Thanksgiving

Thanksgiving Dinner

2008-11-22T21:47:00.000-08:00

Nothing says Thanksgiving better than the word "tradition". When you think turkey, you think Thanksgiving and the traditional Thanksgiving dinner. Here are some recipes to create that special traditional Thanksgiving dinner for you and your guests.

Simple Pecan Pie

2008-11-20T09:24:00.000-08:00

1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
3 Eggs
2 Cups Roasted Pecans
Refrigerated pre-made pie dough or ready-made unbaked pie shell

Preheat oven to 350. Put the butter in the microwave until it is completely melted. In a mixing bowl combine corn syrup, brown sugar, salt, butter and vanilla. In another bowl, slightly beat eggs and then add to pecan mixture. If making the crush from scratch, roll out refrigerated pie dough to 1/8th thickness and approximately an inch in diameter larger than the pie tin. Pinch the pie edge to make a "wave" shape cutting off excess as you go. Put filling into unbaked pie shell and top with pecans. Bake in the oven for approximately 30 minutes. At this point, take the pie out and add strips of tin foil to the pie edge to keep it from burning. Place pie back in over for another 30-40 minutes. Test if pie is done by inserting a knife in the center of the pie. If it comes out clean, you are ready to remove the pie, otherwise give it an additional 10 minutes.

Thanksgiving Gift Baskets

2008-11-11T09:24:00.000-08:00

Every year, on the fourth Thursday in November, Thanksgiving is celebrated. Abraham Lincoln was known to officially declare the first Thanksgiving in 1863. However, there are different stories about when, where, and how the first Thanksgiving actually took place along with many myths to accommodate these stories. For example, the food that Americans eat at the table during Thanksgiving dinner today, are not the same foods that were eaten in 1621. The truths and myths, like those stated before, of Thanksgiving create controversy today.

One myth about Thanksgiving deals with the fact that Pilgrims didn't have pies or cranberries and no one really knows if they had turkey, although they were used to eating turkey. First off, the pilgrims did not have ovens to bake pies and also sugar was low. Food for Thanksgiving included codfish, lobster, goose, and deer brought by the Indians. Another myth about Thanksgiving is about it being strictly about religion. If Thanksgiving was about religion then I highly doubt the Pilgrims would have easily welcomed the Indians to sit and have a meal with them.

The original story of Thanksgiving that most children learn in elementary school is how the Indians and Pilgrims came together and ate turkey. However, this is far from the truth. The Pilgrims believe they were on a mission from God and were unprepared for the cold winter that lay ahead of them. Many died of fever or malnutrition and only 52 settlers were known to be alive. Squanto, a Native American man, came into the Plymouth colony with advice for the unprepared Pilgrims. The advice of Squanto saved the Plymouth colony and made a new harvest which ended in a celebration. In 1621 the settlers invited Indians to celebrate the harvest with a dinner. Other new information that I learned was about what the Pilgrims ate during the Thanksgiving Dinner like the codfish, lobster, goose and deer. Also Thanksgiving was thought to be originated in Texas or Virginia, not in Plymouth. In 1541, food and water were discovered by Francisco Vasquez de Coronado and his men and they held a service of thanksgiving. However these events of Thanksgiving did not get credit for the holiday and how it began. Information such as Thanksgiving being spent largely in church to give thanks for blessings and to correct sins was also new information to me. I also learned about Sarah Hall and that she thought that Thanksgiving would bring the country together during abolition, because she thought it was pulling the country apart.
Thanksgiving creates many controversies between myth and the truth. For example the first Thanksgiving is debated upon all the time. Some believe it was when Francisco Vasquez de Coronado and his men held the service of Thanksgiving, or others believe it was when the Pilgrims and Indians came together in celebration of the great harvest in 1621.

A controversy about Thanksgiving being a religious holiday or not was created as well. In New York they celebrated Christmas and Thanksgiving was unheard of to them. There is also controversy about the parades and idea’s of Thanksgiving today. If you were to see a parade for Thanksgiving, you would see a Pilgrim often with a bible in one hand and a rifle in the other which caused controversy. Also, some people argue the idea that Thanksgiving isn’t about home and family, however others don’t and they believe it is a sacred date and truly an American Holiday. In addition to theses arguments over Thanksgiving there is also the argument that the Natives in Plymouth had nothing to be thankful for. The ideas of thanksgiving creates many debates today on what is right and wrong about the holiday that people everywhere in the United States celebrate in November.

Despite the controversies and myths, many people, today, find Thanksgiving a time to be with family and to be thankful for everything that you have. The myths learned by young children are untrue but they do make a good story, and also most adults probably would not know the truth about Thanksgiving if you asked them. The aspects of Thanksgiving such as food, origin, religion, and myths all cause controversies. However, even with these controversies, Thanksgiving will go on as a day of being home with your family eating a roasted turkey with pumpkin pie and cranberries.

Spiced Cranberry Sauce

2008-11-01T14:02:00.000-07:00

Want to try a variation on a theme? Instead of just digging out the canned cranberry sauce, why not try something a bit spiced up? Go ahead...be brave!

1¾ cups sugar
¾ cup water
½ tsp. freshly grated nutmeg
4 green cardamom pods, crushed
½ tsp. ground allspice
4 cups whole cranberries

Pick through the cranberries and discard any stems or rotten berries.

In a heavy medium saucepan, combine the sugar, water, and spices. Cook over medium heat, stirring, until the sugar dissolves.

Add the cranberries and bring to a boil. Reduce heat to a simmer and cook about 10 minutes, until most of the berries have popped and the sauce has thickened.

Serve warm or at room temperature.

Apple Pecan Stuffing

2008-11-01T13:57:00.000-07:00

Not necessarily a traditional stuffing for Thanksgiving, it is a refreshing alternative worth a try. The fruity blend is great and compliments the turkey very well. Enjoy!

¼ cup butter
2 cups Granny Smith Apples (about 4 apples)
¾ cup pecans, dry-roasted
1 yellow onion, diced
1 stalk celery, diced
2 Tbsp. fresh sage
1 Tbsp. salt
1 Tbsp. cracked black pepper
1 loaf French bread, diced
1 qt. homemade chicken stock

Melt the butter in a large sauté pan over medium-high heat. Sauté the apples, pecans, onion, and celery in the sauté pan until just tender. Add the sage, salt, and pepper. Add the bread and mix thoroughly. Add the stock, a little at a time, until it is absorbed and the stuffing reaches the desired consistency (all a matter of taste, really; you may need more or less stock).

Cool to use as an actual stuffing, or put in a shallow buttered casserole and bake about 30 minutes at 350 degrees until crisp and crusty on top to serve as a side dish. Makes enough to stuff a 12 to 15 pound turkey or serve 6 to 8 as a side dish.

Thanksgiving Brussel Sprouts

2008-11-01T13:37:00.000-07:00

Brussel sprouts are something that you either love or really hate. Judge your dinner guests to determine if you might be wasting your time! If I was there, I would eat them! Whatever your choice, brussel sprouts are a great side dish more people need to enjoy!

2 lbs fresh Brussels sprouts, halved
3 tablespoons fresh lemon juice
1/4 cup butter
1 large onion, diced
1/4 cup apple juice
1 large red delicious apple, diced
1 garlic clove, minced
1 teaspoon sugar
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup golden raisin
2 teaspoons grated lemon zest
nutmeg, to taste
salt, to taste
pepper, to taste

Bring Brussels, lemon juice, salt and water to cover sprouts to boil. Cover, reduce heat and simmer until tender, 5-7 minute Drain and keep them warm,.
Melt 2 tbls butter in the large skilet over medium-high heat, add onion and saute until caramel color. Add apple juice and cook for 2 minute.
Add apple, garlic, sugar; cook stirring constantly for 5-6 min or until apple is tender. Add water chesnuts, raisins, lemon rind, pepper, nutmeg, more salt to taste and 2 tbs butter; cook, stirring constantly, for 3-4 minute Gently toss in Brussel sprouts.

Buttermilk Mashed Potatoes

2008-11-01T13:29:00.000-07:00

However you slice them or mash them, pototoes play a central part of your traditional Thanksgiving dinner. Simple mashed with butter is preferred by some, other like to spice it up a bit. Creamy mashed potatoes seem to be preferred over "lumpy"!

4 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
salt and pepper
2 tablespoons margarine or butter
3 bunches green onions, thinly sliced crosswise
1 1/4 cups buttermilk

In covered 5-quart saucepot, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to low; simmer, covered, until fork-tender, about 20 minutes.
Meanwhile, in 12-inch nonstick skillet, melt margarine on medium. Add green onions and cook 3 to 5 minutes or just until tender, stirring occasionally. Add buttermilk; heat to lukewarm (don't worry if buttermilk separates; it comes back together in the mixing), stirring occasionally. Remove skillet from heat.
Drain potatoes. Return potatoes to saucepot and heat on low to dry slightly, about 2 minutes, tossing occasionally. With potato masher, coarsely mash potatoes. Add buttermilk mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; continue mashing until almost smooth. Reheat potatoes if necessary. Makes about 8 1/2 cups.

Classic Green Bean Casserole

2008-11-01T13:24:00.000-07:00

What is Thanksgiving without Green Bean Casserole? Everyone knows it, some like it, some love it, and others opt for double mashed potatoes. Easy to make, Green Bean casserole needs to be part of your traditional Thanksgiving dinner.

3 can green beans
1 can cream mushroom soup
milk
1 large can fried onions
salt and pepper

preheat oven to 350
drain green beans and pout in a large bowl
add soup and stir
fill empty soup can 1/2 full with milk
add to bean mixture and stir
stir in a few fried onions
salt and pepper
pour mix into a 13x9 sprayed baking dish
bake about 20 minutes
remove from oven and top with remaining fried onions
bake about 20 more minutes

Pumpkin Pie

2008-11-01T13:14:00.000-07:00

Usually a dish visited once a year, pumpkin pie is something young and old look forward to. Depending on your preferences, pumpkin pie can be enjoyed with or without whipped cream. I recommend you make whipped cream from scratch, the aerosol type just don't measure up.

1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked

In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.

Twice-Baked Sweet Potatoes

2008-11-01T13:01:00.000-07:00

One of the great Thanksgiving side dishes has to be Twice-Baked Sweet Potatoes. You will want to plan in advance, cooking the sweet potatoes and then piping the mix into the potato shells. Final production is quick and can be finished up just before serving.

14 (each about 8 ounces) sweet potatoes
1/2 cup sour cream
6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices
1 3/4 cups packed light-brown sugar
4 teaspoons freshly squeezed lemon juice
1/2 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise

Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.
Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.
Reduce oven temperature to 350 degrees. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.

Cranberry Relish

2008-11-01T13:00:00.000-07:00

A simple, yet long time Thanksgiving stand-by, no holiday dinner should be without Cranberry Relish.

2 oranges
1 cup sugar
2 teaspoons lemon juice
2 teaspoons fresh ginger, cut in fine julienne
1 bag (12 ounces) fresh or frozen cranberries
1/2 teaspoon freshly ground white pepper

Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.

Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.

When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool.

Cornbread

2008-11-01T11:35:00.000-07:00

Nothing is better than hot cornbread right out of the oven smothered in butter. Easily add this traditional Thanksgiving side to your dinner menu.

¾ tsp Salt
1 tbsp Sugar
1 tbsp Vegetable shortening
1 tsp Baking powder
1 tsp Baking soda
1¾ cups Stone-ground Cornmeal
2 cups Buttermilk
2 Large eggs

Preheat oven to 450°F. Combine cornmeal, baking soda, baking powder, sugar and salt in a large bowl and whisk them together. In another bowl, whisk eggs until they are fluffy. Add buttermilk to eggs and continue to whisk. Combine cornmeal and egg mixtures until roughly blended. Grease an 8x8 pan, heat it in the oven until smoke rises, and then quickly pour mixture in pan. Bake 20-35 minutes or until top is brown. Check for doneness with a knife in the center of cornbread - if knife comes out clean, your good to go.

Thanksgiving Turkey Tips

2008-11-01T08:00:00.000-07:00

Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey
Fresh or Frozen?

Fresh Turkeys

* Allow 1 pound of turkey per person.
* Buy your turkey only 1 to 2 days before you plan to cook it.
* Keep it stored in the refrigerator until you're ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
* Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.

Frozen Turkeys

* Allow 1 pound of turkey per person.
* Keep frozen until you're ready to thaw it.
* Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.
* See "Thawing Your Turkey" for thawing instructions.

Frozen Pre-Stuffed Turkeys

USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.

Image of seal of inspection for poultry DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking.

Allow 1¼ pounds of turkey per person.

Thawing Your Turkey

There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven.

In the Refrigerator (40 °F or below)
Allow approximately 24 hours for every 4 to 5 pounds
4 to 12 pounds 1 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days

Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.

In Cold Water
Allow approximately 30 minutes per pound
4 to 12 pounds 2 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours

Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.

In the Microwave Oven

* Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing.
* Remove all outside wrapping.
* Place on a microwave-safe dish to catch any juices that may leak.
* Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.

REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

Roasting Your Turkey

* Set your oven temperature no lower than 325 °F.

* Place your turkey or turkey breast on a rack in a shallow roasting pan.

* For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.

* If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.

* A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.

* If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.

* For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

* Remove all stuffing from the turkey cavities.

Timetables for Turkey Roasting
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours

Stuffed
4 to 6 pounds (breast) Not usually applicable
6 to 8 pounds (breast) 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours

It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

Optional Cooking Hints

* Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."

* Add ½ cup of water to the bottom of the pan.

* If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.

* If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.

* If using an oven cooking bag, follow the manufacturer's guidelines on the package.

REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

Storing Your Leftovers

* Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
* Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
* Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
* If freezing leftovers, use within 2 to 6 months for best quality.

Reheating Your Turkey

Cooked turkey may be eaten cold or reheated.

In the Oven

* Set the oven temperature no lower than 325 °F.
* Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
* To keep the turkey moist, add a little broth or water and cover.

In the Microwave Oven

* Cover your food and rotate it for even heating. Allow standing time.
* Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
* Consult your microwave oven owner's manual for recommended times and power levels.

Thanksgiving Arts and Crafts For Kids

2008-10-31T11:15:00.000-07:00

It's Thanksgiving and you are you trying to get dinner ready, maybe watch the game and the kids are underfoot. Why not keep them busy with some Thanksgiving arts and crafts for kids? Here are some easy and quick projects to keep your kids entertained. Thanksgiving arts and crafts for kids can be simple and easy. Here are a couple projects to get you started.

Thanksgiving Hand and Feet Turkey:

What you'll need:

construction paper in fall colors
scissors
glue
wiggly eyes (optional)

Have the children trace their hands on different colors of construction paper. (Small kids may need help with this step) On brown paper have kids trace their feet (with shoes on). Cut out all the hands and feet. Glue two feet pieces together with the heels overlapping a little. This makes the body. To make the tail glue the hands overlapping with fingers at the top of the page onto a piece of construction paper in a half circle so they look like tail feathers. Then glue the "body" on top of the feathers. You can then add some eyes and some feet. You're done!!

Thanksgiving Wreath:

This one would be great for the whole family.

What you need:

Construction paper
poster board
glue
nuts or buttons

Before dinner have everyone trace and cut out there handprints. You will also need to cut out a circle of posterboard (for the wreath). During dinner, each person can state what they are grateful for and write it on their handprint. While the grown ups are cleaning up the kids can glue the hands around the posterboard wreath. Add a couple large nuts or buttons as a focal point of the wreath and you're done!!

Good luck and have an Abundant and Happy Thanksgiving.