Whether it’s grandma’s secret gravy recipe or a sweet spoonful of cranberry sauce, we all have our favorite Thanksgiving dish. An estimated 88% of Americans
will chow down on turkey this year, and almost 50 million
pumpkin pies will be eaten on the holiday. But did you know that the first Thanksgiving menu may not have featured turkey? Culinary historians
believe that much of the first Thanksgiving meal consisted of seafood like mussels, lobster and clams, which were abundant in New England at the time.
If you’re searching for some new and different Thanksgiving recipes, we’ve collected a few family favorites with help from our social media fans
. Homemade Hoosier Pie
This simple and sweet pie recipe comes from Nick's Kitchen
, a historic restaurant in Huntington, Indiana. Pair with Community® Café Special
® for a special post-dinner touch! INGREDIENTS
2 c. heavy cream
1/2 c. all-purpose flour
1/2 c. brown sugar
1/2 c. granulated sugar
3 tbsp. granulated sugar
1/2 c. whole milk
1 tsp. vanilla extract
1 store-bought piecrust
1 tbsp. unsalted butter
1 tsp. ground cinnamon DIRECTIONS
Preheat oven to 350 degrees F. For filling: In a medium bowl, combine heavy cream, flour, brown sugar, 1/2 cup granulated sugar, milk, and vanilla.
Fit crust into a 9-inch pie pan and dot bottom with butter. Pour filling into crust. Combine cinnamon and remaining 3 tablespoons sugar and sprinkle on top.
Bake pie until set and center is firm to touch, about 1 hour. Cool on a wire rack and enjoy! Oyster Dressing
This Gulf Shore-inspired Thanksgiving recipe is by Lucy Buffet, owner of LuLu’s
restaurant in Gulf Shores, Alabama and sister of musician Jimmy Buffet. “Usually, it’s all gone by the end of the day because the kids go back for thirds and fourths, just digging directly into the pan,” Buffet says. INGREDIENTS
1 1/2 sticks unsalted butter, divided
1 (8-inch-square) baked and cooled cornbread, preferably on the sweet side
15 slices white or wheat bread, toasted and cooled
1/2 large white onion, finely chopped
2 celery ribs, finely chopped
1/2 large green bell pepper, finely chopped
1/2 cup chicken broth
2 dozen freshly shucked or jarred oysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor)
1/4 cup freshly squeezed lemon juice
1 tablespoon hot sauce
1/4 cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh sage, finely chopped, or 1 teaspoon ground sage
1 1/2 teaspoons truffle salt or sea salt
1/2 teaspoon ground white pepper
Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes. Stuffed Cabbage
This delicious recipe is from Tori Avey, author of The History Kitchen column for PBS Food and creator of the popular cooking blog ToriAvey.com
. “Stuffed cabbage is a wonderful dish for the autumn and winter months,” Avey says. “It’s cozy and satisfying, and it’s also pretty healthy. It’s gluten free (when using certified GF packaged products), low in carbs, high in protein and full of fiber.” INGREDIENTS
1 large green cabbage 3.5-4 lbs.
1 lb ground beef, ground chicken, or a mixture
1 cup cooked long grain rice, white or brown
1/3 cup finely minced onion
2 tbsp fresh minced dill
1 large egg
1 1/2 cups sauerkraut divided
28 oz tomato sauce, divided 2 cans
14 oz diced or crushed tomatoes 1 can
2 tbsp fresh lemon juice or more to taste
2 tbsp brown sugar or more to taste
2 tbsp tomato paste
1 tbsp paprika
1 clove garlic minced
1/4 tsp allspice
1/2 cup chicken stock or water
Salt and pepper to taste DIRECTIONS
Rinse the cabbage clean, then immerse it in a large pot of boiling water and cook it for 4-5 minutes until leaves are soft and pliable, but not overly soft. Drain the cabbage in a colander and let it sit until cool enough to handle.
Prepare your filling. In a bowl, mix together ground meat, cooked rice, minced onion, minced dill, egg, ½ cup sauerkraut (drained of juice), 1/3 cup tomato sauce, salt and pepper to taste. Peel off the large cabbage leaves from the head of cabbage, keeping only the leaves that are whole/intact and big enough to stuff. Chop up the remaining smaller leaves along with the core of the cabbage. Reserve.
Place your large leaves on a cutting board. Take a leaf and pat it dry with a paper towel. Shave down the tough, thick part of the stem at the base of each leaf using a paring knife, being careful not to cut through the leaf itself. Repeat process for the remaining leaves.
Place a leaf on the cutting board, stem end closest to you. Place 1/4 to 1/3 cup of filling at the base of the leaf, centered, about 1/2 inch above the edge. Do not over-stuff the leaves. Fold the base of the leaf up and over the filling till it’s completely covered. Fold the left edge of the leaf inward. Leave the right side of the leaf open. Continue rolling the leaf till it’s completely rolled up (with the right end still loose/open), then tuck the loose end of the leaf inward. Repeat for the remaining leaves.
In a small saucepan, combine the rest of the tomato sauce with the diced or crushed tomatoes, lemon juice, brown sugar, tomato paste, paprika, garlic and allspice. Warm up over medium heat till bubbly and fragrant. Put remaining 1 cup of sauerkraut and the chopped cabbage leaves/core into the bottom of a pot. Spread the mixture out to create an even layer, then pour ½ cup of chicken broth or water over the top of the leaves.
Add in the stuffed cabbage leaves, and top with the rest of the sauce. Heat the pot over medium high and bring the sauce to a gentle boil. Reduce heat to a slow simmer and cover the pot. Let the cabbage leaves cook for 2-2 ½ hours till the thickest parts of the leaves are tender.