New Orleans Cajun and Creole Thanksgiving Recipes (Sugar-Free)

Bring Louisiana to your Thanksgiving with Cajun smoke and spice and Creole herbs and tomatoes, all with no added sugar. Use smart swaps that keep flavor big, like allulose or monk fruit, sugar-free maple-style syrup for glazes, unsweetened canned goods, low-sugar andouille, and no-sugar-added broth (you still get that slow-cooked depth). Heat is flexible, and every recipe includes make-ahead notes with clear storage and reheating tips so the turkey has kick, the greens taste like Sunday supper, and the pies satisfy without a sugar crash. Ready for New Orleans Cajun and Creole Thanksgiving recipes (Sugar-Free)?

Plan a Sugar‑Free Cajun and Creole Thanksgiving Menu

Set your menu like a playlist. Pick a star, mix strong sides, add a sauce, and close with desserts that hit sweet without sugar. Here is a simple roadmap that keeps flavor first and stress low.

• Choose a main: turkey (Cajun rub or Creole herb butter), pork roast, or chicken.
• Pick 3 to 5 sides: gumbo greens, okra and tomatoes, dirty cauliflower rice, roasted sweet potatoes, shrimp and sausage dressing.
• Add 1 to 2 breads: keto cornbread, skillet almond biscuits.
• Include a sauce: turkey gravy or tasso pan sauce.
• Finish with 1 to 2 desserts: pumpkin cheesecake bars, pecan custards.

Essential gear: heavy Dutch oven, sheet pans, instant-read thermometer, cast-iron skillet.

Smart Sugar‑Free Swaps That Keep the Flavor

Small swaps protect tradition and keep carbs in check.

• Allulose or monk fruit for sweet dishes, start at a 1:1 swap for sugar.
• Sugar-free maple-style syrup for glazes and poke cakes, brush on warm for shine.
• Unsweetened canned tomatoes, pumpkin, and pineapple in juice, drain very well.
• Sugar-free bacon, andouille, and relish where called for to skip hidden sugars.
• For condensed soup recipes, make a scratch sauce or use a sugar-free brand.
• Heat note for mixed palates: aim for mild for kids; add cayenne or hot sauce at the table.

Quick Cajun spice blend: 2 tbsp paprika, 1 tbsp garlic powder, 2 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp black pepper, 1 to 2 tsp cayenne, 1 tbsp kosher salt.

Make‑Ahead Timeline for a Calm Holiday

Lock in the plan so you can actually enjoy the day.

• 3 days out: shop, thaw turkey in the fridge, mix spice blends, cube and toast cornbread for dressing.
• 2 days out: make cranberry sauce, bake cornbread, prep casseroles to just before baking, chop aromatics and store.
• 1 day out: roast veggies, make dips, boil eggs, assemble salads, bake desserts that need to chill.
• Day of: roast turkey, bake dressing and casseroles, make gravies, reheat sides in a 300°F oven.

Oven scheduling tips: roast turkey at 325 to 350°F, rest 30 to 45 minutes. While it rests, bake sides at 350°F or reheat at 300°F, 15 to 25 minutes, covered. Target temps: turkey 165°F in the thickest part, casseroles 165°F center, gravy to a simmer.

Shopping list template:

Category	Items to Add
Proteins	Turkey or roast, andouille, bacon, seafood
Produce	Onions, celery, bell peppers, garlic, greens, okra, herbs
Pantry	Allulose or monk fruit, sugar-free syrup, stock, canned tomato, pumpkin, spices
Dairy/Eggs	Butter, cream, cream cheese, eggs
Extras	Sugar-free relish, pickles, hot sauce, kosher salt

Show‑Stopping Cajun and Creole Mains

Pick a hero protein, then plan your oven like air traffic control. Big roasts take center stage and hog space, so stack your schedule. Start the turkey early, rest it under foil, then slide in sides. Choose one large roast, or two smaller mains if your oven runs tight. A Dutch oven frees rack space for casseroles. Keep a sheet pan ready for quick broils and crisping. Prefer a slower spice build? Go Cajun for smoky heat. Want fragrant herbs and a saucy finish? Go Creole. Either way, these mains keep the feast sugar-free and the crowd happy.

Cajun Butter Roasted Turkey Recipe

A classic holiday bird with a punchy Cajun butter and juicy, crispy skin.

• Serves: 12 to 14
• Time: 3 to 4 hours plus rest
• Oven: 450°F, then 325°F
• Spice level: medium heat from Cajun seasoning and paprika. For mild, reduce Cajun seasoning to 2 tbsp. For hot, add 1 tsp cayenne to the butter.

Ingredients:

• 1 turkey, 12 to 14 lb
• 1 cup unsalted butter, soft
• 3 tbsp Cajun seasoning
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tbsp paprika
• 1 lemon, halved
• 1 onion, quartered
• 4 garlic cloves, smashed
• 4 celery stalks, chopped
• 2 cups low-sodium chicken stock

Directions:

1. Dry-brine the turkey: Pat dry. Rub 1 tbsp kosher salt all over and under the skin. Refrigerate uncovered overnight.
2. Mix the butter: In a bowl, stir the soft butter with Cajun seasoning, paprika, and black pepper.
3. Prep the bird: Set turkey on a rack in a large roasting pan. Loosen the skin over the breasts and thighs. Rub about two thirds of the Cajun butter under the skin, then spread the rest on top.
4. Stuff and set: Place lemon, onion, garlic, and celery in the cavity. Tuck wings under.
5. Blast and roast: Roast at 450°F for 30 minutes. Pour stock into the pan, reduce oven to 325°F, and continue roasting.
6. Baste and finish: Baste 2 to 3 times. Roast to 160°F in the breast and 175°F in the thigh, about 2.5 to 3.5 hours total.
7. Rest: Tent with foil and rest 30 minutes before carving.

Sugar-free note:

• Use low-sodium stock with no added sugar.

Make-ahead:

• Dry-brine up to 48 hours.
• Mix the compound butter up to 5 days ahead.

Storage:

• Refrigerate carved meat up to 4 days. Freeze up to 3 months.
• Save the bones for stock. Simmer with aromatics for a rich base.

Cook’s tip:

• For extra browning, finish the last 5 minutes at 425°F if the skin looks pale.

Cajun Turkey Recipe

Lean into a savory, spiced rub and a steady roast for a simple, tasty bird.

• Serves: 12
• Time: 3 to 4 hours plus rest
• Oven: 325°F
• Spice level: medium to hot. Reduce cayenne to 1/2 tsp for mild. Add 1 tsp cayenne for extra heat.

Ingredients:

• 1 turkey, 12 to 14 lb
• 1/2 cup neutral oil
• 1/4 cup Cajun seasoning
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp smoked paprika
• 1 tsp cayenne
• 1 tbsp kosher salt
• 2 cups low-sodium stock

Directions:

1. Prep: Pat turkey dry. Set on a rack in a roasting pan. Pour stock into the pan.
2. Rub: Mix oil with Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne, and salt. Rub over the entire bird.
3. Roast: Cook at 325°F until 160°F in the breast and 175°F in the thigh, about 3 to 4 hours. Tent loosely with foil if the skin browns fast.
4. Rest: Let rest 30 minutes before carving.

Sugar-free:

• Confirm your Cajun spice blend has no added sugar.

Make-ahead:

• Rub and refrigerate up to 24 hours. Bring to room temp for 45 minutes before roasting.

Storage:

• Refrigerate leftovers up to 4 days. Freeze up to 3 months. Save drippings for gravy.

Flavor boost:

• Add 1 tbsp filé powder to the warm pan drippings for a Creole hint and light thickening.

Turducken Recipe

Three birds, one roast, big payoff. The stuffing keeps it juicy and sliceable.

• Serves: 16
• Time: 6 to 7 hours plus rest
• Oven: 325°F
• Spice level: medium. For mild, use 2 tbsp Cajun seasoning total. For hot, add 1 tsp cayenne to the seasoning.

Ingredients:

• 1 deboned turkey, 10 to 12 lb
• 1 deboned duck, 4 to 5 lb
• 1 deboned chicken, 3 to 4 lb
• 6 cups sugar-free Cajun cornbread stuffing
• 2 tbsp kosher salt
• 3 tbsp Cajun seasoning
• 1/4 cup melted butter or oil
• Butcher’s twine

Directions:

1. Season turkey: Lay turkey skin-side down. Sprinkle with 1 tbsp kosher salt and 1 tbsp Cajun seasoning. Spread 3 cups stuffing in an even layer.
2. Add duck: Place duck on top. Season with 1/2 tbsp salt and 1 tbsp Cajun seasoning. Spread 2 cups stuffing.
3. Add chicken: Place chicken on top. Season with 1/2 tbsp salt and 1 tbsp Cajun seasoning. Spread remaining 1 cup stuffing.
4. Roll and tie: Roll up tightly, seam down. Tie with twine every 2 inches. Brush outside with melted butter or oil.
5. Roast: Place seam-side down on a rack in a roasting pan. Roast at 325°F until the very center reads 165°F, about 5.5 to 6.5 hours. Tent with foil during the last hour to prevent overbrowning.
6. Rest: Rest 30 minutes before slicing into thick rounds.

Sugar-free:

• The stuffing must use no-sugar cornbread and no sweeteners.

Make-ahead:

• Assemble and tie up to 24 hours ahead. Refrigerate uncovered for crisper skin.

Storage:

• Refrigerate slices up to 4 days. Freeze up to 2 months. Reheat covered at 300°F with a splash of stock.

Serving tip:

• Cut thick crosswise slices to showcase the layers. Spoon warm drippings over the top.

Southern Pecan Crusted Ham

A crunchy pecan crust, a glossy glaze, and no added sugar. Crowd-pleaser territory.

• Serves: 12
• Time: 2 to 2.5 hours
• Oven: 325°F
• Spice level: mild, with warm spice notes. Add a pinch of cayenne if you like heat.

Ingredients:

• 1 bone-in ham, 8 to 10 lb
• 1/2 cup Dijon mustard
• 1/2 cup sugar-free maple-style syrup
• 1/2 cup allulose or brown monk fruit sweetener
• 1/2 tsp ground cloves
• 1 tsp cinnamon
• 1 cup finely chopped pecans
• 2 tbsp butter, melted

Directions:

1. Prep: Heat oven to 325°F. Score the ham in a crosshatch pattern.
2. Glaze base: Mix Dijon, sugar-free syrup, sweetener, cloves, and cinnamon. Brush all over ham.
3. Bake: Place ham on a rack and bake for 90 minutes, brushing with glaze again halfway.
4. Pecan crust: Mix chopped pecans with melted butter. Press the mixture onto the ham.
5. Finish: Bake 30 to 40 minutes more, until the center hits 140°F and the crust is toasted.

Sugar-free:

• Use sugar-free syrup and a no-sugar sweetener.

Make-ahead:

• Glaze can be made 3 days ahead. Warm before brushing.

Storage:

• Refrigerate slices up to 5 days. Freeze up to 2 months. Reheat covered with a splash of water.

Leftovers:

• Cube for beans, breakfast hashes, or quick greens with garlic.

Cajun Chicken Recipe

Weeknight easy, holiday worthy. The thighs stay juicy, and the skin turns crisp.

• Serves: 6
• Time: 45 to 55 minutes
• Oven: 425°F
• Spice level: medium. For mild, skip cayenne. For hot, add 1/2 tsp more cayenne.

Ingredients:

• 8 bone-in chicken thighs, about 3 lb
• 2 tbsp oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp cayenne
• 1 lemon, cut into wedges

Directions:

1. Prep: Pat thighs dry. Toss with oil, Cajun seasoning, smoked paprika, garlic powder, salt, and cayenne.
2. Roast: Arrange skin-side up on a sheet pan. Roast at 425°F for 40 to 45 minutes, until 175°F in the thickest part.
3. Crisp: Broil for 2 minutes if you want extra crisp skin.
4. Serve: Squeeze lemon over the chicken right before serving.

Sugar-free:

• Check that your Cajun seasoning contains no sugar.

Make-ahead:

• Mix the spice rub up to 1 week ahead. Marinate the chicken up to 12 hours.

Storage:

• Refrigerate up to 4 days. Reheat at 350°F until hot. Freeze up to 2 months.

Serving idea:

• Pair with dirty cauliflower rice or roasted okra.

Cajun Ham & Beans

Cozy and smoky, perfect for day-after plates with hot sauce on the side.

• Serves: 8
• Time: 2 to 2.5 hours
• Stove: steady simmer
• Spice level: mild to medium. Add cayenne to taste for more heat.

Ingredients:

• 1 lb dried great northern beans, soaked
• 1 lb cooked ham, diced
• 1 tbsp oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp thyme
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning
• 6 cups no-sugar-added chicken stock
• Salt and pepper

Directions:

1. Sauté: In a large pot, heat oil. Cook onion, bell pepper, and celery for 6 minutes. Add garlic for 1 minute.
2. Season: Stir in thyme, smoked paprika, and Cajun seasoning for 30 seconds.
3. Simmer: Add soaked beans, stock, and bay leaves. Simmer until beans are tender, 70 to 90 minutes.
4. Finish: Stir in diced ham. Simmer 15 minutes more. Season with salt and pepper.

Sugar-free:

• Check the ham label for no added sugar.

Make-ahead:

• Tastes even better on day two. Keeps 4 days and freezes well.

Storage:

• Refrigerate up to 4 days. Freeze up to 3 months. Thin with stock when reheating.

Serving tip:

• Mash a few beans in the pot for a creamier texture.

Turkey Gumbo Recipe

Use leftover turkey, build a dark roux, and you have a showstopper pot.

• Serves: 10
• Time: 2 hours
• Stove: steady simmer
• Spice level: medium. For mild, use a mild andouille or reduce Cajun seasoning. For hot, add cayenne to taste.

Ingredients:

• 1/2 cup neutral oil
• 1/2 cup all-purpose flour
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1 lb andouille sausage, sugar-free, sliced
• 4 cups cooked turkey, shredded
• 8 cups turkey or chicken stock
• 2 tsp Cajun seasoning
• 2 bay leaves
• 1 cup sliced okra
• 1 tsp filé powder
• Salt and pepper
• Cooked rice for serving

Directions:

1. Make the roux: In a heavy pot, whisk oil and flour over medium heat, stirring often, until dark chocolate colored, 20 to 25 minutes.
2. Build flavor: Add onion, bell pepper, celery, and garlic. Cook 5 minutes, stirring.
3. Simmer: Add andouille, stock, Cajun seasoning, and bay leaves. Simmer 45 minutes.
4. Finish: Stir in shredded turkey and okra. Simmer 15 minutes. Season with salt and pepper. Remove from heat and stir in filé powder.
5. Serve: Spoon over cooked rice.

Sugar-free:

• Verify the sausage and stock have no added sugar.

Make-ahead:

• Even better the next day as flavors meld. Roux can be made 3 days ahead and stored in the fridge.

Storage:

• Refrigerate up to 4 days. Freeze up to 3 months. Reheat gently and add a splash of stock if thick.

Quick tip:

• Keep the roux moving. If it smells acrid, start over for clean flavor.

Classic Dressings, Rice, and Beans

Stuffing and dressing share the same idea, but different cooking methods. Stuffing goes inside the bird, dressing bakes in a pan, which gives better texture and safer cooking. Day-old cornbread matters because it is drier, so it absorbs stock without turning mushy. You get custardy centers and crisp edges. To balance smoky Cajun spice with fresh herbs, use a two-part approach: season the sautéed trinity with Cajun or Creole spice, then finish the mix with parsley, thyme, or sage. Heat first, brightness last. It tastes full, not flat.

Oyster Dressing

A holiday classic with briny oysters and a savory cornbread base.

• Serves: 10; Oven: 350°F; Time: 45 to 55 minutes.
• Ingredients: 6 cups day-old cornbread (sugar-free), 1 cup breadcrumbs, 1/2 cup butter, 1 onion (chopped), 2 celery stalks (chopped), 1 green bell pepper (chopped), 3 garlic cloves (minced), 2 tsp Creole seasoning, 2 cups no-sugar-added chicken stock, 2 eggs (beaten), 1 pint fresh oysters with liquor, 2 tbsp parsley, salt and pepper.

1. Sauté onion, celery, bell pepper, and garlic in butter until soft. Stir in Creole seasoning.
2. In a large bowl, combine cornbread and breadcrumbs. Add the sautéed vegetables.
3. Stir in stock, eggs, oysters with liquor, parsley, salt, and pepper. Mix gently.
4. Transfer to a greased 9×13 dish. Bake covered for 30 minutes, then uncover and bake 15 to 20 minutes until set.

• Sugar-free: use unsweetened cornbread.
• Make-ahead: assemble up to 1 day ahead, cover, and chill.

Emerils Baked Oyster Dressing

Light, savory, and herb-forward, with Emeril’s signature spice.

• Serves: 10; Oven: 350°F.
• Ingredients: 6 cups French bread cubes, 1/2 cup butter, 1 onion, 1 bell pepper, 3 celery (chopped), 2 tsp Essence or Cajun seasoning, 1 pint oysters with liquor, 1 cup stock, 2 eggs, 2 tbsp parsley, 1/2 tsp thyme (optional).

1. Sauté onion, bell pepper, and celery in butter until tender. Season with Essence.
2. Toss with bread, oysters and liquor, stock, eggs, parsley, and thyme.
3. Spoon into a greased baking dish. Bake 45 to 50 minutes until set and golden.

• Sugar-free: choose bread with no added sugar if possible, or swap unsweetened cornbread.

Southern Cornbread Dressing Recipe

Traditional and cozy, with sage and poultry seasoning.

• Serves: 10; Oven: 350°F.
• Ingredients: 8 cups sugar-free Southern cornbread (crumbled), 1/2 cup butter, 1 onion, 3 celery (chopped), 2 tsp poultry seasoning, 1 tsp sage, 1 tsp black pepper, 1 tsp salt, 2 eggs, 2 to 3 cups stock.

1. Sauté onion and celery in butter for 6 minutes.
2. In a bowl, combine cornbread with seasonings, eggs, and enough stock to moisten.
3. Bake in a greased dish for 40 to 50 minutes until set with golden edges.

• Sugar-free: cornbread should be unsweetened.
• Make-ahead: assemble and chill up to 24 hours.

Mirliton Dressing

Mild chayote meets shrimp and andouille for a lighter, coastal bake.

• Serves: 8; Oven: 350°F.
• Ingredients: 6 mirlitons (chayote, peeled, diced), 2 tbsp oil, 1 onion, 1 bell pepper, 3 celery (chopped), 3 garlic cloves, 1 lb shrimp (peeled), 1/2 lb andouille (sugar-free, diced), 1 tsp thyme, 1 tsp paprika, 1/2 tsp cayenne, 1 cup breadcrumbs, 1 egg, 1/2 cup stock, parsley.

1. Boil mirliton until tender, then drain very well.
2. Sauté onion, bell pepper, celery, and garlic in oil. Add andouille, then shrimp; cook until just pink.
3. Combine with mirliton, spices, breadcrumbs, egg, and stock. Fold in parsley.
4. Bake 30 to 35 minutes until set and lightly browned.

• Sugar-free: verify sausage label.

Mirliton Cornbread Dressing

A heartier take that swaps crumbs for crumbled cornbread.

• Serves: 10; Oven: 350°F.
• Ingredients: 4 cups mirliton (diced, pre-cooked), 6 cups sugar-free cornbread (crumbled), 1/2 lb andouille (sugar-free), 1 onion, 2 celery, 1 bell pepper, 3 garlic, 2 tsp Cajun seasoning, 2 eggs, 2 cups stock.

1. Brown andouille. Sauté onion, celery, bell pepper, and garlic in drippings.
2. In a large bowl, combine mirliton and cornbread. Add sautéed mix and Cajun seasoning.
3. Stir in eggs and stock to moisten. Transfer to a greased dish.
4. Bake 40 minutes until set with crisp edges.

Cajun Cornbread Stuffing

Bold, savory, and perfect with turkey drippings on the side.

• Serves: 10; Oven: 350°F.
• Ingredients: 8 cups sugar-free cornbread cubes, 1/2 lb andouille (sugar-free, diced), 1 onion, 1 bell pepper, 3 celery (chopped), 3 garlic cloves, 2 tsp Cajun seasoning, 2 eggs, 2 to 3 cups stock, 2 tbsp parsley.

1. Brown sausage. Sauté onion, bell pepper, celery, and garlic in drippings.
2. Toss with cornbread, Cajun seasoning, eggs, and enough stock to moisten.
3. Spread in a greased dish. Bake 35 to 45 minutes until hot and golden.

• Make-ahead: assemble up to 1 day ahead, cover, and chill.

Effortless Southern Style Dirty Rice

A one-pot side with rich, meaty flavor and herb finish.

• Serves: 8; Stove: 35 minutes.
• Ingredients: 1 lb ground beef, 1/2 lb chicken livers (minced, optional), 1 onion, 1 bell pepper, 3 celery (chopped), 3 garlic, 2 tsp Cajun seasoning, 2 cups long grain rice, 4 cups stock, 2 green onions, parsley, salt and pepper.

1. Brown beef and livers. Sauté onion, bell pepper, celery, and garlic.
2. Stir in Cajun seasoning, rice, and stock. Bring to a boil.
3. Cover and simmer 18 minutes. Rest 10 minutes off heat.
4. Fluff with green onions and parsley. Season to taste.

• Sugar-free: confirm stock has no added sugar.

Louisiana Red Beans and Rice

Creamy, smoky beans that thicken as they simmer.

• Serves: 8; Time: 2.5 hours.
• Ingredients: 1 lb dried red beans (soaked), 1 tbsp oil, 1 onion, 1 bell pepper, 3 celery, 3 garlic, 1 lb andouille (sugar-free), 2 bay leaves, 1 tsp thyme, 1 tsp paprika, 6 cups stock, salt and pepper; cooked rice.

1. Sauté onion, bell pepper, celery, and garlic in oil. Add sausage and spices.
2. Add soaked beans and stock. Simmer 90 to 120 minutes until creamy.
3. Mash some beans in the pot to thicken. Season with salt and pepper.

• Sugar-free: verify sausage and stock.

Instant Pot White Beans

Set it, walk away, and come back to silky beans.

• Serves: 8; Time: 55 to 65 minutes under pressure.
• Ingredients: 1 lb dried great northern beans (unsoaked), 1 onion (chopped), 1 bell pepper, 3 celery, 3 garlic, 1 lb ham hock or diced ham (no sugar), 2 tsp Cajun seasoning, 6 cups stock, bay leaf, salt and pepper.

1. On Sauté, cook onion, bell pepper, celery, and garlic. Add ham and seasoning.
2. Add beans, stock, and bay leaf. Seal and cook at High Pressure for 35 minutes.
3. Natural release 15 minutes, then vent. Adjust salt and pepper.

• Sugar-free: check ham and stock labels.

Seafood‑Stuffed Mirlitons

Tender shells filled with a rich crab and shrimp mix.

• Serves: 8; Oven: 375°F.
• Ingredients: 4 mirlitons (halved, boiled until tender), 2 tbsp butter, 1 onion, 1 bell pepper, 2 celery, 3 garlic, 1/2 lb crabmeat, 1/2 lb shrimp (chopped), 1 tsp Creole seasoning, 1 cup breadcrumbs, 1 egg, 1/2 cup stock, parsley, lemon wedges.

1. Scoop and mash pulp from mirlitons. Reserve shells.
2. Sauté onion, bell pepper, celery, and garlic in butter. Fold in crab, shrimp, pulp, and Creole seasoning.
3. Stir in breadcrumbs, egg, and stock until cohesive. Fold in parsley.
4. Stuff shells and bake 20 to 25 minutes until hot and lightly browned. Serve with lemon.

• Sugar-free: choose plain breadcrumbs without sugar, or use crushed pork rinds.

Comfort Casseroles, Mac, and Potato Sides

Scratch sauces keep these sides sugar-free and rich without the canned sweetness. Build flavor in layers: toast spices in butter, whisk in flour for body, add warm milk, then melt cheese. That base holds up to Cajun heat and stays silky. Reheating tip: cover dishes with foil, add a splash of stock or milk around the edges, and warm at 300°F until hot. Uncover for the last few minutes if you want crisp tops. Simple steps, cozy results.

Campbell’s Green Bean Casserole

A holiday icon, upgraded with a clean, homemade mushroom sauce.

• Serves: 8; Oven: 350°F

Ingredients:

• 2 lb green beans, trimmed and blanched
• Sugar-free cream of mushroom substitute: 2 tbsp butter, 8 oz mushrooms (minced), 2 tbsp flour, 1.5 cups milk, 1/2 tsp salt
• 1/2 cup grated Parmesan
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup crispy fried onions (sugar-free or homemade)

Directions:

1. Sauce: Sauté mushrooms in butter until browned. Stir in flour for 1 minute. Whisk in milk and salt. Simmer until thick.
2. Mix: Toss beans with sauce, Parmesan, pepper, and garlic powder. Spread in a 9×13 dish.
3. Top and bake: Scatter fried onions. Bake 25 to 30 minutes until bubbling.

Sugar-free:

• Use the homemade sauce and sugar-free onions.

Make-ahead:

• Assemble without onions, refrigerate 24 hours. Add onions and bake.

Spinach Madeleine

Creamy, spicy, and just cheesy enough to scoop.

• Serves: 8; Oven: 350°F

Ingredients:

• 2 tbsp butter
• 1 small onion, minced
• 2 tbsp flour
• 1 cup evaporated milk
• 10 oz frozen spinach, thawed and squeezed dry
• 1/2 cup grated pepper jack
• 1 tsp Creole seasoning
• 1/4 tsp cayenne
• Salt to taste

Directions:

1. Roux and base: Melt butter. Sauté onion until soft. Stir in flour for 1 minute. Whisk in milk and simmer until thick.
2. Finish: Stir in pepper jack, Creole seasoning, cayenne, and salt. Fold in spinach.
3. Bake: Spread in a small casserole. Bake 15 minutes to set.

Sugar-free:

• Use cheese with no added carbs or fillers.

Make-ahead:

• Chill up to 2 days. Reheat covered at 300°F.

Eggplant Casserole

Tender eggplant baked with a rustic Creole tomato base.

• Serves: 8; Oven: 375°F

Ingredients:

• 2 large eggplants, cubed
• 3 tbsp oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 1 tsp oregano
• 1 tsp paprika
• 1 cup crushed tomatoes, no sugar added
• 1 cup breadcrumbs
• 1/2 cup Parmesan, grated
• Salt and pepper

Directions:

1. Roast: Toss eggplant with 2 tbsp oil, salt, and pepper. Roast on a sheet pan for 20 minutes.
2. Sauce: In 1 tbsp oil, sauté onion, bell pepper, and garlic. Add tomatoes, oregano, and paprika. Simmer 5 minutes.
3. Combine: Toss eggplant with sauce and breadcrumbs. Spread in a dish. Top with Parmesan.
4. Bake: 20 minutes until hot with crisped edges.

Sugar-free:

• Choose tomatoes labeled no sugar added.

Swap:

• Use crushed pork rinds instead of breadcrumbs if you prefer low carb.

Jiffy Corn Casserole

Soft, custardy corn bake with a golden top, no extra sugar.

• Serves: 10; Oven: 350°F

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 can (15 oz) whole-kernel corn, drained
• 1 can (15 oz) creamed corn, no sugar added if available
• 1/2 cup shredded cheddar

Directions:

1. Mix: Whisk cornmeal, flour, baking powder, and salt. Stir in eggs, sour cream, and butter.
2. Fold: Add both corns and cheddar.
3. Bake: Pour into a greased 9×13 dish. Bake 40 to 45 minutes until set with light browning.

Sugar-free:

• Choose creamed corn with no added sugar and skip sweeteners.

Tip:

• Let rest 10 minutes before slicing.

Cajun Mac and Cheese

Creamy, bold, and baked until the top just kisses golden.

• Serves: 8; Oven: 350°F

Ingredients:

• 1 lb elbow macaroni
• 3 tbsp butter
• 3 tbsp flour
• 3 cups milk
• 2 cups shredded cheddar
• 1 cup pepper jack
• 1 tbsp Cajun seasoning
• 1/2 tsp garlic powder
• Salt and pepper
• 1/2 cup Parmesan, for topping

Directions:

1. Pasta: Cook to al dente in salted water. Drain.
2. Sauce: Melt butter, whisk in flour for 1 minute. Slowly whisk in milk. Simmer until thick. Stir in cheddar, pepper jack, Cajun seasoning, garlic powder, salt, and pepper.
3. Bake: Toss with pasta. Spread in a dish. Top with Parmesan. Bake 20 minutes.

Sugar-free:

• Check your seasoning blend and milk for no added sugar.

Boost:

• Add diced andouille if you want a meaty bite.

Slow Cooker Cajun Mac and Cheese

Hands-off, creamy, and ready right when the turkey rests.

• Serves: 10; Time: 2.5 to 3 hours on Low

Ingredients:

• 1 lb elbow macaroni, uncooked
• 4 cups milk
• 1 cup heavy cream
• 4 tbsp butter
• 3 cups shredded cheddar
• 1 cup pepper jack
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• Salt and pepper

Directions:

1. Set: Grease the slow cooker. Add all ingredients. Stir well.
2. Cook: Low for 2.5 to 3 hours. Stir every hour until pasta is tender and sauce is silky.
3. Finish: Season to taste. Serve hot.

Sugar-free:

• Verify the Cajun blend. Skip condensed soup.

Tip:

• If sauce thickens too much, stir in warm milk.

Cracker Barrel Mac and Cheese Recipe

Simple, nostalgic, and cheesy with a gentle kick of mustard.

• Serves: 8; Oven: 350°F

Ingredients:

• 1 lb elbow macaroni
• 4 tbsp butter
• 4 tbsp flour
• 3 cups milk
• 3 cups mild cheddar, shredded
• 1/2 tsp dry mustard
• 1/2 tsp white pepper
• 1 tsp salt

Directions:

1. Pasta: Cook to al dente. Drain.
2. Sauce: Make a roux with butter and flour. Whisk in milk until thick. Add cheddar, dry mustard, white pepper, and salt.
3. Bake: Combine with pasta. Spoon into a greased dish. Bake 20 minutes until bubbling.

Sugar-free:

• All ingredients should be free of added sugar.

Tip:

• For a browned top, broil for 1 to 2 minutes.

Sweet Potato Casserole

Silky sweet potatoes with a crisp pecan crumble, no sugar spike.

• Serves: 10; Oven: 350°F

Ingredients:

• 3 lb sweet potatoes, peeled and cubed
• 1/2 cup butter
• 1/3 cup allulose or brown monk fruit
• 1/2 cup milk
• 2 eggs
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt

Topping:

• 1 cup pecans, chopped
• 1/3 cup allulose
• 1/3 cup almond flour or oats
• 3 tbsp butter, melted

Directions:

1. Base: Boil potatoes until tender. Drain. Mash with butter, sweetener, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
2. Topping: Mix pecans, allulose, almond flour or oats, and melted butter.
3. Bake: Spread filling in a 9×13 dish. Sprinkle topping. Bake 30 to 35 minutes.

Sugar-free:

• Allulose in both filling and topping keeps it sweet but low.

Make-ahead:

• Assemble and chill 24 hours. Bake from cold, adding 5 minutes.

Southern Sweet Potato Casserole

Classic flavor, no marshmallows, with a buttery pecan finish.

• Serves: 10; Oven: 350°F

Ingredients:

• 3 lb sweet potatoes
• 1/2 cup butter
• 1/2 cup heavy cream
• 1/3 cup brown monk fruit
• 2 eggs
• 1 tsp vanilla
• 1 tsp cinnamon
• Pinch of salt

Pecan topping:

• 1 cup pecans, chopped
• 1/4 cup allulose
• 3 tbsp butter

Directions:

1. Filling: Boil and mash potatoes. Beat in butter, cream, sweetener, eggs, vanilla, cinnamon, and salt.
2. Topping: Mix pecans, allulose, and butter. Toast on a sheet pan for 10 minutes if you want extra crunch.
3. Bake: Spread filling in a dish. Add topping. Bake 30 minutes until hot.

Sugar-free:

• Skip marshmallows and use sweetener.

Tip:

• Let rest 10 minutes to set before serving.

Stewed Potatoes

Creamy, brothy, and perfect for soaking up gravy.

• Serves: 6; Stove: about 30 minutes

Ingredients:

• 2 lb russet potatoes, peeled and cubed
• 3 tbsp butter
• 2 cups chicken stock
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 tbsp parsley, chopped

Directions:

1. Simmer: Cook potatoes in stock until tender.
2. Enrich: Add butter, milk, salt, pepper, and garlic powder. Gently mash a few cubes to thicken the broth.
3. Finish: Stir in parsley. Serve warm.

Sugar-free:

• Choose no-sugar-added stock.

Variation:

• Add a splash of cream for extra body.

Popeyes Mashed Potatoes

Fluffy potatoes with a peppery Cajun gravy on top.

• Serves: 8; Stove: about 40 minutes

Ingredients:

• 3 lb russet potatoes, peeled and cubed
• 4 tbsp butter
• 1 cup evaporated milk
• 1 tsp salt
• 1/2 tsp white pepper

Gravy:

• 3 tbsp butter
• 3 tbsp flour
• 2 cups beef stock
• 1 tsp Cajun seasoning
• 1/4 tsp garlic powder

Directions:

1. Mash: Boil potatoes until tender. Drain. Mash with butter, evaporated milk, salt, and white pepper.
2. Gravy: Make a roux with butter and flour until golden. Whisk in beef stock, Cajun seasoning, and garlic powder. Simmer until thick.
3. Serve: Spoon hot gravy over potatoes.

Sugar-free:

• Use sugar-free stock and seasoning.

Make-ahead:

• Keep potatoes warm over a double boiler. Rewarm gravy with a splash of stock.

Veggies, Salads, and Breads Everyone Will Love

Rich mains need bright sides and warm breads to balance the plate. Think crisp beans, tangy slaws, and buttery rolls that stay soft until the last toast. Keep dressings and relishes free of added sugar, and lean on clean heat from Cajun or Creole seasonings for flavor. For service, hold breads wrapped in a towel in a warm oven at 200°F, then brush with butter just before serving. These sides bring color, crunch, and comfort, without the sugar crash.

Macque Choux

Creamy-sweet corn with Cajun spice and a little tomato for balance.

• Serves: 6; Stove: 25 minutes

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cups corn kernels
• 1 tomato, diced
• 1/2 cup cream
• 1 tsp Cajun seasoning
• Salt and pepper
• Sliced green onions, for garnish

Directions:

1. In a large skillet, melt butter over medium heat. Sauté onion and bell pepper until soft.
2. Stir in corn and tomato. Cook 5 minutes.
3. Add cream and Cajun seasoning. Simmer 5 minutes, until slightly thick.
4. Season with salt and pepper. Top with green onions.

Sugar-free:

• Use fresh or frozen corn with no sugar added.

Cajun Corn Maque Choux

A smoky take with the trinity and a hint of paprika.

• Serves: 6; Stove: 25 minutes

Ingredients:

• 2 tbsp bacon fat
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cups corn kernels
• 1 tsp Cajun seasoning
• 1/2 cup cream
• 1/2 tsp smoked paprika
• Salt and pepper

Directions:

1. Heat bacon fat in a skillet. Sauté onion, bell pepper, and celery until tender.
2. Add corn, Cajun seasoning, and smoked paprika. Cook 5 minutes.
3. Pour in cream. Simmer until creamy, 3 to 5 minutes.
4. Season with salt and pepper.

Sugar-free:

• Choose bacon with no added sugar.

Collard Greens with Bacon

Slow-simmered greens with tangy vinegar and a gentle heat.

• Serves: 8; Stove: about 1 hour

Ingredients:

• 6 slices sugar-free bacon, chopped
• 1 onion, sliced
• 2 lb collard greens, stemmed and sliced
• 4 cups chicken stock
• 2 tbsp apple cider vinegar
• 1 tsp Cajun seasoning
• 1/2 tsp red pepper flakes
• Salt

Directions:

1. In a large pot, cook bacon until crisp. Remove and set aside.
2. Sauté onion in the drippings until soft.
3. Add collards and stock. Simmer 45 minutes until tender.
4. Stir in vinegar, Cajun seasoning, red pepper flakes, and bacon. Salt to taste.

Sugar-free:

• Check bacon and stock labels for no added sugar.

Cajun Green Beans

Crisp-tender beans with garlic, lemon, and warm spice.

• Serves: 6; Stove: 20 minutes

Ingredients:

• 1 lb green beans, trimmed
• 1 tbsp oil
• 2 garlic cloves, minced
• 1 tsp Cajun seasoning
• 1 tbsp butter
• Salt and pepper
• Lemon wedges

Directions:

1. Heat oil in a large skillet over medium-high. Sauté green beans 8 to 10 minutes until crisp-tender.
2. Add garlic and Cajun seasoning. Cook 1 minute.
3. Stir in butter. Season with salt and pepper.
4. Squeeze lemon over the top before serving.

Sugar-free:

• No sweeteners added.

Cajun Roasted Veggies

Roasted edges, tender centers, and a savory spice finish.

• Serves: 8; Oven: 425°F, 25 to 30 minutes

Ingredients:

• 2 lb mixed veggies, such as carrots, cauliflower, Brussels sprouts
• 3 tbsp oil
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp salt

Directions:

1. Toss veggies with oil, Cajun seasoning, smoked paprika, and salt.
2. Spread on a sheet pan. Roast 25 to 30 minutes, turning once.

Sugar-free:

• Skip sweet glazes.

Roasted Cajun Okra

High heat turns okra crisp and caramelized.

• Serves: 6; Oven: 425°F, 18 to 20 minutes

Ingredients:

• 1.5 lb okra, trimmed and halved
• 2 tbsp oil
• 1 tsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt

Directions:

1. Toss okra with oil, Cajun seasoning, garlic powder, and salt.
2. Roast on a sheet pan 18 to 20 minutes until browned, shaking once.

Sugar-free:

• No added sugar.

Cajun Potato Salad

Creamy, tangy, and fully chilled for peak flavor.

• Serves: 8; Chill: 2 hours

Ingredients:

• 3 lb Yukon gold potatoes
• 3/4 cup sugar-free mayonnaise
• 2 tbsp Creole mustard
• 1 tbsp apple cider vinegar
• 2 celery stalks, diced
• 1/2 cup green onion, sliced
• 1 tsp Cajun seasoning
• 1/2 tsp paprika
• Salt and pepper

Directions:

1. Boil potatoes until tender. Drain, cool, and cube.
2. Whisk mayo, Creole mustard, vinegar, Cajun seasoning, paprika, salt, and pepper.
3. Fold in potatoes, celery, and green onion.
4. Chill 2 hours before serving.

Sugar-free:

• Use sugar-free mayo.

Cajun Potato Salad Recipe

A classic variation with eggs and relish for zip.

• Serves: 8

Ingredients:

• 3 lb red potatoes
• 3 eggs, hard-boiled and chopped
• 3/4 cup sugar-free mayo
• 1 tbsp Dijon mustard
• 1 tbsp pickle juice
• 1/3 cup sugar-free relish
• 1 tsp Cajun seasoning
• 1/2 tsp cayenne
• Salt and pepper

Directions:

1. Boil potatoes until tender, cool, and cube.
2. Mix mayo, Dijon, pickle juice, Cajun seasoning, cayenne, salt, and pepper.
3. Fold in potatoes, eggs, and relish. Chill until cold.

Sugar-free:

• Use sugar-free relish.

Cajun Coleslaw

Crunchy slaw with a creamy, spiced dressing and a hint of sweet.

• Serves: 8; Chill: 1 hour

Ingredients:

• 1 small green cabbage, shredded
• 1 carrot, shredded
• 1/2 red onion, thinly sliced
• 3/4 cup sugar-free mayo
• 2 tbsp apple cider vinegar
• 1 tsp monk fruit or allulose
• 1 tsp Cajun seasoning
• 1/2 tsp celery seed
• Salt and pepper

Directions:

1. Whisk mayo, vinegar, sweetener, Cajun seasoning, celery seed, salt, and pepper.
2. Toss with cabbage, carrot, and red onion.
3. Chill 1 hour to meld flavors.

Sugar-free:

• Use a calorie-free sweetener, no added sugar.

Fluffy Cranberry Pineapple Fruit Salad

Light, creamy, and tart-sweet without a sugar blast.

• Serves: 10; Chill: 2 hours

Ingredients:

• 1 can crushed pineapple in juice, 20 oz, drained
• 1 cup no-sugar-added cranberries, chopped
• 1/2 cup pecans, chopped
• 1 tub sugar-free whipped topping, 8 oz
• 1/2 cup plain Greek yogurt
• 2 to 4 tbsp allulose, to taste
• 1 tsp vanilla

Directions:

1. Stir yogurt, allulose, and vanilla until smooth.
2. Fold in whipped topping.
3. Gently fold in pineapple, cranberries, and pecans.
4. Chill 2 hours to set.

Sugar-free:

• Use pineapple packed in juice, not syrup, and sweeten to taste.

Simple Yeast Rolls with Herb Butter

Soft dinner rolls that bake golden and stay tender.

• Makes: 12; Oven: 375°F; Rise: 1.5 to 2 hours

Ingredients:

• 3 cups all-purpose flour
• 2 tsp instant yeast
• 1 tsp salt
• 1 cup warm milk
• 3 tbsp butter, melted
• 1 egg

Herb butter:

• 4 tbsp butter, melted
• 1 tbsp parsley, chopped
• 1/2 tsp garlic powder
• 1/4 tsp salt

Directions:

1. Mix flour, yeast, and salt. Add warm milk, melted butter, and egg. Knead 6 minutes until smooth.
2. Rise in a greased bowl, 60 to 75 minutes.
3. Shape 12 rolls. Rise 30 to 45 minutes.
4. Bake 15 to 18 minutes. Brush with herb butter.

Sugar-free:

• No sugar needed. A longer rise gives lift.
• Hold for service: keep covered with a towel in a 200°F oven.

Skillet Cornbread Recipe

Crisp edges, tender crumb, and pure corn flavor.

• Serves: 8; Oven: 425°F, 20 to 22 minutes

Ingredients:

• 1.5 cups cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1.5 cups buttermilk
• 2 eggs
• 4 tbsp butter, melted
• 1 tbsp bacon fat for skillet

Directions:

1. Heat a cast-iron skillet with bacon fat in the oven.
2. Whisk dry ingredients. Stir in buttermilk, eggs, and melted butter.
3. Pour batter into the hot skillet. Bake 20 to 22 minutes until golden.

Sugar-free:

• Classic Southern style, no sugar.

Drop Biscuits Recipe

Buttery, craggy biscuits with zero fuss.

• Makes: 12; Oven: 450°F, 12 to 14 minutes

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup cold butter, cubed
• 1 cup buttermilk

Directions:

1. Mix flour, baking powder, baking soda, and salt.
2. Cut in butter until crumbly. Stir in buttermilk.
3. Scoop mounds onto a sheet pan. Bake 12 to 14 minutes.

Sugar-free:

• No sugar added.
• Hold for service: wrap in a towel to keep warm.

Stuffed Garlic Bread

Garlicky, cheesy pull-apart bread that vanishes fast.

• Serves: 10; Oven: 375°F

Ingredients:

• 1 large French loaf
• 1/2 cup butter, soft
• 4 garlic cloves, minced
• 1/2 tsp Italian seasoning
• 1 cup shredded mozzarella
• 1/4 cup Parmesan
• 2 tbsp parsley, chopped
• Pinch of salt

Directions:

1. Slice the loaf in a crosshatch pattern without cutting through.
2. Mix butter, garlic, Italian seasoning, parsley, and salt. Spread into the cuts.
3. Stuff with mozzarella and Parmesan.
4. Wrap in foil and bake 15 minutes. Uncover and bake 5 minutes to crisp.

Sugar-free:

• Choose bread with no added sugar if available.

Cheese Grits

Creamy, cheesy grits that pair with every plate.

• Serves: 8; Stove: 25 minutes

Ingredients:

• 1 cup stone-ground grits
• 4 cups water or stock
• 1 cup milk
• 2 tbsp butter
• 1.5 cups shredded cheddar
• 1 tsp salt
• 1/2 tsp pepper

Directions:

1. Simmer grits in water or stock until tender, stirring often.
2. Stir in milk and butter.
3. Fold in cheddar. Season with salt and pepper.

Sugar-free:

• Use stock with no added sugar.

Appetizers, Dips, Sauces, and Sweet Finishes

Set a simple grazing board that guests can visit between hugs and turkey checks. Anchor it with creamy dips, a bright cheeseball, and deviled eggs for easy pops of protein. Add crisp veggies, pork rinds, and seed crackers for scooping. Keep a few sauces chilled and ready, then pivot to classic, sugar-free desserts that feel like home. Think cozy pies, a saucy cranberry, and a praline poke cake that tastes like the holiday spirit, minus the sugar crash.

Photo by Craig Adderley

Pineapple Cheeseball

A bright, savory-sweet starter that pairs with veggies and crackers.

• Serves: 12; Chill: 2 hours
• Ingredients: 16 oz cream cheese (soft), 1 cup crushed pineapple in juice (very well drained), 1/2 cup red bell pepper (minced), 1/4 cup green onion, 1 tsp allulose (optional), 1/2 tsp Creole seasoning, 1 cup chopped pecans.
• Directions:
  1. Mix cream cheese, pineapple, bell pepper, green onion, allulose, and Creole seasoning until smooth.
  2. Chill 30 minutes, shape into a ball, then roll in pecans.
  3. Chill 2 hours to set for clean slices.
• Sugar-free: use pineapple packed in juice with no added sugar.
• Storage: cover and refrigerate up to 3 days. Add fresh pecans before serving if they soften.

Cajun Hot Crab Dip

Rich, spicy, and perfect with cucumber rounds or keto crackers.

• Serves: 10; Oven: 375°F; Bake: 18 to 20 minutes
• Ingredients: 8 oz cream cheese, 1/2 cup sugar-free mayo, 1/4 cup sour cream, 1 lb lump crab, 1 tbsp lemon juice, 2 tsp Cajun seasoning, 1 tsp hot sauce, 1/2 cup shredded Monterey Jack, 2 green onions.
• Directions:
  1. Stir all ingredients until creamy. Fold in crab last to keep lumps.
  2. Spread in a small baking dish. Bake 18 to 20 minutes until bubbling.
  3. Garnish with green onions and a squeeze of lemon.
• Sugar-free: verify mayo is sugar-free.
• Storage: refrigerate up to 3 days. Reheat at 300°F until hot.

Sweet Heat Southern Deviled Eggs

Classic bite. Gentle sweet, light heat, clean finish.

• Makes: 24 halves; Chill: 1 hour
• Ingredients: 12 eggs (hard-boiled), 1/3 cup sugar-free mayo, 2 tsp Dijon, 1 tbsp sugar-free sweet relish, 1 tsp apple cider vinegar, 1/2 tsp Cajun seasoning, pinch cayenne, salt; paprika for top.
• Directions:
  1. Halve eggs and pop out yolks. Mash yolks with mayo, Dijon, relish, vinegar, Cajun seasoning, cayenne, and salt.
  2. Pipe or spoon into whites. Dust with paprika.
  3. Chill 1 hour for best texture.
• Sugar-free: relish must be sugar-free.
• Storage: cover and refrigerate up to 2 days. Do not freeze.

Southern Hush Puppies

Crisp outside, tender inside, with a hint of Cajun spice.

• Serves: 8; Fry: 350°F; Time: 2 to 3 minutes per batch
• Ingredients: 1 cup cornmeal, 1/2 cup flour, 2 tsp baking powder, 1 tsp salt, 1 tsp Cajun seasoning, 1/2 tsp garlic powder, 1 egg, 3/4 cup buttermilk, 1/4 cup minced onion, 1 to 2 tbsp allulose (optional), oil for frying.
• Directions:
  1. Whisk cornmeal, flour, baking powder, salt, Cajun seasoning, and garlic powder.
  2. In another bowl, whisk egg and buttermilk. Stir into dry mix with onion until just combined.
  3. Drop spoonfuls into 350°F oil. Fry 2 to 3 minutes until golden. Drain and salt.
• Sugar-free: allulose is optional for balance.
• Storage: best fresh. Recrisp in a 375°F oven for 8 minutes.

Southern Tartar Sauce Recipe

Tangy, creamy, and ready for seafood or hush puppies.

• Makes: 1 cup; Chill: 30 minutes
• Ingredients: 3/4 cup sugar-free mayo, 2 tbsp dill pickles (minced), 2 tbsp sugar-free sweet relish, 1 tsp lemon juice, 1 tsp Dijon, 1/2 tsp Cajun seasoning, salt and pepper.
• Directions:
  1. Stir all ingredients until smooth.
  2. Chill 30 minutes to meld.
• Sugar-free: verify mayo and relish.
• Storage: refrigerate up to 1 week.

Southern Giblet Gravy Recipe

Deep turkey flavor with tender bits and a classic chopped egg.

• Serves: 10; Stove: 30 minutes, plus giblet simmer 45 minutes
• Ingredients: Giblets and neck from turkey, 4 cups water or stock, 3 tbsp butter, 3 tbsp flour, 2 cups pan drippings and stock, 1 hard-boiled egg (chopped), salt and pepper.
• Directions:
  1. Simmer giblets and neck in water 45 minutes. Strain, chop giblets.
  2. Make a roux with butter and flour until blond. Whisk in drippings and stock.
  3. Simmer 5 minutes. Stir in giblets and egg. Season.
• Sugar-free: no sweeteners used.
• Storage: refrigerate up to 4 days or freeze up to 3 months. Reheat gently with stock.

Southern White Gravy Recipe

Silky, peppery gravy for biscuits, potatoes, or chicken.

• Serves: 8; Stove: 10 minutes
• Ingredients: 3 tbsp butter, 3 tbsp flour, 2.5 cups milk, 1/2 tsp black pepper, 1/2 tsp salt.
• Directions:
  1. Cook butter and flour 2 minutes for a light roux.
  2. Whisk in milk. Simmer until thick, 3 to 5 minutes.
  3. Season with salt and pepper.
• Sugar-free: no added sugar.
• Storage: refrigerate up to 3 days. Thin with milk when reheating.

Honey Bourbon Cranberry Sauce

Bright, tart, and glossy with a warm bourbon finish.

• Serves: 10; Stove: 15 minutes; Chill: 2 hours
• Ingredients: 12 oz fresh cranberries, 1/2 cup allulose, 1/4 cup sugar-free honey-style syrup, 1/2 cup water, 1/4 cup bourbon, 1 tsp orange zest, pinch salt.
• Directions:
  1. Simmer cranberries, allulose, syrup, and water for 10 minutes until many berries pop.
  2. Remove from heat. Stir in bourbon, zest, and salt.
  3. Cool, then chill 2 hours to set.
• Sugar-free: uses allulose and sugar-free honey-style syrup.
• Storage: refrigerate up to 10 days. Freeze up to 2 months.

No Bake Pumpkin Pie

Creamy, light, and ready to slice without turning on the oven.

• Serves: 8; Chill: 4 hours
• Ingredients:
  • Crust: 1.5 cups almond flour or crushed sugar-free graham crumbs, 1/4 cup butter (melted), 2 tbsp allulose.
  • Filling: 8 oz cream cheese, 1 cup pumpkin puree, 1/2 cup allulose, 1 tsp vanilla, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 cup sugar-free whipped topping.
• Directions:
  1. Mix crust and press into a pie dish. Chill 20 minutes.
  2. Beat cream cheese, pumpkin, allulose, vanilla, cinnamon, and nutmeg until smooth.
  3. Fold in whipped topping. Spread in crust. Chill 4 hours.
• Sugar-free: allulose and sugar-free topping.
• Storage: cover and refrigerate up to 4 days. Do not freeze for best texture.

Dutch Apple Pie

Tender apples with a crisp, buttery crumble and no sugar added.

• Serves: 8; Oven: 375°F; Bake: 45 to 55 minutes
• Ingredients:
  • Crust: sugar-free pie crust.
  • Filling: 6 cups tart apples (sliced), 1/2 cup allulose, 1 tbsp lemon juice, 2 tbsp cornstarch, 1 tsp cinnamon, pinch salt.
  • Topping: 3/4 cup almond flour or oats, 1/3 cup allulose, 1/2 tsp cinnamon, 4 tbsp butter.
• Directions:
  1. Toss filling ingredients and add to crust.
  2. Mix topping and sprinkle over apples.
  3. Bake 45 to 55 minutes. Shield crust edges if browning fast.
• Sugar-free: sweetened with allulose.
• Storage: refrigerate up to 4 days. Rewarm at 300°F for 10 minutes.

Butter Pecan Praline Poke Cake

Moist, buttery cake with praline pockets and crunchy pecans.

• Serves: 12; Oven: 350°F; Bake: 25 to 30 minutes
• Ingredients:
  • Cake: 2 cups almond flour + 1 cup all-purpose flour or use sugar-free yellow cake mix, 1/2 cup allulose, 1 tbsp baking powder, 1/2 tsp salt, 3 eggs, 1 cup milk, 1/2 cup butter (melted), 1 tsp vanilla.
  • Filling: 1 cup sugar-free caramel sauce, 1/2 cup sugar-free maple-style syrup.
  • Topping: 1.5 cups pecans (toasted, chopped), 1 cup sugar-free whipped topping.
• Directions:
  1. Bake cake 25 to 30 minutes. Cool 10 minutes.
  2. Poke holes all over. Pour warm caramel and syrup over the cake.
  3. Cool completely, spread whipped topping, and add pecans.
• Sugar-free: use sugar-free caramel and syrup.
• Storage: cover and refrigerate up to 4 days. Best served chilled.

Cracker Barrel Fried Apples Recipe

Soft, saucy apples with warm spice and a glossy finish.

• Serves: 8; Stove: 20 minutes
• Ingredients: 6 cups sliced apples, 3 tbsp butter, 1/3 cup allulose, 1/2 cup apple juice, 1 tsp cinnamon, 1/4 tsp nutmeg, pinch salt.
• Directions:
  1. Sauté apples in butter for 5 to 6 minutes.
  2. Add allulose, apple juice, cinnamon, nutmeg, and salt. Simmer until tender and glossy.
  3. Serve warm or at room temp.
• Sugar-free: sweetened with allulose.
• Storage: refrigerate up to 4 days. Reheat gently or serve chilled over yogurt.

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