Julie's Thanksgiving Column

My last name is now “Olson”. Traditions go from family to family. As a child we would always go to the house of a relative. Everyone would bring a dish. (Never empty!) Pies, and more pies. I remember buns and lefse. I also remember the “smell” of Lutefisk. We would always have turkey, stuffing, mashed potatoes and gravy. Eating corn, maybe squash with brown sugar, and sweet pickles, would make my mouth salivate. I loved Thanksgiving meals.

Now and then to make life easier, Pastor Joe and I would cook a Cornish Game Hen for each person. On each plate, they looked like mini turkeys which was major cool. There would always be boxed stuffing at the side with extra mushrooms, and onion.

This year we will change things up again. Maybe Joe (Olson) and I and Londa and Marlin will have a special supper sometime, just not on Thanksgiving. They probably will spend their Thanksgiving with Marlin’s family.

Joe and I will spend our Thanksgiving at Joe’s sister’s in Thief River Falls. There are a possible twelve plus people in Joe’s family coming to dinner. The more people the more fun some say. To me, all my Thanksgivings have been wonderful. Hum...I have no idea what kind of food we will bring although Joe has his famous dressing recipe. I think he said he was maybe going to use June Berries, and squash? I will have to ask.

Cornish Game Hen

Cook Time: 1 hr 30 mins

Ingredients

• 2 Cornish game hens

• 1/2 cup melted butter

• 1/2 onion, chopped

• 1/2 stalk celery, chopped

• 1/4 green bell pepper, chopped

• 1 (4.5 ounce) can mushrooms, drained and chopped

• 2 cloves garlic, minced

• 1 tablespoon dried basil

• 1 teaspoon dried oregano

• 1 tablespoon chopped fresh parsley

• 1/4 cup melted butter

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.

3. Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.

4. Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).