I’ve listened to this question for more than 65 years: “What are you having for Thanksgiving dinner?” My menu has run the gamut. I change my answer to either snipe, grouse, ostrich, wild pigeon, duck or goose. In addition to preparing turkey in various fashions, I’ve tried most of the fowl varieties as well as roast beef, leg of lamb, pork roast, and stuffed bluefish. However, it seems as though turkey keeps finding its way back to our serving platter.
A few years back, I decided to have a cook-out in lieu of the traditional bird. I didn’t care about rain, snow or wind. I purchased a pound or two of Angus beef [freshly ground], privately made Italian sausage and a few slabs of baby-back ribs and fired up the grill. Friends and relatives showed up and did a fair job of eating nearly everything. After the meal, many remarked that something was missing.
Later that same Thanksgiving Day I went to our local market and bought a turkey — only two birds were left and that made my choice easy! Two cans of cranberry sauce, five large sweet potatoes, a box of turkey dressing, and about 12 other traditional items found their way into my shopping cart.
While everything was cooking, I telephoned as many of my earlier guests as possible and invited them all back over for a traditional Thanksgiving dinner. Most of the same folks returned as well as a few new invitees; all enjoyed glasses of chilled wine and a bit of cheese ‘n crackers before sitting down for a late evening meal.
What’s for Thanksgiving dinner this year? Lasagna, salad, and Italian bread.