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Photo by Matt Lindler |
Flavors of the past
Thanksgiving is a day of traditions. For some, it’s getting together with family. Others look forward to watching the big game. But for just about everyone, Thanksgiving includes a hearty meal.
Most modern tables are graced with turkey, dressing and potatoes, however each region of the country offers their own flavors and recipes passed down through generations.
And though the turkey takes center stage, the full feast includes special side dishes and memorable desserts.
No matter how far away from home you settle, the scent of those special dishes is sure to bring back fond Thanksgiving memories. — Natalia Daniels
SOUTHERN CHARM
Southerners will deep-fry just about anything and wash it down with sweetened iced tea. The mild Southern climate, even in November, welcomes families outside where entire turkeys are fried to a golden crisp.
A must-have dish for Tasha McLain, NWTF member from Alabama, is deviled eggs, a unique recipe passed down by her great grandmother.
Fried just right
An important step in deep-frying a turkey is to determine how much oil to use. First, fill the pot with water and lower the turkey into it. Water should cover the turkey without spilling over; adjust water level accordingly. Remove turkey and note how much water is in the pot or measure it. Discard water and fill pot with oil. Heat oil 300 to 310 F before adding turkey.
Fried Wild Turkey
- 1 (24-ounce) bottle Italian salad dressing
- 1 (10- to 15-pound) wild turkey
- 5 gallons peanut oil
Strain salad dressing to remove solids. With a large syringe, inject salad dressing into turkey. Refrigerate turkey 24 hours.
Heat oil to 300 F in the outdoor fryer. Insert a heavy wire coat hanger inside the carcass, and hang it over a metal rod to suspend it in the hot oil. Cook 3½ minutes per pound. Let turkey sit for 20 to 30 minutes before carving.
Southern Deviled Eggs
- 12 hard-boiled eggs
- 2 dill pickles, chopped
- 12 strips bacon, fried and crumbled
- 2 tablespoons mayonnaise
- pepper to taste
- paprika, as garnish
Peel hard-boiled eggs and cut in half lengthwise. Carefully remove egg yolks. Mash yolks. Add crumbled bacon, chopped pickles, mayo and pepper. Mix well. Stuff eggs with mixture and garnish with a sprinkle of paprika.
NORTHEASTERN BEGINNINGS
As the gateway for American immigrants, the Northeast offers fare influenced from rich German, English, Irish and Italian ancestry.
NWTF board member Ron Fretts spends Thanksgiving morning hunting wild turkeys, rabbits and pheasants. He then joins the whole family back home for a typical Pennsylvania Dutch Thanksgiving meal.
Candied Sweet Potatoes
- ½ cup packed brown sugar
- ½ stick margarine
- 2 cups marshmallows
- ½ cup chopped nuts, optional
- 1 (29-ounce) can sweet potatoes, liquid reserved
Boil the reserved sweet potato liquid with brown sugar and margarine until thickened. Add sweet potatoes, cover and bake at 350 F for 1 hour. In the last 10 minutes, add marshmallows and nuts.
Cranberry Salad
- ½ pound cranberries washed
- ¼ cup chopped walnuts
- ¼ cup chopped walnuts
- 1 ½ cups sugar
- 1 cup hot water
- 1 cup cold water
- 2 oranges, washed, stemmed, seeded, quartered
- 3 apples, cored, pared and finely chopped
- 1 (3-ounce) package cherry or strawberry gelatin
Grind cranberries and oranges in food processor. Mix in apples, nuts and sugar. Dissolve gelatin in hot water. Add cold water. When gelatin moisture cools, add fruit, pour into mold; refrigerate to set.
SPICY SOUTHWEST
Who says Thanksgiving dinner has to be served in the dining room? Luann Waters, member of the Garvin County Longbeard Chapter in Oklahoma, cooked Thanksgiving dinner à la Dutch ovens in front of her family’s motel room while duck hunting in Arkansas.
Southwestern Corn Bread
- 1 ½ cups yellow corn meal
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- ½ cup salad oil
- 1 cup milk or buttermilk
- 3 chopped jalapeno peppers or 3 tablespoons picante sauce
- 1 (16-ounce) can cream style corn
- 1 cup grated cheese
Mix ingredients in order listed in bowl. Pour into greased and mealed 9 by 13 baking dish or Dutch oven (a well-seasoned Dutch oven will not need additional oil or shortening). Bake at 350 F for about 45 minutes.
Sweet Potato Hash
- 1 (3-ounce) jar pre-cooked bacon pieces
- 2 teaspoons dry minced onion
- 1 large bell pepper, cut into strips (substitute small jar of pimentos,
if preferred)
- 1 ½ large sweet potatoes (about 2 pounds), washed and lightly peeled, sliced then cut into strips
- 2 tablespoons oil
- salt and pepper to taste
Sauté bell pepper with onion in 1 tablespoon oil. Remove from skillet, set aside. Sauté potato strips in same oil, adding a little extra if needed. Stir to coat strips lightly in oil, until they begin to soften. Pour potatoes into baking dish and add onion and peppers. Sprinkle bacon over potatoes. Bake in pre-heated oven at 400 F for 30 minutes.
NORTHWESTERN RESOURCES
JoLee Liepman grew up in Warrenton, Ore., where her father is a commercial fisherman. Thanksgiving Day meals with her family include fresh seafood.
Shrimp Dip
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) jar cocktail sauce
- ¼ to ½ pound shrimp, cooked, peeled and chopped
Evenly spread cream cheese on a serving platter, creating about a 1/4-inch-thick base layer. Spread cocktail sauce on top of cream cheese as a second layer. Evenly distribute the shrimp as the final layer. Serve with crackers.
Oyster Stuffing
- 2 cups all-purpose flour
- ½ cup sugar
- 8 teaspoons baking powder
- 1 ½ teaspoon salt
- 2 cups yellow cornmeal
- 2 eggs
- 2 cups milk
- ½ cup vegetable oil
- 1 pint oysters, lightly sautéed in 1 tablespoon butter
Sift flour with next four dry ingredients. Beat eggs, then add milk, oil and oysters. Add mixture to dry ingredients, and mix until moistened. Stuff turkey with mixture or place oyster stuffing in two buttered 9- by 9- by 2-inch square pans. Bake at 425 F for 30 to 40 minutes.
