Thanksgiving Dinner Recipes: Harvest-Day Savory Succotash

article image
By Howard Lee Puckett

Serves 6 to 8

Succotash–initially a mix of corn and cranberry beans–derives from a Narragansett word meaning “ear of corn.” This side dish quickly became a Pilgrim favorite.

• 6 bacon strips, sliced lengthwise, then cut in 1/2-inch slices
• 1 small red onion, chopped
• 3 celery stalks (including leaves), chopped
• 1 cup frozen lima beans
• 1/2 cup chicken broth or water
• 2 cups frozen corn
• 3/4 teaspoon dried savory
• 1/4 teaspoon dried thyme
• 1/2 cup half-and half*
• Salt
• Freshly ground black pepper
• Fresh thyme sprigs and crumbled cooked bacon slices, for garnish

1. Sauté bacon and onion in a large saucepan 5 to 10 minutes or until bacon is crisp and onion is tender. Add celery; cook 3 minutes.

2. Add beans and chicken broth; bring to a boil, cover, reduce heat and simmer 10 minutes or until beans are almost tender. Stir in corn, savory and thyme; cook 3 to 5 minutes or just until corn is tender (do not overcook). Stir in half-and-half; cook over low heat 1 to 2 minutes or until thoroughly heated.

3. Season to taste with salt and pepper. Transfer to a serving bowl and garnish with thyme sprigs and bacon.

*Note: If succotash still has broth remaining, combine half-and-half with 1 teaspoon cornstarch before adding to succotash.


Frequent contributor Kris Wetherbee writes and gardens in the hills of western Oregon.

Click here for the main article, 10 Thanksgiving Day Recipes.

Mother Earth Living
Mother Earth Living
The ultimate guide to living the good life!