The Americans celebrate Thanksgiving until Monday. This is one of the biggest festivals on their calendar.
Families travel across the US to meet relatives and friends, roads are jammed with traffic, flights are full and shops are brimming with presents.
Upholding tradition
It is generally four days of feasting and merrymaking, with Americans upholding the tradition set by the Pilgrim Fathers when they offered their thanks for arriving in such a rich farming land.
The meal usually has as its highlight a large, stuffed turkey.
Wild turkeys used to roam the land where the settlers had landed and since then, these birds have been an intrinsic part of the Thanksgiving meal.
Corn, potatoes, pumpkin, sweet potatoes and cranberries also feature on the menu but you can always adapt it according to your taste.
Nowadays there are even varieties for vegetarians.
Roast turkey with stuffing
1 turkey (4kg)
Wash and dry the bird, making sure there is no moisture in the stomach cavity.
Spoon some of the stuffing into the neck cavity and fasten securely.
Spoon the remaining stuffing into the body cavity and use skewers to close.
Place the bird breast side up, brush with oil and cover loosely with foil.
Bake for about four hours, basting regularly all the while.
Remove the foil from the preparation about 30 minutes before it is ready so that it browns evenly.
Stuffing
- 1 cup celery, chopped
- 1/2 cup onion, chopped
- 1/2 cup butter
- 1 tsp poultry seasoning
- 8 cups bread cubes
- 1 cup chicken stock
- 1/2 cup raisins
Method
Melt the butter and fry the onions till soft.
Remove from heat and stir in the seasoning.
Add the bread cubes and mix well.
Add enough stock to moisten and use as required. Serve with gravy.
Giblet gravy
- 1/4kg turkey giblets and neck
- 1/2 cup flour
- 1/2 cup onions, chopped
- 1 tbs celery, chopped
- Seasoning
Method
Remove liver and keep aside. In a saucepan, cover the giblets and neck in water, add the onions and celery, cover and simmer for one hour.
Add the liver, simmer for 15 minutes till tender.
Remove and chop the giblets.
Measure the water and add reserved drippings from baking pan to make it three cups.
Mix the flour with 1/2 cup of this water, heat gently, stirring well till smooth. Gradually stir in the rest till smooth and creamy, season to taste.
Add the chopped giblets and serve with the turkey.
Cranberry orange bread
- 2 cups flour, sifted
- 1/2 tsp salt
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup sugar
- 1/2 cup orange juice
- 2-1/2 tbs orange rind
- 1/4 cup boiling water
- 2 tbs shortening, melted
- 1 egg, beaten
- 1 cup walnuts, chopped
- 1 cup cranberries, chopped
Method
Sift the dry ingredients together. Add the boiling water to the juice and rind, add melted shortening and whisk in the egg.
Mix with the dry ingredients and add nuts and cranberries.
Spoon the mixture into a greased bread pan and bake at 325°F for about an hour or till done.
Turn out and serve.
Sweet potato casserole
- 3 cups sweet potatoes, mashed
- 1 cup sugar
- 1/2 tsp salt
- 2 eggs
- 1/2 cup milk
- 1/4 butter or margarine, melted
- 1 tsp vanilla or flavouring of choice
Topping
- 1 cup brown sugar
- 1/3 cup flour
- 1/3 cup margarine, melted
- 1 cup walnuts, chopped
Method
Combine the mashed sweet potatoes with the sugar, salt, eggs, butter and milk. Beat till smooth and spoon into a baking dish.
Combine the ingredients for the topping, sprinkle this on top and bake at 350°F for about 30 minutes and you have the casserole ready to be eaten.
Iced pumpkin bars
- 4 eggs
- 1-1/2 cup sugar
- 1 cup oil
- 2 cups flour
- 1 cup pumpkin, cooked and mashed
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon powder
- 1/2 tsp salt
Beat together the eggs, sugar, oil and pumpkin till fluffy.
Method
Sift together the flour, baking powder, soda, cinnamon and salt.
Stir this into the pumpkin mixture (it will be a thin consistency).
Pour into a well-greased 17x12-inch pan. Bake at 350°F for about 25 minutes.
Cool thoroughly, frost with icing.
Cream cheese icing
- 3/4 cup confectioner’s sugar
- 2 packets of cream cheese (6 ounces)
- 1-1/2 tbs cream
- 1-1/2 tsp lemon or orange rind, grated
Method
Sift the sugar and mix about 1/4 cup of it with the cream cheese.
Gradually beat in the cream cheese and lastly the cream and rind.
Spread on the pumpkin bake and cut into bars.
— Nirmal Khanna is a UAE-based freelance writer who has family, friends and guests eating out of her hands
