Thanksgiving dinner

Last updated

Thanksgiving meal
New England Thanksgiving Dinner.jpg
A Thanksgiving meal in New England
Also calledTurkey dinner
TypeCultural, Western
FrequencyAnnual

The centerpiece of contemporary Thanksgiving in the United States is Thanksgiving dinner (informally called turkey dinner), a large meal generally centered on a large roasted turkey. Thanksgiving could be considered the largest eating event in the United States as measured by retail sales of food and beverages [1] and by estimates of individual food intake. [2] People often consume as much as three or four thousand calories during the course of the dinner. [2] [3]

Contents

Along with attending church services, Thanksgiving dinner remained a central part of celebrations from the holiday's early establishment in North America. [4] In a 2015 Harris Poll, Thanksgiving was the second most popular holiday in the United States (after Christmas), and turkey was the most popular holiday food, regardless of region, generation, gender, or race. [5] At Thanksgiving dinner, turkey is served with a variety of side dishes which can vary from traditional, such as mashed potatoes, stuffing, and cranberry sauce, [6] to ones that reflect regional or cultural heritage. [7]

Given that days of thanksgiving revolve around giving thanks, the saying of grace before Thanksgiving dinner is a traditional feature of the feast. [8] Many of the dishes in a traditional Thanksgiving dinner are made from ingredients native to the Americas, including turkey, potato, sweet potato, corn (maize), squash (including pumpkin), green bean, and cranberry. The Pilgrims may have learned about some of these foods from Native Americans, but others were not available to the early settlers. The tradition of eating them at Thanksgiving likely reflects their affordability for later Americans. [9] Early North American settlers did eat turkey, but the lavish feasts that are frequently ascribed to Thanksgiving in the 17th century were a creation of nineteenth-century writers who sought to popularize a unifying holiday in which all Americans could share. [10]

Plymouth Colony and Thanksgiving dinner

The tradition of Thanksgiving dinner has often been associated in popular culture with New England. New England Puritans proclaimed days of thanksgiving to commemorate many specific events. Such days were marked by religious observances, prayer, and sometimes fasting. Church records of the time do not mention food or feasting as being part of such events. A single exception records that following church services in 1636, there was "then making merry to the creatures, the poorer sort being invited of the richer." [10]

On December 11, 1621, Governor Edward Winslow of the Plymouth Colony wrote a letter in hopes of attracting more colonists. In it, he described a three-day feast shared by the Plymouth settlers and the local Wampanoag tribe. Winslow sent out four men who provided a variety of fowls, sufficient to feed the colony for a week, while Massasoit's hunters killed five deer. In the 19th century, this event became associated with the idea of a Thanksgiving feast. In a footnote in 1841, Alexander Young claimed that this event "was the first thanksgiving, the harvest festival of New England". [10] Jamestown, Virginia, and other locations have also been suggested as sites of the "First Thanksgiving". [10]

One of the most persistent advocates for Thanksgiving as a national holiday was writer Sarah Josepha Hale. [10] Although she advocated for Thanksgiving in editorials in Godey's Lady's Book from 1837 onwards, Hale did not associate the Pilgrims with Thanksgiving until a brief mention in 1865. In "America's Thanksgiving Hymn", published in 1872, she credited the Pilgrims as being "free to do and pray, And keep in sober gladness Their first Thanksgiving Day". Hale did not suggest that the Pilgrim thanksgiving included feasting. [11]

Other writers were less discerning. Jane G. Austin published a fictional account of the Pilgrims, Standish of Standish, in 1889. Austin described the Pilgrims, a year after their arrival, as feasting on turkey stuffed with beechnuts, other types of fowl, venison, boiled beef and other roasts, oysters, clam chowder, plum-porridge, hasty pudding, sea biscuit, manchet bread, butter, treacle, mustard, turnips, salad, grapes, plums, popcorn, ale, and root beer. Austin's lavish description disregarded the historical record and the deaths due to starvation and malnutrition that occurred in the Plymouth Colony that winter. Nonetheless, her account was extremely popular. It was repeated by other writers, adapted for plays and public events, and adopted by school curricula. The writings of Austin and others helped to establish the inaccurate image of the Pilgrim Thanksgiving feast in popular culture and make it a part of the national identity of the United States. [10]

Historical menus

Postcard describing 'A Grand Dinner in Honor of Thanksgiving' Grand Dinner in Honor of Thanksgiving (NBY 434).jpg
Postcard describing 'A Grand Dinner in Honor of Thanksgiving'

The use of the turkey in the United States for Thanksgiving precedes Abraham Lincoln's nationalization of the holiday in 1863. In her 1827 novel Northwood; or, a Tale of New England, Sarah Josepha Hale devoted an entire chapter to Thanksgiving dinner, emphasizing many of the foods that are now considered traditional. Although many other meats are mentioned, "the roasted turkey took precedence on this occasion, being placed at the head of the table; and well did it become its lordly station, sending forth the rich odour of its savoury stuffing". For dessert, "the celebrated pumpkin pie...occupied the most distinguished niche" and was described as "an indispensable part of a good and true Yankee Thanksgiving". [10]

The White House Cook Book, published in 1887 by Fanny Lemira Gillette, had the following menu: oysters on half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruits, and coffee. [12]

A Thanksgiving Day dinner served to the Civilian Conservation Corps in 1935 included: pickles, green olives, celery, roast turkey, oyster stew, cranberry sauce, giblet gravy, dressing, creamed asparagus tips, snowflake potatoes, baked carrots, hot rolls, fruit salad, mince pie, fruitcake, candies, grapes, apples, clams, fish, and many other foods, along with French drip coffee, cigars, and cigarettes. [13]

Sugar, among other food commodities, was rationed from 1942 to 1946. [14] In 1947, as part of a voluntary rationing campaign, the Truman administration attempted to promote "Poultryless Thursdays", discouraging Americans from eating poultry or egg products on Thursdays. Because Thanksgiving is always on a Thursday, this meant that turkey and pumpkin pie, two Thanksgiving staples, would be discouraged (pumpkin pie because it contains eggs). The National Poultry and Egg Board furiously lobbied the President to cease promoting the plan, culminating in an agreement at the National Thanksgiving Turkey Presentation shortly before Thanksgiving in 1947. Turkey was no longer discouraged, but Eggless Thursdays remained for the rest of the year, meaning no pumpkin pie was served at the White House dinner that year. [15]

Main dishes

Turkey

Turkey is the most common main dish of a Thanksgiving dinner, to the point that Thanksgiving is sometimes colloquially called "Turkey Day". Alexander Hamilton proclaimed that "no citizen of the United States should refrain from turkey on Thanksgiving Day", [16] [17] and Benjamin Franklin had high regard for the wild turkey as an American icon. [18] [19] As Thanksgiving Day rose in popularity during the 1800s, so too did the turkey. By 1857, turkey had become part of the traditional dinner in New England. [17]

The domestic turkey eaten now is very different from the wild turkey known to the Pilgrims, Hamilton, and Franklin. Wild turkeys are native to the Americas and evolved around 5 million years ago. At least five subspecies are still found in 48 states, Mexico, and Canada. [20] Today, the southern Mexico subspecies Meleagris gallopavo is almost extinct, [20] but in the early 16th century it was taken to Europe from Mexico by the Spanish. Its descendants later returned to America. [17] Twentieth century commercial varieties of turkey were bred from these European descendants.

The Beltsville Small White turkey was bred by the USDA at the Beltsville Agricultural Research Center in Maryland in response to consumer demand for a small (8-15 pound) turkey with more white meat and no dark feathers. It was introduced commercially in 1947 and dominated the market for nearly 20 years. [21] [22] The Small White was supplanted by the Broad Breasted White turkey, bred specifically for large feasts such as Thanksgiving. These turkeys can grow to over 40 pounds, but the breed must be artificially bred and suffers from health problems due to its size. [23] It is estimated that more than 99% of the American turkeys eaten are Broad Breasted Whites. [24] In 2006, American turkey growers were expected to raise 270 million turkeys, to be processed into five billion pounds of turkey meat valued at almost $8 billion, with one third of all turkey consumption occurring in the Thanksgiving-Christmas season (and a fifth of the overall total coming from Thanksgiving alone), [25] and a per capita consumption of almost 18 pounds (8.2 kg). [26]

Thanksgiving turkey is often stuffed with a traditional savory bread pudding and roasted. Sage is the standard herb added to the stuffing, along with chopped onions and celery. [27] [28] Other ingredients, such as chopped chestnuts or other tree nuts, crumbled sausage or bacon, carrots, cranberries, raisins, and/or apples, may be added to stuffing. If the mixture is cooked outside the bird, a stock is generally added to prevent it from drying out. [28] A number of cultural and regional factors affect whether this is referred to as "stuffing" or "dressing". [29] [30] Turkeys may be deep-fried instead of roasted due to the shorter preparation time, but this method carries higher safety risks. [31]

The consumption of turkey on Thanksgiving is so ingrained in American culture that each year since 1947, the National Turkey Federation (and, as far back as 1873, commercial turkey farmers) has presented a live turkey to the president of the United States prior to each Thanksgiving. [32] These turkeys were initially slaughtered and eaten for the president's Thanksgiving dinner; since 1989, the presented turkeys have typically been given a mock pardon to great fanfare and sent to a park to live out the rest of their usually short natural lives. [33] However the first "pardon" to a turkey was given by President Abraham Lincoln in 1863, and there is a monument in Hartford, Connecticut, to this one. [34]

Alternatives to turkey

1943 Thanksgiving Day dinner menu from USS Wake Island (CVE-65) US Navy 031125-N-0336C-001 Holiday dinners on ship and shore are important memories for past and present Sailors of special times away from home with their shipmates.jpg
1943 Thanksgiving Day dinner menu from USS Wake Island (CVE-65)

Entrees other than turkey are sometimes served at Thanksgiving dinner, either alongside the turkey or in place of it as the main dish. Baked ham is served at Thanksgiving in many households. [35] Roasted goose or duck, foods which were traditional European centerpieces of Christmas dinners, are sometimes served in place of a Thanksgiving turkey. [36] Italian Americans might serve capon as the main course to the Thanksgiving meal. [37] Irish Americans might have prime rib as their centerpiece; since beef in Ireland was once a rarity, families would save up money for this dish to signify newfound prosperity and hope.

Sometimes, fowl native to the region where the meal is taking place are used; for example, Texas Monthly magazine suggested quail as a main dish. [38] In a few areas on the West Coast of the United States, Dungeness crab is common as an alternate main dish, as crab season starts in early November. [39] Similarly, Thanksgiving falls within deer hunting season in the Northeastern United States, and as such venison is sometimes used as a centerpiece. [40] In Alaskan villages, whale meat is sometimes eaten. [41]

John Madden, a commentator on televised NFL Thanksgiving Day games from 1981 to 2001, advocated for turducken: deboned turkey, duck and chicken nested inside each other and then cooked. [42] [43]

At the other end of the spectrum, vegetarians or vegans may choose a tofu, seitan, or lentil-based substitute such as tofurky, [44] or serve vegetable-based dishes such as stuffed squash, which are more often considered sides. [45] Vegetarian menus for Thanksgiving date back to at least 1897, when they were discussed by the Vegetarian Club of the University of Chicago. [46]

Due to the impacts of immigration in the United States, an international approach to Thanksgiving has become common. Basic Thanksgiving dishes can be transformed by using flavors, techniques, and traditions from immigrants' own cuisines. Others celebrate the holiday with a variety of standard and multicultural dishes, particularly when there is a crowd to be fed, as guests' tastes can vary. [47] [48] [49]

A live raccoon was sent from Mississippi to the White House intended to be served for the 1926 Thanksgiving feast. Calvin and Grace Coolidge decided to keep her as a pet instead, and named her Rebecca. [50]

Side dishes

Many offerings are typically served alongside the main dish. Copious leftovers are also common following the meal proper. Traditional Thanksgiving foods are sometimes specific to the day, and although some of the dishes might be seen at any semi-formal meal in the United States, the Thanksgiving dinner often has something of a ritual or traditional quality to it. [51]

Many Americans would regard Thanksgiving dinner as "incomplete" without stuffing, mashed potatoes with gravy, and cranberry sauce. [52] A recipe for cranberry sauce to be served with turkey appeared in the first American cookbook, American Cookery (1796) by Amelia Simmons. [53] Commonly served vegetable dishes include mashed winter squash, turnips, and sweet potatoes, the latter often prepared with sweeteners such as brown sugar, molasses, or marshmallows. All three can be served mashed or roasted. [54] Other vegetables are often served, such as carrots or parsnips, beets, radishes, asparagus, Brussels sprouts, and/or cauliflower. [55] [56] [57] Creamed corn is also popular. [52]

Green beans are frequently served; in particular, green bean casserole. The recipe was invented in 1955 by Dorcas Reilly for the Campbell Soup Company to promote use of its canned cream of mushroom soup. It has since become a Thanksgiving standard. [58] [59]

A fresh salad may be included, especially on the West Coast. [60] [61] A charcuterie board or relish tray, with various cheese, cured meats, crackers, pickles, olives, onions or peppers, is often included either with the meal itself or as a pre-meal appetizer. [62] [63] [ better source needed ] Bread rolls, biscuits, or cornbread, the latter particularly in the South and parts of New England, may also be served, [52] and macaroni and cheese is a common side dish in some Southern coastal areas. [52]

Desserts

For dessert, various pies are usually served. Harriet Beecher Stowe described pie as "an English institution, which, transplanted on American soil, forthwith ran rampant and burst forth into an untold variety of genera and species." [53] Pumpkin pie is widely regarded as the most popular and most traditional, but apple pie and pecan pie are also common favorites. [64] Sweet potato pie, mince pie, cherry pie, and chocolate cream pie are served as well. [53] [27]

Beverages

The beverages at Thanksgiving can vary as much as the side dishes, often depending on who is present at the table and their tastes. In the late eighteenth and early nineteenth centuries, it was usual for Americans to consume hard cider and alcoholic punches. Prohibition in the 1920s restricted legal Thanksgiving options to milk, water, and lemonade. [53] : 57  Pitchers of sweet tea were often found on Southern tables even before prohibition and remain popular. [65] Coffee is also frequently served at the end of Thanksgiving dinner.

Spirits or cocktails may be offered before the main meal. [66] On the dinner table, unfermented apple cider (still or sparkling) or wine are often served. [67] Beaujolais nouveau is sometimes served; the beverage has been marketed as a Thanksgiving drink since the producers of the wine (which is made available only for a short window each year) set the annual release date to be one week before Thanksgiving beginning in 1985, and it is said to pair well with the wide variety of food served for Thanksgiving dinner. [68] Thanksgiving marks the initial peak for seasonal consumption of eggnog, which is followed by a larger peak at Christmas. [69]

Regional differences

A Thanksgiving meal including both traditional dishes and regional ones such as leche flan. Our (Almost Traditional) Thanksgiving Dinner.jpg
A Thanksgiving meal including both traditional dishes and regional ones such as leche flan.

There are many regional differences as to what gets served for Thanksgiving dinner. Each state and region has its own preferences, [61] [52] [70] starting with the stuffing or dressing traditionally served with the turkey. The common version is some form of mixture of white bread cubes, sage, onion, celery and parsley. [27] Southerners generally make their dressing from cornbread, while those in other parts of the country may opt for wheat, rye, or sourdough bread as the base. [28] [29] The addition of ingredients such as oysters, apples, chestnuts, raisins, and sausage or the turkey's giblets may also reflect regional and historic differences. [27]

The Bobbie, Thanksgiving flavor year round in a Delaware sub from Capriotti's Bobbie-sub-from-Capriotti's.jpg
The Bobbie, Thanksgiving flavor year round in a Delaware sub from Capriotti's

Other dishes likewise reflect the regional, cultural, or ethnic backgrounds of those who have come together for the meal. Many African Americans and Southerners serve baked macaroni and cheese and collard greens, along with chitterlings and sweet potato pie. [71] Sauerkraut is sometimes served in the Mid-Atlantic, especially by Baltimoreans of German and Eastern European descent. [72] Many Midwesterners (such as Minnesotans) of Norwegian or Scandinavian descent set the table with lefse. [73] Italian Americans often include antipasti, pasta, and lasagna dishes. [74] [75]

Mexican Americans may serve their turkey with mole and roasted corn. [76] In Puerto Rico, the Thanksgiving meal is completed with arroz con gandules (rice with pigeon peas), pasteles (root tamales), and potato salad. Turkey in Puerto Rico is often stuffed with mofongo. [77] [78] Cuban Americans traditionally serve the turkey alongside a small roasted pork and include white rice and black beans or kidney beans. [79]

Preparation and timing

Because of the amount of food, preparation for the Thanksgiving meal may begin early in the day or during the days prior. The turkey generally takes hours to prepare, cook, and "rest" before serving. Many side dishes can be at least partially prepared in advance, and pies may be popular desserts in part because they can be baked days or weeks in advance and stored. [53] [80] [81] [82] It is common for family members and friends from different households to bring dishes to a joint meal. [83]

The meal is often served in the early or middle afternoon. [51] Maria Parloa, an early New England domestic scientist [84] cautioned against eating too early in the day, because of the increased pressure on the cook: [85]

"During the week preceding Thanksgiving the New England housekeeper is a busy woman. All over the country, but especially in New England, men and women look forward to the holiday as a time for going to old homes,--a family day.... Remember that the chief aim is to produce happiness, and that many of the company will not be wholly happy if the mistress of the household must pass a good part of the day in the kitchen. On this account the greater the preparations made in advance the better, so as to relieve the housekeeper of as many duties and as much anxiety as possible of the holiday." [85]

See also

Related Research Articles

<span class="mw-page-title-main">Cuisine of the Midwestern United States</span> Regional cuisine of the United States

The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.

<span class="mw-page-title-main">Cuisine of New England</span> Northeastern US food culture

New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. It also includes influences from Irish, French-Canadian, Italian, and Portuguese cuisine, among others. It is characterized by extensive use of potatoes, beans, dairy products and seafood, resulting from its historical reliance on its seaports and fishing industry. Corn, the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily as sweet corn although flint corn is grown as well. It is traditionally used in hasty puddings, cornbreads and corn chowders.

<span class="mw-page-title-main">Sunday roast</span> British dish of meat and vegetables

A Sunday roast or roast dinner is a British dish, traditionally consumed on Sunday. It consists of roasted meat, roasted potatoes or mashed potatoes, and accompaniments such as Yorkshire pudding, stuffing, gravy, and may include condiments such as apple sauce, mint sauce, redcurrant sauce, mustard, cranberry or Horseradish sauce. A range of vegetables can be served, such as broccoli, Brussels sprouts, cabbage, carrots, cauliflower, parsnips, or peas, which can be boiled, steamed, or roasted alongside the meat and potatoes.

<span class="mw-page-title-main">Stuffing</span> Edible mixture filling a foods cavity

Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.

<span class="mw-page-title-main">Trinidad and Tobago cuisine</span> Culinary traditions of Trinidad and Tobago

Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidadian and Tobagonian food is dominated by a wide selection of dishes, most notably, doubles, roti, pelau, callaloo and curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoes, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.

<span class="mw-page-title-main">Mashed pumpkin</span> Dish made of mashed or puréed pumpkin

Mashed pumpkin is a vegetable dish made by cooking or macerating the skinless flesh (pulp) of pumpkins and then mashing, straining, grinding, or puréeing until the desired consistency is achieved. It is traditionally served as a side dish, although it has many uses in cooking and baking.

<span class="mw-page-title-main">Cranberry sauce</span> Sauce or relish made from cranberries

Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is typically more heavily sweetened.

<i>Garfields Thanksgiving</i> 1989 Garfield TV special

Garfield's Thanksgiving is a 1989 American animated television special based on the Garfield comic strip. It once again featured Lorenzo Music as the voice of Garfield. The special was first broadcast on November 22, 1989, on CBS and was nominated for Outstanding Animated Program at the 42nd Primetime Emmy Awards. The events of the special take place during the second season of Garfield and Friends. It has been released on both VHS and DVD home video. On overseas DVD copies of Garfield's Holiday Celebrations, this special is replaced with Garfield in the Rough.

<span class="mw-page-title-main">Christmas dinner</span> Meal traditionally eaten at Christmas

Christmas dinner is a meal traditionally eaten at Christmas. This meal can take place any time from the evening of Christmas Eve to the evening of Christmas Day itself. The meals are often particularly rich and substantial, in the tradition of the Christian feast day celebration, and form a significant part of gatherings held to celebrate the arrival of Christmastide. In many cases, there is a ritual element to the meal related to the religious celebration, such as the saying of grace.

Sara's Secrets was a Food Network show hosted by Sara Moulton who was the executive chef of Gourmet magazine. Sara’s Secrets aired from 2002 until 2007. Sara's Secrets offers the viewer recipes and techniques specifically focused to fit the viewer's busy lifestyle.

<span class="mw-page-title-main">Thanksgiving (Canada)</span> Holiday which celebrates the harvest and other blessings

Thanksgiving or Thanksgiving Day, is an annual Canadian holiday held on the second Monday in October. Outside the country, it may be referred to as Canadian Thanksgiving to distinguish it from the American holiday of the same name and related celebrations in other regions.

<span class="mw-page-title-main">Roast goose</span> Dish

Roast goose is cooking goose meat using dry heat with hot air enveloping it evenly on all sides. Many varieties of roast goose appear in cuisines around the world, including Cantonese, European, and Middle Eastern cuisines. Roasting can enhance its flavor.

<span class="mw-page-title-main">Pumpkin pie</span> Dessert

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin and pumpkin pie are both a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada it is usually prepared for Thanksgiving, Christmas, and other occasions when pumpkin is in season.

<span class="mw-page-title-main">Turkey meat</span> Meat from a turkey

Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well as in standard cuisine.

<span class="mw-page-title-main">Pilgrim (sandwich)</span>

A Pilgrim or Puritan is a sandwich which has connotations with the American Pilgrim Fathers and Thanksgiving Day. It was a traditional way of using up leftover food from Thanksgiving Day and thus is composed essentially of bread slices or a roll, into which are placed sliced roast turkey, stuffing, mashed potatoes, cranberries or cranberry sauce, gravy, and/or other toppings such as cheese, lettuce or mayonnaise. There is an enormous variation in its composition with a huge range of ingredients being employed in some sandwiches and a great variation of ingredients between recipes. A basic combination might include slices of turkey, herb stuffing, cranberry sauce and some gravy between two slices of bread.

Barbadian cuisine, also called Bajan cuisine, is a mixture of African, Portuguese, Indian, Irish, Creole, Indigenous and British background. A typical meal consists of a main dish of meat or fish, normally marinated with a mixture of herbs and spices, hot side dishes, and one or more salads. The meal is usually served with one or more sauces.

Hart's Turkey Farm is a restaurant in Meredith, New Hampshire in the United States. The restaurant opened in 1954 and has a large menu showcasing turkey dishes.

<span class="mw-page-title-main">Goose as food</span> Food animal

In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening of domesticated geese in Egypt.

References

  1. ↑ "What Are Americans Stuffing Their Shopping Carts With for Thanksgiving?". Nielsen. November 16, 2017. Archived from the original on October 24, 2020. Retrieved December 17, 2020.
  2. 1 2 Huen, Eustacia (November 30, 2016). "America's 10 Most Fattening Holidays". Forbes. Retrieved December 17, 2020.
  3. ↑ "Stuff the Bird, Not Yourself: How to Deal with the 3,000 Calorie Holiday Meal". Calorie Control Council. November 15, 2015. Retrieved November 28, 2020.
  4. ↑ Forbes, Bruce David (October 27, 2015). America's Favorite Holidays: Candid Histories. University of California Press. p. 155. ISBN   978-0-520-28472-2. However, Puritans did participate in occasional days of fasting and days of thanksgiving, sometimes declared by the Church of England but developed even further by the Puritans. ... A day of thanksgiving might be declared to celebrate and thank God for particular military victory, or good health following a wave of disease, or an especially bountiful harvest that saved people from starvation. ... The annual days of thanksgiving consisted mainly of worship services and family dinners, and this was repeated over the years.
  5. ↑ Shannon-Missal, Larry (November 19, 2015). "Americans Weigh In on Their Favorite Holiday, Most Anticipated Eats, and How they Wash it All Down". The Harris Poll. Archived from the original on November 28, 2020. Retrieved December 17, 2020.
  6. ↑ History.com Staff (2009), "History of Thanksgiving", History , A+E Networks, archived from the original on January 21, 2018, retrieved November 12, 2017
  7. ↑ Sifton, Sam (November 15, 2016), "The American Thanksgiving", New York Times , retrieved November 12, 2017
  8. ↑ Newland, Mary Reed (June 15, 2007). The Year and Our Children. Sophia Institute Press. p. 325. ISBN   978-1-62282-093-1.
  9. ↑ Trex, Ethan (November 25, 2013). "Why We Eat What We Eat on Thanksgiving". Mental Floss. Retrieved December 17, 2020.
  10. 1 2 3 4 5 6 7 Smith, Andrew F. (November 1, 2003). "The First Thanksgiving". Gastronomica. 3 (4): 79–85. doi:10.1525/gfc.2003.3.4.79.
  11. ↑ "THE THANKSGIVING EDITORIALSOF SARAH JOSEPHA HALEFROM THE PAGES OF GODEY'S LADY'S BOOK" (PDF). Pilgrim Hall Museum. Retrieved December 18, 2020.
  12. ↑ "The Project Gutenberg eBook of The White House Cookbook, by Mrs. F.L. Gillette & Hugo Ziemann". Gutenberg.org. November 2, 2004. Retrieved February 13, 2014.
  13. ↑ Smith, Kathy M. (2001). Gold Medal CCC Company 1538: A Documentary. Paducah, KY: Turner Pub. Co. p. 98. ISBN   978-1-56311-642-1.
  14. ↑ FOOD: Decontrolled. Time (June 23, 1947). Retrieved March 27, 2018.
  15. ↑ Humes, Michele (November 23, 2009). "The Way We Ate: The Year Harry Truman Passed on Pumpkin Pie". Diner's Journal. The New York Times. Retrieved November 17, 2017.
  16. ↑ Schorger, A. W. (Arlie William) (1966). The wild turkey; its history and domestication. Norman: University of Oklahoma Press. p. 369.
  17. 1 2 3 Davis, Karen (2001). More Than a Meal: The Turkey in History, Myth, Ritual, and Reality (PDF). New York: Lantern Books. p. 53. ISBN   978-1-930051-88-1.
  18. ↑ Dickson, James G. (1992). The Wild Turkey: Biology and Management . National Wild Turkey Federation. Harrisburg, PA: Stackpole Books. p.  10. ISBN   978-0-8117-1859-2.
  19. ↑ Lund, Nicholas (November 21, 2013). "Did Benjamin Franklin Really Say the National Symbol Should Be the Turkey?". Slate . Archived from the original on April 27, 2014. Retrieved November 22, 2013.
  20. 1 2 Mitton, Jeff (November 24, 2018). "We nearly ate turkeys to extinction a second time". Colorado Arts and Sciences Magazine. University of Colorado Boulder. Retrieved December 19, 2020.
  21. ↑ Ekarius, Carol (2007). Storey's Illustrated Guide to Poultry Breeds. Storey Publishing. ISBN   978-1-58017-667-5.
  22. ↑ Elliott, Scott (November 27, 2019). "Giving Thanks for the Traditional Thanksgiving Meal". USDA. Retrieved December 18, 2020.
  23. ↑ Gabbatt, Adam (November 21, 2017). "Taste of Thanksgivings past: why heritage turkeys are making a comeback". The Guardian. Retrieved December 18, 2020.
  24. ↑ Pomranz, Mike (November 25, 2014). "How We All Came to Eat One Type of Turkey on Thanksgiving". Food and Wine. Retrieved December 19, 2020.
  25. ↑ "America's turkey pardon is a silly tribute to big agriculture". Grid News. November 18, 2022. Retrieved November 21, 2022.
  26. ↑ Briggs, Mike (July 17, 2006). "Regional Farm Bill field hearing: Cape Girardeau, MO". U.S. Senate Committee on Agriculture, Nutrition & Forestry.
  27. 1 2 3 4 Rombauer, rma S.; Becker, Marion Rombauer (1975). The Joy of Cooking. Simon and Schuster. p. 370. ISBN   9780026045704 . Retrieved December 19, 2020.
  28. 1 2 3 Wheeler, Kate. "Old School Bread Stuffing with Sage". The Domestic Front. Retrieved December 19, 2020.
  29. 1 2 Okona, Nneka M. (October 26, 2020). "Stuffing vs. Dressing: What You Call It Can Reveal Where You're From". Huffington Post. Retrieved December 19, 2020.
  30. ↑ "The Great Thanksgiving Debate: Stuffing vs. Dressing". The Hungry Lobbyist. November 16, 2016. Retrieved December 19, 2020.
  31. ↑ "Deep Fried Turkey". Dinner at the Zoo. September 16, 2019. Retrieved December 19, 2020.
  32. ↑ Hesse, Monica (November 21, 2007). "Turkey Pardons, The Stuffing of Historic Legend". Washington Post. Retrieved December 19, 2020.
  33. ↑ Monkman, Betty C. "Pardoning the Thanksgiving Turkey". The White House Historical Association. Retrieved December 19, 2020.
  34. ↑ Jack, First Presidential Pardon Turkey
  35. ↑ Lyons, Charlotte (2004). "Date With a Dish: Turkey Alternatives For Thanksgiving". Ebony. 60 (1): 142–150. Retrieved December 19, 2020.
  36. ↑ Smith, Andrew F. (May 1, 2007). The Oxford Companion to American Food and Drink. Oxford University Press. ISBN   9780199885763 . Retrieved December 19, 2020.
  37. ↑ Melillo, Judith Lipuma (April 26, 2019). 66 South Clinton Street: Recipes and Memories of Growing up Italian. Bloomington, IN: AuthorHouse. ISBN   9781546254232 . Retrieved December 19, 2020.
  38. ↑ Sharpe, Patricia (November 2008). "Your Bird Here". Texas Monthly. Retrieved December 19, 2020.
  39. ↑ Eder, Michele Longo (2008). Salt in Our Blood: The Memoir of a Fisherman's Wife. Newport, Oregon: Dancing Moon Press. p. 187. ISBN   9781892076441 . Retrieved December 19, 2020.
  40. ↑ Hoober, Sam (November 19, 2018). "Turkey is Lame: 3 Ways to Serve Venison for Thanksgiving". Wide Open Spaces. Retrieved December 19, 2020.
  41. ↑ D'Oro, Rachel (November 17, 2006). "Alaskan Thanksgiving Feast: Whale Meat". Associated Press. Archived from the original on January 28, 2018. Retrieved January 28, 2018.
  42. ↑ Deutsch, Jonathan (May 25, 2018). We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States. ABC-CLIO. pp. 307–308. ISBN   9781440841125 . Retrieved December 19, 2020.
  43. ↑ Hart, Jay (November 21, 2012). "Boom! Catching up with John Madden to talk all things ... turducken | Shutdown Corner – Yahoo Sports Canada". Ca.sports.yahoo.com. Retrieved February 13, 2014.
  44. ↑ Lehmkuhl, Vance (July 1, 2016). V for Veg: The Best of Philly's Vegan Food Column. Sullivan Street Press. ISBN   9780996349161 . Retrieved December 19, 2020.
  45. ↑ Lund, Laurel (2003). "Giving Thanks for the Journey". Vegetarian Times. No. November. p. 6. Retrieved December 19, 2020.
  46. ↑ "Menu of the Vegetarians". Chicago Tribune. Chicago, Illinois. November 21, 1897. p. 46. Retrieved December 19, 2020.
  47. ↑ Duffy, Gillian (November 4, 2007). "The Globalist's Thanksgiving". New York Magazine. Retrieved November 24, 2010.
  48. ↑ Wang, Frances Kai-Hwa (November 22, 2009). "Creating our own multicultural Thanksgiving traditions". AnnArbor.com. Retrieved November 24, 2010.
  49. ↑ Bo (November 19, 2007). "The Day the Lees discovered Thanksgiving". 8Asians.com. Retrieved November 24, 2010.
  50. ↑ Costello, Matthew (June 8, 2018). "Raccoons at the White House". White House Historical Association. Retrieved February 26, 2023.
  51. 1 2 Wallendorf, Melanie; Arnould, Eric J. (1991). ""We Gather Together": Consumption Rituals of Thanksgiving Day". Journal of Consumer Research. 18 (1): 13–31. doi:10.1086/209237. JSTOR   2489481.
  52. 1 2 3 4 5 VanSchmus, Emily (November 12, 2020). "The Most Popular Thanksgiving Side Dish In Every State". Better Homes & Gardens. Retrieved December 19, 2020.
  53. 1 2 3 4 5 Baker, James W. (September 30, 2010). Thanksgiving: The Biography of an American Holiday. UPNE. pp. 52–55. ISBN   9781584658740 . Retrieved December 19, 2020.
  54. ↑ "Healthy Butternut Sweet Potato Casserole". Cafe Sucre Farine. November 6, 2018. Retrieved December 19, 2020.
  55. ↑ "Easy Roasted Winter Vegetables". Simple Healthy Kitchen. November 16, 2016. Retrieved December 19, 2020.
  56. ↑ "Oven Roasted Root Vegetables". Tori Avey. Retrieved December 19, 2020.
  57. ↑ Weg, Arielle (October 16, 2017). "6 Ways to Use Brussels Sprouts and Cauliflower This Thanksgiving". Cooking Light. Retrieved December 19, 2020.
  58. ↑ Zraick, Karen (October 24, 2018). "Dorcas Reilly, Creator of the Classic American Green-Bean Casserole, Dies at 92 (Published 2018)". The New York Times. ISSN   0362-4331 . Retrieved November 27, 2020.
  59. ↑ Katz, Brigit (October 26, 2018). "The Woman Who Invented the Green Bean Casserole". Smithsonian Magazine. Retrieved November 27, 2020.
  60. ↑ Hickey, Walt (November 21, 2018). "Seriously, who is eating salad at Thanksgiving?". Insider. Retrieved December 19, 2020.
  61. 1 2 Hickey, Walt; Gould, Skye (November 21, 2018). "What Thanksgiving dinner looks like in your part of the country". Insider. Retrieved December 19, 2020.
  62. ↑ Lyndes, Haley (November 12, 2020). "32 Thanksgiving Charcuterie Boards That Are True Love at First at Bite". POPSUGAR Food. Retrieved September 23, 2022.
  63. ↑ "Relish Tray". Simply Whisked. December 12, 2018. Retrieved December 19, 2020.
  64. ↑ Pomranz, Mike (November 20, 2018). "The Most Popular Thanksgiving Pie in Every Corner of the Country Are your neighbors pumpkin, apple, or pecan people?". Food & Wine. Retrieved December 19, 2020.
  65. ↑ "8 Things Only Southerners Know About Tea". Food Network. Retrieved December 19, 2020.
  66. ↑ Mattern, Jessica Leigh; Aldrich, Jennifer (November 9, 2020). "60 Thanksgiving Cocktails That'll Let You Toast the Holiday in Style". Country Living. Retrieved December 19, 2020.
  67. ↑ "Which Drinks Pair Well With Turkey?". The Spruce Eats. Retrieved December 19, 2020.
  68. ↑ Sifton, Sam (October 23, 2012). Thanksgiving: How to Cook It Well: A Cookbook. Random House Publishing Group. ISBN   9780679605140 . Retrieved December 19, 2020.
  69. ↑ Schwartz, Matthew S. (December 22, 2011). "Why Don't They Sell Eggnog Year-Round? People only buy it when it's cold outside". Slate. Retrieved December 19, 2020.
  70. ↑ Vermillion, Stephanie (November 15, 2019). "11 Regional Thanksgiving Recipes That Food Bloggers Swear By". Huffington Post. Retrieved December 19, 2020.
  71. ↑ Williams IV, John-John (November 8, 2016). "Thanksgiving soul food offers a window to African-American heritage". Baltimore Sun. Retrieved December 19, 2020.
  72. ↑ Tkacik, Christina (November 25, 2019). "Sauerkraut is a Baltimore Thanksgiving tradition, and it's good for you, too". Baltimore Sun. Retrieved December 19, 2020.
  73. ↑ Urban, Kelly (December 19, 2018). "Holiday Flavors : Lefse is a popular dish in the Midwest". The Tribune-Democrat. Retrieved December 19, 2020.
  74. ↑ "An Italian-American Thanksgiving". Paesana. November 20, 2019. Retrieved December 19, 2020.
  75. ↑ Nero, Dom (November 21, 2018). "Take It From an Italian: Lasagna Is the Best Thanksgiving Side Dish". Esquire. Retrieved December 19, 2020.
  76. ↑ Guadalupe, Patricia (November 21, 2018). "Turkey and mole sauce? Across U.S., Latino families blend food traditions on Thanksgiving". nbcnews. Retrieved December 19, 2020.
  77. ↑ Daue, Katharina (November 16, 2018). "How to Celebrate Thanksgiving in Puerto Rico & the Caribbean". Beach. Retrieved December 19, 2020.
  78. ↑ "Arroz con Gandules (Rice and Pigeon Peas)". Publix. Retrieved December 19, 2020.
  79. ↑ Romero, Bianca (November 30, 2020). "What A Cuban-American Thanksgiving Looks Like Thanksgiving but make it Cuban-style". Spoon University. Retrieved December 19, 2020.
  80. ↑ Doolin, Hannah (December 8, 2020). "Here's Exactly When To Cook Every Dish For Thanksgiving Dinner Time out turkey day down to the minute". Delish. Retrieved December 19, 2020.
  81. ↑ Diamond, Madeline (November 22, 2020). "Here's when you should start cooking every dish for Thanksgiving". Insider. Retrieved December 19, 2020.
  82. ↑ Mattison, Lindsay D. (September 27, 2019). "How to Prep Your Entire Thanksgiving Meal in Advance". Taste of Home. Retrieved December 19, 2020.
  83. ↑ "Hosting Your First Thanksgiving? Consider This Your Stress-Free Guide". Real Simple. November 11, 2020. Retrieved December 19, 2020.
  84. ↑ Mooney-Getoff, Mary (2013). The Oxford Encyclopedia of Food and Drink in America. Oxford University Press USA. pp. 434–435. ISBN   9780199734962.
  85. 1 2 Parloa, Maria (1887). Miss Parloa's Kitchen Companion: A Guide for All Who Would Be Good Housekeepers. Boston: Estes and Lauriat. pp. 917–918. Retrieved December 19, 2020.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.