Underrated Thanksgiving Food

By Selyna Dehaas - Managing Editor

I surveyed 50 random people in the Lone Peak halls asking them what their favorite Thanksgiving dish is.

The most popular thanksgiving dish is mashed potatoes and gravy.I think mashed potatoes and gravy is the best dish at Thanksgiving and that lots of other people agree. You can load the potatoes with garlic, or infuse them with rosemary.

The gravy boat is the most demanding dish on the Thanksgiving table. A thick, hearty gravy can save even the blandest of meals. Think of it this way: Would you rather have a carving of turkey breast without gravy, or no turkey at all? The answer should be clear.

Together with this perfect duo, you can use the potatoes and gravy for a perfect dip for rolls and turkey, and really whatever you want. Its versatility is truly American, and should be celebrated as such.

But what about the most underrated food of Thanksgiving history? The food that we all should be  craving. Sweet potatoes splashed with brown sugar and topped with gooey marshmallows making your mouth water.

This dish was first brought to american’s attention around 1919, when it was published in a booklet from the Barrett Company by Janet McKenzie Hill. And became a huge American hit ever since. But this is what I’ve concluded with yams. After surveying many students from Lone Peak, and just talking to people in general about yams, they either love them or they hate them. There is no in between.

-Asked some people about their favorite thanksgiving food that isn’t traditional

Danielle: My mom makes this really good carrot and green bean thing that has like this really good gravy kind of sauce: green beans, carrots, celery, and more veggies in a gravy sauce

Annie: raspberry pretzel jello dessert.: Deviled eggs

Erica: all different types of meats

Chloe: vegetables, Rosemary potatoes

Savannah: poopoos (they are french)- wrapping chestnuts in bacon and stick a toothpick through them to hold it together. Then it sits in a special sauce and sits in a crock pot for a while then you eat the little pieces of heaven.

 

UNDERRATED THANKSGIVING FOODS

I surveyed 50 random people in the Lone Peak halls asking them what their favorite Thanksgiving dish is.

The most popular thanksgiving dish is mashed potatoes and gravy.

RECIPES

Becky Cox-

Mashed Potato Layer Bake (from Kraft Foods)
4 large white potatoes, peeled, chopped and cooked
2 large sweet potatoes, peeled, chopped and cooked
8 oz cream cheese
½ cup sour cream
1/4 tsp salt and pepper
1/4 cup Parmesan cheese
1/4 cup shredded cheddar cheese

Preheat oven to 375.  Mash white potatoes with 4 oz cream cheese and 1/4 cup sour cream.  Mash the sweet potato with 4 oz cream cheese and 1/4 cup sour cream.  Season both with salt and pepper.  Add half the Parmesan cheese to the white potatoes and half the cheddar cheese to the sweet potatoes.

Layer half of each in a 2 quart clear casserole dish.  Repeat layers.  Bake 15 minutes.  Sprinkle with remaining cheese and bake 5 minutes more.



Southern Cornbread Stuffing  Paula Dean
9 x 9" pan of cornbread
7 slices oven dried white bread
1 sleeve saltine crackers
½ cup butter
2 cups diced celery
2 cups diced apples
3 cloves garlic, minced
1 large onion, chopped
7 cups chicken stock
1 tsp salt
Fresh ground pepper
1 tsp sage
1 tbsp poultry seasoning
5 eggs, beaten

Preheat oven to 350.  Combine cornbread, dried white bread and crackers.  Set aside.  Melt the butter in a large skillet.  Add the celery, onion, apples and garlic until transparent - 5-10 minutes.  Pour the vegetables over the bread mixture.  Add stock, mix well.  Add salt, pepper, sage and poultry seasoning.  Add beaten eggs and mix well.  Pour into greased pan, bake until cooked through, about 45 minutes.

 

Thanksgiving rolls

Lexie wilson

1. Dissolve: 3 packages (or about 6 1/2-7) teaspoons dry yeast in 3/4 warm water. Let stand, then stir.
2. Meanwhile, pour 3/4 cup hot, scalded milk over :
    1/2 cup sugar
    1 1/2 tsp. salt
    1/2 cup butter (1 cube)
3. Cool to lukewarm and add yeast mixture.
4. Stir in two eggs, and 3 cups flour and beat until smooth (with mixer or by hand)
5. Add about 2 more cups flour and stir until dough forms a large ball.
6. Pour about 1/2 cup flour on cutting board and knead dough until smooth.
7. Place dough in greased bowl (using about 1 TBSP. vegetable oil), turn dough over to coat with oil. Cover and let rise until double (about 30-60 minutes).
8. Punch dough down and let rest a few minutes.
9. On lightly floured surface, roll about 1/4 of dough into a circle. Brush with melted butter. Cut into triangles with a pizza cutter and roll into crescent shapes.
10. Place on baking sheet (lined with silpat or lightly sprayed with cooking spray) and brush with butter again.
11. Bake at 400 for about 9-11 minutes.

 

Garlic Green Beans

Hannah Whatcott

1 tbsp. Olive oil

1 pound green beans

2 garlic cloves, sliced

¼ tsp. Salt

¼ tsp. Pepper

¼ cup water

Heat olive oil in a large nonstick skillet over medium-high heat. Add green beans, garlic, salt, and pepper. Cook 3 minutes. Add water, cover and steam 4 minutes or just until crisp-tender. Uncover and cook 2 more minutes or until beans are tender and beginning to brown. Cover and keep warm.

 

Sweet Potato Souffle

Abby Christensen

2 lb. canned sweet potatoes, drained

1 tsp. Vanilla

½ tsp. salt

½ cup sugar

¼ tsp. cinnamon

¼ tsp. Nutmeg

2 eggs

Beat sweet potatoes, salt, cinnamon, nutmeg, ¼ cup margarine, eggs, vanilla, and sugar until smooth. Pour in buttered casserole dish. Mix remaining ingredients. Sprinkle on top. 350 degrees 35-40 min. Serves 6.