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Recipe Corner

Recipe Corner

The Pilgrims set ground at Plymouth rock on Dec. 11, 1620.  Their first winter was brutal . Many lost their lives and the ones who survived had very little food.  However, the next fall their crops flourished and they feasted for three days.
Their first menu may not have had turkey but did include venison and fish.  Accompaniments to the early meal were berries, dried fruit, and plums. During the following years, as they were able to develop their land more earthy vegetables were grown and enjoyed.
October of 1777 was the first time all  13 Colonies joined in a Thanksgiving Celebration. In 1941, Thanksgiving was sanctioned by Congress as a legal holiday, the fourth Thursday of  November.
Today, Thanksgiving is a time to gather with family and friends to give thanks for the many blessings we have. We continue the tradition as the early Pilgrims with  a feast.  It may not last three days but in most
households the leftovers are enough to serve several additional meals.
Depending on the area of the United States you live in the meal may vary but Turkey and Pumpkin Pie are certain to be served.   The side dishes for this menu normally consist of some type of cranberry dish,
potatoes, greens and dressing to serve with the bird.
John Egerton, a book author shared with me a quote, " Whatever else they may have to offer, many Southerners can still set a fine table and surround it with conversation and laughter and love.  On such occasions special things can happen………Its an old Southern skill, a habit, a custom, a tradition and it deserves to last as long as the corn grows tall." I believe this statement from John’s book, "Southern Food" is what Thanksgiving is about.
Hope you enjoy my simple menu and Happy Thanksgiving!
– Daisy

Create your Thanksgiving meal with the following delicious plates: Oyster Stew, Roast Turkey with Giblet Gravy, Cornbread and Pecan Stuffing, Sweet Potatoes in orange cups, Broccoli with Hollandaise, Cranberry Relish, Rolls, and Pumpkin pie.

Oyster Stew
6 tablespoons of butter, melted
2 tablespoons all-purpose flour
Salt and Pepper
2 quarts milk, heated
3 pints stewing oysters
Chopped Chives

Easy ~ Prep Time 15 ~ Yields 12 servings
In a large pan, add flour to melted butter and cook until bubbly.
Then add seasonings to taste.
Blend in milk and heat the mixture thoroughly.
Add oysters and cook for about 8 minutes, until the edges of the oysters curl.
Top with chives.
Serve immediately.

Roast Turkey with Giblet Gravy
1 14 to 16 pound turkey
Melted butter or margarine
1 tablespoon salt
½ teaspoon of black pepper
1 teaspoon poultry seasoning
1teaspoon garlic powder
½ teaspoon ground ginger
1 teaspoon paprika
¼ teaspoon cayenne, pepper
¼ teaspoon dried basil
1 cup water

Moderately Easy ~ Prep Time 30 minutes ~ Yields 12 to 14 servings
Preheat the oven to 350 degrees.
Clean and dry turkey.
Reserve and set aside the neck, giblets, and liver.
Then brush the turkey with melted butter.
Mix dry seasonings and rub thoroughly into the inside and the outside of the bird.
Truss and securely tie.
Place breast-side up in roaster.
Add about 1 cup of water.
Cover and bake until tender (about 3-4 hours).
If Turkey is not evenly browned, remove cover for last ½ hour and lower temperature to 300. 
Giblet Gravy
Turkey giblets
1/3 teaspoon salt
1/8 teaspoon black pepper
¼ cup shortening
¼ cup of all-purpose flour
3 cups turkey or giblet stock
1 hard-boiled egg

Easy ~ Prep Time 15 minutes ~ Yields 12 servings
Combine giblets, salt, pepper, and enough water to cover in a saucepan.
Simmer for about 45 to 60 minutes, or until tender.
Drain and reserve the stock.
Chop giblets and set aside.
Melt shortening and sir in flour.
Add giblets and egg.
Then stir to blend. 

Cornbread and Pecan Stuffing
8 cups dry crumbled cornbread or cornbread stuffing
3 cups of milk, heated
1 cup of butter, melted
1 cup coarsely broken pecan pieces
2 teaspoons salt
¼ teaspoon cayenne pepper

Easy ~ Prep Time 5 minutes ~ Freezes well ~ Yields stuffing for a 12 to 16 pound bird.
Combine all ingredients.
Mix thoroughly and stuff bird loosely. 

Sweet Potatoes in Orange Cups
6 cups cooked mashed sweet potatoes (can use canned yams)
1 ½ cups sugar
1 teaspoon salt
4 eggs, lightly beaten
½ cup of butter, melted
1 cup of milk
1 teaspoon vanilla extract
12 orange half shells, pulp removed
2 cups brown sugar, firmly packed
2/3 cup of all-purpose flour
2 cups chopped nuts
½ cup butter, melted

Easy ~ Prep Time 25 minutes ~ Yields 12 servings
Preheat the oven to 350 degrees.
In a large bowl, combine the first 7 ingredients and pour into orange halves, which have the pulp removed.
Mix the remaining ingredients and sprinkle over the potato mixture.
Bake for 40 minutes.

Broccoli with Hollandaise
3 egg yolks
3 tablespoons lemon juice
¾ teaspoon salt
Cayenne pepper to taste
¾ cup butter, melted
2 bunches fresh broccoli

Easy ~ Prep Time 15 minutes ~ Yields 12 servings
Place egg yolks, lemon juice, salt and cayenne pepper in a blender.
Cover and mix well.
Remove cover and slowly pour in hot butter.
Pulse to blend.
Then steam broccoli.
Next pour warm sauce over broccoli to serve. 

Cranberry Relish
1 pound cranberries
1 orange (peeled, seeded and sectioned)
2 cups sugar
½ cup water
1 teaspoon grated orange rind

Easy ~ Prep Time 10 minutes ~ Yields 12 servings
Combine all ingredients in a saucepan and simmer for about 10 minutes, or until berries pop open.
Skim the foam and cool.

Pumpkin Pie

3 large 9” pie shells or 4 small pie shells
6 eggs
2 ½ cups sugar
3 ½ cups pumpkin (canned)
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon allspice
¼ teaspoon ground cloves
3 ½ cups milk

Easy ~ Prep Time 15 minutes ~ Yields 12 servings
Preheat over to 325 degrees.
Mix all ingredients in blender or mixer, adding milk last.
Pour into unbaked pie shells.
Bake for an hour.