With Thanksgiving less than a week away its time to get your menu in order! Which means that this weekend, if you haven’t scrambled to get all your ingredients, you should by the end of the week to be on the safe side.
In our home we tend to serve traditional Caribbean dishes each Thanksgiving. Coming from a West Indian background, Thanksgiving for us is filled with lots of Caribbean goodies. Although turkey is not a major bird for us to eat, we normally spruce it up with Jamaican seasonings. Just like most Americans, we take pride in dressing the bird up for the occasion by marinating, stuffing, trussing and a myriad of other time-consuming techniques that’s needed to be carried out on Thanksgiving day! But that’s not all, below are some of the items off of my mother’s menu for Thanksgiving day.
Thanksgiving Caribbean recipes:
Jamaican Jerk Turkey: A simple roast turkey is transformed into the thing of legend when slathered with a spicy, fragrant jerk seasoning. I would love to share our Jerk Sauce recipe, but my head would be on a chopping block, lol. For a similar recipe go to: http://www.chefandsteward.com/2014/12/14/how-to-roast-authentic-jamaican-jerk-turkey-christmas-thanksgiving/
Ms. Carol’s Cornmeal Stuffing: This cornbread stuffing also goes great as a side dish, especially if you change your mind on stuffing the turkey. Here is our famous turkey stuffing recipe:
1/4 cup butter
1 sprig celery
2 tbsp. parsley
2 sprigs fine leaf thyme
1 can (80 oz.) sliced mushrooms*
1 tsp salt
1 small sweet pepper
1 large onion
1 cup chopped poultry giblets
2 cups diced cornbread or cornbread crumbs
1/2 cup chicken broth
– Toast the cornbread, then marinate the poultry giblets in seasoning.
– Dice the sweet peppers and onions and finely chop the herbs.
– *Chop the mushrooms (optional, this is not in my mama’s recipe, but I add this when I make it)
– Heat the butter in a sauce pan over low heat. Add the sweet pepper, onion and poultry giblets and cook for 2-4 minutes.
-Then add herbs, mushrooms* and sauté for 5-6 minutes.
– Mix in the cornbread for about a minute and then remove from the heat.
* If you want more moisture in your stuffing, add the chicken broth at this point. If you prefer not to stuff your turkey, but use the stuffing as a side dish, you may bake the stuffing for about 15 minutes in the oven at 200 degrees Fahrenheit.
Rice and Peas: This is a staple in our house! When I was growing up, there were unspoken rules about food. One was that you must always serve rice and peas on Sunday and holidays. If you served white rice or potatoes – oh my!! My granny would say you’re lazy! Ha!
-Simple recipe, go to: http://www.finecooking.com/recipes/jamaican_rice_peas.aspx
If you like what you see, share this article with friends and family and let us know what is normally on your Thanksgiving dinner menu?