Thanksgiving Day Dishes

Written by Chronicle Staff. Posted in Featured, Home & Garden

Published on November 10, 2021 with No Comments

Turkey and stuffing are Thanksgiving Day must-haves, but not everyone makes them the same way. When it comes to stuffing, where you live might make a difference in how you make it.

According to a new survey by Mrs. Cubbison’s Kitchen in Los Angeles, celery and onions top the ingredients list, then regional differences come into play:  

People in the Northeast and West are more likely to add carrots and sausage.

70 percent of people in the South and 60 percent of people in the Northeast said they like to cook stuffing in a casserole dish. 

58 percent of people in the West and 45 percent of people in the Midwest said they prefer to cook it in the bird. 

While traditional Thanksgiving dishes are preferred in most regions, about one in five families say they now consider special diets when preparing their menu including gluten-free, vegetarian, diabetic and kosher options:

Gluten-free and vegetarian choices are popular in the West.

The South and Midwest offer items for those who are diabetic.

The Northeast and South offer lactose-free and kosher dishes.

The survey also found that when asked which Thanksgiving dishes are handed down from previous family generations, “stuffing” was by far the most important. But the term for this dish differed depending on locale – Southerners refer to the dish as “dressing,” while people in the East, Midwest and West say “stuffing.”

No matter where you live, you can ensure big flavor at your holiday table when you use family-favorite recipes like these. Get more Thanksgiving recipes at www.thanksgivingtips.com.

Juicy Thanksgiving Turkey

Serving Size: 20

Prep Time: 20 min

Cook Time: 3 to 4 hours

Ingredients:

  • 1 (15 pound) whole turkey, neck and giblets removed
  • 2 tablespoons; dried parsley
  • 2 tablespoons; ground dried rosemary
  • 2 tablespoons; rubbed dried sage
  • 2 tablespoons; dried thyme leaves
  • 1 tablespoon; lemon pepper
  • 1 tablespoon; salt
  • 2 stalks; celery, chopped
  • 1 orange, cut into wedges
  • 1 onion, chopped
  • 1 carrot, chopped
  • 14 1/2 oz; chicken broth
  • 1 (750 mL) bottle champagne

Directions:

Preheat an oven to 350°F (175°C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.

Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.

Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180°F (82°C).

Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Cranberry Sausage Classic Dressing

Servings: 10

Prep Time: 30 minutes

Cook Time: 50 minutes

  • 1 1/2 pounds pork sausage, crumbled
  • 1/4 cup butter, unsalted
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 2 teaspoons garlic cloves, chopped
  • 2 6-ounce packages of Mrs. Cubbison’s Classic Seasoned Dressing
  • 1 cup walnuts
  • 1 cup cranberries, dried sweet
  • 1 each Granny Smith apple, peeled, cored, chopped 1/2-inch
  • 1 tablespoon sage, fresh, chopped
  • 1 1/2 cups chicken broth

Preheat oven to 350°F.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. 

Stir in butter, celery, onion and garlic; sauté until translucent.

In a large mixing bowl, combine dressing, prepared sausage and vegetable mixture, walnuts, cranberries, apple, sage and chicken broth.

Transfer mixture to medium buttered baking dish. Bake covered in preheated oven 30 minutes; uncover and bake additional 20 minutes until lightly browned.

Libby’s Famous Pumpkin Pie

Ingredients

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounces) Libby’s 100% Pure Pumpkin
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)

Preparation

1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. POUR into pie shell.

3. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Nutrition Facts per Serving:

Serves: Makes 8 servings

Calories:  280

Total Fat: 11g

Cholesterol:  70mg

Protien:  6g

Carbohydrates:  40g

Sodium:  350mg

Notes, Tips & Suggestions

Tip: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Corn Bread Stuffing

  • 1 cup butter (2 sticks)
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 ½ to 2 cups liquid or broth*
  • 1 box Mrs. Cubbison’s Seasoned Corn Bread Stuffing Oven Casserole Directions

Prep Time: 10 minutes

Cook Time: 45 minutes

Preheat oven to 350°F. In a large saucepan, melt butter on medium heat, sauté vegetables until translucent.

Combine stuffing mix; stir in liquid* gradually and blend lightly.

Place stuffing in greased casserole dish, cover and bake for 45 minutes. Uncover last 15 minutes for crisper top.

Top-of-Stove Directions

Prep Time: 10 minutes

Cook Time: 10 minutes

In large saucepan, melt butter on medium heat, sauté vegetables until translucent.

Stir in liquid* gradually and bring to a boil over high heat. Cover and reduce heat to simmer for 3 minutes.

Turn off heat, add dressing mix and blend lightly. Cover and let stand for 5 minutes. Fluff with fork and serve.

*Use more liquid for moister stuffing, less for drier. 

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