Campbells' Thanksgiving

Thanksgiving has always been one of Sarah's favorite holidays. It is a time of remembering those first settlers who braved the hazards of ocean travel to set foot on a strange and hostile land where they struggled for their survival. They shaped the country that we inherit today and so we eat a feast in remembrance of them -- the turkey that ran wild in the forests, the cranberries that were abundant on bushes, the sweet potato in the ground, the beans in the garden ...

These are the dishes that Sarah has enjoyed these many years:

Maple Glazed Turkey

5 - 6 lb turkey breast, thawed completely

Brine:

1/2 gallon water

1/2 cup salt

1/2 cup sugar

1 Tbsp honey

1. Prepare brine 12 - 24 hours before cooking the turkey.

2. In a large non-metal container put water, mix in salt, sugar & honey. Whisk until salt and sugar are dissolved.

3. Place thawed turkey in brine, cover and place in refrigerator for 12 - 24 hours.

Preparation for Turkey

1/2 medium white onion, quartered

1 celery stalk, cut into chunks

1/2 cup melted butter

Salt & Pepper

1. Preheat oven to 325 degrees F.

2. Remove turkey from brine. Pat drive with a paper towel.

3. Salt and pepper the outside of the turkey as well as the cavity.

4. Place onion and celery in the turkey's cavity.

5. Place in a baking pan. Brush with butter.

6. Roast in the oven for 2 - 2 1/2 hours. Brush with remaining butter throughout the roasting time.

7. An hour before turkey is done, start brushing with maple ginger glaze.

Maple Ginger Glaze

1/2 stick of butter (4 Tbsp.)

1/4 cup of real maple syrup

1 tsp. powdered ginger

1. Melt butter in a small saucepan over medium heat.

2. Add maple syrup and ginger; cook until all ingredients are incorporated.

3. Start glazing turkey an hour before it is done roasting.

4. When you remove turkey from the oven, let it rest for 10 minutes before slicing.

Note: If you do not have time to brine the turkey, just prepare the turkey for roasting and then add a cup of water or chicken stock to the pan before placing in oven.

Stuffin Muffins

Sweet Potato Casserole

1 1/2 lb sweet potato, cut into cubes

4 Tbsp. butter

1/2 cup brown sugar

1/4 cup milk

1 egg

1/2 tsp. Allspice

Large marshmallows

1. Steam the cubed sweet potato until cooked through and soft. Set aside and allow to cool a little.

2. Mash the sweet potatoes with a hand masher; add spice, sugar & butter.

3. Beat egg and add to sweet potato mixture.

4. Pour in buttered casserole dish and bake at 350 degrees for 25 minutes.

5. Remove from oven and top with marshmallows, leaving a small edge around the dish uncovered because the marshmallows will puff up.

6. Return to oven and bake for 5 - 8 min until topping is puffed and golden brown.

Green Bean Casserole

Grandma Sanders' Cole Slaw

Pillow Soft Rolls

Apple Pie

8 medium Granny Smith apples, peeled and sliced thinly

1/4 cup pineapple or orange juice

1/2 cup packed brown sugar

1/2 cup sugar

1/4 tsp. Allspice

1/4 tsp. Cinnamon

4 Tbsp. butter

2 Tbsp. flour

1. In a large heavy pot, put apple slices, juice, sugars, spices, butter and toss with flour.

2. Cook over medium hear until apple slices are soft; about 15 - 20 minutes. Stir mixture from time to time so it doesn't burn.

3. Remove from heat and set aside to cool off. You can refrigerate overnight if you are not using it immediately.

Pie Crust

3 cups flour

1 stick butter/margarine

1/2 cup vegetable shortening

1/4 cup cold water + 1 Tbsp. white vinegar

Pinch of salt

1. Mix the salt & flour together.

2. Using a pastry cutter, mix butter and shortening into the flour until it resembles fine breadcrumbs.

3. Add water to flour mixture a teaspoon at a time, mixing with a fork each time until dough holds together when pinched.

4. Divide dough into two (with one ball slightly larger), ball up and then flatten into two discs. Make sure that you do not handle dough too much. Wrap in plastic and refrigerate for at least 2 hours.

5. Roll out the larger disc on a lightly floured board until it is large enough to fit into the bottom of a round pie plate. Make sure you have enough dough hanging over the edge to crimp.

6. Fill the shell with the apple mixture.

7. Roll out the second disc and place over the pie filling and crimp edges together. Cut slits in top crust for the steam to escape. Or you can cut dough into strips and form into a lattice design.

8. Brush top of pie with beaten egg or milk; sprinkle with sugar.

9. Bake at 375 degrees for 35 - 45 minutes or until golden brown. If edges start to brown too quickly, just wrap the edges with strips of foil.