The bird on your Thanksgiving table this year should be pheasant—specifically, the savory roast pheasant with garlicky sausage jambalaya dressing from Cheryl and Bill Jamison’s new cookbook, Texas Home Cooking (Harvard Common Press).

When Thanksgiving is over, try other recipes—both traditional and modern—from the Jamisons’ eminently readable text, which has myriad quips and anecdotes gleaned from Texas’ salty history. In what other cookbook would you learn that Sam Houston once vilified a political rival as “nothing but a damn vegetarian”? Rubbed with a pungent Tabasco seasoning, this handsome variation on the holiday menu takes an excursion through cajun country.

Recipes from Texas Home Cooking.
Savory Roast Pheasant Recipe
Garlicky Sausage Jambalaya Dressing Recipe