HOME > Chowhound > General Topics >

Discussion

Special dishes your family has for Thanksgiving

in my family thanksgiving just isnt thanksgiving without

baked and raw kibee,
baklava,
pumkin soup with chives,
and my mothers baked stuffed shrimp,
hushwee(rice with hamburg,turkey,pine nuts and other great spices)
and pumpkin ricotta pie:)

my mother is italian and my father comes from north Lebanon so we always have a great mix of food from both sides on the holidays, my moms a great cook and learned all the lebanese stuff from my grandma and in my opinion she can make them better than any other lebanese woman in my family

  1. Click to Upload a photo (10 MB limit)
Delete
  1. What was your address? I'm on my way.Just the TG meal I have been dreaming of (and didn't even know it.)

    We always have chestnut puree along with the other stuff. My Belgian dad, gleefully peels chestnuts until his fingers are literally bleeding.

    1 Reply
    1. re: missclaudy

      I agree, screw my thanksgiving dinner I'm going to your house!

      just kidding, my mother and grandmother make great thanksgiving dishes

      hog maw
      dried corn
      oyster dressing
      sauerkraut
      cranberry relish
      and of course, you can't forget kimchi

    2. The thing I miss most when having TG with DH's family is rice dressing. My maternal grandmother always makes it. Granny is from Sicily, but the recipe is from t'Tee, her longtime maid/my mama's mammy. I could never forget t'Tee (gone 20+ years now), but having her rice dressing at TG certainly helps keep the memory fresh.

      Cornbread dressing just isn't the same.

      Other than that, it's pretty simple... turkey, gravy, rice dressing, peas. OH! And the turkey gumbo for dinner, made from the carcass and leftover meat!

      1. When my grandmother was alive we had a 3 day tradition:
        Raw oysters & beer on Wednesday night when we all arrived.
        The huge meal on Thursday, which included Oyster Casserole, dressing, rice & giblet gravy, mashed sweet potatoes, green beans, yeast rolls, turkey and a 7-layer chocolate cake.
        On Friday my grandfather made scrambled eggs for breakfast - probably the only time all year that he cooked - and then we'd have turnip greens & cracklin cornbread for lunch.

        Same routine...every year.
        Oh, and this was in L.A. aka; Lower Alabama

        1 Reply
        1. re: weez

          Wow, this description leaves me longing for YOUR Thanksgiving traditions !

        2. Weez, my LA is Louisiana, where I'll be this year and our meal won't be a lot different from yours! I'm looking forward to those raw oysters! And rice and gravy! But we've had to add mashed potatoes for my Mid-Western son-in-law.

          I remember reading an article by a cultural anthropologist who claimed you could tell someone's heritage and where they were from by what they eat for Thanksgiving.
          It almost breaks my heart to see the postings on CH as people try to introduce new and different things, throwing out all the old traditions. Why?
          For one day of the year, maybe we should honor who we are, where we came from, how our families and backgrounds have blended into this wonderful melting pot.
          We always have things on our table to honor those who have married into the family and we laugh about the things that someone long dead loved better than anything else - but we haven't had a mince meat pie since Nannie died.

          1 Reply
          1. re: MakingSense

            We did one T'giving like hers the year after she passed away, but since then the tradition died with her. The last few years we've even gotten a few side items from Po Folks! An easy answer to the small apartment kitchen of my handicapped uncle. This year, the immediate family is headed to Baltimore to see the new grandaughter/niece. Who knows, we could be adding crabcakes to our Thanksgiving tradition!

          2. Rutabaga, steamed then riced and slowly baked until the sugars are teased out. You can add potato and apple, too (for Himmel und Erde, Heaven and Earth). But the nuttiness of rutabaga (without the pepperiness of turnip) is a wonderful contrast to the standard fare.

            My own tradition is Karlslaw, posted many times on these boards. Need to balance warm and gooey with cool and crunchy.

            4 Replies
            1. re: Karl S

              wow didnt think oysters were so popular, is that an american thing?

              1. re: Dio di Romanese

                Oysters were once widely popular in the US, and a traditional part of regional holiday stuffings/dressings and soups/stews as well as raw. Why? Because the American coastlines, east, south and west, teemed with myriad delightful oysters and oysters became easy to transport on ice (or, less commonly, canned) with the coming of intercontinental railroads, though oyster shells were commonly found among many Native American tribes before that too. Oysters are more of a special rather than everyday treat for most Americans today, but they are a strong part of our culinary legacies. Crabs and myriad other shellfish too; about the only shellfish I believe was more common historically in Europe than America would be mussels.

                1. re: Karl S

                  ya my family we have alot of mussels christmas eve one of the things we have is zuppa di mussels very good

                  1. re: Karl S

                    Scalloped oysters were always a Thanksgiving dish, when I was growing up.