Thanksgiving: A day to feast, spend time with those we love, and reflect on all the things we’re grateful for. If you’re anything like me, one of the things you’re thankful for is a bounty of farm-fresh food on your table.
We all have those Thanksgiving dishes that bring back extra-special memories. For me, it’s my grandmother’s oyster dressing. She died over a decade ago, but every time I make that dish, I think of her. She had deep Midwestern roots and the cooking skills to match.
I also wonder, how common is oyster dressing these days? Maybe it’s more popular than I realize, but it seems like a dish that’s gone by the wayside—like so many others.
I love Thanksgiving because it's the perfect excuse for me to make those "old-fashioned," from-scratch, almost-forgotten recipes. Farm Journal’s 1959 Country Cookbook outlines a turkey dinner menu that features a variety of mouthwatering country dishes—some still commonly seen on today’s tables, and others, not so much.
Here is Farm Journal's recommended turkey dinner menu, along with some of the original recipes from the cookbook.
- Turkey and Gravy
- Celery Stuffing
- Sweet Potato Casserole
- Buttered Peas
- Creamed Onions
- Relish Tray
- Jellied Cranberry Mold
- Dinner Rolls
- Date Pudding with Fluffy Hard Sauce
- Coffee and Milk
Do you remember eating dishes like this? Does your family still serve them? What are your favorite Thanksgiving foods? Let us know in the comments below!