04 Nov 2025 Setting her table for success

By Rita Halter Thomas

Legenia Spiller-Bearden of Maumelle is thankfully savoring the taste of victory as the ^$10,000 winner of the Food Network’s “Family Recipe Showdown.” Spiller-Bearden, along with her Aunt Cynthia Goodman of Maryland, competed in “Cast-Iron Secrets” (season one, episode six, aired Aug. 14), with Oscar-winning host Octavia Spencer, judge Chef Edgar “Dook” Chase and guest judge Tina Knowles.

“It just feels so surreal,” Spiller-Bearden said of the whole experience. Initially, she was just excited to be on the show, but once she met the other contestants, her desire to win kicked in. “I remember thinking, ‘Wait. I want to win. I have to represent Arkansas,’” she said. And represent, she did.

The pair sealed the deal with an uncommon twist on one of Spencer’s favorite dishes: chicken and dumplings, a Southern comfort food. However, rather than making a traditional dumpling from flour, Spiller-Bearden and Goodman prepared their family’s favorite with a cornmeal-based dumpling that left Spencer oohing and aahing over the dish. Though skeptical at first, the judges loved it and ultimately awarded them the top prize.

From the opening, Spiller-Bearden and Goodman’s energy and enthusiasm delighted viewers with an infectious joy throughout the episode. She is a natural in front of the camera and in the kitchen. She should be. Her personality is just one ingredient in the mix of talents and experiences that gave rise to her cooking on a national stage.

Spiller-Bearden hosts and produces her own cooking and lifestyle channel, Sincerely Legenia, on YouTube, TikTok, Facebook, and Instagram, where the show’s casting director found her. She is also the director of theater for Westwind School for Performing Arts, a middle school in North Little Rock. In addition, she is the founder and director of Bearden Production Center for the Arts in Little Rock, a nonprofit offering acting classes, stage productions, dance classes, and cooking classes to area youth for little or no cost.

“I compare a lot of what I do in the kitchen to what I do on stage, taking something here, creating this beautiful thing for people to see, and at the end, they ooh and ah over it just like they do my shows when I direct. I want it to be so amazing, they remember it the rest of their lives,” Spiller-Bearden said.

From an early age, she watched cooking shows with her mother and pretended to host her own show using her kitchen playset. While she always had a heart to perform, seeing a live performance of “The Sound of Music” stirred that desire into a passion. “When I saw all those kids singing and acting on stage, I went home and told my mom that was what I wanted to do. … My mom and dad could not afford acting classes at that time, and I went to bed crushed,” Spiller-Bearden recalled. That disappointment later fueled her determination to found her nonprofit 11 years ago and ensure financial barriers wouldn’t prevent other children from pursuing the arts.

She gave up being a Zumba instructor to focus on her nonprofit. As a result, she gained weight, which frustrated her. Hitting her boiling point, she began the Keto diet and started videotaping and posting her cooking process on YouTube, thinking the recipes might help others. Soon, followers began asking to buy her spice blends. An idea began to simmer. Through Share Grounds, a University of Arkansas Cooperative Extension Services project that helps food entrepreneurs learn to legally and safely handle food items, she released a handful of Keto-friendly spice blends now available on her website, sincerelylegenia.com.

Born in Little Rock, Spiller-Bearden grew up in Texas. She returned to Arkansas as a young adult and attended Arkansas Baptist College, where she met her husband, Daniel. While she enjoyed cooking, marriage whisked her into serious cooking mode. “I wanted to feed my husband, and I wanted to be a good cook. So, I started watching Food Network,” she said. Spiller-Bearden had no advanced knowledge that the show on which she’d been cast would air on the Food Network.

The path to the show was bittersweet. Her father passed away from cancer three days before she learned she’d been cast. She described her last conversation with her father as a source of peace. She had only one week to prepare for the show, and her father’s funeral was that same week. The stress of it all didn’t show on camera. “I felt like his presence was with me,” she said.

Not only is Spiller-Bearden thankful for that last conversation with her father and getting to cook on a national stage, but she is also particularly grateful for her grandmother, an amazing cook who has influenced generations, including her mother and her Aunt Cynthia. She recalls the family kitchen as the heart of gatherings, especially during holidays, when food brought everyone together. “When people say food, fellowship and fun, that was my family,” she said.

While Spiller-Bearden can’t share the show’s winning recipe at this time, she agreed to share some of her tried-and-true Thanksgiving favorites with our readers. She and her family will gather at her mother’s with 15-20 other family members to celebrate the holiday. “Every year, I am in charge of the turkey, the ham, and I make dressing for every household in our family. I love it,” she said. The talented cook also makes homemade cranberry sauce and gravy and brines her turkey for three days to ensure a moist breast. “When I say I make dressing for everyone, I mean I make individual pans for everyone so they can take them home to enjoy the rest of the week. I’m in the kitchen for two days, no joke,” she laughed.

Looking ahead, Spiller-Bearden said she split her winnings with her aunt and plans to use her share for a family vacation. She is also working with a public relations team and hinted at exciting developments to be announced on her website.

Spiller-Bearden and her husband of 21 years have four grown children and two grandchildren. Daniel is a minister and a veteran. She credits her journey from those childhood dreams to national recognition as God’s way of giving her the desires of her heart, even those she never vocalized. “God always knows,” she said. For that, she feels incredibly blessed and thankful.

Sincerely’s Perfectly Brined Turkey 

1 (14–16 lb.) frozen turkey (serves 10–12)

1 Probe thermometer with alarm

Prep: 2–3 days for thawing, 12–48 hours brining. Place frozen turkey in a refrigerator or cooler kept at 38°F for two to three days before brining and 30 minutes prep before placing in the oven. 

Brine

1 gallon vegetable stock

1 cup kosher salt

1 cup golden brown sugar

10 sprigs fresh thyme

1 Tbsp. black peppercorns

10 garlic cloves

1½ Tbsp. candied ginger

1 gallon ice water

In a large stockpot over medium-high heat, combine vegetable stock, salt, brown sugar, thyme, peppercorns, garlic and candied ginger. Stir occasionally until the solids dissolve, then bring to a boil. Remove from heat, cool to room temperature, and refrigerate. On the night before, or early on cooking day, combine chilled brine, water and ice in a 5-gallon bucket. Place the thawed turkey (innards removed) breast-side down in the brine. Weigh down if necessary to keep it submerged. Cover and refrigerate for 8–16 hours, turning once halfway through.

Prepare for roasting: Preheat oven to 500°F. Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on a roasting rack inside a half sheet pan and pat completely dry with paper towels. Set aside, then prepare and insert aromatics.

Aromatics for Turkey Cavity

1 orange, quartered

½ cup fresh cranberries

1 cup water

Fresh rosemary sprigs

Fresh thyme sprigs

Fresh sage sprigs

½ cup Canola oil

Combine orange quarters, cranberries, and 1 cup water in a microwave-safe dish. Microwave on high for 5 minutes, then add to the turkey cavity, along with rosemary, thyme and sage. Tuck wings underneath and coat the skin liberally with canola oil.

Roasting the Turkey Place turkey on the lowest oven rack and roast at 500°F for 30 minutes. Insert a probe thermometer into the thickest part of the breast, then reduce oven temperature to 350°F. Set the alarm to sound at 161°F. Follow time guidelines: Cook a 14–16 lb. turkey 2–2 ½ hours, an 18–20 lb. turkey for 2 ½–3 hours, and a 22–24 lb. turkey 3–3 ½ hours. Always cook to internal temperature, not time. Remove turkey from the oven and let it rest, loosely covered with foil, for 15 minutes before carving.

For extra-crispy skin: Uncover turkey for the last 15 minutes of roasting. The high-heat locks in flavor and gives a golden, picture-perfect shine that every holiday table deserves.

Rest: Remove turkey from the oven and let it rest, loosely covered with foil, for 15 minutes before carving.

Sincerely’s Sweet Potato Pie

Pie Crust

1¼ cups flour

1 tsp. sugar

¼ tsp. salt

¼ cup shortening

4 Tbsp. cold butter

3 Tbsp. ice water

In a large mixing bowl, sift together all dry ingredients. Add shortening and butter, then use a pastry blender (or fork) to cut them into the flour until the mixture looks like coarse crumbs. Slowly pour in ice water, mixing just until the dough starts to come together — don’t overwork it. Lightly flour your surface, shape the dough into a disc, and sprinkle with a touch of flour on top. Wrap and refrigerate for about 1 hour. Once chilled, it’s ready to roll out and fill with your sweet potato mixture. For an extra glossy finish, brush the top of your pie lightly with melted butter as soon as it comes out of the oven. It gives it that bakery-fresh shine and enhances the rich flavor of the crust.

Pie Filling

1 ½ lbs. sweet potatoes

4 Tbsp. unsalted butter, softened

2 large eggs

¼ cup dark brown sugar

¼ cup light brown sugar

½ cup evaporated milk

1 Tbsp. heavy cream

1 ½ tsp. vanilla extract

¼ tsp. salt

1 tsp. pumpkin spice seasoning

Roast the sweet potatoes: Preheat oven to 350°F. Pierce sweet potatoes with a fork and place on a foil-lined baking sheet. Roast for 1 to 1 ½ hours, or until very tender. Cool completely, then peel and mash until smooth. 

Making the filling: In a large bowl, combine the mashed sweet potatoes, softened butter, eggs, both brown sugars, evaporated milk, heavy cream, vanilla, salt and pumpkin spice seasoning. Mix until smooth and creamy. Pour filling into the prepared crust. Bake at 350°F for 50 to 60 minutes, or until the center is set and a knife inserted in the middle comes out clean. Allow pie to cool completely for at least 2 hours before slicing. Serves 8 slices.

Sincerely’s Turkey Gravy

Silky and Savory

Prep Time: 5 minutes
Cook Time: 10–15 minutes
Total Time: 15–20 minutes
Serves: About 2 cups
Level: Beginner

About the Recipe

Legenia’s Story

I never used a written recipe for my gravy — I’ve always just eyeballed it using the turkey drippings, a little butter, flour, and broth. It’s simple, classic, and full of flavor. Every Thanksgiving, that rich, golden gravy brings the whole meal together — it’s the finishing touch that makes the turkey shine.

Ingredients

• ¼ cup turkey drippings (from your roasted turkey)
• 2 Tbsp butter
• 3 Tbsp flour
• 2 cups chicken broth (plus more as needed for consistency)
• ½ tsp salt (or to taste)
• ½ tsp black pepper (or to taste)

Instructions

1. Collect the drippings: After removing your roasted turkey from the pan, pour the drippings through a fine mesh strainer into a bowl or measuring cup. Let sit for a few minutes so the fat rises to the top. Skim off most of the fat, leaving about ¼ cup along with the flavorful browned bits.
2. Make the roux: In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes, until the mixture turns a light golden color and smells slightly nutty.
3. Add the drippings: Slowly whisk in the turkey drippings, stirring until smooth.
4. Add broth and season: Gradually pour in the chicken broth while whisking. Continue cooking until the gravy thickens to your desired consistency, about 5–7 minutes. Season with salt and pepper to taste.
5. Serve: Pour over your sliced turkey or dressing while warm, and enjoy that rich, homemade flavor.

Sincerely Legenia Tip

If you love extra flavor, stir in a small spoonful of the pan’s roasted bits (those caramelized pieces at the bottom) — that’s where the magic lives!

Sincerely’s Traditional Southern Cornbread Dressing 

Classic & Comforting

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 8–10 servings
Level: Intermediate

About the Recipe

Legenia’s Story

I used to be intimidated by cornbread dressing — it always felt like a “grown folks” dish, the kind that only the experienced cooks in the family could make. It’s the staple of every holiday table! But once I finally made it myself, I realized it wasn’t nearly as complicated as I thought. Now it’s my favorite dish to make each Thanksgiving, and I always bake a pan for every household to take home. It’s my way of sharing a little piece of love and tradition with everyone I love.

Ingredients

• 1 stick butter
• 1½ cups finely chopped onion
• 3 cups finely chopped celery
• 2 batches Sincerely’s Sunday Cornbread, crumbled
• 3–4 cups cooked turkey or chicken, chopped
• 1 Tbsp dried sage
• 2 Tbsp poultry seasoning
• ½ tsp dried thyme
• 3 eggs, beaten (optional, for a richer dressing)
• 4 cups bread crumbs (made from toasted bread ends or slices)
• 4 cups turkey or chicken broth (add more as needed for moisture)

Instructions

1. Preheat oven: Set oven to 400°F.
2. Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the onion and celery, and cook until tender but not browned, about 8–10 minutes.
3. Mix ingredients: In a large mixing bowl, combine the sautéed vegetables, crumbled cornbread, bread crumbs, chopped turkey or chicken, sage, poultry seasoning, thyme, broth, and beaten eggs (if using). Stir gently until well mixed — the texture should be moist but not soupy.
4. Bake: Spread evenly into a lightly greased baking pan. Bake uncovered for 30–40 minutes, or until golden brown and set in the center.
5. Serve: Serve warm alongside your Thanksgiving turkey and gravy — or enjoy it all on its own!

Sincerely Legenia Tip

If you like a crisp, golden top, bake uncovered for the full time. For a softer, more traditional texture, cover with foil for the first 25 minutes, then uncover to finish.

Sincerely’s Homemade Cranberry Sauce

Simple and Delicious

Prep Time: 5 minutes
Cook Time: 15–20 minutes
Total Time: 20–25 minutes
Serves: About 6–8 servings
Level: Beginner

About the Recipe

Legenia’s Story

I’ll never forget the first time I made cranberry sauce from scratch — I was amazed at how simple it was and how much better it tasted than the store-bought kind. I loved it so much I went a little overboard and made way too much! Now it’s one of my favorite dishes to share, and every time I make it, I smile thinking about that first batch that started it all.

Ingredients

• ⅓ cup sugar
• 1 Tbsp brown sugar
• 1 Tbsp water
• ⅓ cup orange juice
• 6 oz cranberries
• 1 pinch kosher salt

Instructions

1. In a small saucepan over medium heat, combine the sugars, water, and orange juice. Bring to a simmer.
2. Add cranberries and reduce heat to low. Simmer for 15 to 20 minutes, stirring occasionally. The longer it cooks, the thicker your sauce will be.
3. Remove from heat and allow to cool completely before serving. Enjoy!

Sincerely Legenia Tip

This cranberry sauce can be made several days ahead — the flavor actually deepens over time. Store it in the refrigerator and serve chilled or at room temperature for the perfect finishing touch to your holiday plate.

Sincerely’s Southern Cornbread

About the Recipe

Sincerely Legenia Cornbread

In my family, cornbread dressing isn’t just a holiday dish — it’s a tradition. Every Thanksgiving, I’m the one in charge of making the dressing, and it’s a role I take with love. The rich aroma of buttery cornbread, onions, and celery fills the house long before dinner begins. And because everyone insists on taking some home, I always make a pan for every household — it’s my way of sharing a little warmth, comfort, and Southern love long after the meal ends.

Sincerely Legenia Cornbread

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 8 slices
Level: Beginner

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 Tbsp sugar (for lightly sweet cornbread; use 3 to 4 Tbsp for sweeter cornbread)
• 1 Tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 6 Tbsp butter, melted
• 1 large egg, slightly beaten
• 1 cup buttermilk
• 2 Tbsp butter (for coating cast iron skillet)

Instructions

1. Preheat the oven to 425°F.
2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. Add in the melted butter, beaten egg, and buttermilk. Stir just until everything is well combined — don’t overmix.
4. Place 2 Tbsp of butter in your cast-iron skillet and set it in the preheating oven until the butter melts and becomes frothy.
5. Carefully remove the hot skillet from the oven, then pour in the cornbread batter. Spread evenly to the edges.
6. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Let cool slightly before slicing and serving.

Sincerely Legenia Tip

For extra flavor, brush the top with a little melted butter right out of the oven — it gives your cornbread a gorgeous shine and that irresistible Southern touch.