My grandparents immigrated from Glasgow, Scotland in 1948, (The family came from Poland and Russia before that). Eager to become citizens, to become American, they embraced traditions and in that, certain traditions became family traditions.
Early Thanksgivings would consist of the usual: turkey, stuffing, canned cranberry sauce, sweet potatoes. And then it happened. The story as I heard it, my grandmother discovered the stuffing recipe in a magazine. It was simple: bread onion, carrots, butter, eggs, and a potato. Yeah. A potato. It is by far, the best stuffing I have ever had.
Growing up, I would come downstairs on Thanksgiving morning to find my parents preparing the stuffing, the same stuffing my mom would help prepare as a kid. The difference between then and now, she'd use hand peelers and a grater; I got a food processor.
Without that stuffing, it just isn't Thanksgiving. With my parents divorced and my Thanksgiving rotated yearly, I make enough to share with whichever parent I'm not celebrating with that year.
Over the years, people have come and gone, sharing the day with us. Everyone brings something to share. And my food loving family, acquired yet another food related tradition. It's called Aunty Rudi cake. My aunt isn't allowed in the house unless she brings the moist and delicious cakes, that she doctored and that none of us can get enough of. It's actually one of those traditions that isn't just for Thanksgiving, It encompasses any family party. It's come down to each of us having our own travel case holder in which to carry any leftovers home with us.
As I write this, I realize that all of our traditions are food based. Beside the stuffing and the cake, our family always had a deep love for turkey skin. Yeah, the way we make our turkey is to ensure the skin is crispy, buttery, and heavenly. So much so, we stand around the turkey as it's being carved. One year, my aunt Shelley stole it out of my hand before I could stick it in my mouth.
The newest tradition started a few years ago. It was the smallest group, only five of us. I stayed in my pajamas as I prepared the stuffing, and wore them as my mom prepared the standing rib roast. Yes. Standing rib roast. Most of us, assembled that day were not big fans of turkey. Rather than making a large turkey, we made a small one and dined on the sumptuous flavor of rib roast. I know turkey wasn't there for the first Thanksgiving, it is one of our most favorite traditions. My mouth waters thinking about it.
And what do you celebrate? Are your traditions food related? Location related?
In the food processor, grind the rolls and leave in a large bowl. You'll need it. Grind the onion, carrots and potatoes. Add to the bread. Add the eggs. Hand mix, adding the water/butter mixture as needed. The stuffing should be wet, and easily form a ball. You don't want it mushy. Add the Lowry's seasoning salt to taste. Place in 350 degree oven until hot.
While we don't add anything else to the stuff, I know others have added cranberries, almond slivers, celery or whatever ingredient that tickles their fancy. As this is our family tradition, we don't mess with it.
Enjoy! And Happy Thanksgiving!