Don’t mess with a Texas Thanksgiving

“Don’t mess with Texas” originated as an anti-litter slogan. It aired New Year’s Day, 1986, during the Cotton Bowl and became one of the most recognized state slogans. Texas bravado also made the swagger statement a battle cry not to mess with our state. 

Don’t mess with Thanksgiving is an unspoken agreement to follow a traditional menu and then gobble until you wobble. With homage to the inclusive American holiday and a nod to the contributions of many Lone Star State cultures, I introduce my version of a Texas Thanksgiving!

Central Texas barbecue evolved from the smoked meats prepared by German and Czech immigrants who poured into the region in the 1800s. Let’s start the planning with a smoked turkey.

Stuff that smoked turkey using Francis Butler’s Texas Tamale-Stuffed Turkey recipe on the Epicurious website. Ms. Butler grew up on the family ranch and the recipe came from her German grandmother who was raised in Mexico. 

“Wild turkey hunting has been a West Texas sport for as long as anybody remembers, and tamale-stuffed turkey may have been an early tip of the hat to the Mexican ranch hands who've been around for at least as long as the turkey,” she writes. 

Ditch the mashed potatoes — which are a staple throughout the year — and replace them with dumplings, which are perfect for soaking up gravy. Germans and Czechoslovakians were prominent immigrant groups in Texas, and many settled in the Hill Country. Both have dumpling bragging rights. 

Traditional Czech knedlíky is a comforting dumpling that looks like a thick slice of white bread. Its texture is dense and moist. 

One of the most beloved foods in Germany is spaetzle. The famous German dumplings look like short irregularly shaped noodles.

That green bean casserole is overrated. Pinto beans cooked up with barbecue sauce and brisket burnt ends, however, honors the rich history of the Texas cowboy. On the trail these delicious smoky pintos flavored with bits of beef were a common meal. 

Swedish settlers arrived in Georgetown in the 1850s and left a lasting impact, including the establishment of St. John’s United Methodist Church. To honor this group, let’s include traditional Swedish lingonberry berry sauce as an alternative to cranberry sauce. 

Texas Hill Country Native Americans are part of our heritage that cannot be forgotten. Many varieties of squash were enjoyed by these original Texans including acorn, pumpkin and butternut. Serve your favorite baked squash and save the sweet potatoes for dessert. 

People of African descent have been linked to the history of Texas since the earliest days of colonization. Sweet potato pie is a holiday tradition handed down from one African American generation to another, yet it 

doesn’t seem to get much love elsewhere. 

I did mess with the traditional Thanksgiving menu, but only to celebrate and cherish the many contributions of early settlers on this traditional day of gratitude. I don’t have space for all of the recipes, but variations are found online.

Pie makes everyone happy. The following comes from McCormick Spice. 

 Sweet Potato Pie

• 2 pounds sweet potatoes, peeled and cut into 2-inch chunks

• 1 can (12 ounces) evaporated milk

• 1 stick butter, melted

• 1/4 cup firmly packed brown sugar

• 3 eggs, lightly beaten

• 2 teaspoons ground cinnamon

• 2 teaspoons vanilla 

• 1/2 teaspoon ground nutmeg

• 1 frozen unbaked deep dish pie crust , 9-inch

Place sweet potatoes in a medium saucepan. Add water to cover. Bring to a boil. Reduce heat to low; cover and simmer for 20 to 30 minutes or until sweet potatoes are fork tender. Drain.

Preheat the oven to 350 degrees. Place sweet potatoes in a large bowl. Mash with potato masher. Add remaining ingredients except pie crust; mix well. Pour filling into pie crust.

Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.