Thanksgiving

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Thanksgiving 2010 Photographs

My son, Bobby, made this turkey in nursery school.  He is a Jr. at RIT this year.


Photographs from our holiday album,  Thanksgiving November 25, 2010
 
 
 

My son, Bobby, made this turkey in nursery school. He is a Jr. at RIT this year.

 

 
 

 
 
 

Oyster stuffing being removed from the bird to be served table side. We ate the whole thing.

 

 
 

 
 
 

Fresh Pennsylvania turkey from a farm in Lancaster, golden brown and delicious.

 

While the Thanksgiving silver has been washed and put away for yet another year, we have the memories of a wonderful feast. The food was a terrific success. We’ve been eating turkey sandwiches with cranberry sauce and leftover mashed potatoes and gravy and it’s all so good.
 
 
 

Next week I will be going on a Yoga Cleanse regime at our local Y. Sounds like a plan, hope I can stick to it. I’ll keep you updated.
In the mean time more memories….
   

 My parents joined us this year for the Thanksgiving holiday.  They took home the second turkey so they could enjoy the leftovers too. 
 

 
 
 


 
 
 

Pumpkin pie is a classic that I must have every year at Thanksgiving.

 

 
 

 
 
 

We has two turkeys this year. Our smoked turkey centerpiece is not only beautiful but delicious.

 

 
 

 
 
 

Sweet potatoes topped with brown sugar and pecans stay warm on the pellet stove.

 
 
 

   

Smoked Turkey on the Grill

We had two turkeys this year.  Our smoked turkey centerpiece is not only beautiful but delicious.


Here are more photos from our Thanksgiving Day Feast.  Some people believe that the leftovers are the best part.  I’ve just had my first sandwich.  Turkey, of course, on rye bread with russian dressing and cranberry relish.  Can anything be better?

Our smoked turkey centerpiece is not only beautiful but delicious.

Smoked turkey makes a great centerpiece and wonderful sandwiches for the next day.

We smoked this Tom on a beer can.

We smoked this Tom on a beer can.Using charcoal, hickory chips that soaked overnight and a large Budweiser, makes this bird golden brown.Smoked turkey makes a great center piece and wonderful sandwiches for the next day.


Oyster Dressing Stuffing Recipe

You have to get a good man up early in the morning to make this oyster stuffing!

It’s Thanksgiving Day and we’ve been up early.   Here is the timetable: 9:00am remove turkeys from refrigerator.  Clean cavity and remove necks and giblets.  Save necks and giblets for stock pot.   Begin stock in large pot–onion skins, a few celery ribs, parsley, and sage, neck, and gizzards and plenty of water to cover.  Save livers for stuffing.   

Ingredients for oyster stuffing:  

1 large/ jumbo bag of dried bread cubes-your choice of variety  

2 onions, diced-reserve skins and ends for stock  

5 ribs celery  

1 pound good loose pork sausage  

livers from turkey  

1 pint of shucked fresh oysters-premiums or select size, reserve “liquor”  

turkey stock to moisten  

1  total cup chopped fresh sage, parsley, and thyme  

salt and pepper to taste  

Saute fresh sausage in a large skillet for about 5 minutes.  Add chopped onion and celery.  Cook until tender.  Add diced livers and cook mixture 5 minutes.  In large bowl combine bread cubes, sausage mixture, fresh chopped herbs, and pint of raw oysters, reserved liquor and turkey broth to moisten. Stir well.  Taste a bit of the mix and add salt and pepper.  We like to stuff the bird and this makes enough for an extra casserole. Bake in the turkey or in casserole until hot. 

First things first! Start your turkey stock early in the day.

 

  

You have to get a good man up early in the morning to make this oyster stuffing!

 


Spiced Holiday Peaches

Very easy recipe uses canned peaches.  We make this every Thanksgiving.

Some people like fruit to accompany a hearty roast, whether it’s a ham, roast beef or turkey with all the trimmings.  Our family has been making this savory spiced peach recipe for at least thirty years.  My mom, who is joining us this year for Thanksgiving,  found this recipe in an old magazine.  While the classic recipe uses canned cling peach halves in heavy syrup, we’ve lightened up our version and use peaches in natural juice. Either way this is a quick and easy side-dish that is sure to please.  

2 cans peach halves or slices in their own juices-about 1 pound, 14 ounces each
3/4 cup firmly packed brown sugar
1/2 cup cider vinegar
4 sticks cinnamon
1 tablespoon whole cloves 
 
Drain juices from peaches.  Reserve peaches.  Combine juices, sugar, vinegar, cinnamon and cloves.  Simmer 5 minutes.  Pour over reserved peaches. Chill.  Pierce each peach half or slice with one whole clove. 
 
 

Very easy recipe uses canned peaches. We make this every Thanksgiving.

Thanksgiving Recipes-Oysters Pan Fried Maryland Style

Drained hot fried Maryland oysters are crisp and yummy!

The secret to success is let these bad boys rest in the fridge for 1/2 hour before cooking.

Fresh raw oysters from Earl’s Market in State Line, PA

This spice blend is sold in most supermarkets.

 

Drained hot fried Maryland oysters are crisp and yummy!

Purchased these Select Oyster shucked in a pint container.

 

  


One of my new favorite things to indulge in is the oyster!  I have to admit that ALMOST at the mid-century mark, I’ve only just discovered the oyster!  Yep that’s right you’ve guested my age!  I guess somethings do get better with age….like caviar, fine wine and blue cheese.  Luckily for me, living in Maryland, seafood is a popular food and is in supply at our local markets.  Maryland is famous for the crab.  Whether served as gourmet crab cakes, crab imperial or the local crab soup, crab is a common ingredient for special occasions. 
 

But come to the months with the letter “R” in it, those cold weather months, give us a supply of the most marvelous, delicate of shell-fish, the Maryland oyster.  Harvested from local waters, they are delicious.  I live in Western Maryland and yet I can drive to an old-fashioned market and butcher shop and purchase hand dipped oysters with several selections.  These are shucked and sold in the oyster “liquor”.  You can get the standards or selects–the selects are slightly larger and perfect for individual pan frying while the standards will be great for our Thanksgiving Oyster Dressing.
 

I will divulge John’s secret oyster stuffing on Thursday.  Tonight I will give you the recipe for the PERFECT fried oyster, individually pan-fried and sumptuous.  They can be served with cocktail sauce, lemon or tartar sauce.  Here goes:
 

Oysters One container hand dipped-select size in their own liquor
 

White flour
 

Cracker crumbs-crushed fine
 

1/2 teaspoon Old Bay Spice
 

Vegetable Oil
 

Drain oysters, reserving liquor for future use.  Dredge each oyster in white flour that has been mixed with the Old Bay Spice.  Take each floured oyster and dip into the crushed cracker crumbs–they will stick because of the moisture. 
 

Important:  Let oysters that have been floured and crumbed rest in refrigerator for 1/2 hour. 
 

Heat about 1″ of vegetable oil in the skillet.  Place oysters in pan with space between each oyster, making several batches if necessary.  Turn when brown and golden on each side.  Do not leave the stove, these will cook quickly.  Drain on paper towels and serve while h
ot and crispy.  Serve with lemon wedges.  Delicious.  Perfect for an appetizer when entertaining in the kitchen. 

Space out oysters for even cooking.

Wanted: New Thanksgiving Recipes!

Send us your best Thanksgiving Recipes!

Send us your best Thanksgiving Recipes!

 

Do have a family favorite holiday recipe that gets rave reviews? Come share your best Thanksgiving Day recipes with The Antique Garden And Home. Just reply to this article and we’ll post your original recipe,Grandma’s or even Grand Dad’s to this blog. Perhaps a special appetizer, side-dish, desert, bread or beverage, or unusual way of preparing the bird. Let’s share your seasonal best and give thanks to the abundance of Thanksgiving.  

Here is a great side dish that my friend from elementary school makes.  She doesn’t measure but makes this “to taste”.  Good for Thanksgiving or any cold weather evening! Enjoy  

  Butternut Squash Puree  

This is a really simple and easy dish.  The only problem is I don’t measure, just taste!  Slice in half lengthwise, one butternut squash,  scoop out seeds, roast in buttered baking pan for at least one hour until really soft.
 
 Scoop hot squash out of shell with a large spoon.  Puree in food processor when hot until smooth and …almost like soup. Put in pot, add butter and brown sugar, cook over low heat until brown sugar is melted through.
 
 I usually use 4 squash, for a large crowd,  about one stick of butter and really have no idea how much brown sugar but at least 6 serving spoons of brown sugar.  Season with salt and pepper.  I am always asked to bring the squash to Thanksgiving and Christmas and other fall/winter dinners.
 
You can halve this recipe with excellent results.