Thanksgiving

Thanksgiving Day is the 4th Thursday in November. During the holiday weekend they may travel long distances to visit family and friends. The holiday dates back to 1621, the year after the pilgrims arrived in Massachusetts.

After a rough winter, in which about half of them died, they turned for help to local Indians, who taught them how to plant corn and other crops. In thanks, the pilgrims held a feast. The Thanksgiving feast became a national tradition. To this day, Thanksgiving dinner almost always includes some of the foods served at the first feast: roast turkey, cranberry sauce, potatoes, and pumpkin pie.

 

You can try some of the Thanksgiving recipes below:

Ingredients:

1 Turkey (with giblets)

Bread (hamburger buns. For For a large bird or for lots of stuffing, use 2 packages [8 buns per pack]

Onions –  2 – chopped

Garlic  – couple cloves

Celery   – about 6-7 stalks and the tops – chopped

Butter  1 stick

Eggs   2 or 3

Parsley

Salt and pepper

Cooked gibletsand turkey neck

Turkey broth from the cooked giblets

Instructions:

Remove the package of giblets and the neck from the turkey cavities.

Rinse out the cavities and turkey. Pat the bird down, place paper towels over it and out it back in the fridge.

Take the giblets and bring to a boil and simmer along with some chopped onion, a stalk or two of celery and some garlic until they are very tender. Do not let the liquid evaporate- you need it. While this is cooking, tear up the buns into small pieces and put in a big bowl.  Take out the meat and let cool. Keep the broth.

After this is done, use the blender or grinder or knives to chop/pure/grind the giblets into pieces.. Likewise do the same to the meat you pull off the neck. Note: you will not be able to get all the meat off the neck.

Beat the eggs in a small bowl. Melt the butter in a frying pan and sauté the onions, garlic and celery until tender. Add the ground giblets. Cook for a few minutes more.

Pour contents of frying pan on top of the bread, add, some broth  [not too much – just so it is sticky – and stir with a big spoon. Add salt, pepper, and the eggs.  Stuffing should be quite moist, but not runny – not dry. [stuffing will be very warm.]

Bring out the bird and pack it in. Cook turkey immediately after you put in the stuffing.

Extra stuffing should be put in a buttered baking dish, put in the refrigerator and cooked later on when the turkey is nearly cooked.   Usually cook about an hour if it is a 8 “ pan.

Use the rest of broth to make some gravy along with the turkey drippings or just add it to an envelope of dry turkey gravy mix.

Ingredients:

4 pounds russet potatoes, peeled and cut into quarters

½ cup sour cream

¼ cup butter

¼ cup milk

1 teaspoon salt

½ teaspoon pepper

1 teaspoon chicken bouillon powder

½ teaspoon garlic salt

½ teaspoon garlic powder

¼ cup grated Parmesan cheese

1½ cups grated cheddar cheese

12 slices of cook bacon, crumbled and divided in half

¼ cup green onions sliced

Instructions:

In a large pot, boil potatoes in salted water until fork tender. Drain well and return the potatoes to the pot. Mash the potatoes with a potato masher.

Preheat oven to 350 degrees F.

Add sour cream, butter, milk, salt, pepper, bouillon, garlic salt and garlic powder to the pot of potatoes. Mix well.

Stir in Parmesan cheese, 1 cup cheddar cheese, and half of the bacon.

Pour potatoes into a 9×13 baking dish.

Place in oven at 350 degrees F for 25 minutes.

Remove from oven and top with the remaining cheddar cheese, and bacon. Bake an additional 5 minutes.

Remove from oven and sprinkle with green onions and serve.