Family, Food and Football
Strasburg is beautiful this time of year. The leaves are in their prime color change and the weather is still warm enough to get around with just a light jacket. November is also the time we start thinking about the holidays. Pumpkins are replaced with twinkling lights and fall favorites like candy corn and pumpkin begin to make way for holiday flavors like rum raisin, egg nog and candy cane But more than anything, this time of year is really about giving thanks for our blessings and for the three Fs: Family, Food and Football.
Our Shoppes family is very tightly-knit. Several of our employees have worked here for decades and most have been coming here their whole lives. We don´t always agree about football (Strasburg is considered Eagles country, but we have fans of all stripes), but we do agree about food - we love it! So, without further ado, here are a few of our favorite Thanksgiving recipes - from our family to yours. Enjoy!
Robin´s Thanksgiving Leftover Sandwich
Have Thanksgiving dinner again for lunch! Created by our manager, this fresh twist on turkey day has been known to appear on the Strasburg Deli special menu around the holidays. It goes great with our sweet potato fries or a cup of soup.
Leftover cranberry sauce
Butter the bread, load up the sandwich and grill to perfection.
Jody´s White Bean and Turkey Chili
Our Innkeeper shares this hearty chili that´s a perfect option for a cold and rainy day. It´s even better after the flavors have had some time to meld. Serve with parmesan topped crusty bread.
Leftover turkey cut into cubes or bite-sized pieces
White cannellini beans (undrained) - 2 cans per pound of turkey
Diced canned tomatoes (undrained) - 1 can per pound of turkey
salt and pepper to taste
Mix ingredients in large soup pot and heat until boiling. Reduce heat and simmer on low for 1-2 hours.
D´s Oyster Filling
This is a classic Pennsylvania Dutch Thanksgiving dish straight from the Strasburg Heritage cookbook. If you like oysters, you are going to love this.
1 qt oysters
1-1.5 tsp salt
1/4 tsp pepper
2 cups milk plus oyster juice
4 cups Eagle stewing crackers
1/4 lb butter
Heat milk, oyster juice, butter and seasonings to a boiling point. DO NOT BOIL. Pour hot liquid over alternate layers of cracker crumbs and oysters in a greased casserole. Place in a tightly covered container for at least 1 hour. Add more milk in you cannot see the juice in casserole. Top with buttered bread crumbs and bake at 375 degrees for 30 minutes. Serves 6-8.
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