Tuesday, November 03, 2009

Thanksgiving on the East Coast Menu

How many readers plan a new menu for Thanksgiving each year? While I do get lots of the basics catered, I do add some traditional things. But then there's my inventive brother-in-law who makes neat salads out of something new each year, or my sister-in-law who finds some unusual themed dessert I always like. Tradition is fun, but so are surprises, right?

This postcard is from the Celebrations volume of the Southern Heritage set. Does anyone send Thanksgiving greetings? I'd love to get one.

Here's the promised Thanksgiving on the East Coast Menu from that volume:
Roast Turkey
Sage Dressing with Giblet Gravy
Cranberry Frappe
Creamed Onions
Savannah Baked Oysters
Southern Corn Pudding
Brussels Sprouts with Dill Butter
Crabapples + Olives + Sweet Pickles (not together, I assume)
Celery Vase
Sweet Potato Muffins
Fig Pudding
Maryland White Potato Pie
Berkeley Spiced Cider

Wow. I think you'd need something stronger than Spiced Cider if you were attempting to make all that!

I read a lot about creamed onions and oysters for Turkey Day in the vintage cookbooks. They must be favorites in some areas. Here's Savannah Baked Oysters:

1 cup finely chopped celery
1/4 cup butter or margarine
4 cups herb-seasoned stuffing mix
1 cup finely chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
6 (12 oz.) containers fresh select oysters, drained
1/2 cup butter, melted

Saute celery in 1/4 cup butter until tender. Combine stuffing mix, parsley, sauteed celery, salt, and pepper; stir well.

Layer half of oysters in a lightly greased 12x8x2-inch baking dish; top with half of stuffing mixture. Repeat layers, pour remaining butter over mixture in baking dish. Bake at 350F for 30 minutes or until bubbly. Yield: 12 servings.

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