Category Archives: Thanksgiving

Turkey Divan: Finish Off the Turkey with a Flourish

This a delicious recipe, if you don’t count calories. It’s fine on a low-carb diet.

1 large package frozen broccoli, chopped
4 cups chopped leftover turkey
1 can cream of mushroom soup
1 C mayonnaise
1 C sour cream
1 C milk
1 cup sharp Cheddar Cheese, grated
1 tsp curry powder
Salt and pepper to taste
Topping
1/2 C Cheddar Cheese
1/2 C bread crumbs
2 tablespoons butter, melted

Preheat oven to 350 degrees F. Combine defrosted broccoli and turkey in a casserole. Combine soup, mayonnaise, sour cream, milk, Cheddar cheese, curry, salt and pepper to taste. Stir well to make sauce, then pour over broccoli and turkey. Stir well then mash down the mixture. Combine topping and sprinkle over top. Bake 30 – 45 minutes.

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Turkey and Oyster Filé Gumbo: It’s All in the Roux

This is a delicious way to use leftover Thanksgiving turkey.

3    C chopped turkey
1 ½ Quarts of water
1 ½ C roux
½    C heated catsup
Salt, Worcestershire sauce, hot sauce to taste
1 Pint small oysters
1 ½ tsp filé  to thicken (Ground sassafras that’s available in the stores or online.)
Hot cooked rice

The roux is the basis for many Creole dishes, especially the gumbos. It’s best made in an iron skillet or pot with a wooden spoon. Brown 1 ½ C of flour in 2/3 C of bacon grease stirring constantly with a wooden spoon.  It has to be dark brown but if it’s burned or scorched, toss it out and start over. Add a clove of garlic, a stalk of celery, and an onion, finely minced. Let simmer 30 minutes. (This can be made ahead in quantity and stored in the refrigerator.)

Start with 1 ½ C hot roux. Warm turkey in the water until hot. Slowly add to heated roux stirring constantly. Add heated catsup. Add salt, Worcesteshire sauce, and hot sauce to taste. Bring to a boil, then simmer for an hour or so. Add oysters and continue simmering for 15 minutes. REMOVE FROM HEAT. Add file and serve over rice.

NOTE: NEVER add filé while the gumbo is cooking or it will become a stringy mess that has to be tossed.

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Happy Thanksgiving!

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Tomorrow, An Americana Post-Thanksgiving Recipe

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Another Thanksgiving Vintage Postcard

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Tomorrow, Thanksgiving Day

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Thanksgiving According to Lizelia Augusta Jenkins Moorer

“Let us give thanks to God above,
Thanks for expressions of His love,
Seen in the book of nature, grand
Taught by His love on every hand.

Let us be thankful in our hearts,
Thankful for all the truth imparts,
For the religion of our Lord,
All that is taught us in His word.

Let us be thankful for a land,
That will for such religion stand;
One that protects it by the law,
One that before it stands in awe.

Thankful for all things let us be,
Though there be woes and misery;
Lessons they bring us for our good-
Later ’twill all be understood.

Thankful for peace o’er land and sea,
Thankful for signs of liberty,
Thankful for homes, for life and health,
Pleasure and plenty, fame and wealth.

Thankful for friends and loved ones, too,
Thankful for all things, good and true,
Thankful for harvest in the fall,
Thankful to Him who gave it all.”

                 – Lizelia Augusta Jenkins Moorer

Tomorrow, Ben Franklin on the National Bird

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Antique Corn Sheller

After corn was harvested, it could be dried and ground into meal or used as feed for the animals. The ear of corn was inserted into the opening, the lever was turn which activated some tongs that scraped the corn off the cob. This is another tool out of western North Carolina. It’s in really good shape and still has the clamps and screws that attached it to a table. It is marked R & H Mfg and sells for around $100 on eBay.

Corn Husker

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Two Views of Thanksgiving

Check out these two pics of Thanksgiving and another author Can you guess which in Ayn’s?

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Syllabub

This is another very old southern recipe. Syllabub can be served alone or over fruit.

1 C whipping cream
1 egg white
½ C powdered sugar
3 Tbl sweet wine or sherry

Whip the cream with half the sugar. Beat the egg white until foamy, then gradually add the remaining sugar, beating until stiff. Gently combine cream with egg and add wine. Serve in glasses or over fruit in compotes.

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Another Thanksgiving Vintage Postcard

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Tomorrow, An Americana Recipe

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Another Thanksgiving Vintage Postcard

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Tomorrow, Another Thanksgiving Vintage Postcard

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