We know what you’re thinking – “What are the HIOBS staff members doing for Thanksgiving? What are their favorite Thanksgiving foods? I’ll go crazy if I don’t find out!”
Well, here are the answers….
I actually have 3 favorite Thanksgiving foods – turkey, squash and the stuffing – can’t have any without the others! I will be at home in Maine with my husband, 2 of my sons, my mother, and brother. – Kathy
All the classics: turkey, mashed potatoes, veggies. Our town has an annual benefit dinner on the Tuesday before Thanksgiving, “Turkey Tuesday.” Originally a get-together for all of those in the service industries who have to work on the holiday, it has grown into a major community fundraiser for the local food bank. – Caroline
I’ll be in Tulsa eating lots and lots of ham. And anything that involves chocolate. – Amanda
My favorite Thanksgiving food is leftovers. I will be in New Hampshire with my daughter and her fiance. We will be having dinner at his parents’ house. – Karen
My favorite Thanksgiving food is leftover turkey smothered in gravy served on a kings Hawaiian roll at about half time of the second football game.This year for Thanksgiving I will be headed to my childhood home in the lovely town of Atlanta, GA. I love Maine but no one does Thanksgiving like the South. I am in charge of pimento cheese spread for Thanksgiving every year. I would love to say I make it myself but that would be a lie, I buy it at my friend’s awesome restaurant The Hungry Peach! – Jared
I like stuffing. I’ll be in Camden eating good food with great friends. I do have a scrumptious stuffing recipe developed over years of testing – too long to share – but the secret ingredients are sausage, cranberries, water chestnuts, apples, and pine nuts among lots of other stuff. Anyone interested can send the office a self-addressed stamped envelope with a $5 donation and I’ll send it to them! Haha. – Geoff
I like a good stuffing and pumpkin pie (see my recipe at the bottom of this page). What I’ll be doing all depends on the weather. If it is cold I’ll be cooking dinner for 3 of us and then sending the leftovers up to the Sunday River snowmakers. If it is warm, I’ll be going to my brother’s in Massachusetts. – Cindy
I love cranberries (see recipe below). I’ll be in Colorado fantasizing about skiing, eating cranberries, enjoying the holiday, and being very very thankful for the people in my life. – Julia
Cranberry-Orange Relish with Raisins and Apples
From the New York Times Cookbook, by Craig Claiborne with adaptations
Makes 6 cups (we often double the recipe, but proportions below are for one recipe)
- 1C dark or golden raisins
- 2C white cane sugar
- 2 Tbsp white vinegar
- 2 Tbsp shredded fresh ginger
- 2 Tbsp slivered orange zest
- 1 C orange juice
- 6 C (about 1-1/2 pounds) cranberries, picked over and washed
- 1-1/2 C diced, peeled tart green apples (Granny Smith are good)
- 1 C (about 5 oz) slivered almonds, toasted
1. Put the raisins in a small bowl and pour boiling water over them to over. Let stand 15 minutes or longer. Drain.
2. Meanwhile put the sugar, vinegar, and orange juice in a heavy saucepan and cook over low heat, stirring [almost] constantly, until the syrup takes on a light, golden-brown color [this will take time]. Do not burn [a pith instruction]. Remove from heat. [I try and get the liquid sugar mixture to just below a boil].
3. Add the ginger, orange zest and bring to a boil, stirring vigorously [frantically if the heat is higher], but nonetheless constantly. Don’t let it solidify, or it’s toast.
4. Add the cranberries and cook, stirring often, until the berries just begin to pop, about 5 minutes. Take off burner. Add the raisins, diced apples and almond slivers, and stir in. Let cool.
Cindy’s Pumpkin Pie
Pumpkin Pie is all about using fresh pumpkin and using twice the amount called for in the recipe. Use a medium sized Sugar Pumpkin. Cut it in half, scoop out the seeds and then bake till soft. Take off the skin and cut into chunks. Put pumpkin chunks into a food processor, slowly adding 1.5 cups evaporated milk, blend well. Add the rest of the ingredients listed in Joy of Cooking:
- 1/4 c brown sugar
- 1/2 c white sugar
- 1/2 t salt
- 1 t cinnamon
- 1/2 t ginger
- 1/4 nutmeg
- 1/8 t cloves
- 2 slightly beaten eggs
Pour into pie shell. Bake 15 min at 425, then reduce heat to 350 and bake about 45 more minutes.