Thanksgiving Dinner Southern Style – White Truffle Butter

Norman Rockwell ThanksgivingThanksgiving dinner is one of the great unifiers of Americans.  With few exceptions we all eat on the same day, enjoy the same dishes and have the same responses (falling asleep).  Granted there are subtle regional differences like wild rice in Minnesota or hatch chilies in New Mexico so I intend to look at some things customary to a Turkey Day menu in the South but I’m not doing it alone.

My good friend Gene Fox of Deep South Cooking Outfitters will show us how to deep fry a turkey without deep frying our house (HERE).  Chris Lilly of world famous Big Bob Gibson Bar-B-Q in Decatur, AL will be talking turkey, well actually pies – grilled pies..  Chris is fresh off his appearance on Best in Smoke on the Food Network and winning Grand Champion at the 2011 Memphis in May.  Also lending a hand will be Richard Rosenfeld of premium tea company Two Leaves and a Bud because no Southern Thanksgiving table is complete without a pitcher of Alabama Table Wine – iced tea.  And I’ll be Going Coastal with dressing made with plenty of cornbread, Andouille sausage and Gulf oysters.

415WMlqRNZL. SL500 AA300  Thanksgiving Dinner Southern Style   White Truffle ButterIn the coming days I’ll be dropping each of these little nuggets on you but today I’m going to discuss making a great compound butter.  A “compound butter” is real butter flavored with herbs or spices.  Making a compound butter is easy – just let a stick or two of real unsalted butter come to room temperature, add it to a mixing bowl and using an electric mixer cream the butter like you would for frosting.  Then add your flavor additive, a pinch of salt and cream it just long enough to combine.  Spread the butter onto some wax paper or plastic wrap and shape into a log.  Seal tightly and refrigerate for at least two hours.  Serve for topping hot dinner rolls or cornbread.

You can use any fresh or dried herb or spice mixes like Cajun seasoning or Tabasco sauce.  In this instance I am making an elegant and luxurious compound butter like you might find at one of those great Southern white tablecloth restaurants in Charleston, Savannah or New Orleans. White Truffle Butter.

White Truffle Butter
Recipe Type: Condiment
Author: Stuart Reb Donald
Prep time: 5 mins
Cook time: 2 hours
Total time: 2 hours 5 mins
Serves: 12
  • 1 pound unsalted butter, softened
  • 1 TBL white truffle oil or to taste
  • 2 pinches of salt or to taste
  1. Place room temperature in a mixing bowl and using an electric mixer cream the butter like you would for frosting.
  2. Add your white truffle oil, a pinch of salt and cream it just long enough to combine.
  3. Spread the butter onto some wax paper or plastic wrap and shape into a log.
  4. Seal tightly and refrigerate for at least two hours.

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
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