Times change. But Thanksgiving meals are pretty standard: turkey in the center, but oh, the fixings surrounding the bird — that’s where the creativity bursts out. We’ve gone through our archives and back into time to give you a taste of recipes from yesteryear. While we were hunting, we came up with some handy tips and ideas, too.

So get out the measuring cups, the pans, the ingredients and, most importantly, gather the family, for a Thanksgiving from then for now.

Note: Sandal English, the Arizona Daily Star's food editor from 1969 to 1985, was responsible for many of the recipes included in this holiday edition. The Star published her first cookbook, "Fruits of the Desert," in 1981. She also maintained a weekly column for many years. She died in 2005 at the age of 89. 

Turkey 101

Defrosting a turkey

Turkeys must be kept at a safe temperature during "the big thaw." As soon as they start to defrost, any bacteria that may have been present before freezing can begin to grow again.

There are three safe ways to defrost a turkey: in the refrigerator, in cold water or in the microwave.

In the refrigerator, allow approximately 24 hours for each 5 pounds of turkey (a 12-16- pound bird will take 2-3 days to thaw).

When cold-water thawing, be sure the turkey is in a leakproof package or plastic bag, as a leak could introduce bacteria into your food. Allow 30 minutes per pound for cold water defrosting, changing the water every 30 minutes to make sure the water stays cold (a 12-16-pound bird will take 6-8 hours to thaw.) Cook water-thawed turkey immediately.

For microwave thawing, follow manufacturer's instructions and cook the turkey immediately after thawing.

For more information, call 626-5161 or the USDA Meat and Poultry Hotline at (800) 535-4555.

Source: From the U.S. Department of Agriculture. Arizona Daily Star, 2001.

Rosting a Turkey

To roast a turkey, wash in cold water (defrost first if using frozen bird.) Pat inside with paper towel. Sprinkle neck and body cavities with salt and pepper. Stuff both cavities. Fasten neck skin to body with skewer; push legs under band of skin at tail or tie them to tail. 

Place turkey, breast side up, on rack in shallow open roasting pan. If desired, cover with a loose covering or tent of aluminum foil. Roast turkey in 325 degree oven as follows:

6-8 pounds — 3½-4 hours

8-12 pounds - 4-4½ hours

12-16 pounds - 4½-5½ hours

16-20 pounds - 5½-6½ hours

20-24 pounds - 6½-7 hours

Be sure to roast the turkey for its full roasting time, once the bird goes in the oven. Roasting half done the night before, and then completing the roasting the next morning invites spoilage. If using a meat thermometer, the turkey is done when its internal temperature is 165 degrees.

Source: Sandal English, Nov. 24, 1969

Carving the Turkey

Place legs to carver's right. Gently pull leg away from body; remove leg. Cut between drumstick and thigh; slice off meat. Make deep horizontal cut in breast and, starting halfway up, carve thin slices down to cut, working upward.

Gravy

Savory Gravy

Drain fat from roasting pan and reserve. Add one cup boiling canned chicken broth to crusty drippings in bottom of the pan. Scraping them into the liquid. Pour 1 tablespoon turkey fat and 1 tablespoon flour into saucepan and stir into a smooth paste. Stir broth-dripping mixture into paste and cook and stir until slightly thickened. Season with salt, pepper and onion salt. Double or triple recipe as required.

Makes: 1 cup

Zippy Gravy

Skim fat from turkey drippings. Pour drippings into one quart measure. Add enough chicken broth to make three cups. In 1½ quart saucepan, melt ¼ cup butter or margarine and sauté one garlic clove chopped until golden. Stir in 1/3 cup flour. Stir in broth mixture gradually. 

Now add one 1 pound can stewed tomatoes, drained and chopped and one 4-ounce can sweet green chili peppers drained and chopped. Cook over low heat, stirring constantly until sauce bubbles and thickens. Season to taste with salt.

Makes: About 4 cups

Stuffing

Speedy Stuffing

Start to finish: 15 minutes.

Servings: enough for 12-16 pound turkey.

• ¾ cup chopped onion

• 1 cup chopped celery

• 1/3 cup butter or margarine

Prepare stuffing according to package directions. Sauté onion and celery in butter until soft and combine with stuffing. Stuff the turkey loosely and truss it and roast according to directions. An egg may be added to the stuffing if desired. Note: Stuffing is done when it reaches an internal temperature of 165.

Source: Sandal English, Nov. 14, 1973

Italian Stuffing

Servings: 12

• 5 cups fine Italian-seasoned bread crumbs

• 1½ pounds Italian salami

• ½ pound bacon

• 6 eggs

• 1 cup grated Parmesan cheese

• 1/3 cup chopped fresh parsley

Chop salami in ½ inch cubes, cross cut the bacon in small pieces. Combine all ingredients and stuff the turkey loosely. Stuffing is done when it reaches an internal temperature of 165 degrees.

Source: Sandal English, Nov. 22, 1970

Murph's Cornbread Stuffing

Hominy

• 2 cups raw hominy

• 2 clove stems

• 1 onion

• 1 clove garlic

• 2 hefty tablespoons kosher salt

Soak the raw hominy overnight. Pour off water and cover with fresh water. Add the peeled onion, stuck with clove stems, and garlic. Simmer until tender, 2-3 hours, adding water if necessary. Remove from heat and add salt. Let stand to cool, drain well and pat dry. (Can be done a day ahead.)

Cornbread

• 1 cup sweet butter (melted)

• 1⅓ cup sugar

• 4 eggs

• 2 cups buttermilk

• 1 teaspoon baking soda

• 2 cups cornmeal

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

Preheat oven to 375°. Beat melted butter and sugar, add eggs and beat until well blended. Combine buttermilk and baking soda; stir into mixture. Stir in cornmeal, flour and salt, leaving few lumps. Pour batter into a butter or oiled 9 x 13 pan. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Let cool completely. (Overnight is fine)

Cut into one inch cubes, spread onto sheet pan and toast in 350° oven until crunchy; do not break up. Remove and cool.

Stuffing

• 8 ounces sweet butter, divided

• 2 cups cooked hominy

• 2 cups diced yellow onion

• 1 cup diced celery

• 1 cup seeded, diced poblano chiles

• 1 cup peeled, cored and diced apple

• 1 cup peeled, diced acorn squash

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• 1 tablespoon fresh chopped sage

• 1 pound cooked chorizo rope, sliced

• 1 tablespoon New Mexico red chili powder

• 2 tablespoons kosher salt

• 1 cup heavy cream

• 2 cups chicken or turkey stock

• 1 tablespoon chipotle Tabasco

• 1 tablespoon Worcestershire

• 2 eggs

• 12 cups cornbread

Preheat oven to 350°. In a large skillet, melt half the butter (4 ounces) until starting to color. Fry hominy lightly in the butter (2 minutes), then add onion, celery, chiles, apple, squash, sage, chorizo, chili powder and salt. Sauté enough to break onion. Remove to large bowl. In same large skillet, add cream, stock, Tabasco and Worcestershire. Simmer. Remove and pour over vegetables.

Whisk eggs and pour over vegetables, fold in. Add bread cubes to bowl and gently fold in to incorporate. Place stuffing in large baking dish, lightly press down. Melt remaining butter (4 ounces) and pour over top. Bake covered for 30 minutes. Remove cover, bake 20-25 minutes more until crusty on top and bubbling.

Source: Kathleen Allen, Nov. 19, 2012 Arizona Daily Star; recipe by Jim Murphy, Kingfisher

Sides

Green Bean Casserole

Start to finish: 35 minutes

• 1 can cream of mushroom soup

• 1 small can french fried onion rings

Arrange beans in baking dish and pour over them the soup and onion rings. Bake at 200  for 30 minutes.

Low Calorie Sweet Potatoes

Serves: 6-8

• 4 cups cooked sweet potatoes

• 6 tablespoons nonfat dry milk

• 3 tablespoons hot water

• 2 tablespoons imitation butter flavoring

• ¼ teaspoon nutmeg

• ¼ cup rum

• salt and pepper

• ½ cup chopped pecans

Mash sweet potatoes, beat in dry milk, water, butter flavoring and nutmeg; blend thoroughly. Slowly pour in rum, blending well. Season to taste with salt and pepper.

Heap potatoes in lightly oiled casserole and sprinkle top with pecans. Bake at 400 until top is lightly browned and puffy. 

Source: Arizona Daily Star, Nov. 4, 1971

Mom Parsons' Cranberries

Servings: About 2½ cups

• 3 cloves

• 3 allspice berries

• two 3-inch cinnamon sticks

• 1½ cups sugar

• 1 cup water

• one 12-ounce bag fresh cranberries

• grated zest of 1 orange

Make a sachet: Wrap the cloves, allspice and cinnamon sticks in a cheesecloth square and tie it shut. Bring sugar, water and spice sachet to a boil in a 4-quart saucepan. Cook, stirring, until the syrup is clear, about 3 minutes. Add the cranberries and cook just until they begin to pop, about 5 minutes.

Remove the pan from the heat, add the grated orange zest and cool. Refrigerate 1 to 3 days before serving. Remove the spice sachet before serving.

Each ¼ cup serving: 134 calories; 0 protein; 35 grams carbohydrates; 2 grams fiber; 0 fat; 0 cholesterol; 32 grams sugar; 1 mg sodium.

Source: Russ Parsons, Los Angeles Times, recipe first published in 1992.  Also published later in Epicurious.

Dessert

Holiday Peach Pie

Serves: 6-8

• 1 29-ounce can peach halves

• 2 tablespoons orange concentrate

• 1 tablespoon grated orange rind

• 1 tablespoon cornstarch

• 1 28-ounce jar prepared mincemeat

• 1 baked 9-inch pie shell

• whipped cream or hard sauce

Drain peach halves, reserving syrup. In saucepan combine ½ cup reserved peach syrup, orange concentrate and grated orange rind. Add peach halves. Dissolve cornstarch in remaining reserved peach syrup and combine with hot syrup mixture. Cook, stirring constantly until thick. Stir into mincemeat and turn into baked pie shell. Arrange peach halves in mincemeat. To serve warm, place in 250 oven 25-35 minutes. Top peaches with whipped cream or hard sauce if desired. 

Source: Sandal English, Nov. 14, 1973

Sweet Potato Pie

Makes: 2 pies

• 2 unbaked pie shells

• 1 40 ounce can sweet potatoes

• 1 cup sugar

• 1 teaspoon nutmeg

• 1 teaspoon allspice

• 1½ teaspoons vanilla

• 1 stick butter, melted

• 1 cup evaporated milk

• ½ cup syrup from potatoes

• 4 eggs

Mash potatoes, add sugar, spices and eggs, stir in milk, syrup and melted butter. Beat on low speed of electric beater until smooth. Bake in pie shell for 45-50 minutes in 350 oven. 

Source: Sandal English, Nov. 7, 1969

Anisette Cookies

• ¼ pound butter

• 1½ cups sugar

• 6 eggs

• 2 teaspoons anisette

• 1 teaspoon orange juice (or more)

• 6 teaspoons baking powder

• 2 cups flour

Cream butter and sugar. Add eggs, anisette liqueur and orange juice. Mix well. Sift flour and baking powder and mix with other ingredients into a medium soft dough. Shape by rolling into small logs for twists or into balls. Bake at 350 on greased cookie sheet for about 7 minutes, until light brown. Remove at once. Makes a moderately crunchy cookie.