By TEDDYE SNELL
Thanksgiving is a time for foodies to roll out their newest takes on traditional fare, as well as novice cooks to hone their skills.
Most families will gather around a table laden with traditional foods, including roast turkey, dressing, mashed potatoes, cranberry and a variety of fall vegetables, not to mention the delectable desserts, ranging from pumpkin pie to cheesecake.
The Daily Press asked its Facebook friends to comment on what they’d be serving as a main dish, and the responses were varied.
Lynn Howard, former Daily Press editor, said she’d prefer to have something a little different, but her family demands the standard Thanksgiving feast.
‘[We’ll be having] turkey. Yuck,” said Howard. “I’d be happy with chili but the family likes tradition, complete with cornbread dressing, etc.”
Local resident, foodie and avid gardener Pam Moore will most likely have a variety of fresh or home-preserved produce on her table, but the main dish will be turkey. The only thing left to be decided between Moore and her companion, John Yeutter, is how the bird will be prepared.
“I think we are baking turkey breasts in the outdoor oven,” said Moore. “Or maybe John will smoke them instead. We’re undecided.”
Those who don’t care for turkey often take a similarly traditional route, serving some form of pork, including Gloria Brewster.
“If all goes as usual, we’ll be having ham,” said Brewster. “My daughter must have her pig.”
Fort Gibson resident Sandra Murphy is plans to try something new this year.
“New for 2012, I will attempt duck,” said Murphy.
While many will prepare traditional foods, others opt for something a little different, including Linda Spyres.
“We don’t really have a traditional dinner,” said Spyres. “Our Thanksgiving tradition is to serve homemade tacos and salsa.”
Considering many people will have to work both the day before and after Thanksgiving, sometimes cooking a multiple course meal is out of the question. Others simple prefer enjoying the day spending time with family, rather than in the kitchen.
Reasor’s offers pre-cooked meal packages ranging in size and price for just about any family. The smallest package – a turkey breast dinner – serves two to three people, and includes a pound of giblet gravy, 24 ounce of mashed potatoes, a pound of cornbread dressing and 12 ounces of cranberry relish for $23.95. Other packages include the whole bird which will feed either six to eight people or 10-12 people, along with traditional side dishes. Reasor’s also offers a ham dinner package, as well as two packages with prime rib as the main dish. Packages can be reviewed at www.reasors.com/foodfav/deli/holidaydinners_food-thx12.php.
Those considering this option, however, will need to place their orders soon, according to Rachel Woodward, Reasor’s Tahlequah deli manager.
“They want to get their orders in no later than Tuesday, Nov. 20; that would be the very latest we could take them,” said Woodward. On Thanksgiving Day, we’re requesting people come pick up their food by noon, but they can come as late as 3 p.m.
Woodward said the prepared dinners are very popular again this year.
“We’re doing brisk business, and staying busy,” said Woodward. “We’ve already done a lot of dinners, and we have a lot of early birds this year.”