A Traditional New England Thanksgiving Menu
November 2, 2011
•Le Cordon Bleu
•Boston
• 0 Comments
A Traditional New England Thanksgiving Menu
New England is the physical and cultural home to Thanksgiving in the United States. The 3-day feast shared between 53 pilgrims and 90 Native Americans in 1621 is the model for our modern celebration of Thanksgiving. Originally celebrated to give thanks to God for a bountiful harvest, it has become a secular holiday that revolves around family and delicious home-cooked meals. It has also evolved from a Massachusetts culinary tradition to a national holiday celebrated each year on the fourth Tuesday of November.
If you can’t get to New England this year to celebrate a traditional New England Thanksgiving, we’ve put together this delicious list of classic Thanksgiving favorites that you might find anywhere from Connecticut to Maine. And despite the lack of a Le Cordon Bleu pedigree, you’ll find this menu amenable to the pickiest gastronome.
Our New England Thanksgiving Menu
Lobster Bisque
New England is comprised of mostly maritime states and Thanksgiving in New England has a rich tradition of seafood dishes. This seafood classic makes a rich and creamy appetizer for your New England Thanksgiving dinner.
Maple-Glazed Roast Turkey with Giblet Gravy
No autumnal New England can be complete without maple syrup on the table. In this case it is drizzled over the bird along with fresh thyme and rosemary. The giblets are minced and combined with onions and turkey stock to make a delicious gravy.
Oyster Stuffing
Oysters are another Massachusetts culinary classic. In oyster stuffing, Cornbread, bacon, oysters, thyme and other ingredients are combined and baked until golden brown. It’s a perfect accompaniment to roasted turkey.
Maple Squash Puree
This New England classic combines the sweet flavor of pure maple syrup and the earthy tones of butternut squash.
Succotash with Tomatoes and Chives
Original succotash recipes made by Native Americans like the Wampanoag would have been made from beans and corn. This updated version includes lima beans, corn, tomatoes, and chopped chives or green onions.
Cranberry and Dried Cherry Sauce
No Thanksgiving meal is complete without some type of cranberry dish, but cranberry sauce is just a little too tart for some. This delicious compote is a little sweeter thanks to the addition of dried cherries. Raisins can be substituted to make even less tart.
Indian Pudding with Nutmeg Ice Cream
You won’t find this delicious peasant food on a Le Cordon Bleu menu, but you’ll be missing out if you skip it on your menu. Here Indian pudding means a pudding made of corn meal served hot from the oven with ice cream flavored with fresh nutmeg. Nutmeg was a popular spice in Colonial America that appeared in everything from casseroles to desserts.
Oyster Stuffing Recipe
While sausage and apple stuffing is popular in many places across America, Oyster stuffing is a traditional New England favorite that shouldn’t be missed.
Ingredients:
- 20 oysters, shucked, plus their liquor
- 3 cups coarsely crumbled cornbread
- 3 slices bacon, cut crosswise into 1/4-inch strips
- 1/2 cup plus 2 tablespoons unsalted butter
- 3 medium shallots, thinly sliced
- 2 celery stalks (with leaves), thinly sliced
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 3 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 2 tablespoon white dry vermouth
Preparation:
- Strain oysters over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor.
- In a large bowl, combine the crumbled cornbread and oysters
- Melt 1/2 cup of the butter in a large skillet over medium-high heat. Add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes
- Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes
- While the mixture is resting, preheat the oven to 400 degrees F
- Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour
- Remove from the oven and serve immediately
This article is presented by Le Cordon Bleu College of Culinary Arts in Boston. Le Cordon Bleu College of Culinary Arts in Boston offers culinary arts and pâtisserie and baking training programs in the Boston, Massachusetts area. To learn more about the class offerings, please visit Chefs.edu/Boston for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.