State Plate Thanksgiving Midday Buffet: Mississippi

Thanksgiving Feast – State Plate Style!

What are you whipping up for Thanksgiving? Turkey with all the trimmings? A regional favorite or a secret family recipe? We love discovering tasty delights! So, we’re serving up some of our favorite State Plate tips, trivia and recipes to go along with our weeklong State Plate Thanksgiving Midday Buffet! Dig in! Happy Thanksgiving!

Monday, November 20th at 1:30p ET

On the Buffet Menu Today…State Plate: Mississippi

Appetizer: Koolicles

Entrée: Catfish

Side 1: Hushpuppies

Side 2: Black Eyed Peas

Dessert: Mud Pie


The perfect blend of sweet and sour!



  • One 32-ounce jar of whole dill pickles
  • 2/3 cup sugar
  • 1 envelope of your favorite flavor powdered, unsweetened drink mix

Remove pickles from the jar, and slice in half, if desired.

Pour pickle juice into a bowl or large measuring cup.

Add the sugar and drink mix to the pickle juice.

Stir to dissolve completely.

Put pickles back in the jar.

Pour mixture over the pickles, making sure they are completely covered by the liquid.

Discard excess liquid.

Refrigerate for at least 1 week to marinate.


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