The Sweet and Savory Sisters!



Turkey Carcass Gumbo

Growing up our family tried not to waste any food. Money was always tight and we always had lots of mouths to feed.  We always had multiple friends spending the night with us and hanging at our house. Our friends loved to come to our house for many reasons, but mostly for Moms and Dads cooking.  After Thanksgiving and Christmas Mom would always boil the turkey carcass down and make a stock.  She usually would make a soup or stew.  Our Dad would make gumbo.  This is his recipe for Turkey Carcass Gumbo.  I made this for Andy last night and he loved it. 

Turkey Carcass Gumbo


1 cup vegetable oil

1 cup all-purpose flour

2 ½ cups onions, chopped 

1 cup celery, chopped

3 cloves garlic, chopped

1 ½ tablespoons Slap ya Mama, Cajun seasoning  

1 pound andouille sausage, chopped

2 quarts Turkey Broth (Recipe follows)

2 bay leaves

Reserved turkey meat from broth

2 ½ cups frozen okra (optional)

2 tablespoons parsley, chopped

2 tablespoons green onions, chopped

Steamed white rice


Combine the oil and flour in a large cast-iron pot.

Cook the mixture over medium heat.  Stir roux constantly with a wooden spoon for about 25 minutes. The roux needs to resemble the color of chocolate.  

Season the onions, garlic and celery with the Cajun seasoning.

Add the vegetables to the roux and cook for 5 -7 minutes.

 Add the sausage and cook, for an additional 5 minutes.

Add the strained turkey broth and bring to a slow boil, stirring constantly. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 45 minutes.Add the reserved turkey meat and okra and cook for approximately 10 minutes. Add the parsley and green onions.

Serve gumbo over a bed of rice with plenty of French bread for sopping. 

Turkey Broth



1 turkey carcass

3 ribs celery, cut in half 

2 large onions, quartered

4 quarts water

 Salt to taste  

1 tablespoon black peppercorns

2 bouillon cubes

5 bay leaves

Turkey Broth

Put the turkey carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, bouillon cubes and bay leaves. Bring to a boil and reduce the heat to medium.

Simmer uncovered for 2 hours, stirring occasionally. Skim any foam that forms on the surface. Remove from the heat and let cool. Strain and set aside any meat that has come off the bone and pick meat that remains on the bone. Skim fat.

Set The Table! We are Ready!

By his hands we are fed, give us Lord our daily bread!

Happy Thanksgiving to all you grocery lovers! What an extraordinary day it is going to be. We will be having quite a feast prepared by lots of beautiful loved ones. We have a full-size gathering of family and friends to help celebrate this magnificent holiday. 

Today will be a day we will give thanks for all our many blessings. We will gather around the table with the people we love, and say our blessing. The blessing of the food is part of the ritual of breaking bread together.  We will take a moment to remember those who are no longer with us; we will give thanks for our health, for the food we’re about to receive and for the hands that have prepared it. Then we will become vultures and eat like there is no tomorrow. I simply can’t wait! Our food is a traditional Thanksgiving meal, but we have oodles of it! We will have Turkey, Ham, Cornbread Dressing, Rice Dressing, Mac & Cheese, Collard Greens, Eggplant Casserole, Squash Casserole, Mashed Potatoes, Green Bean Casserole, Corn Casserole, Deviled Eggs, Sweet Potato Casserole and Cranberry Sauce. Our dessert table will resemble something like a “Bakery” with all types of cakes, pies and cookies. It is going to be a “Get In My Belly Good” kind of day! We will post pictures this afternoon, if we are able to move!

We hope that all of you have a beautiful holiday and take pleasure in the time with your family and friends. Give Thanks for what you do and do not have. There is no right or wrong way to give thanks; truly the only requirement is thankful hearts and a yearning to be found worthy.

Happy Thanksgiving,

The Sweet and Savory Sisters

Green Bean Casserole (Crock Pot)

Green Bean Casserole (crock pot)


2 (14 1/2 ounce) can French Style Green Beans

1 (14 1/2 ounce) can cut green beans

2 (10 3/4 ounce) cans cream of mushroom soup

3 (4 ounce) cans of mushrooms

1 small onion, cut in half and sliced

½ cup of half and half

1 teaspoon Worcestershire sauce

½ teaspoon black pepper

1 can (6oz) French fried onions, divided

¾ cup of chopped pecans


Directions: Combine canned green beans with 2 cans of mushrooms and onion slices. Place in crock pot sprayed with cooking spray. Mix cream of mushroom soup, other can of mushrooms, half and half, Worcestershire sauce, black pepper, half of the French fried onion rings in separate bowl. Cover green beans with sauce, do not stir. Cook on low for 4 hours.  Heat pecans and the remaining French fried onions in a non stick skillet over medium low heat, stirring often, until toasted and fragrant.  Sprinkle over casserole just before serving

Crock Pot Cornbread Dressing

It is getting to be the time of year where we are planning what we are going to be serving for Thanksgiving.  I hope you will be ordering all of your food from The Sweet and Savory Sisters but if you don’t live in this area try this recipe out.  I know with me, I always run out of room in my oven. I have a hard time getting everything hot and ready at the same time.  I was so happy to find out that my dressing recipe will work in the crock pot. I hope you will enjoy this recipe as much as my family and I have.

Crock Pot Cornbread Dressing


Cornbread, crumbled (recipe follows)

5 buttermilk biscuits baked and crumbled (I use frozen biscuits)

8 tablespoons butter, melted

3 chicken bouillons, melted with the butter

2 ½ cups celery, diced

1 large onion, diced

2 cans of cream of celery

4 cups of chicken stock

1 teaspoon salt

Freshly ground black pepper

4 eggs, beaten



Combine all ingredients in a large bowl

 Pour into a lightly greased crock pot

 Cover and cook on low for 4-6 hours or until set and thoroughly cooked   




2 cup self-rising cornmeal

1 cup self rising flour

1 ½ cups of buttermilk

4 eggs

1/4 cup of vegetable oil

6 tablespoons of butter


Preheat oven to 350 degrees F.

Combine all ingredients and mix well

 Pour batter into a greased shallow baking dish

Bake for approximately 25 minutes

Cornbread can be made ahead of time.


Thanksgiving will be here before you know it! For the past several years we have prepared meals for families to make their load a little lighter. We got you covered when it comes down to side dishes and desserts. There is no need to stress during the Holiday season, let us do your cooking for you. We have an array of dishes. If you do not see your favorite dish please feel free to call us and we will be glad to see if we can prepare it. We make this easy, affordable and convenient. All orders can be picked up at Wagner’s BBQ through our double drive thru on Dawson Road. For an extra charge, we will deliver. Remember to place your orders early and be ahead of the game!

For pricing please call Amy 229-854-1160, Suzette 229-347-1202 or 229-446-8314

Delectable Sides

  • Green Bean Casserole
  • Green Beans with New Potatoes
  • Squash and Onions
  • Squash Casserole
  • Corn Bread Dressing w/ Gravy (with or without giblet)
  • Corn Casserole
  • Rice Casserole
  • Dirty Rice
  • Savory Cream Corn
  • Sweet Potato Casserole
  • Mashed Potatoes
  • Mac and Cheese
  • Plantation Grits
  • Broccoli Salad
  • Congealed Salad
  • Pineapple Casserole
  • Roasted Root Vegetables
  • Creamed Spinach with Parsnips
  • Succotash
  • Honey Glazed Carrots
  • Broccoli Casserole
  • Cranberry Chutney
  • Breakfast Casserole
  • Assortment of Quiche

Mouth-watering Desserts

  • Pumpkin Pie
  • Pumpkin Trifle
  • Croissant Bread Pudding
  • Pumpkin Cheese Cake
  • Pumpkin Bread
  • Pecan Pie
  • Pumpkin Chocolate Chip Cookies
  •  Pound Cake
  • Chocolate Pound Cake
  • Apple Crisp

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