NYT: Top Thanksgiving Day Recipes for Each State

The New York Times has compiled a list of Thanksgiving Day recipes that are unique to each of the 50 states. Here’s what they picked for our Chesapeake Bay region, and amazingly, these dishes could anchor the meal:

Pennsylvania – Glazed Bacon

Brown-sugar-glazed bacon was served as an appetizer on Pennsylvania Dutch tables. The New York Times wrote about a Mount Joy farmhouse-restaurant that served bacon as starter in the late 1950’s.

Maryland – Sauerkraut and Apples

Surprised? They skipped over the Chesapeake’s seafood tradition and went with Baltimore’s eastern European and German immigrant tradition. In their recipe, the sauerkraut is braised in beer with bacon and apples. (If you want oyster dressing, you have to hit up Alabama.)

Sauerkraut and Apples (photo courtesy nytimes.com)
Sauerkraut and Apples (photo courtesy nytimes.com)

Delaware – Du Pont Turkey With Truffled Zucchini Stuffing

Now, Delaware goes a little more sophiscated with a recipe used at the du Pont family home. Turkeys raised on the estate were given to employees. This recipe requires three pounds of zucchini, along with bread crumbs, for the stuffing. Black truffles (mushrooms) were sliced and cooked under the turkey skin. The bird is rubbed with truffle butter. Before serving, the skin was removed, turkey carved, then reassembled and put back into the skin so it went to the table as a whole turkey.

Virginia – Corn Pudding

The Virginia choice makes sense; combining old South and Colonial. According to the NYT, the buttery, fluffy dish bridges a farewell to summer and welcomes the winter. This recipe, they report, is a “sweet welcome blurring of the lines between a side dish and a dessert.”

Find the recipes and the list for the entire 50 states at nytimes.com.

 

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