Farmer selling Thanksgiving turkeys outside warehouse where tobacco auction sales are being held. Durham, North Carolina, 1939.

(Wolcott, M. P., photographer. Retrieved from the Library of Congress) 

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To celebrate the Thanksgiving holiday, we asked our own longtime board member Mitch Tuchman to share some of his favorite Thanksgiving stories and recipes.  Mitch is a self-proclaimed pie and homemade ice cream connoisseur, so we knew he would come through with a recipe worthy of praise from even the most discerning holiday guests.

“I usually roast a skin-on, bone-in turkey thigh and serve it with Susan Stamberg’s famous cranberry relish.  This Fall I have been taking the sixteen-week culinary basics course at Durham Tech to brush up on my turkey skills, and on Thanksgiving I will be sous chef for one of my classmates and his family of ten.  I don’t know yet what’s on the menu, but I have learned how to “break down” a whole bird, which ought to be helpful!” Mitch said of his holiday plans this year.

Naturally, because we can’t keep any secrets at the MoDH (it’s a small space), everyone heard the conversation and wanted to share their own favorite recipes.  So, in the spirit of family and nostalgia, we have pulled together a list of the greatest MoDH recipes for your holiday dining pleasure.

 

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Artichoke Spread

 

Ingredients:

1 (14 oz.) can artichoke hearts (not marinated)

1 cup mayonnaise (use more or less as desired)

¾ cup parmesan cheese

Ground pepper to taste

 

Serves 6-8 guests

 

Directions:

1. Preheat the oven to 350 degrees.
2. Puree drained artichokes in a blender.
3. Mix artichoke puree with mayonnaise and parmesan cheese.
4. Transfer mixture to baking dish and bake for 10-15 minutes.
5. Serve with crackers, vegetables, or freshly baked bread.

Serving suggestion: Hollow out a round loaf of pumpernickel bread and fill it with the spread.  Cut the center portion of the loaf into cubes and place around the bread bowl when serving.

 

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Savory Potato Casserole

 

Ingredients:

Mashed potatoes:

2 lbs medium sized potatoes

8 oz unsalted butter (at room temperature)

1 cup whole milk (warmed)

Salt and pepper to taste

 

8 oz. sour cream

1 cup shredded parmesan cheese

4 oz. green pimento olives, sliced

 

Serves 6-8 guests

 

Directions:

1. Preheat the oven to 350 degrees.
2. Peel potatoes and cut into quarters. Place the potatoes in a pot with enough water to cover them and ¼ tsp. of salt. Bring to a boil, then reduce heat and simmer uncovered until potatoes are tender.
3. Drain the potatoes and transfer them to a bowl.  Add the butter and milk, and mash until at a desired consistency. Mix in the sour cream and season with salt and pepper.
4. Transfer potato mixture to a baking dish and top with parmesan cheese and green olives.
5. Bake in the oven for approximately 30 minutes or until lightly browned on top. 

 

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Holiday Rum Balls

 

Ingredients:

2 ½ cups (1lb pkg.) vanilla wafers

2 tbsp. cocoa powder

½ cup rum

3 tbsp. bourbon or brandy

3 tbsp. light corn syrup, molasses, or honey

1 tsp. pure vanilla extract

1 cup powdered sugar

 

Makes approximately 20 balls

 

Directions:

1. Roll wafers until mostly large crumbs.
2. Mix in cocoa powder.
3. Combine mixture with remaining wet ingredients.
4. Form mixture into balls and roll in powdered sugar.

 

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Wishing you and your families a very happy and healthy Thanksgiving from all of us at the Museum of Durham History!

Black Wall Street on West Main Street, Durham, circa 1940s. Taken from OpenDurham.org