4 Southern Style Christmas Side Dishes

The countdown to Christmas is on, with only 2 weeks to go getting organized for the big Christmas dinner is one of the top priorities. Now many American’s repeat several elements of their Thanksgiving Dinner for Christmas. We wanted to offer four suggestions that likely didn’t make your Turkey-Day table.  Each has a southern influence and easily serve large groups.

As a note, these dishes state to use a Dutch oven. It is not necessary, though they are prominently used in the south each dish can easily be made in a standard pan chosen in a size to accommodate the amount of ingredients.

Braised Cabbage with Apple & Bacon

4 Broadbent bacon slices, cut into 1/4-inch pieces

4 celery hearts, thinly sliced, leaves reserved

1 medium onion, thinly sliced

1/2 cup white wine

1 head red cabbage (about 2 lb.), thinly sliced

1 cup reduced-sodium chicken broth

1 cup unfiltered apple cider

1 garlic clove, thinly sliced

2 bay leaves

1 tart apple, thinly sliced

1 tablespoon apple cider vinegar

Cook bacon in a Dutch oven over medium heat 4 minutes on each side or until crisp; remove bacon from pan, and drain. Reserve 3 Tbsp. drippings in pan.

Increase heat to medium-high. Add celery and onion; sauté 6 minutes. Add wine, and cook 2 minutes or until reduced by half. Stir in cabbage and next 5 ingredients. Add salt and pepper to taste.

Reduce heat to low. Cover and cook 45 minutes or to desired tenderness. Stir in vinegar. Top with celery leaves and bacon.


Home-Style Butter Beans

5 Broadbent bacon slices, diced

1 small onion, minced

1/2 c. brown sugar, firmly packed

1 (16-oz.) package frozen butter beans

1/4 c. butter

2 tsp salt

1 tsp cracked pepper

Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butter beans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water.

Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper.

(Original recipe & photo from Southern Living)


Spicy Corn Bread

2 C. Cornbread Mix

Add water to arrive at your desired consistency

1 medium jalapeno, chopped small

1 C. Cheddar Cheese, shredded

Mix 2 cups of Cornbread mix with water to reach desired consistency, (fluffy, moist & easy to scoop out of bowl). Add jalapenos and cheddar cheese stir (add water in tsp as needed).  Bake in a cast-iron skillet (or muffin tin for individual servings) at 350 degrees until golden brown, around 20 min.

Southern Style Black-Eyed Peas

1 lb. black-eyed peas, dry

¼ c butter

1 medium onion, finely diced

2 Broadbent ham hocks

1 tsp. black pepper

Soak peas in 6 c. water overnight (10-12 hours). Drain, rinse with cold water then drain again.  Set aside

In a large Dutch oven, sauté onions in butter until translucent. Add 4 c. water, ham hocks, pepper and peas. Cover and simmer for 4 hours stirring occasionally.

Remove ham hocks and trim off ham, discard the bones. Add ham pieces back into the pot. Taste (add more salt or pepper if desired) then let simmer 1 more hour. If peas are too soupy cook on medium heat uncovered to reduce the liquid to your liking.

*Our hams hocks are salt cured, we advise waiting to add additional salt until the ham hocks have been removed and dish tasted.

(Original recipe from South Your Mouth)


We hope these recipes have inspired your Christmas dinner, whether you’re a host or a guest.  We encourage everyone to try something new this holiday, and create future holiday favorites. If you have any questions about cooking with our products, reach out to us via Facebook, Twitter or LinkedIn. Come back for tips, inspirations and more every week!

Broadbent B&B Foods

Broadbent B & B Foods, have been producing Old Fashioned Country Hams since 1909. A Truly American Food that has been on this continent since colonial days, it was a staple that sustained many of our first settlers as they moved west. The climate had to be just right to cure hams in the days before electricity, and Kentucky's climate fit the bill! Therefore, the Broadbent family brought those traditions with them and used them to dry cure and preserve their pork. Today, we are still dry curing Country Ham, Bacon, and Sausage like our forefathers did. In modern cuisine, country ham is far from a Staple. It is found on the menus of ritzy restaurants across The United States. While it is still, in fact, Country Ham, it is often cut paper thin, and labelled as Prosciutto; which is used as the center piece for many Charcuterie Boards.