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| Traditional Thanksgiving Recipes |
Thanksgiving is the oldest American holiday. First celebrated after the Pilgrims survived the winter in their new land, they gave thanks for a plentiful harvest. But contrary to popular belief, the pilgrims did not celebrate this popular holiday with a fat, stuffed turkey and pumpkin pie. Rather they used what was at hand. Plenty of vegetables, venison, duck and goose. But turkey has become the standard fare for most Americans at the Thanksgiving table. The menu usually includes stuffing, sweet potatoes, cranberry sauce, assorted vegetables and a pie for dessert. Yum! Roast Turkey see also Turkey Safety Tips 1 turkey (12 to 14 pounds) 1/4 cup vegetable oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika Salt and Pepper Preheat the oven to 350 degrees Rinse the turkey inside and out with cold water, then pat dry and place a large roasting pan. Combine the oil,, salt, pepper, garlic powder, onion powder, and paprika, Rub the mixture on the outside of the turkey. Add enough water to the roasting pan to fill it 1/4 inch deep. Cover the turkey loosely with aluminum foil. Roast the turkey for 3 1/2 hours, basting occasionally with the pan juices. Remove the foil and roast for about 30 more minutes, basting occasionally. The turkey is done when the internal temperature of the thickest part of the thigh registers 180 degrees on a meat thermometer. Let the turkey sit for about 15 minutes before carving. Serve! Chestnut Stuffing 2 pounds chestnuts 1 cup oil 2 cups consommé' 6 green onions (scallions) 2 celery stalks 2 tablespoons chopped parsley 1 tablespoon chopped chives 2 cups soft bread crumbs 3 tablespoons butter 3/4 pound ground sausage 1/2 teaspoon marjoram bay leaf Salt and Pepper to taste 1/4 cup red wine 1/4 cup brandy To prepare chestnuts: Heat the oil in a heavy skillet and add chestnuts. Cook over high heat for about 3 minutes; stir and shake pan constantly. Remove shells and inner skins as soon as possible. Place nuts in pan with consommé'. Cook 15 to 20 minutes, until tender; drain. Chop. Coarsely chop onion, celery, parsley, and chives. Melt butter. Add celery and onions; cook and stir 3-4 minute. Add sausage, parsley, chives, and herbs. Season to taste with salt and pepper; cook and stir with fork, breaking up the meat. Moisten the bread with wine and brandy. Add to skillet; mix well. Add chestnuts; mix again. Yield 5 cups. Cranberry Sauce 4 cups cranberries 2 cups sugar 1-1/2 cups water Grated orange rind (a pinch) 1/4 cup orange juice Put the water in a pot and bring to a boil. Add the rest of the ingredients except orange juice and boil vigorously for 5 minutes. Let mixture sit to thicken. Add orange juice. Old-Fashioned Pumpkin Pie 1 (9-inch) unbaked pastry shell 1 (16 oz.) can pumpkin 1 (14 oz.) can sweetened condensed milk 2 eggs 1 tsp. cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. salt Preheat oven to 425 degrees. In a large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into prepared pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees; continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Click here for a printer-friendly recipe More Traditional Recipes for your holiday feast! What's related A Frugal but Elegant Thanksgiving | Thanksgiving Idea Exchange | Thanksgiving Centerpieces and Crafts | Tom Turkey | Bread Basket Centerpiece |
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Happy Halloween
