Thanksgiving meals from Cooking With A Twist

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Chef DeeDee Coleman, owner and instructor at Cooking With A Twist in Stafford, shares recipes and recommendations with FOX 26 News contributor Cleverley Stone for Thanksgiving Day meals, including turkey breast, Cajun dressing, cranberry chutney, braised collards and lobster macaroni & cheese.

Lobster Macaroni & Cheese


  • 1 ½ cups elbow macaroni, cooked
  • 3 tablespoons butter, unsalted
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup 2% milk
  • ½ cup heavy cream
  • 1 ½ cups cheddar cheese
  • 1 cup of Velveeta cheese
  • ½ cup cooked lobster


  1. Melt butter in a large pot, add flour. Stir until roux forms and add milk.
  2. Add Velveeta cheese & heavy cream. Once cheese has melted add cooked macaroni and lobster. Season with salt & pepper.
  3. Place in baking dish and put in oven at 400 degrees for 10 minutes. Cover with shredded cheddar cheese and melt in oven for last 2 minutes. Serve.

Cajun Dressing


  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 stalk celery, diced
  • 1 stick plus 2 tablespoons butter
  • 2 cups diced andouille sausage
  • 2 cups shrimp
  • 32 oz. chicken broth
  • 2 teaspoons creole seasoning
  • 1 bag corn bread stuffing
  • 2 teaspoons poultry seasoning


  1. Preheat oven to 350 degrees.
  2. Sauté onions, bell pepper & celery in 2 tablespoons of butter in a quart saucepan over medium heat until they start to brown.
  3. Add sausage and shrimp and continue to sauté until shrimp are cooked.
  4. Add remaining stick of butter to melt.  Once melted add entire carton of chicken broth and remove from heat.
  5. In a bowl empty bag of stuffing and add creole seasoning & poultry seasoning
  6. Pour broth mixture over stuffing and mix well.
  7. Pour dressing into a casserole dish and bake uncovered for 30 minutes.

Southern Style Braised Collard Greens


  • 2 pounds collard greens - rinsed, stemmed and thinly sliced
  • 2 tablespoons of vegetable oil
  • 2 pounds fresh ham hocks or smoked turkey meat
  • 1/2 pound salt pork (optional)
  • 3 quarts chicken stock
  • 1 cup chopped onion
  • 1/4 teaspoon red pepper flakes
  • salt to taste
  • 2 teaspoons vinegar


  1. Heat vegetable oil in a medium pot.
  2. Place ham hocks or smoked turkey, salt pork, onion and red pepper flakes in a large pot and pan sear for 2 minutes.  Add chicken stock. Bring to a boil, reduce heat to simmer for an additional 2 minutes.
  3. Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with vinegar and season with salt to taste.