Happy Thanksgiving!

Thanksgiving is our nation's first original holiday, and in fact, is one our continent's first formal celebrations. Having its earliest origins in Canada in 1578 as a day of Thanksgiving to God for the safe voyage of Martin Frobisher, who had been trying to find a northern passage to the Pacific Ocean, Canadian Thanksgiving also shares its roots with French settlers who came to Canada with Samuel de Champlain in the early 17th century, who began celebrating their successful harvests by offering thanks to God.

Some historians believe an earlier harvest celebration took place in St. Augustine, Florida in 1565, and there may have been Thanksgiving feasts in the Virginia Colony as well.

Native Americans had celebrated the harvest in various ways prior to the arrival of Columbus, and those customs would begin to merge with the European customs, which can be seen in the first Thanksgiving celebrated officially in the United States.

The holiday Americans remember as the first Thanksgiving began in to a 1621 in the Plymouth colony in what is now Massachusetts. After persecution in Europe, a deadly sea voyage and devastating first year on American soil, a good harvest was celebrated and enhanced by the contributions of the Pilgrim colonists' new Native American friends. By 1623, the harvest was bountiful enough for Governor William Bradford and the Pilgrims to declare a Day of Thanksgiving. Learn more and read the original Call to Thanksgiving at William Bradford's "A Call to Thanksgiving".

Since then many leaders have made official proclamations about reserving a day to thank God for His mercy and provision, from George Washington to George Bush

William Bradford's "A Call to Thanksgiving"

George Washington's Thanksgiving Proclamation

Remarks by President Bush on Thanksgiving 2007

Belle Meade Plantation Belles start holidays with an early Thanksgiving

Thanksgiving Pilgrim dolls on display at Nashville doll club November meeting

Thanksgiving dolls & Pilgrim figurines make colorful Thanksgiving doll displays (with sideshow)

Thanksgiving Barbie dolls: Pilgrim Barbie and Happy Thanksgiving Kelly Club set (with slideshow)

A traditional Thanksgiving dinner might include turkey or ham; stuffing or dressing; and gravy; cranberry sauce; and sweet potatoes (yams). Other common Thanksgiving dishes include mashed potatoes; corn on the cob or hominy; deviled eggs; green beans or green bean casserole; peas, carrots and winter squash; bread rolls, cornbread (in the south), biscuits, rutabagas or turnips; and a salad. For dessert, various pies are often served, including pumpkin pie, apple pie, mincemeat pie, and sweet potato pie.

For different ways to cook your turkey, see 7 Ways to Cook a Turkey

For a tasty cranberry dish try Thanksgiving cranberry citrus nut compote

THE HELP BLU-RAY & DVD:
SOUTHERN STYLE HOLIDAY RECIPES
All recipes were created by THE HELP food stylist Lee Ann Fleming.

SPINACH-STUFFED SQUASH

Squash:
4 yellow crookneck squash
Melted butter
Salt and pepper
Grated Parmesan cheese

Spinach stuffing:
½ cup chopped onion
½ cup butter
2 (10 oz.) packages frozen chopped spinach, cooked and drained
1 tsp. salt
1 cup sour cream
2 tsp. red wine vinegar
Bread crumbs (garnish)

Directions:

Cook whole squash in boiling, salted water for about 10 minutes until tender.
Very carefully cut into halves and scoop out the seeds.
Sprinkle each shell with butter, salt, pepper, and Parmesan cheese.

Spinach Stuffing:
Sauté onions in butter until tender.
Add spinach, salt, sour cream, and vinegar and blend well.
Stuff each squash shell with spinach mixture. Sprinkle each with Additional Parmesan cheese and breadcrumbs.
Dot with butter.
Bake at 350 degrees for 15 minutes or until thoroughly heated to serve.

SWEET POTATO CASSEROLE
Ingredients: Casserole
3 cups cooked, mashed sweet potatoes
1 cup sugar
cup melted butter
2 eggs beaten
1 Tbsp. vanilla
½ cup raisins (optional)

Directions:
Mix well and pour into a butter casserole

Ingredients: Topping
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup melted butter

Directions:
Mix topping with fork and sprinkle crumbs on top of casserole
Bake 350 degrees F for 30 minutes.

CHEESECAKE PECAN PIE

Ingredients:
1 (15 oz.) pkg. refrigerated pie crusts
1 (8 oz.) pkg. cream cheese
4 large eggs, divided
¾ cup sugar, divided
2 tsp. vanilla, divided
¼ tsp. salt
1 cup chopped pecans
1 cup light corn syrup

Directions:
Unfold and stack 2 piecrust together. Gently roll or press together and fit into a 9 inch pie plate according to directions; fold edges under and crimp. Note: For a more homemade flavor, try Lee Ann's Homemade Pie Crust recipe (below)
Beat cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla and salt at medium speed with a mixer until smooth.
Pour into piecrust and sprinkle with pecans.
Stir together corn syrup, 3 eggs, remaining 1/4 cup sugar and remaining 1 tsp. vanilla and pour mixture over pecans.
Bake at 350 degrees for 50-55 minutes until set.

Homemade Pie Crust

Ingredients:
1 ¼ cups plain flour
¼ tsp. salt
1/3 cup shortening (butter flavor shortening is great, too)
4-5 tbsp. cold ice water

Directions:
In a medium bowl, stir flour and salt together.
Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tbsp. of water over part of the flour mixture; gently toss with a fork.
Push moistened dough to the side of the bowl. Repeat using 1 tbsp. of water at a time, until all the flour mixture is moistened.
Form dough into a ball; wrap in plastic wrap and refrigerate for 1 hour.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin.
Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired.

MAMAW'S HOMEMADE ROLLS

Ingredients:
1 cup shortening
1 cup sugar
1 tsp. salt
1 cup boiling water
2 eggs
2 pkg. dry yeast
1 cup dry yeast
1 cup lukewarm water
6 cups sifted flour

Directions:
Soak yeast in the lukewarm water.
Pour boiling water over the shortening, sugar, and slat. Allow this mixture to cool to lukewarm.
Add yeast to this mixture.
Add eggs and flour. Stir and mix well.
Cover and store in the refrigerator overnight (or at least 3-4 hours). Note: The mixture will keep for a week in the refrigerator.
Remove the portion you wish to use and knead on a floured board.
Roll thin and cut with a biscuit cutter.
Dip half in melted butter and fold over for pocket rolls. Place in a greased pan and allow to rise 2-3 hours.
Bake at 425 degrees for 12-15 minutes.
This recipe can easily be cut in half.

MRS. WALTERS' FRUIT SALAD

Ingredients:
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 can flaked coconut
1 small jar red Maraschino cherries, drained
1 (8 oz.) carton sour cream

Directions:
Mix and refrigerate. Note: Save the drained juice from oranges and pineapples.
Add to orange juice to enhance your morning beverage.

Also see: 'The Help' on Skin, Health, Beauty & Criscoe

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Thanksgiving in Mayberry - a Thanksgiving Acrostic Poem

November Nostalgia

Thanksgiving Wristband Proclaims "Thank You God, I Am Grateful"

Leigh Nash to release Hymns & Sacred Songs Nov. 15

William Bradford's "A Call to Thanksgiving"

George Washington's Thanksgiving Proclamation

Remarks by President Bush on Thanksgiving 2007

What gospel artists were born in November? Amy Grant, Steven Curtis Chapman, Michelle Tumes, more

Stop Turkey Neck! Let the Thanksgiving Turkey Be on Your Platter & Not Your Neck
Thanksgiving is almost here and everyone is thinking about turkey! When you look in the mirror, do you think about turkey when you look at your neck?


How to avoid turkey neck at Thanksgiving
While there is hardly a more welcome sight at Thanksgiving than a big, fat turkey on a platter, the same thing can not be said about your neck!