Description
Holiday season is coming, and Southern Cast Iron’s November/December issue will have you prepared for every feast. Start your day with a hearty slice of Baked Grits and Eggs Casserole before you start baking holiday breads like Cornmeal Biscuits. For your main dish, try delicious Garlic and Butter Roasted Turkey Breast or Pear-Clementine Glazed Ham. Switch up traditional sides with Fontina-Thyme Potatoes Au Gratin. Enjoy the flavors of the season with Coconut Bundt Cake and Eggnog Bread Pudding. Giving a skillet this season? Check out our special Skillet Splurge article from the Culinary Fanatic, Jeffrey B. Rogers.
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