Former New York Times food columnist shows us how to tame the turkey in ‘Thanksgiving’

It doesn’t seem to matter how many Thanksgiving dinners you have prepared, it always seems to be stressful for most people.

From the planning of the meal, to the washing of the last plate, Thanksgiving creates more anxiety for the home cook than any other holiday.

So why get nervous and fuss, since most stick to their family’s tried-and-true dishes: turkey, gravy, stuffing, sweet potatoes, green bean casserole, cranberry sauce and for dessert, a fall pie such as pumpkin, apple or mincemeat. These seem to be Thanksgiving dinner must-haves, although the recipes will differ.

For example, according to Mrs. Cubbison’s Kitchen, a food manufacturer, celery and onions top the ingredient list for stuffing, but then, regional differences come into play. People in the Northeast and West are more likely to add carrots and sausage. Seventy percent of people in the South and 60 percent of people in the Northeast said they like to cook stuffing in a casserole dish, versus in the bird. The survey found that when asked, which Thanksgiving dishes are handed down from generation to generation, stuffing was on top. Stuffing isn’t always called stuffing. Southerners refer to the dish as “dressing,” while folks in the East, Midwest and West say “stuffing.” Here in New England, I have seen stuffing recipes using oysters and in the Southwest, cornbread stuffing is popular. To see the rest of the column and recipe, please click here.

To see my food and travel column archives, please click here.

  1. sfarticles posted this