SEASONS - DID THANKSGIVING COME FROM SUKKOT?

(Written by Sheila Gail Landgraf)

The Hebraic harvest celebration of Sukkot (The Feast of Tabernacles) is close to the time that Americans call Thanksgiving.   The two feasts have similar qualities.  We always hear the details of why we celebrate Thanksgiving in America, but why would anyone celebrate The Feast of Tabernacles, or as the Jewish people call it:  Sukkot?

There are many good reasons that compel both Christians and Jews to celebrate these Holy Days.  Part of the reasons pertain to the future and part of the reasons pertain to the past. 

                                  

 Jesus was very bold in going to The Feast of Tabernacles to teach.  There came a time when this actually meant risking His life to do so.  Most of the religious rulers of the day were not at all happy when He showed up.  He distracted from their personal glory, politics and profit margin.  The common people admired Jesus for His boldness, and His assurance of the ways of The Kingdom.  They drank in His every word.  His enemies, the rulers of the day, were not prepared for his boldness, his courage, or his lack of fear.  

On the last and greatest day of the feast the rabbi’s always held a water ceremony.  It was then that Jesus stood and loudly proclaimed that He was The Fountain of Living Water. (John 7:37-38).  The traditions that the common people had so rotely observed for years came alive when Jesus explained them at the feast.  The Feast of Tabernacles, as well as the other feasts and festivals all prophetically scream of the fact that Jesus Christ is the Messiah, the Savior of The World.  

As a Christian I celebrate the Feast of Tabernacles because I am following the example of Jesus Christ, The Messiah, and I know the feast speaks of God's people in the past as well as our future with Christ when He returns again.  



 
So what is most important, the past or the future?  Both are equally important when you consider the facts.   We know that the Feast of Tabernacles was a week long harvest festival.  God commanded it to be kept through out the generations of Israel.  This was to be a time to remember how God brought them out of the wilderness into a promised land.  It was much the same for the pilgrims coming to America.  They came from what they considered to be a wilderness of sin and hoped that the new land would be a place where they could worship God as they chose and that God would bless them for doing so.   


The ancient people built temporary dwellings to remind each other of how they dwelt in tents or temporary dwellings for 40 years in the wilderness.  Possibly the American pioneers did the same.  Have you ever examined the part of old log cabins called the "lean-to"?  It was often used as a temporary place to sleep for guests traveling through the area.  It might have been a pilgrim's design of a sukkah.   Most of the pilgrim settlements had these structures on the sides of their houses.  Not to mention the fact that they also had to dwell in "temporary dwellings" until they had the resources to build their permanent homes once they arrived in America; the land of the free.

The Israelites were poor slaves and had nothing, but God brought them to The Promised Land and provided them with great blessings.  The pilgrims had been slaves to their oppressive government and they had come to America to escape this.  They had come hoping to be able to achieve a better life full of blessings.



 
Much like the Jewish people, the pilgrims chose this time to remember that all blessings come from God.  The ancient Hebrews were to remember that God came down and dwelt among them in the tabernacle that He had them to design.   The pilgrims remembered how God led them safely across the ocean to another safe place where they could worship Him in freedom and peace.   

God journeyed with the Israelites through the hard times in the dessert. God journeyed with the pilgrims through the hard times of crossing the ocean and beginning to establish settlements in America.    

God fed the Israelites and clothed them and protected them from their enemies.  God did the same for the pilgrims as they settled in a new land with different customs.

God provided water for the Israelites from a rock.  He also provided water for these pilgrims.   

Both people groups experienced the physical and spiritual blessing of God because they stepped out on faith and obedience and moved in the direction that God was showing them.

On the eighth day of The Feast of Tabernacles (Sukkot)  the Israelites would leave their temporary dwellings and go back to their houses in the promised land.  This would remind them of how God had kept His promises to provide for them and bless them as a nation.   They were told to keep the holiday before God in thankfulness for the year’s blessings and abundance.   In the same spirit of thankfulness the pilgrims offered up their thanks to God who had kept His promises to them and was beginning to bless them as a nation, and for the time and space that our nation honored God and kept His ways, we flourished in the land!


I think of this every year as I sit in my own temporary dwelling (my physical body as well as the physical sukkah we build as a family) and look at the evidence of the abundant blessings in my own home and my beautiful family who sit as a pleasant harvest all around me.  There are no words to properly describe my joy!   One cannot come to Sukkot without being thankful, nor to the American Thanksgiving.  I chose to keep them both and just let one be an extension of the other.  It is thankfulness multiplied by two!  How could that go wrong? 

There have been many wilderness experiences in life, but God has blessed us in every journey.  These two holidays are the time to notice and give thanks for the abundant ways that He always provides for us in every circumstance.    

Christians truly believe they should conform to the image of Christ.  That means doing the same things that Jesus did, and living as much like Him as possible.  Imitating Jesus would mean keeping The Feast of Tabernacles.  Imitating Jesus would mean being thankful such as we are at Thanksgiving.   Perhaps all of this is part of the reason we call The Holy Eucharist The Great Thanksgiving.  God's blessings are so great in our land and they tend to multiply when we take notice of them and thank God for them.  

It is a well known fact that Jesus Christ celebrated Sukkot.   Scriptures clearly state that Jesus taught from the Temple on The Feast of Tabernacles.  People looked forward to hearing from Him.  They wanted to know His teachings.  They gathered around him eagerly, especially on feast days.  Some of the pilgrims to Jerusalem had come from miles away, just hoping to get to see Jesus, to touch Him, to hear His words, to be near Him.  He did not disappoint them.  He taught on Solomon’s Porch and in other areas around the Temple. 

So why do the Jewish people celebrate?  They do not yet recognize Christ as the Messiah.

While we Christians are more focused on the future, the Jewish people are more focused on remembering the past and the lessons God showed them through history.  They bring these lessons into the present by remembering and honoring God on the days He has proclaimed.    Sukkot for them is a week long harvest festival.  It is a time for giving thanks to God for his abundant blessings.   They recognize that God commanded these days to be kept through out all their generations. This was to be a time to remember how God brought them out of the wilderness into a promised land. They were told to build sukkahs, or temporary dwellings, to remind each other of how they dwelt in tents or temporary dwellings for 40 years in the wilderness. They were poor and had nothing and God brought them to The Promised Land and provided them with great blessings. 

This is a time to remember that all blessings come from God. 

They remember that God came down and dwelt among them in the tabernacle that He had them to design. 

He journeyed with them through the hard times in the dessert. 

He fed them and clothed them and protected them from their enemies. 

He provided water for them from a rock. 

On the eighth day of the feast they would leave their temporary dwellings and go back to their houses in the promised land. This would remind them of how God had kept His promises to provide for them and bless them as a nation. They were told to keep the holiday before God in thankfulness for the year’s blessings and abundance.

As Christians watching the Jewish people celebrate the past and learning from it, we can clearly see that God was showing them the future by commanding them to remember the past.  God is like that!  He shows up in unexpected ways and speaks without speaking.

All believers of God have much in common on this feast day.   When we study the scriptures with open hearts, the balance comes.  We begin to realize that all of God's people have a lot to learn from each other. 

Israel and America are both great nations with so many of their native people being servants of God.    Long ago the natives of Israel wanted to please God with all their hearts.  They wanted this enough to leave all that they found familiar.  They were willing to cross the sea and go out into a strange and dessert land in order to worship Him in the way that He chose to be worshiped. 

In such a similar way, the pilgrims in coming to America wanted to imitate Christ as much as possible and they loved Him with all their hearts.  They wanted this so much that they were willing to leave all that was familiar to them and cross a sea and go to live in an unknown wilderness-like place.  

Perhaps those early pilgrims who crossed the sea to come to America chose to celebrate the first Thanksgiving because they too had read about a great God who commanded His people to honor Him annually with their harvest. 

 More and more people are beginning to realize that our traditional American Thanksgiving very likely had its origins in this historical fall festival called Sukkot.  

In that first American Thanksgiving the very religious puritan pilgrims came before God to give thanks for helping them to survive their first very hard year in America.  Don’t you know they thanked God for the fact that they had food, had shelter and had been able to survive the very harsh conditions of the pioneer life that they had needed to live when they arrived on those golden shores?  It seems a lot like the children of God remembering their time in the wilderness and giving thanks for the Promised land.  As they were giving thanks for the first year of survival it is quite possible that one pilgrim might have pulled out a bible and read Leviticus 23: 39 and had a lot of heads nodding around the table and thinking they would follow the example of those brave Israelites and give God the glory for bringing them to the day of thanks and for furnishing a harvest from a harsh year in the wilderness that was America.

And so we come to The Season of Joy to begin our Thanksgiving.  We will worship God with all of our hearts and this will carry over to the time of thankfulness that our nation calls Thanksgiving.  It is an American holiday.  It is a good holiday.  It is a time to confirm all that God has shown us at The Feast of Tabernacles.  

SEASONS - HOW HISTORY AND THANKSGIVING ARE CONSTANTLY RELIVED

(Written by Sheila Gail Landgraf)

As we go through the calendar months of October and November in America, I find myself in a continuous pattern of thankfulness.

The joyous season starts with the Hebrew Festival called The Feast of Tabernacles or Sukkot, which has already come and gone for this year.  

America’s Thanksgiving Holiday follows this bringing more reminders of thankfulness. 

I’ve often considered that Sukkot was probably the first original form of Thanksgiving.  During this whole season my eyes are constantly being opened to the fact that the Christians of America have been so blessed to have a God that perfectly orchestrated both the history of His people Israel and the history of His church in America.   One could never replace the other, but both complement each other as a living testimony to God at work in the history of all nations.

The Hebrew Feast of Tabernacles (or Booths) begins on the fifteenth day of the seventh month, after the crops are all gathered in for the winter.  So  we see a similar pattern between the two celebrations in that both occasions are a part of the fall harvest activity.  The harvest  celebration called Sukkot is very much of the same nature as The American Thanksgiving holiday.   

God instructed the Israelites to observe the Feast of Tabernacles by building and living in temporary booths for seven days so that they would always remember the exodus from Egypt when they lived in tents, or booths, in the wilderness and realize how God brought them to a promised land.  It was to help them to remember how God dwelt among them and tabernacled with them as they sojourned to a new land.  In other words; it was a time to remember all the good and great things that God had done for them in bringing them out to a better place; just as we Americans remember God leading the pilgrims to a new land at Thanksgiving. 

Exodus 25:8 speaks of the commandment to the Israelites:   “Then have them make a sanctuary for me, and I will dwell among them.  Make this tabernacle and all its furnishings exactly like the pattern I will show you.” (NIV)

The booths were temporary tabernacles until this real and permanent tabernacle was built.  This foreshadowed the building of the permanent Temple.  Now, so many years later, even with the Temple destroyed; we once again find ourselves dwelling in the temporary tabernacles of our bodies and building our sukkas to celebrate the feasts.  We so often take comfort in knowing that God still dwells with us - everywhere we go.  The pilgrims had a great grasp of this truth and they lived it out.  They spoke of these things in their Thanksgiving celebrations.

Back in the pre-tabernacle days of Israel, and pre-temple days, there were also other reasons for dwelling in booths near the threshing floors.  Threshing floors were the place of the harvest.  The harvest was a chief source of income for the people.  The threshing floors were always in danger of being robbed.  This was less likely to happen if someone was sleeping in a temporary booth in the fields until all the grain was removed.  It was customary for the family to move out to the vicinity of the threshing floor in order to work together as well as to protect the harvest.  

The mother would prepare meals there in the shade of any nearby trees and she would take her turn with the father and the children to ride on the sledge.  

This was what was going on when Ruth approached Boaz.  He was sleeping in a Sukkah near the threshing floor guarding the grain of the harvest.

In the days beyond Ruth and Boaz, the ancient people gladly added God’s commanded instructions for the Holy Days to this tradition, and they turned this time into a joyous celebration full of Thanksgiving.    Isn’t that just like our Great God to turn a time of dread and fear into a time of celebration and joy?  He is a God of great reversals. Instead of fearing that their hard worked harvest would be robbed and taken away from them, they stayed in the fields and lived there temporarily, guarding their bounty and celebrating their blessings until it was all gathered safely home.  They lived in temporary dwellings.

We look at the Hebrew people dwelling in booths during The Feast of Tabernacles/Sukkot and welcoming strangers into their sukkahs  and we can't help but think of the lean-tos on the sides of the first log cabins that the settlers built.  They were temporary dwellings with three sides and a door, much like a sukkah.   They were often the shelter offered with genuine hospitality to strangers passing through.  The stranger would spend the night in the lean-to much like a sukkah was used for sleep-over guests in The Feast of Tabernacles.  The lean-to was an extended temporary room.  They were a form of extended hospitality, just like a sukkah in today's festival of The Feast of Tabernacles.

Historians now note that the first Jews arrived in America with Christopher Columbus in 1492.  Jews, newly converted to Christianity, were also among the first Spaniards to live in Mexico with Conquistador Hernando Cortez in 1519.  In North America in 1654 Jews arrived in New Amsterdam which later came to be known as New York.  There were 23 Jewish refugees from Recif, Brazil.  Hebraic thought and customs were well known to the settlers and pilgrims in America.    

It is extremely clear that the laws of the first colonies were based on biblical principals from the scriptures.  The New Haven legislators adopted a legal code called the Code of 1655 that contained 79 statutes.  Half of these 79 statutes included biblical references, and it is very clear that they came from the Hebrew bible.  The Plymouth Colony had a similar law code, and so did the Massachusetts Colony.  In 1641 the Massachusetts Colony adopted The Capital Laws of New England.  These laws were based almost entirely on the Mosaic law. 

It is highly possible that some of our American heroes might have been from people of Jewish roots who had come to the shores of America long before the Mayflower ever sailed.   Already living in the land at the time, they may have been among those who came to the aid of the pilgrims that first year.  Many wanted to turn these Jewish brothers away and chase them out of the area, but The Dutch West Indies Company depended heavily on their investments and helped them to stay.  

By the time of The War of Independence, there was an estimated 2,000, mostly Sephardic Jews living in America.  Their contributions to the causes of the country were very significant.  Not only did they fight alongside of the Patriots, but these Jews provided great financial contributions in the years after the first colonies arrived.  One of the greatest among them was Haym Salomon, who lent a great deal of money to The Continental Congress in the last days of the war.  He was never paid back a dime and died bankrupt.

There was also a well known metallurgist named Gaunse who had come to America with a Spanish expedition from the Queen of England.  Jews were not allowed to go to the colonies at that time, but this man was so knowledgeable about copper that an exception was allowed in his case. 

So it is highly possible that some Jewish thoughts were floating around among the colonies.  This coupled with the strict interpretations and emphasis on the scriptures might have contributed to the first
American Thanksgiving celebration.

Their feast was held after their fall harvest, just as the Hebrew’s feasts were held.  

The chain of events leading up to the first Thanksgiving in America is amazing when you think about it.  The Pilgrims too had made a great exodus to come to a new place where they would be allowed to worship God as they chose to do, in the way that they thought God intended.  

The Israelites crossed the Red Sea; the Pilgrims crossed the Atlantic Ocean.  

Both journeys were filled with dangers and perils.  Upon arriving at their destination both groups experienced apprehension and adjustments.  They had to gather their courage to be brave in an unfamiliar land, and they had to learn to get along with strange people who had totally different cultures.  

Both brave groups of people had to learn how to live in peace and harmony with those around them even if they had great differences in lifestyles.  

For these Pilgrims America had become The Promised Land.   

So it was that they recognized and followed the customs of the Israelites who had for many years given thanks for abundant harvests in the eight day celebration of the Feast of Tabernacles. 

The land of England from which the colonist hailed also had a traditional custom of observing a Harvest Festival, but the Pilgrims chose not to associate themselves with their homeland’s festivals because of the many pagan customs their homeland had incorporated into this day.  No mention was made of God in the traditional festival of old England.     So the brave pilgrims chose to follow a nation to whom God had dictated customs and traditions.  Once they arrived in America, they made every effort to observe things in their days that were accurately associated with God.  They were much more concerned with religious matters than politics or social issues.  

It is also thought that the early settlers adopted a Sabbatarian view of observing the Sabbath from sunset on Friday till sunset on Saturday, similar to the custom of Israel.  They were heavily influenced by preaching and teachings on millennialism.  They believed there would be a “Golden Age” or “Paradise on Earth” in which Christ will reign for 1000 years prior to the final judgment of mankind.  This reign and rule of Christ is recognized today by Christians who keep The Feast of Tabernacles.

All of these historical celebrations play into the theology and the Christian symbolism in the celebration of Sukkot, which many Christians today live out once a year in sort of a “dress rehearsal” of The Millennial Kingdom of Christ.  These fundamentals of Hebraic/Christian doctrine are now more and more being commonly taught practices and observances in most evangelical based modern day churches. 

The Puritans chose to separate themselves from The Church of England based on the following scripture passage:  “And you will be hated by all for My name’s sake. But he who endures to the end will be saved.  When they persecute you in this city, flee to another. For assuredly, I say to you, you will not have gone through the cities of Israel before the Son of Man comes.” (Matthew 10:22-23). 

These Puritans/Pilgrims did everything according to the truth they found in the scriptures.  They followed The Word of God in a strict and detailed manner.  In other words they believed in living out the scriptures in their daily lives.  

The passage of God’s Holy Word they read said to “flee” when you are persecuted for worshiping God; and so they did, in a ship called The Mayflower.  102 passengers began the long voyage.  Though the mast of their ship broke in a severe storm, they were able to repair it and eventually found themselves on the shores of Provincetown Harbor, Massachusetts.  

When the mast was broken there was discussion of turning back.  Everyone decided to take the risk and keep going forward.

The first use of the word “Pilgrims” appeared in William Bradford’s writings ‘Of Plymouth Plantation.’  In his writings he used the imagery of Hebrews 11:13-16 for those who had an opportunity to return to their homelands but instead longed for a better, heavenly country.   “These all died in faith, not having received the promises, but having seen them afar off were assured of them, embraced them and confessed that they were strangers and pilgrims on the earth.” (Hebrews 11:13.

These pilgrims were highly educated.  There was nothing in this new land that required the education of the founder’s children.  Yet, these brave people felt education was very important and established their own unique system of studies.  John Winthrop declared that their schools should be the beginning of “A City Upon A Hill” that all the people turned to for education and learning.  The founders were not amateurs; most of them had attended either Oxford or Cambridge and before coming to the new land they had communicated with intellectuals throughout Europe.  Eventually the school they established became known as Harvard University.  

My point in explaining this is to express that these were well educated men, highly capable of discerning mistakes and blunders of bad choices and totally capable of interpreting the scriptures with great intellect.  They had something special that many others did not, however; they had heart and passion for the fruit of their intellectual endeavors.  Their studies confirmed the truth of God.  Oh that Harvard would return to its original roots.

So we see that even in the field of education, these very educated and knowledgeable men –patterned their lives after the culture of The Hebrew people and their stories that are played out in our Bibles.  

Just think of all the similarities we have discussed so far.  Both the Israelites and The Pilgrims  were people who set themselves apart in order to worship God in the way they thought He desired to be worshipped.  The Pilgrims considered the scriptures found in Deuteronomy 14:2: 

"For thou art a holy people unto the LORD thy God, and the LORD hath chosen thee to be a peculiar people unto Himself, above all the nations that are upon the earth." (Deuteronomy 14:2)

The Pilgrims chose to pattern themselves after the nation that God chose and put His name upon; The Nation of Israel.  This being true, it is highly possible that these well learned men studied and followed the feast and festivals of God found in our Old Testament scriptures.  Perhaps they had read and understood the significance of Deuteronomy 6:3: 

"Therefore hear, O Israel, and be careful to observe it, that it may be well with you, and that you may multiply greatly as the LORD God of your fathers has promised you - ‘a land flowing with milk and honey.’" 

That first winter proved harsh and forbidding.  There were many illnesses and they were to the point of starvation in the first settlement.  They found the Hand of God was with them as they learned to get along with an unusual culture of people who were already living on the continent.  They cooperated with these Indians and combined their resources.  This is how they were able to rise above their problems.  This is how they were so different from other settlers in the land.  They were humble before God and were willing to learn new things, and most of all they were willing to reach out and receive and return love from those that were not familiar to them. 

As we keep looking at the patterns of that first Feast of Tabernacles of the Hebrews and also observing our national ancestors, we see so many parallels.  It has been discovered that some of the Jewish New “Englanders kept track of these historical parallels too; that both people groups were persecuted for their beliefs, left their homes and came to a new land, survived the first year and celebrated a time of Thanksgiving before God after their Fall Harvest. It seems that William Bradford, who was the first governor of the Pilgrims proclaimed the first Thanksgiving by using the Scriptures – both from the Old and New Testaments for guidance in governing the colony. 

So we conclude that the hard and dangerous journey that led to Plymouth Rock, in a very real sense began with that earlier migration from Egyptian slavery toward Mount Sinai and led onward toward Ellis Island, and every other landing place where the later generations of pilgrims arrived at on these shores.

Today, as we approach Thanksgiving 2016, the journey continues for America, for each of us, in our own lives and for all the people of our country as a whole. The Pilgrims were the first to sense that America had a unique destiny in human history.  Governor Bradford wrote, ‘just as one small candle may light a thousand others, and lose none of it’s own light, so too will we — but few in number — become a beacon for all people!”

May Governor Bradford’s words once again be so.  We Americans stand at a critical crossroad in our nation’s life. The challenge of keeping our freedom and liberty, of being able to work to provide for our families and the fight for living and raising our children in a godly manner and worshiping in a land that provides freedom and justice for all people to pursue and fulfill their dreams is still unrealized, even after 397 years since the Mayflower found its way to a safe harbor.  

We too, may well have some dangerous seas and painful trials ahead of us, before we can gather with all our neighbors in a pure celebration of Thanksgiving once more.  But the example of our Pilgrim ancestors can continue to inspire and guide us as we reaffirm the freedom of conscience and independent spirit they stood for.  Let us all strive to again be “one nation under God” and continue our quest for peace on earth, good will to man.

FOOD ART AND FAMILY FUN - TIPS FOR MAKING THANKSGIVING MORE FUN AND LESS WORK

(Written by Sheila Gail Landgraf)

Thanksgiving doesn't have to be a hassle you know!  

It is about being thankful, not being frantic.  

Slow down and enjoy the season this year.  

Below are 15 simple tips that will make your time easier and less stressful:

.....Invite early.  People get committed and those that you want to invite will already be busy.

.....Buy dry goods at least two weeks ahead.

.....Buy frozen goods at least two weeks ahead, especially the turkey.  Things start disappearing and prices start going up closer to the holiday.

.....Make your menu out and have a detailed grocery list.  Buy the fresh produce and perishable items a few days before Thanksgiving.  Try to go shopping after nine in the evening, or during work hours and avoid the large crowds.  Tuesday mornings are the best.

.....Make things that will keep over the two weeks leading up to Thanksgiving, cookies, candies, cakes that can be frozen and iced the day of.

.....Have a day before just for baking.  Play music and have fun being creative, it helps you to get in the right mood for guest.

.....Remember a turkey usually takes about four days to thaw in the refrigerator.  Go ahead and cook your turkey the day before.  Slice and arrange in nice trays and put in the refrigerator.   Take out just before time to serve.

......You don’t have to make EVERYTHING from scratch.  Mixes are great these days and no one  will ever know the difference if you chose the right ones.

.....Have your casseroles all put together the day before and store in the refrigerator. 

.....Before you start to do the casseroles and salads spend a few hours just chopping vegetables and store them in the refrigerator in large plastic zip lock bags.  When you start to assemble everything, just take what you need.  It will save you a lot of time in the end.

.....Have your table set ahead of time.  Study the silverware and the napkins and make sure everything is sparkling clean and arranged attractively.

.....There are a lot of boiled eggs used in Thanksgiving dishes.  Have about a dozen pre-boiled when  you start to arrange your dressing and casseroles.  Remove the shells and store in plastic zip  lock bags. Have some of them already chopped in zip-lock bags.
   
.....If you're on a budget and want to add color to your table, check out the dollar store for
       decorations and even colorful plates and napkins.  You might be very surprised.

......You can download free music on the Internet that has thanksgiving themes.  Makes good background music.

.....Surround candles with pine cones and pecans from your own yard.  They will make a good center piece for your table without spending a penny.

.....Just a few little ideas.  You can do these things with ease.  Let everyone chip in and bring dishes that you coordinate so you don’t have to spend hours in the kitchen. 

Remember the reason for the holiday and just be thankful!  

No need to stress at all. 

Still too hard?  Okay....hop in the car and drive straight to Moms or Grandmothers!

FOOD ART AND FAMILY FUN - EASY THANKSGIVING MENU AND GROCERY LIST

GETTING READY FOR THANKSGIVING

EASY THANKSGIVING MENU

(Writting and photography by Sheila Gail Landgraf)

THANKSGIVING MENU

Party Bread
Seven Layer Salad
Orange Congealed Salad
Turkey and Dressing
Warm Cranberries
Deviled Eggs
Sweet Potato Casserole
Squash Casserole
Green Bean Casserole
Pecan Cobbler
White Chocolate Cheesecake

Any turkey can put this menu together.  Simply go buy the groceries on the list provided below, read the recipes and get started cooking your feast!  Have a little glass of wine, turn on some music and make it a party as you prepare for your guests!

RECIPES

PARTY BREAD

Ingredients: 

1 Round loaf sourdough bread (1 pound)

1 pound Monterrey Jack Cheese

½ cup butter, melted

½ cup chopped green onions

1/8 cup poppy seeds (optional)

Instructions:

Preheat oven to 350°. Cut bread width-wise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese inside cuts of bread.    In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap all in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake 10 more minutes or until cheese is melted. One loaf feeds 8 people.  If you have a crowd you might want to double or triple this.   

SEVEN LAYER SALAD

Ingredients:

6 cups chopped romaine lettuce

4 cups chopped tomatoes

4 cups chopped cucumber

1 (16 ounce) pkg. frozen baby peas, thawed

1/2 cup sliced green onion

2 cups radishes

2 cups sour cream

1 cup mayonnaise

1/4 cup fresh lemon juice

2 teaspoons salt

1-1/2 cups shredded sharp cheddar cheese

6 slices bacon cooked crisp and crumbled

Instructions:

 In a large clear trifle dish layer lettuce, tomatoes, and cucumber.  In a medium bowl combine peas and green onion, and layer on top of cucumber.  Layer radishes over pea mixture.   In a medium bowl, combine sour cream, mayonnaise, lemon juice, and salt, stirring until smooth. Spread evenly over radish layer, sealing edges. Top with shredded cheese and bacon. Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 15 minutes before serving cold.

ORANGE  CONGEALED  SALAD

Ingredients:

1     (6-ounce) package orange flavored gelatin

1     (8-ounce) can crushed pineapple in heavy syrup

2 cups buttermilk

1     (8-ounce) container frozen nondairy whipped topping, thawed

¼ cup chopped pecans

Instructions:

Combine gelatin and pineapple with syrup in a large saucepan and bring to a boil; stirring to prevent sticking. Cool slightly and stir in buttermilk. Fold in whipped topping and pecans. Pour into mold (spray the mold lightly with vegetable spray)  Un-mold when completely congealed right before serving.  Fill center with whipped cream and garnish with fresh orange slice and a sprig of mint

WARM CRANBERRIES

 Ingredients:

 12 oz bag fresh cranberries

¾ cup orange juice

 ⅔ cup brown sugar

 ⅓ cup white sugar

Optional: 2 oz gold rum

Instructions:

 Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You will hear the cranberries popping – don’t worry, that’s what you want them to do.  Remove from heat and serve. Cranberry sauce can be made ahead and brought to room temperature or slightly heated before serving.

DEVILED EGGS

Ingredients:

10 boiled eggs 

4 oz. cream cheese

3 tbsp. sour cream

1 tsp. Dijon mustard

3 tbsp. onion, minced

1 tsp. fresh dill, minced (or more, to taste)

3 dashes Tabasco sauce

3 dashes Worcestershire sauce

2 tbsp. milk 

salt and pepper to taste

Instructions:

Your eggs will peel easier if you wait for the water to boil and lower them into the pan with a soup ladle.  Boil them for 10 minutes and the peeling will come right off.  Use a sharp knife and slice each boiled egg in half.  Use a teaspoon to carefully scoop out the hard yolk, and place the yolks in a small mixing bowl.  Put the white halves onto your deviled egg platter.  To your yolks, add the cream cheese, sour cream and all other ingredients. Use your hand mixer to beat them. Using a mixer makes the stuffing creamy -and it's a lot easier on your arms than smoothing out the yolks and ingredients using a wooden spoon.  Add salt and pepper to taste. (The mustard and Tabasco add a bit of bite, so add only a little salt at first, taste, then add more if necessary. It's easier putting salt in than it is taking it out.)  Add the milk in, a tablespoon at a time, until the mixture is smooth and creamy.  Pipe your yokes back into the egg halves using a plastic bag with the corner cut out for the tip.  Garnish however you like.

PERFECT  TURKEY

Ingredients:

1-18 lb Whole Turkey (Neck and Giblets Removed)

1 Cup Kosher Salt

½ Cup Butter, melted

2 Large Onions, (peeled and chopped)

4 Carrots, peeled and chopped

4 stalks Celery, chopped

 2 sprigs fresh Thyme

 1 Bay Leaf

1 cup Dry White Wine

 Instructions:

Remember to thaw your turkey several days ahead in the refrigerator.  It takes about one day to every four pounds of turkey to thaw.  Rub the completely thawed turkey, inside and out with the kosher salt.  Place the bird in a large stock pot and cover with cold water.  Place in refrigerator and allow the turkey to soak in the salt and water mixture 12 hours or overnight.  Preheat the oven to 350 degrees F.  Thoroughly rinse the turkey and discard the brine mixture.  Remove the neck and giblets.  Brush the turkey with ½ the melted butter.  Place breast side down on a roasting rack in a shallow roasting pan.  Stuff the turkey cavity with 1 onion, ½ the carrots, ½ the celery, 1 sprig of thyme, and the bay leaf.  Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.  Roast uncovered 3 ½ to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C).  Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter.  Continue cooking.  Allow the bird to stand about 30 minutes before carving.

TURKEY GRAVY

Ingredients:

3 tablespoons butter

3 tablespoons all-purpose flour

3 cups turkey or chicken stock

Poultry seasoning or dried ground sage (to taste)

Salt and pepper (to taste)

2 Boiled eggs (optional)

2 cups shredded turkey or chicken (optional)

Instructions:

Melt the butter in a sauce pan over medium heat and sprinkle in the flour.  Let bubble for 30 seconds then whisk in stock until smooth.  Bring to a simmer than add seasonings.  Cook 2 to 3 minutes until thick.  You may wish to add chopped eggs and/or shredded turkey bits to this when done (optional).

SOUTHERN CORNBREAD DRESSING

(Yields: 12-14 servings)

Ingredients For the dressing:

2 onions

3 stalks celery

8 tablespoons (1 stick) butter

1/2 tsp. salt

Egg Bread (recipe follows)

1 can cream of chicken soup

 32 oz. chicken broth or stock

 2 tsp. salt

 1 tsp. black pepper

 3/4 tsp. poultry seasoning

 3 eggs

 Additional bread crumbs, saltine crackers, leftover biscuits or stale bread

Ingredients For the egg bread:

  2 cups finely ground white cornmeal, sifted

  2 tsp. baking powder

  1 tsp. salt

  3 eggs

  2 cups buttermilk

  3 tbsp. cooking oil

Instructions:

The egg bread should be room temperature, so it’s easiest to make it the day before making the dressing.  Make the egg bread: Preheat the oven to 450 degrees. Sift together the cornmeal, baking powder and salt. Add buttermilk and eggs, alternately.    Pour the cooking oil into an iron skillet and place it into the hot oven. Let the batter rest while the skillet and oil are heating (about 5 minutes). Quickly pour the batter into the hot skillet and return immediately to the oven. Bake for 20-25 minutes. 
Instructions for making the dressing:

 Preheat the oven to 400 degrees F. Chop the onions and celery.  Melt the butter over medium heat in a large saute pan. Add the onions and celery cooking slowly until tender but without browning at all. Sprinkle with the 1/2 tsp. salt while cooking.   Meanwhile, crumble the egg bread into a large baking dish. Add the soup and broth and mix well using a potato masher to break up the egg bread to a fine texture.  Add the sautéed vegetables, salt, pepper and poultry seasoning. Taste and adjust for more salt or spices if needed.  Lightly beat the eggs and add to the dressing mixture. Your mixture should be fairly “soupy.” If you think it’s too thin, you can add some additional bread, crackers, etc. to thicken it. Be sure to crumble them well and incorporate them into the mixture. Bake for 35-45 minutes or until the dressing is golden brown on top and cooked throughout.

SWEET POTATO BAKE

 Ingredients:

3 cups peeled, cooked, and mashed sweet potatoes or yams

1 cup sugar

1/3 cup butter, melted

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground nutmeg

1/4 cup heavy cream, half-and-half, or whole milk

Topping:

1 cup firmly packed brown sugar

1 cup walnuts, chopped

1/3 all-purpose flour

3 tablespoons butter, melted

Instructions:

Preheat oven to 325 degrees F.  Grease a 2-quart baking dish.

Mix together all ingredients except for toppings and cream.  Beat at medium speed with an electric mixer until smooth, but not soupy.  Add in cream.  Pour all into a prepared dish.  Mix topping ingredients together and set aside until baking is done.   Bake 25 to 30 minutes, sprinkle toppings over casserole while still hot.

SQUASH CASSEROLE

Ingredients:

1 lb. cooked summer Squash

½ stick Butter

1 T Sugar

½ cup Mayonnaise

½ cup chopped Onion

½ cup chopped Green Pepper

1 Egg

½ cup grated Cheddar Cheese

½ cup Pimento

1 can sliced Water Chestnuts

Fresh Bread Crumbs

Instructions:

Combine all ingredients and pour into a prepared casserole dish.  Sprinkle bread crumbs on top.  Bake for 30 minutes at 350 degrees F.

GREEN BEAN CASSEROLE

Ingredients:

1 can (10-3/4 ounces) Campbell's Condensed Cream of Mushroom Soup

1/2 Cup Milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans 

1-1/3 cups French's French Fried Onions 

Instructions:

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup of the  French’s French Fried Onions together and pour into a 1-1/2 quart casserole.  Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture well.  Sprinkle top with the remaining French’s French Fried Onions.  Bake for five minutes more or until the fried onions on top are golden brown.

PECAN COBBLER

Ingredients:

1 box Pillsbury refrigerated pie crust, softened as directed on box

2-1/2 cups light corn syrup

2-1/2 cups packed brown sugar

1/2 cup butter, melted

4-1/2 teaspoons vanilla

6 eggs, slightly beaten

3  cups coarsely chopped pecans

Butter-flavored cooking spray

2 cups pecan halves

Vanilla ice cream, if desired

Instructions:

Heat oven to 425°F.   Grease 13 x 9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13 x 9-inch rectangle. Place crust in dish; trim edges to fit.  In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13 x 9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.  Bake 14 to 16 minutes or until browned.  Reduce oven temperature to 350 degrees F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

WHITE CHOCOLATE BLUEBERRY CHEESECAKE

Ingredients for CRUST:

2 cups crushed graham crackers

1 cup slivered almonds

1/2 cup white sugar

1/4 cup clarified butter, melted

2 tablespoons caramel topping

Ingredients for FILLING:

 1 pound white chocolate, chopped

4 (8 ounce) packages cream cheese, softened

3/4 cup white sugar

4 eggs, beaten

2 egg yolks

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

Ingredients for TOPPING:

1/2 cup white sugar

1 teaspoon cornstarch

1/4 cup water

1 pint fresh blueberries

2 teaspoons lemon juice

Instructions:  

Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor or with a hand held mixer, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.  Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust. Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. The secret to keeping your cheesecake from cracking on top is to do this and let it sit for several hours before moving. Cover loosely and refrigerate overnight before removing from pan.  Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch.  Stir in water and blueberries. Bring to a boil, simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice and allow to cool.  Store in a glass jar until you pour over top of cheesecake.

GROCERY LIST FOR ABOVE RECIPES

BREADS

1 Round loaf sourdough bread (1 pound)

DAIRY PRODUCTS

1 pound Monterrey Jack Cheese

1 pound shredded sharp cheddar cheese

2-4 pkgs. Butter

Sour Cream (2)

½ Gallon Buttermilk

2-8 oz. containers of Cool Whip Topping

Orange Juice

Eggs – 3 dozen

Cream Cheese (8 oz pkgs.) (8)

1 Heavy Whipping Cream

1 Half And Half

Milk

Pillsbury Frozen Pie Crust (1 box)

PRODUCE

Green onions (2 bunches)

White Onions (1 large bag)

Romaine lettuce

Tomatoes

Cucumber

Radishes

Fresh Cranberries

Bag of Carrots

Bag of Celery

Sweet Potatoes

1 lb. Squash

4 Green Peppers

Blueberries

FROZEN GOODS

1 package frozen baby peas

1 large package of cut green beans

CONDIMENTS/SAUCES/JARS

Mayonnaise

Lemon juice

Dijon Mustard

Tabasco sauce

Worcestershire sauce

Dry White Wine (1 bottle)

2 jars pimentos

Soy Sauce

1 jar caramel topping

CANNED GOODS

8 ounce can crushed pineapple

3 Cans Cream of Chicken Soup

3-32 oz. chicken broth/stock

2 cans sliced water chestnuts

3 cans cream of mushroom soup

BOXED DRY GOODS

6 ounce pkg. orange flavored gelatin

1 box Graham Crackers

BAKING GOODS

1 lb. White Chocolate

Chopped Pecans

Coarsely Chopped Pecans (for cobbler topping)

Pecan halves

Chopped Walnuts

Slivered Almonds

2 boxes brown sugar

1 large sack white sugar

Finely ground white cornmeal

Baking Powder

Cooking Oil

Vanilla Extract

All Purpose Flour

Bread Crumbs

French’s French Fried Onions

Light Corn Syrup

Butter flavored cooking spray

Cornstarch

SPICES

Salt

Sage

Fresh Dill

Kosher Salt

Fresh Thyme

Bay Leaf

Poultry Seasonings

Ground Cinnamon

Ground Nutmeg

MEATS

Bacon (2 PKS)

1 Large Turkey

Things to Ponder:

If you are on a tight budget, skip one of the deserts and one of the salads. Consider using Turkey Breast instead of cooking the whole turkey. If you have waited to late to thaw a turkey, buy a few hens and cook them and incorporate your chicken into your dressing (or on top of it.)  No one will ever be the wiser!   That will cut down the grocery bill quite a bit.  You could also use regular rolls instead of the Party Bread and save that way too.  Whether you use all the menu items or not; everything will be wonderful and taste good, especially if you have made your table festive and made your home say "welcome in."  Fresh flowers and candlelight go a long way here when added on top of a clean and orderly home.  

Now that your planning is cut down quite a bit, you have more time to reflect on all the things you are thankful for this year!  I'm sure they will cross your mind and come to you as you are preparing this delicious meal for your family and friends.

HAPPY THANKSGIVING!!!!