Perhaps I have grown wiser over the years and as we approach Thanksgiving, I have had a BIG revelation: Thanksgiving is NOT the time to try new recipes. Last year, I saw the most hilarious post about a huge family fight that occurred after someone decided to try a new recipe. One of the women in the video just kept yelling, “Thanksgiving is NOT the time to try a new recipe for mac and cheese What were you thinking?” Total chaos ensued.
Our family has fallen victim to the allure of change for the sake of change in the past and ANY deviation from our traditional menu has been met with great dissatisfaction. I love to try new recipes but not at Thanksgiving. No matter what we try, no change has proven acceptable to our family during this special day.
This year’s rules include:
•No, we will not serve fried turkey nuggets (Yes, we have done that. However, we also drank several beers during the cooking process so it was not as terrible as it could have been.)
•No, we will not have chicken casserole because everyone was busy the week before (Yes, we tried that.)
•No, we will definitely not grill steaks (Yes, we tried that and everyone left the Thanksgiving table very disappointed.)
•No, we will not add any mystery ingredients in the cranberry sauce, such as orange zest or horseradish (Yes, my mother did that and she is still teased.)
•No, we will not eat roast beef sandwiches (Yes, we had to do that when my husband forgot the turkey.)
•No, we will not prepare rice dressing instead of cornbread dressing (Yes, I did that and while it was delicious, nothing beats cornbread.)
•Yes, we will eat green bean bundles (each of which must include the little toothpick securing each bundle for easy eating.) Also, we will cook the bundles in our traditional family sauce and not any other variety. No lemon juice, no Catalina dressing, and no Italian dressing.
•Yes, we will have three different kinds of gravy because my father likes giblets in his, my son likes the plain pan jus, and everyone else likes regular roast turkey gravy.
•And finally, yes, we will have two different kinds of cranberry sauce because some prefer the type straight out of the can (without berries) and other like to make it with fresh cranberries.
If I stick to these recipes, we should have a peaceful and delicious Thanksgiving meal. Good luck with your family and Happy Thanksgiving.
These are a few of our family favorites. Please do not replace grandma’s recipes with these, but just in case you need a little something extra for the table.
Simply the Best Roasted Turkey
Many years ago, I watched a TV show on how to roast the perfect turkey. I had never heard of “brining” but thought I would give it a try. Wow, what a difference. It is really worth the extra effort. The other important step I learned about turkey roasting is that you need a very dependable and accurate probe thermometer. Most people overcook the turkey, and then they immediately carve the bird. It is important to bake your bird to just the right temperature and then wait at least 20 minutes before carving. (FYI: If you always wait about 15 or 20 minutes before you cut into any piece of cooked meat, I guarantee it will be better and juicier). Allow meat to rest after you cook it. It is very important.
Purchase a large (about 16 -19 lb.) turkey, frozen and allow several days for it to thaw in the refrigerator.
To brine the turkey:
You can purchase a good quality brine mix or make your own.
Homemade Brine
1 cup kosher salt, 1/2 cup light brown sugar, 1 gallon chicken or vegetable stock, 1 tablespoon whole black peppercorns, and 1-gallon iced water.
Combine all brine ingredients, except ice water, in a large pot and bring to a boil. Stir to dissolve the solids and then remove from heat. Chill to room temperature or refrigerate until chilled. The night before baking the turkey, combine the brine and ice water in a clean large bucket or cooler. Place the thawed turkey in the brine. Cover and refrigerate or put in a cool area for six hours or overnight.
To roast the turkey:
Preheat oven to 500°. Combine one apple, quartered; one onion, quartered; several sprigs of fresh rosemary; and any other herbs you like; plus, one cup of water in a microwave safe dish and microwave on high for five minutes. Remove the turkey from the brine and rinse the bird.
Place bird, breast side up, in a rack in a large roasting pan and pat dry. Add mixture from the microwave to the bird’s cavity. Coat turkey with canola oil and salt and pepper. Roast in the 500° oven for 30 minutes.
Remove the bird from the oven and cover the breast portion with a layer of heavy-duty aluminum foil. Insert a probe thermometer into the thickest part of the breast and return to the oven. Reduce oven temperature to 350° and set the probe thermometer to 161°. The time of baking will vary but you can estimate that a 16-pound bird will take about 2 1/2 hours to cook. Once the probe thermometer registers an internal temperature of 161°, remove bird from the oven and allow to rest for at least 20 minutes before carving.
Green Bean Bundles
Another family favorite is my mother’s green bean bundles. These are not the more commonly made green bean bundles that use Italian dressing. These use a spicy paprika and vinegar-based sauce that is out of this world.
2 cans of whole green beans, drained
1/2 pound thin bacon, cut in half
Divide green beans into small bundles of about six to eight each and wrap in bacon. Secure with toothpick. Put all bundles in an oven proof casserole dish.
Green bean sauce:
3 tablespoons butter
3 tablespoons tarragon vinegar
1/2 teaspoon salt
1 teaspoon paprika
1 tablespoon freshly chopped parsley
1 teaspoon onion juice or 1 teaspoon freshly grated onion
Combine all sauce ingredients in a small sauce pan and heat until butter is melted and thoroughly mixed. Pour over the green bean bundles. Bake in a 350° oven for 15 to 20 minutes. If bacon is not brown put under the broiler until bacon is crispy.
Katty’s Cornbread Dressing
Thanksgiving dressing is another must for our family. We use my mother-in-law‘s traditional southern cornbread dressing. It is so good and it can be mixed up in advance.
5 cups crumbled cornbread, (l-8” loaf) (recipe to follow)
4 cups toasted bread pieces
1 1/2 cups (or more if needed) chicken stock
4 cups chopped onion
4 cups chopped celery
10 tablespoons butter or margarine, divided
1/3 cup chopped parsley
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
Salt and pepper to taste
2 eggs beaten
Soak cornbread and bread pieces in chicken stock. Cook onion and celery in two tablespoons butter until tender.
Melt remaining butter. Mix together the breads, vegetables, remaining butter, and remaining ingredients. Add additional chicken stock to get the correct consistency.
Spoon into a large casserole dish and bake uncovered for about one hour at 400°.
*The dressing is better if prepared to the point of baking and stored covered in the refrigerator overnight.
Katty’s Cornbread
1 cup stone ground cornmeal
1 heaping tablespoon flour
1 teaspoon table salt
1 rounded teaspoon sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup plus 1 tablespoon buttermilk
1 egg, beaten
Preheat oven to 450°. Mix all wet ingredients and mix all dry ingredients. Then beat together until well mixed.
Put about two tablespoons of oil in a well-seasoned iron skillet, swirl so all sides are coated. Heat oil on stovetop until very hot. Carefully pour oil into cornbread batter and mix well. Pour mixture into skillet and bake at 450° for 15 minutes until browned on top.
Roasted Brussels Sprouts with Potatoes and Bacon
Brussels sprouts are another family favorite and this recipe can be served as a side dish with the inclusion of the diced potatoes. Feel free to omit or substitute. My husband likes to add some thick, fresh asparagus cut into two inches pieces.
1 1/2 pounds Yukon Gold potatoes, quartered or halved
1 pound Brussels sprouts, trimmed and halved
3 cloves of garlic, peeled
1 medium onion, peeled and quartered
3 slices of thick cut bacon, cut into 1/2-inch strips
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter, melted
2 teaspoons fresh lemon juice
Preheat oven to 450°. In a large bowl, combine the potatoes, Brussels sprouts, garlic, onions, and bacon. Toss with the olive oil and season with salt and pepper. Toss again. Transfer the vegetables and bacon to large 8x10” roasting dish.
Roast, stirring every 15 minutes, until vegetables are tender and well browned, about 30 to 40 minutes. Combine the melted butter and lemon juice in a small bowl. Pour the butter mixture over the roasted vegetables and toss to coat. Serve immediately.
Stuffed Celery
My mother serves this as a vegetable, a salad, a light lunch, a snack, and as an appetizer. On Thanksgiving, we serve it as all of the above.
1 (8 oz. package) cream cheese, softened
4 oz. blue cheese, crumbled
A dash of each: salt, pepper, and red pepper
A pinch of sugar
1/4 teaspoon onion juice or about 1 teaspoon grated onion
1 teaspoon Worcestershire sauce
2-3 drops hot sauce
1 tablespoon fresh lemon juice
1 tablespoon mayo
1 bunch fresh celery, cleaned and peeled or strings removed
Cut celery into lengths of about five to six inches long. Store celery in the refrigerator until ready to serve.
To make stuffing:
Cream together all ingredients and add seasonings to taste. Add mayo, if necessary, until mixture is smooth and soft but not runny. Best if stuffing mixture is made at least 1 hour before to allow flavors to mingle.
When ready to serve, stuff cheese mixture in each celery “boat” and sprinkle with paprika. You can serve immediately or store in refrigerator for a few minutes. Do not assemble too far in advance, as celery will get soggy.
Andy’s Salad
Andy was my aunt who lived in Clarksdale, Mississippi. Our family makes this delicious salad for most holiday dinners.
For the dressing:
1/3 cup oil
1/4 cup red wine and garlic flavored vinegar
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/2 teaspoon paprika
The juice of one lemon
1/2 teaspoon Worcestershire sauce
1 clove of garlic, finely minced
1/2 cup crumbled blue cheese
Thoroughly combined all ingredients and store in the refrigerator for several days.
To assemble salad:
Wash and dry a large head of lettuce a platter or salad bowl. Top with a few slices of red onion rings, one jar of marinated artichoke hearts (drained), one chopped avocado, one chopped tomato, and one can of anchovies, drained and patted dry (the anchovies are optional but our family loves them.)
Tossed all salad ingredients with dressing and top with croutons when ready to serve.
Hershey Bar Pie
Hershey Bar pie is my son’s dessert request for every holiday and his birthday. He prefers his without almonds.
1 graham cracker crust
6 regular sized Hershey Bars (with almonds, if you like)
1 - 28 oz. container of frozen whipped topping, thawed
Carefully melt chocolate bars in the microwave oven or in a double broiler. Once, chocolate is completely melted and smooth, begin folding in the whip topping. Fold in topping about a cup at a time until it is combined but not completely deflated. Put mixture in crust and refrigerate for at least two hours of overnight.
Feel free to top pie with additional whipped topping.
Pumpkin Pie
This recipe is my father’s favorite and is printed on the can of pumpkin. Not fancy but why mess with perfection.
1 unbaked deep dish pie crust
2 whole eggs
1-15 oz. can pumpkin
3/4 cup sugar
1-12 oz. can evaporated milk
1/2 teaspoon table salt
1/2 teaspoon ground ginger, optional
1 teaspoon cinnamon
1/4 teaspoon ground cloves
Preheat oven to 425 and in a large bowl mix eggs and pumpkin until combined. Add sugar, salt, ginger, cinnamon, cloves and mix well. Gradually add in evaporated milk.
Pour mixture in unbaked pie shell and bake at 425 for 15 minutes. Reduce oven temperature and bake at 350 for 40-50 minutes until pie is set. Center can juggle a little and will set as it cools.
Serve with whipped cream.
