What’s your favorite Thanksgiving recipe?
The first Thanksgiving took place in Plymouth Colony, in what is present-day Massachusetts, in 1621. More than 200 years later, President Abraham Lincoln declared the final Thursday in November as a national day of thanksgiving.
So, Thanksgiving is a time to be grateful, we know, but we also know that it is really all about eating (and watching football).
So to honor our forefathers, let’s talk turkey! Everyone has a favorite recipe handed down through the generations.
What is your favorite, or unusual or mouth-watering, not-to-be-believed recipe – the one that keeps ‘em coming back for more?
4 Comments
Okay, I’m definitely taking that one above from Maria. Nice!
Here’s the best I have to offer – a crowd pleaser that isn’t your usual Thanksgiving fare. When we’re with my wife’s side of the family, guacamole is the holiday-long constant. It’s eaten before, during and following every major meal. Her grandfather prepares his famous (at least in Oklahoma City, OK) dish this way:
Four mashed avocados
One tomato crushed on a cheese grinder
Half of an onion, diced
Salt to taste
Secret ingredient not to forget: One tablespoon of Wishbone original Italian dressing (he’d kill me if he knew I was sharing this!)
So easy even I can prepare it. Enjoy!
You obviously can’t have Thanksgiving without desert! This is my favorite recipe of all time – it’s good all year ’round, but it’s best in the late summer months (when peaches are in season). Growing up on a peach farm, I’m a little spoiled when it comes to fresh fruit 
.
Behold, my Nana Vann’s Famous Peach Cobbler:
Simmer 8-10 peaches over low-medium heat with cinnamon and sugar… until sugar dissolves and it forms a sort of syrup (about 10 minutes should do it).
Crust (ingredients):
1 stick melted butter
1 egg
1 cup sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Step-by-step, things to remember when making the crust:
1) Sift then measure flour
2) Sift flour, sugar & baking powder together
3) Beat egg, melt butter & add vanilla
4) Add dry ingredients to liquid
5) Knead until mixed.
Fill bottom of dish with pealed peaches. Clump (don’t spread evenly or too thin) the dough on the top.
Cook on 350 for approx 1 hour or until crust is golden brown.
Yummm…
debby laznik
I have never been a fan of traditional cranberry sauce; there’s just something about the consistency…
But my cousin Wendy makes a fresh cranberry relish that I adore:
1 bag whole cranberries
1 orange
1/2 – 1 cup sugar (to taste)
walnuts (optional)
1) Scrub the orange well, and cut into 1/8s (do not peel!)
2) Put all ingredients in a food processor and pulse until desired consistency. Add sugar as needed.
3) Chill for several hours, to allow flavors to blend.
That’s it…no cooking!
If you like a little kick, you can add just a dash of cayenne pepper.
Maria Piret 11/6/09 9:51 am
I grew up in Venezuela and since Thanksgiving is an American tradition, it took me a while to get into the swing of the festivity. It has been a long time since I cooked on Thanksgiving (I am lucky my sister-in-law is a great cook) but I always make 2 recipes people really like: A cranberry waldorf salad and fresh cranberry sauce
For the salad:
1 1/2 cups chopped cranberries
1 cup chopped red apple
1 cup chopped celery
1 cup seedless green grapes,
1/4 cup chopped walnuts
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) container vanilla low-fat yogurt
In a bowl, combine cranberries, apple, celery, grapes, walnuts, sugar, cinnamon, and yogurt. Toss a little, cover, and chill for 2 hours. Stir just before serving
For the sauce:
1/2 cup ginger ale
1/2 cup orange juice (or you can use 1 cup of either ginger ale or OJ)
1/2 tsp ginger powder
1/2 cup sugar (If you want yours a little sweeter, use 3/4 cup)
1 12 oz package of fresh cranberries.
Bring liquid and ginger to boil. Add washed whole cranberries.
Reduce heat and boil gently for 10 minutes, stirring occasionally (berries will start to pop).
For a chunky sause, just poor into a container and chill overnight.
For a smooth sauce, pour into a blender and puree. Pour into container, then chill overnight.
Have a great Thanksgiving!