Have you ever wondered how the turkey took center stage on many Thanksgiving dinner tables? It hasn’t always been so.
This native bird was once abundant in this country; according to Encyclopedia Britannica there were at least 10 million turkeys in America at the time of the Europeans’ arrival.
There is no mention of turkeys when reading about the legendary feast between Pilgrims and Wampanoag Indians. The only known account from the time suggests they ate wildfowl, venison and fish. Turkey was unlikely served on that day.
The settlers did hunt and use turkeys as a food source. The bird became popular sometime in the 19th century. Due to the turkey’s size, an entire family could be fed for several days.
Turkeys became associated with Thanksgiving because they were plentiful, easy to handle, and provided a meal for many people. Credit is given to Josepha Hale, editor of Godey’s Book, who shaped modern Thanksgiving traditions. In her 1827 novel “Northwood,” she described a traditional Thanksgiving feast with a roasted turkey at the center of the table.
She also used her position to promote the idea of a national Thanksgiving and kept publishing turkey recipes. Largely due to Hale’s efforts, President Lincoln made Thanksgiving a national holiday. After the holiday was established, turkey dinners became a staple in popular magazines and cookbooks.
The National Turkey Federation further cemented the tradition by presenting a live turkey to President Harry S. Truman, leading to the annual “turkey pardon” ceremony.
A traditional roasted turkey is the centerpiece of many Thanksgiving dinners, celebrated on the fourth Thursday of November. To prepare a delicious turkey, you must first calculate the size and cooking time, properly thaw the frozen bird, and then follow a straightforward roasting method.
And then find some delicious uses for the leftovers, Try some of these.
MARY TAYLOR’S CROQUETTES
2 cups of meat, chicken, turkey or other
Choice of seasoning
1 cup of sauce
1 egg
¾ cup breadcrumbs
Chop meat, add seasoning and sauce, mix together and shape in cakes or long round croquettes. Chill before shaping. Dip in egg and then in crumbs. Fry in hot fat. You can vary the croquettes by adding chopped mushrooms, pimientos, green peppers, etc.
Croquette sauce
3 Tbs. butter
5 Tbs. sifted flour
1 c. milk or white soup stock
¼ tsp. onion juice
¼. tsp. celery salt
¼ tsp. salt
1/8 tsp. pepper
¼ tsp. lemon juice
½ tsp. A-1 or Worcestershire sauce
Melt butter. Add flour and thoroughly mix. Add all other ingredients and cook until very thick, stirring slowly while cooking. This makes sufficient sauce to thicken 2½ cups of any meat or fish.
You can freeze croquettes and use as needed.
CREAMED TURKEY
3 Tbs. butter
4 Tbs. flour
1½ c. turkey broth
1¼ c. milk
½ tsp salt
½ tsp. paprika
1/8 tsp. pepper
2 c. cooked turkey
Melt butter in a small saucepan. Gradually add flour and stir until blended. Add broth and milk. Stir over low heat until mixture thickens. Add seasoning and turkey. Serve over rice or noodles. Serves 6.
TURKEY SOUP
Turkey leftovers
¼ c. water
2 c. turnips, diced
2 c. celery, chopped
1 c. onion, chopped
2 c. tomatoes, stewed
2 c. potatoes, diced
1 tsp. salt
1 tsp. pepper
Debone leftover turkey and cut into small pieces. Pour water into a heavy pot. Add all ingredients. Cover and simmer for 1½ hours. May be cooked longer. Add more water as needed. Serves 6 to 8.
TURKEY AND CHEESE
2 c. cooked turkey
2 c. cheese, grated
3 eggs
2 c. milk
½ tsp. salt
1/8 tsp. pepper
6 slices of bread
1 tsp. butter
Remove crust from bread. Butter and cut into 2-inch squares. Arrange the following ingredients in layers of baking dish. One half of bread on bottom then ½ of cheese, then half of turkey; repeat for second layer. Beat eggs, milk and seasonings and pour over layers. Place dish in a pan containing 1-inch of water. Bake at 325°F. for 45 minutes. Sprinkle with cheese and bake until cheese is light brown.
TURKEY LOAF
2 c. cooked turkey
2 c. rice, cooked
2 eggs
2/3 c. tomato juice
½ c. breadcrumbs
Salt to taste
¼ tsp. paprika
½ c. green peppers, chopped
½ c. celery, chopped
2 Tbs. onion, chopped
4 Tbs. pimento, chopped
Combine all ingredients and mix well. Pour into a baking dish and bake at 350°F. for 40 to 50 minutes.
EASY TURKEY CASSEROLE
1½ c. turkey, cooked
½ c. green onions
½ tsp. salt
¼ tsp. pepper
2 c. turkey broth
½ c. rice
½ c. cheese
Chop onions and brown in fat. Add salt, pepper and broth and bring to a boil. Add rice and cook over low heat for 20 minutes. Let stand for 15 minutes and add turkey. Heat and sprinkle with cheese.
