Set the Table

Effortless Thanksgiving Elegance with Hester & Cook and Miss Daisy's Market

The beautiful Hayes House dining room was the perfect backdrop for Hester & Cook’s heritage-inspired designs, bringing effortless elegance to your holiday table. Along with Miss Daisy’s Market holiday recipes and the lovely centerpiece, created by Always in Bloom, the entire look was an autumn-perfect setting for gathering friends and family around the table. 

Hester & Cook embraced a look that blends tradition with ease, with this tablescape. The Die-Cut Heritage Turkey China Placemats set the stage with their classic blue-and-white detail, perfectly complemented by the rich tones of the Brown Regal Peacock Runner and the storytelling charm of the Fable Toile Runner. Heritage Turkey Place Cards tucked into Bronze Napkin Ring Place Card Holders add thoughtful personalization, while the Deerfield Napkins, Cake Vintage Flatware and Dinnerware bring warmth and texture. They completed the look with Vintage Brass Candle Holders with Seafoam and Beeswax Root Taper Candles, and Green and Amber Champagne Flutes. This captures the nostalgia of the season—inviting guests to gather, linger, and celebrate the beauty of tradition made simple. Visit hesterandcook.com to shop this look and discover more table inspiration.

If you want to get in the kitchen and cook up some tasty sides for your holiday meal, Miss Daisy’s Market has shared some of their secrets with us, with the recipes here. If you prefer to keep things simple, so you can kick back and watch the parade and football games, then you can pre-order your sides. Either way, Miss Daisy's Market has you covered. Call 615.599.5313 to place your Thanksgiving orders—the final day for orders is November 17^th.

We hope that these inspirations and recipes will help make your holidays effortless. Happy Thanksgiving from our families to yours!

Miss Daisy’s Sweet Potato Casserole

Ingredients

• 45 ounces canned sweet potatoes in syrup, drained and rinsed well

• ½ cup granulated sugar

• 2 large eggs, beaten

• 1 stick butter, room temperature

• ⅓ cup half and half cream

• ¼ teaspoon vanilla extract

Topping Ingredients

• 1 cup brown sugar, packed

• ½ cup flour

• 1 cup chopped pecans

• ⅓ cup butter, melted

• ¼ teaspoon ground cinnamon

Method

Step 1:

Preheat the oven to 350° Fahrenheit.

Step 2:

Using an electric mixer, whip together sweet potatoes, sugar, eggs, butter, half & half and vanilla extract in a large mixing bowl. Spoon sweet potato mixture evenly into an ungreased 8×8 baking dish.

Step 3:

In a small bowl, mix together brown sugar, flour and cinnamon with a fork. Sprinkle brown sugar mixture evenly over sweet potatoes to completely cover. Evenly top with chopped pecans. Gently press the topping down into sweet potatoes. Drizzle melted butter over pecans and brown sugar topping.

Step 4:

Bake in preheated for 25-30 minutes or until the edges and center are bubbling. Remove from the oven. Allow to sit 5-10 minutes before serving.

Miss Daisy’s Broccoli Salad

Ingredients

• 2 cups of chopped broccoli 

• ½ cup of chopped pecans

• ½ cup chopped celery

• ½ cup chopped bacon

• ½ cup chopped red onion

• ½ cup raisins

  
  

Dressing Mixture

• 1 ½ cups of Dukes mayo

• 4oz. sugar

• 8oz. red wine vinegar

• Dash of salt

Method

Step 1:

In a bowl, combine all salad ingredients together.

Step 2:

In a separate bowl combine all dressing ingredients together. 

Step 3:

Pour dressing mixture on top and combine with other ingredients.

Miss Daisy’s Southern Cornbread Dressing

For the Cornbread

• 1 cup cornmeal

• 1 cup all purpose flour

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• 1 cup milk

• 1 egg

• ¼ cup vegetable oil

• 1 tablespoon butter

For the Dressing

• 4 slices sandwich bread

• white or wheat

• ½ cup butter

• 1 onion

• 3 stalks celery

• 2 garlic cloves

• 1 cup heavy cream

• 2 – 2 ½ cups chicken broth

• 2 eggs

• 1 teaspoon ground sage

• 1 teaspoon kosher salt

• 1 teaspoon pepper

Method

Step 1:

Preheat the oven to 425° and place a 10 inch cast iron skillet in the oven as it preheats.

Step 2:

In a large mixing bowl, add cornmeal, all purpose flour, baking powder and kosher salt and stir to combine. Add milk, vegetable oil and an egg, mixing well. 

Step 3:

Using pot holders, remove the skillet from the oven when it has preheated. Melt 1 tablespoon butter in the bottom of the skillet.

Step 4:

Pour batter into the skillet and spread evenly. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven to cool completely. 

Step 5:

Lower oven temperature to 375°.

Step 6:

Lightly toast 4 slices of bread and cut into 1 inch pieces. Set aside. 

Step 7:

Place a large skillet over medium- low heat. Add butter with diced onion, celery and garlic. Cook over until vegetables are softened, about 15 minutes. Stir in heavy cream, stirring just until cream starts to bubble. Remove from heat and set aside.

Step 8:

In a large bowl, crumble cornbread completely. Add toast and vegetable and cream mixture. 

Step 9:

In another bowl, whisk together 2 cups of chicken broth and eggs. Stir into cornbread mixture. Add an additional 1/2 cup of chicken broth if the mixture is dry. Stir in sage, salt and pepper.

Step 10:

Spray a 4 quart casserole dish or 9 x 13 baking pan with non-stick cooking spray. Fill with dressing mixture and spread evenly. 

Step 11:

Cover with foil and bake for one hour. Remove cover and bake for an additional 30 minutes or until top is browned and dressing is cooked through. 

Step 12:

Serve immediately.