The Ultimate Southern Thanksgiving

What happens when you pair one of the South's most creative stylists with one of its rising culinary stars? Thanksgiving gold. SL Style Director Heather Chadduck Hillegas created the season's most inspired table, mixing vintage finds with traditional patterns, alongside Athens, Georgia, cookbook author Gena Knox, who crafted a modern menu full of classic dishes with smart new twists. Follow their leads, and ease up on the formality this year to host your most gracious holiday yet.

Vintage brass flatware, weathered urns, and leaf-patterned plates create an elegant, outdoorsy vibe. 

Painted gourds and wheat sheaves refine the rustic decor. 

Vines encircling the pumpkins echo the china pattern. 

Eleven pieces to help you set a naturally stylish table.

Hammered Copper Pitcher, $39; birchlane.com
William Yeoward Fanny Goblet in Green, $99, available through Table Matters; 205/879-0125
Pewter Pears Salt and Pepper Shakers (R116L), $85; vagabondhouse.com
Ecru Crochet Trim Napkins, $23.96/set of four; worldmarket.com
5-inch Golden Leaf Pin Tray, $6.99; jamaligarden.com
ColorBurst Green Cereal Bowl, $77; pickardchina.com
Constance china in Green by Bernardaud (bernardaud.fr), from $54, available through Bromberg's; 205/871-3276
Copper Charger, $69.95; williams-sonoma.com
Bamboo Salad Servers, $72, available through Table Matters; 205/879-0125
Wood Bark Coasters, $14.99/set of four; worldmarket.com
Artichoke Wine Stopper, $75; aerin.com

Recipe: Grill-Smoked Turkey

The dry brine used on the turkey is inspired by a wet brine that cookbook author Gena Knox sells through her brand Fire & Flavor (fireandflavor.com).

Recipe: Roasted Cauliflower-and-Garlic Soup

Roasting cauliflower brings out its delicious nutty flavor, and it can give soup a gorgeous silky texture. This fantastic soup only requires a single, large head cauliflower, simply seasoned with olive oil and kosher salt. If you would prefer to make this in advance, you can prepare the soup through Step 4 up to two days ahead. Let it cool; then cover the soup and chill. Reheat just before you're ready to serve. Serve the soup as a seated starter while your turkey rests. Serve this with any of our suggested garnishes: olive oil, pomegranate seeds, and  fresh thyme leaves are all wonderful.

Recipe: Cane Syrup-Glazed Acorn Squash

Cane syrup adds old-fashioned Southern sweetness to this stunning side. Feel free to use maple syrup or honey instead.

The crème fraîche and herbs in our Herb-and-Cream Biscuits make them a perfect choice for Thanksgiving dinner. We prefer chopped kale in our Wild Rice-and-Greens Casserole, but feel free to use your favorite green. When preparing Green Bean Salad with Hearts of Palm, if you can't find haricots verts (small, thin French green beans), use regular beans. 

Recipe: Butterscotch Meringue Pie with Pecan Crust