Thanksgiving Meals from Coast To Coast
November 09, 2012
Thanksgiving assures us that tons of turkeys are on tables across America.
More than 248.5 million turkeys were raised in 2011 and Americans consumed an estimated 46 million of them at Thanksgiving, according to the National Turkey Federation.
Although turkeys are a common denominator during the holidays, the sides accompanying those turkeys vary from region to region.
Enter Loretta Pasculli Lawrence.
She is a native of Hoboken, N.J., who grew up under the culinary influence of her mother, Catherine Nicoletta Cerrato Pasculli.
During Thanksgiving, her mother would prepare two meals – one reflected their Italian heritage, while the other was a bold nod to their American roots.
“All of us kids wanted turkey and dressing, sweet potatoes, mashed potatoes and the whole works,” said Lawrence, who now calls South Carolina home. “But my father wanted homemade ravioli, braciole (seasoned rolled beef stuffed with garlic, ham and cheese), stuffed artichokes and other traditional Italian foods.”
The family would first devour the Thanksgiving table of Italian food, which meant they had the American meal later, including the turkey, and it lasted the entire week.
As an adult, Lawrence cooks only one meal at Thanksgiving, incorporating American classics and her childhood Italian favorites. She is not, however, the only American that relishes showcasing cultural and regional heritage on the day we give turkey a special salute.
A Thanksgiving in California meshes down-home flavors with upscale flair that delivers barbecue turkey with maple-mustard glaze, sourdough, apple and almond dressing, roasted root vegetables prepared with apple juice, grilled Portobello mushrooms mingled with sweet peppers and onions and a pear and walnut cake served with lemon custard sauce. This is what a California Thanksgiving can look like.
Yet if you head to New England, don’t be surprised to find a turkey, local ham, chestnut and sausage stuffing, pearl onions in cream sauce with bacon, roasted Brussels sprouts, twice-baked potatoes with cheese and horseradish and pumpkin pie on the Thanksgiving table with other fixings.
Southerners, too, have their own takes on Thanksgiving meals that can vary, like anywhere else, from place to place.
Macaroni and cheese, collard greens, pecan pie, sweet potato pie, mashed potatoes and stuffing with chicken livers and gizzards may be among some of the foods accompanying the turkey.
No matter where you are in this land, you can count on Glory Foods to help you add Southern flavor to your Thanksgiving meal.
Glory Foods® Seasoned Southern Style vegetables will provide any Thanksgiving meal with an array of sides that taste great straight from the can. In addition, Glory Foods® Sensibly Seasoned™ vegetables all have lower sodium, without meat and are ideal for vegetarians sides to serve alone or include for your beloved Thanksgiving recipes.
You just have to decide which of our products – black-eyed peas, green beans, honey carrots, candied yams and more – will best showcase your cooking finesse, culinary customs and regional influence.
Here is a side dish recipe from Glory Foods® that will help make your Thanksgiving dinner the stuff of epicurean legend.
Maple Bacon Lima Beans
1/2 cup Raw bacon slices, diced 1/2"
1/4 cup Onions, diced 1/4"
1/2 cup Maple Syrup, pure or imitation
1/4 teaspoon Black pepper, ground
2 (14.5-ounce) cans Glory Foods® Seasoned Southern Style Lima Beans
2 each Raw bacon slices, cut in half
Place the diced bacon and onions in a nonstick pan. Cook over moderate heat, stirring occasionally, until onions soften and start to brown, and the bacon is mostly cooked.
Add black pepper, maple syrup and Glory Foods® Lima Beans to the pan. Mix until well combined.
Pour the bean mixture into an 8"x 8"x 2" casserole dish. Top the bean mixture with the raw bacon slices.
Bake in a 350-degree oven for 1 1/2 hours or until the beans are thickened.
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