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Thanksgiving Challenge

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Hominy Grill chef/owner Robert Stehling has been at home in the kitchen since he was a boy in North Carolina, where he got an early start learning to cook from his mother.

Photographs by
Peter Frank Edwards
Amid a cheery chaos that’s expected when young children are present, the Stehling family enjoys a simply delicious Thanksgiving supper.
While a Butterball does the trick, splurge on a free-range turkey for better flavor and more tender meat.
Hominy Grill chef/owner Robert Stehling has been at home in the kitchen since he was a boy in North Carolina, where he got an early start learning to cook from his mother.
After turning the golden sweet potato pone out of the skillet, Robert slices it like a pie and serves it with the creamed mustard greens and other accompaniments.
Dirty rice alongside cabbage and fried apples
The kids have finished and gone to play, leaving Julie and the others to sip beer and reminisce.
Taking the traditional sauce a step further, Robert concocted a tart cranberry “ketchup,” which he notes is excellent on leftover turkey sandwiches.
Hostess Nunally Kersh offers up just-shucked oysters to Julie and John Stehling. The couple has traveled with their young sons from Asheville, where they own the popular Early Girl Eatery.
Thanksgiving Challenge
The Stehlings keep Thanksgiving appetizers simple, offering oysters on the half shell as well as table water crackers, goat cheese, and homemade hot pepper jelly that has a sweet and spicy zing.
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