Thanksgiving in a can

For early Thanksgiving meals, I bet someone went out and hunted a turkey, gathered some cranberries, and harvested some spinach and beans. Today, we might purchase our freshly killed turkey (“hunted” by someone else), buy a container of fresh cranberries, and get our veggies from the local farmers’ market. How we obtain the food has changed, but the ingredients are essentially the same.

It would seem that Thanksgiving dinner has evolved along a straight line, but I think it made a big detour. There was a time, in the mid-20th century, when the idea of Thanksgiving dinner was similar but the “raw ingredients” were anything but natural and basic. Sure there was turkey, cranberry sauce, and trimmings. The turkey, however, was frozen and inoculated with something mysterious to keep it moist; the cranberry sauce was striped, thanks to the indentations of the can from which it emerged; the green beans appeared more grey than green because they were covered with mushroom soup containing merely a hint of mushrooms and fried onions, also canned, that were more heavy on the flavor additives than the onion. 

It tasted delicious because it tasted like Thanksgiving and it was prepared with love. Quick, modern, and easy were the mantras, rather than fresh, local, and organic. Ignorance was bliss, and sometimes yummy.

If you are feeling nostalgic for a Thanksgiving meal the Jetsons would love, here is a favorite of the Braskich family, courtesy of Naomi Coquillon, Education Specialist at our museum. She wants you to enjoy its bright green color, and notes that in her house, it is a side dish—not a dessert!

Pistachio Fluff
2 packages instant pistachio pudding mix
1 20 oz. can crushed pineapple, drained
1 ½ cups miniature marshmallows
1 12 oz. container frozen whipped topping, thawed
½ cup chopped pecans

In a large bowl, combine pudding mix and pineapple. Add nuts then marshmallows and mix well. Fold into whipped topping.

Sprinkle with additional pecans. Serve chilled.

We hope you have a peaceful and joyful Thanksgiving. Will any artificially flavored, brightly colored, or instant recipes be enjoyed at your feast?

Kathy Sklar is the business program manager at the National Museum of American History.

 

Comments

[Naomi Coquillon]

It's so fun to hear that this recipe is a favorite in other households, and, Jen, I'm so glad you tried it and liked it! Thanks for sharing your thoughts and the stories of your Thanksgiving meals.

[jimi]

This Thanksgiving we did something different for us; everything was organically raised! And I have to say it was truly delicious. All the adults had a hand in preparing the meal and for us it seemed we were closer than we have been for years. Finding everything needed for a natural meal wasn't as difficult as I expected but it did take some time getting it together. Maybe that's what Thanksgiving is supposed to be about.

[Jen Dollar]

This was a great recipe. It doesn't sound like the traditional version of this dish, but I loved it because of that. I didn't drain all the pineapple juice and I did peanuts instead of walnuts and it turned out very interesting - rather good! Thanks from Central Florida!

[Jordyn]

This Thanksgiving I hosted my family (me + 5 others) at my house for the first time. I love to cook and fresh is important so I found recipes that let me accentuate fresh and local. The cranberry sauce with fresh, local (except for the cranberries!!) fruit was a hit, both the first time around and as leftovers. I have to be honest though and say that a part of me longed for the "striped cranberry sauce" of my childhood and early adulthood. Sure there's nothing even remotely fresh, local or probably even natural about it, but it didn't feel like a "real" Thanksgiving meal without it. Oh well.

Thanks so much for the Pistachio Fluff recipe! Sounds delicious!

[Jon]

Getting fresh ingredients for Thanksgiving dinner should be the most important part of preparing the meal. Places like Whole Foods or local farmers markets are available most everywhere. We need to get back to the basics and stay completely away (or as much as possible) from processed food. Most of the ingredients can't be pronounced by most.
However, the 'Pistachio Fluff' really sounds good, might try this one anyway. LOL

[Val Garner]

Thanks for the recipe on Pistachio Fluff, although I know it probably wasn't an early traditional dish, it's a real favorite and was looking for it!

[Kelsey]

I was just looking for this pistacho jello recipe for Thanksgiving. So glad you posted it. Thanks.