Get Thanksgiving Ready with the Boyd Library

From Cindy Williams

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The John & Bonnie Boyd Hospitality & Culinary Library is not only full of cookbooks, but also full of staff and volunteers with strong opinions about food! Cindy Williams, Director of the Boyd Library, decided to ask the team for their favorite Thanksgiving recipes and cookbooks…

I got some great suggestions for traditional Thanksgiving offerings, and some a bit further off the field.  When I asked for their three favorite dishes on the Thanksgiving table, here's what I heard:

Fallon Chaisson, an enthusiastic intern at SoFAB, and proud to be from Cut Off, LA loves oyster dressing, gumbo made with chicken giblets, and her cousin's turkey gravy with a touch of fresh ginger.  Fallon is also interested in frying turkeys, "like they do over in Acadiana."

Stephanie Teague always makes her mom's dressing.  It's Greek and contains no bread - ground beef, chestnuts, pine nuts, raisins, onions and garlic instead.  She also looks for cranberry jelly, and an appetizer made with summer sausage, scored on top, glazed with a mixture of apricot preserves and hot mustard, then baked at 350 for approx 30 minutes. She's seen grown men get melancholy when the serving platter is empty.

Me?  My family's tradition is turkey done in the Weber grill, home made cranberry relish, dirty rice (Chef Paul Prudhomme's recipe),  gravy with all the giblets, and a fresh green veggie (usually broccoli).  Some how a pink champagne cake made from Anne Byrn's American Cake has made it into the dessert line up.

So....turkey? Check.  Pies? Check.  Appetizers?  Check.  Veggies?  Check.  Vegan/vegetarian options?  Check.  Wine and beer? Check. Visit the John and Bonnie Boyd Hospitality and Culinary Library to find recipes for all of these tasty dishes, plus many more for ideas on table settings.  You can find it here!

Happy Thanksgiving from Cindy, Norm, Stephanie and Ann at the Boyd Library.

Come explore these books and more at the library!

Join us for the month of November, 2018 as we spotlight Culinary Diplomacy as part of the 10 Years of SoFAB programming! SoFAB will explore the wide range of ways culinary diplomacy can bring people together from across the globe.