Passed-Down Plates: Celebrating Thanksgiving with Family Recipes
Thanksgiving is a time to gather, give thanks, and celebrate cherished traditions through food. Each family has its own lineup of dishes that tell stories passed down through generations, connecting old memories to new ones.
Among these timeless treasures are four recipes that have stood the test of time in our family, lovingly preserved by Mary Angela Kurtz. Before her passing, she compiled a handwritten recipe book for each of her children, ensuring her culinary legacy would continue at future tables. Just as Mary Angela hoped, these cherished recipes bring family together honoring our heritage while savoring the flavors of togetherness.
A Taste of History: Oysters at the First Thanksgiving
Oysters hold a special place in American Thanksgiving lore. In 1621, when the Pilgrims and Native Americans gathered for the first Thanksgiving, oysters were a symbol of unity and abundance. Found in nearby waters and rich in protein, they quickly became a staple for early settlers and coastal tribes alike.
Mary’s Scalloped Oyster Appetizer with Crispy Crostini are inspired by that early connection, Mary’s scalloped oyster dish brings a taste of history to the modern table. Creamy oysters layered with buttered crumbs and baked to a tender crisp.
Mary’s Scalloped Oyster Appetizer with Crispy Crostini Rounds
Ingredients
2 cups crushed butter crackers
¾ cup of butter, melted
3 cups shucked oysters- use canned or fresh from seafood counter
1 teaspoon of seafood seasoning
Salt & pepper to taste
1 cup half @half
Directions
- Preheat oven 375 degrees
- Mix crushed crackers and melted butter
- Spread half of the cracker mix on the bottom of a buttered baking dish – 9×9 – inch or a similar casserole dish
- Place the rinsed oysters over the cracker mix
- Season with seafood seasoning, salt and pepper
- Spread remaining cracker mix over oysters
- Season the top of breadcrumbs
- Slowly drizzle half in half over casserole
- Bake 40-45 minutes until bubbling and brown.
Serve with toasted crostini rounds or your favorite crackers
The Heart of the Table: The Thanksgiving Turkey
No Thanksgiving celebration is complete without the aroma of a golden roast turkey filling the home. For intimate gatherings of four or fewer, a succulent turkey breast provides just the right amount of meat and cooks in less time. Hosting a larger crowd? Pair your whole bird with an extra breast—easy to roast ahead and perfect for ensuring generous seconds.
Best of all, the leftovers promise cozy comfort in the days that follow. Layer them on toasted bread with cranberry sauce for the ultimate post-feast sandwich.
Garden Herb Turkey Breast
Ingredients
5-6 lb bone-in turkey breast with skin on
1 stick butter
Finely chopped fresh sage, rosemary, thyme and tarragon –
I use herbs from my garden, but feel free to create your own from dried herbs. Salt & Pepper to taste.
1 cup of dry white wine or chicken broth
DIRECTIONS
- Preheat oven to 350 degrees
- Prep turkey breast- thaw if frozen, pat it dry.
- Mix softened butter with herbs and salt and pepper
- Rub all side of breast with butter mix and gently put some under the breast skin
- Optional tie a bouquet of fresh herbs in the cavity
- Bake uncovered for approximately 20 minutes per pound or until the thickest part of turkey is cooked to 160F
- Let Turkey rest for 30 minutes covered in foil before slicing.
Color and Flavor: Roasted Seasonal Vegetables
Roasted vegetables bring both balance and beauty to the Thanksgiving spread. Their caramelized edges and tender centers highlight the natural sweetness of autumn’s best produce—carrots, parsnips, brussels sprouts, and sweet potatoes.
This healthy, flavorful side not only brightens the table but pairs effortlessly with turkey, stuffing, and gravy, adding color and freshness to every plate.
ROASTED ASSORTED VEGETABLES
Ingredients
Cauliflower head
Carrots 16 oz package peeled slice in half
Brussel Sprouts 1 pound cut in half
3 Red Peppers – cut in slices
Asparagus- 1 pound trimmed
Fresh or dried seasoning to taste – rosemary, thyme, sage, salt and pepper
Olive oil
Directions
There are several ways to roast vegetables, and you can use a wide variety of available vegetables. The easiest way is to chop your vegetables into equal size chunks, toss in olive oil and herbs and roast on a sheet pan in a preheated oven at 425 degrees for 25 – 30 minutes.
I prefer to cut the vegetables in larger portions and cook each vegetable separately.
Either way they will go fast!
- Preheat oven to 425 degrees
- Rinse, dry and cut vegetables
- Drizzle olive oil and your seasoning over vegetables
- Place vegetables on sheet pan and roast for 25 – 30 minutes- turn over once half way through.
I like to serve vegetables with a side of feta cheese using the same herbs that were used to season vegetables.
Sweet Finale: Pecan Pie Tradition
No holiday table feels complete without pecan pie—the quintessential Southern treat that marks the end of a perfect Thanksgiving meal. Its rich, buttery filling and satisfying crunch celebrate the season’s harvest, as pecans reach their peak flavor in autumn.
A slice of freshly baked pecan pie, served warm with a scoop of vanilla ice cream, captures the spirit of the day: gratitude, comfort, and the joy of togetherness—just as Mary Angela Kurtz intended when she shared her recipes for future generations.
Mary Angela’s Easy Pecan Pie and Pumpkin Whipped Cream
Ingredients
3 Eggs
1 cup light corn syrup
1 cup sugar
2 Tbs butter
1 tsp vanilla
1 ½ cups chopped pecans
DIRECTIONS
- Preheat oven to 350 degrees
- Mix together first 5 ingredients until blended
- Stir in pecans
- Pour mixture into pastry shell
- Bake at 350 degrees for 50-55 minutes
- Serve with pumpkin whip cream
ABOUT THE AUTHOR:
Mark MyGrant is a retired educator turned food writer and blogger.
To read more view Mark’s blog at www.Whatscookingsmithville.com