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An Old FashionedThanksgivingBrought to you by Azure Standard

Welcome to the table.Pull up a chair!Thanksgiving is a special time of year for us atAzure Standard. Not because of the fancy tablesettings or even the amazing food, but becauseof the people who we gather around the table with. Thewhole Stelzer family, loved ones, friends from near andfar, it is those individuals that make the Thanksgivingdinner table a truly blessed table to gather around.This Thanksgiving it is our hope that your hearts befilled with joy and your homes with laughter, may yourfood taste delicious and your kitchen be messy!

By reading through this book, you will find many recipes and traditions near and dear to our hearts.We hope you enjoy this peek into what a Stelzer Thanksgiving looks like.We’d love to hear what recipes are your favorites. Connect with us on Facebook or through emailto send us one of your family recipes! We will pick three families and feature your dishes on ourThanksgiving table.What you’re about to find.Setting the Thanksgiving tableTossed SaladName Tag InspirationRoasted TurkeyDinner RollsTurkey DressingButtered PeasTurkey GravyCaramelized YamsMashed PotatoesTurkey BrothApple PieFrench DressingPumpkin PieRaw Cranberry SauceWhipped Cream

Setting the Table Grandma’s WayI remember my grandmother teaching me how to setthe table. She was very particular about where each itemwent. I admired the way she could make a simple tablesomething so extravagant using only what she had onhand. The table pictured was decorated using pinecones,walnuts, and flowers that we gathered on the farm.TURKEY DAY FACTS:The first Thanksgiving was eaten withspoons and knives — but no forks! Forks wereintroduced to the pilgrims 10 years later andweren’t a popular utensil until the 18thcentury.Bowl off to the sideor in the middle ofthe plateForks to the leftSpoon andknife to theright

TURKEY DAY TIP:Write special notes to lovedones on the inside of theirname tag.Easy name tags (3 ways)Name tags are a fun and easy way to make everyone feel a little extraspecial at the Thanksgiving table. These are 3 simple name tags that areaffordable and beautiful.Click on the link below to view all three tag options.Click the photo towatch the video

Starter Dinner RollsClick the photo towatch the videoINGREDIENTS:2 c. Bread for Life Starter2 tsp. Salt2 c. Water6-8 c. Pastry flour (whole wheat)DIRECTIONS:Put starter and water in bowl and mix thoroughly.Add salt and mix again. Slowly add flour untildough forms. Using your hands makes it easier tofully incorporate the flour.Let rise until it doubles in size.Roll into balls and put in greased baking dish. Letrise 1-2 more hours.Bake at 350 for 20 minutes. Enjoy warm andtopped with butter or jam.

All great change in Americabegins at the dinner table.RONALD REAGAN

Buttered PeasClick the photo towatch the videoINGREDIENTS:1 T. Butter20oz Frozen Peas3/4 tsp. SaltDIRECTIONS:FUN MEMORIES:“As a young boy I remembergetting together with mycousins and excitedly weighingourselves before and after themeal. We always got excited tosee who could eat the most.”Benjamin B.Add all ingredients to pan. Cook over medium/low heat for 15 minutes, stirring occasionally.

Caramelized YamsClick the photo towatch the videoINGREDIENTS:YamsSaltSunflower oilDIRECTIONS:Cut yams in halves or thirds. Coat generouslywith oil and season with salt. Bake at 375 for 60minutes. Serve warm and enjoy!

Turkey BrothClick the photo to watch the videoINGREDIENTS:TURKEY DAY TIP:This recipe is excellent inturkey dressing or gravy.Using left over bits of onionand celery leaves is a greatway to reduce food wasteand make this broth extradeliciousNeck and giblets from turkey1/2 c. Onion1.2 c. Celery stalk and leaves1 clove Garlic, minced1 sprig Rosemary (1/2 tsp if dried)1 sprig of Parsley (1 tsp if dried)1 sprig of Thyme (1 tsp if dried)1 tsp. Salt3 c. WaterDIRECTIONS:Put all ingredients in pot and bring water to aboil. Reduce heat to a simmer and cook for 1 1/2- 2 hours.

French DressingClick the photo towatch the videoINGREDIENTS:½ c vinegar½ c honey2 t salt2 t paprika½ t sea veggies5 T lemon juice2-5 cloves garlicDIRECTIONS:Blend above ingredients together. With blender atlow to medium speed slowly add:1½ c olive oil through the top of blender.Enjoy on your favorite tossed salad!At a Stelzler family Thanksgiving dinner there willbe anywhere from 30-50 people present. We are sothankful to celebrate this year with our loved onesnear and far.

Raw Cranberry SauceClick the photo towatch the videoINGREDIENTS:TURKEY DAY FACT:The traditional cranberry sauce,made with sugar, did not becomepopularized until the 19th century. Bythe early 20th century, farmers beganharvesting cranberries in bogs instead ofdry-harvesting, which led to cranberrysauce as a Thanksgiving staple.12oz or 3c cranberries (fresh or thawed)1½ oranges peeled¼ rind/peeling of 1 orange½ c honey (can substitute monk fruit instead of aportion of the honey)DIRECTIONS:Blend on medium/low using vitamix stomper,until desired smoothness.

Garden Tossed SaladClick the photo towatch the videoINGREDIENTS:5 c. lettuce mix2 c. sprouts1 c. carrots, shredded1/2 cup shredded beets1 c. Cucumber, sliced in half circlesbell pepper slices (optional)DIRECTIONS:Toss to combine, and enjoy with your favoritedressing.TURKEY DAY FACTS:Did you know that the first Thanksgivingwas actually a three-day feast?!

Recipe CardsI have a recipe book overflowing with family recipes that my grandmother and great grandmotherwrote down. Print this page and sure to write your favorite recipes to pass on to the next generation.RecipeCook time Oven Temp.RecipeCook time Oven Temp.

What I love most of all is notwhat is on the table but who is atthe table.

Roasted TurkeyClick the photo towatch the videoBrining the TurkeyINGREDIENTS:1 thawed Turkey (this turkey was 14 lbs)4 Bay leaves1 T Peppercorns2 Tsp. whole Cloves4 quarts cold Water, divided1 c. coarse Salt (sea salt or himalayan)DIRECTIONS:Place turkey in a large pot. Add spices to turkey.Dissolve salt in 1 quart of hot water, and let coolslightly. Pour salt water and the remaining 3quarts of cold water over turkey, be sure the entireturkey is submerged. If the turkey floats, weigh itdown with a dinner plate. If needed prepare morebrine solution at a ratio of ¼ c of salt per quart ofwater. Cover refrigerate for 12-24 hours. Removeturkey from brine, and rinse will cool water, andpat dry with paper towel. Optionally .thenplace in empty pot and return to refrigerator.Cooking the TurkeyIngredients:1 brined Turkey4 T Oil or melted Butter2 tsp. Paprika2 c. Water or brothDIRECTIONS:TURKEY DAYTIP:Baking time varies dependingon the size and weight of yourbird. Meat thermometershould ready at least 165170 degrees.Preheat oven to 375 degrees.Mix together oil and paprika. Rub the exterior ofturkey with this blend, tie turkey legs together withbaking twine and place turkey in open roasting panbreast side up. Pour water/broth into the bottom ofroaster. Place this perfectly prepared turkey in theoven and hope for magic results!Bake for 2½ - 3½ hrs.Remove from oven,cover and let rest for atleast 15 minutes beforeserving.

Turkey DressingClick the photo towatch the videoINGREDIENTS:½ loaf of bread (about 8 slices) - cubed2 c onion - chopped2 c celery - chopped1 clove garlic - minced½ c fresh parsley - chopped½ c parmesan cheese1 T poultry seasoning½ t white or black pepper1½ t salt1 t sea vegetable flakesgiblets (chopped) and neck meat (shredded) optional1 c broth (recipe above)DIRECTIONS:Spread bread cubes on a baking pan and place inthe oven at 325 degrees for 15-30 minutes or untilbread is quite dry.Combine ingredients and transfer to a casseroledish. Bake covered at 325 degrees for 30 minutes(to soften the veggies) then uncovered at 375 degrees for 20-30 minutes (to toast the top).Note -- If you prefer your stuffing to be cookedinside the turkey, you can use this mixture to fillthe cavity of the uncooked turkey.TURKEY DAY FACT:Turkeys weren’t on the table at the first thanksgiving.Historians think that no turkey was served at the firstThanksgiving! What did they eat? Deer or venison, ducks, geese,oysters, lobster, eel and fish. They probably ate pumpkins, butnot pumpkin pies. They also didn’t eat mashed potatoes orcranberry relish.

Turkey GravyClick the photo towatch the videoINGREDIENTS:1 T cornstarch⅓ c flour⅓ c Butter and/or fat from the turkey drippings4 c broth (from turkey drippings and turkeystuffing broth)Salt to tastePepper to tasteDIRECTIONS:Combine flour and cornstarch in bowl and setaside. Place butter and turkey dripping fat insaucepan, add flour and cornstarch mixture andwhisk constantly for 2 minutes, whisk in brothand bring to a boil, turn heat to low and simmerwhisking occasionally for 5 minutes.

Mashed PotatoesClick the photo towatch the videoINGREDIENTS:15 medium potatoes chunked - steam tillcooked and tender½ cup butter2t salt⅛ t pepper1 T (rounded) fresh minced garlic2 T fresh parsley8 oz sour cream or cream cheese1 c half and halfDIRECTIONS:Combine in all ingredients in mixer excepthalf and half, and mix for a couple minutes tillpotatoes are nearly mashed. Add half and halfand finish mixing. Taste and Enjoy!

Pie CrustClick the photo towatch the videoINGREDIENTS:2 ½ c pastry flour1t salt½ c 2T coconut oil/butter blend -(softened)Mix with fork till it is well combined and crumblyAdd½ - ¾ c water till you reach desired consistencyDIRECTIONS:Mix dry ingredients together. Slowly add wet ingredients until desired consistency is met. Dividedough into two portions and roll out.

Apple PieClick the photo towatch the videoINGREDIENTS:8 apples peeled, cored, and sliced1T gheeSaute on med/low heat for 10 minAdd to apples and mix:¼ c honey1 scant T cinnamon1 t nutmeg2-3 T pastry flourTURKEY DAY MEMORIES:“I think I’m going to explode!”“Well, I will just eat all the pie myself I guess.”“Wait! I think I have room for a little more! Pie is worth exploding for.”Said by Galahad and his fatherDIRECTIONS:After apples have been lightly cooked and spiceshave been added, pour into prepared pan. Coverwith second crust, crimp edges and cut holes intop of pie shell.Bake at 350 degrees for 65 min.

Pumpkin PieClick the photo towatch the videoINGREDIENTS:2 c cooked puree of pumpkin and butternutsquash mixedTURKEY DAY FACT:3 eggsThelargestpumpkin ever grown was⅓ c honey1,502 pounds! WOW!1t cinnamonIt was grown by a man in Greene, Rhode¼ t allspiceIsland and was weighed October 7th¼ t nutmeg2006.⅛ t gingerPinch salt⅔ c milk or half and halfDIRECTIONS:Blend and pour into unbaked pie shell. Bake at400 for 20 min, then 350 for 40 min. Check with aknife in the center of the pie, if it comes out cleanthe pie is done!Let pie cool for at least a couple hours before serving, top with whipped cream and enjoy.

Whipped CreamClick the photo towatch the videoINGREDIENTS:TURKEY DAY FACT:The largest pumpkin pie madeweighed just shy of 4000lbs! It was 20ftin diameter and required 187 cans ofpumpkin.How much whipped cream would youneed to top that?1 c heavy whipping cream2 t vanilla1-2T honey (to taste)DIRECTIONS:Whip the cream till nearly finished, then add honey andvanilla, mix until desired consistency is reached. Top yourfavorite dessert and enjoy!

Happy Thanksgiving!

Blend on medium/low using vitamix stomper, until desired smoothness. TURKEY DAY FACT: The traditional cranberry sauce, made with sugar, did not become popularized until the 19th century. By the early 20th century, farmers began harvesting cranberries in bogs instead of dry-harvesting, which led to cranberry sauce as a Thanksgiving staple.