porch in Hilton Head, or a historic Beaufort kitchen, these recipes invite you to savor the spirit of community and connection that defines our coastal South.

From all of us at The Agency Hilton Head & Beaufort, we’re grateful for the chefs, artisans, and neighbors who make this such a special place to live.