Reply to What is the ‘bare minimum’ of a Thanksgiving spread

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Here's a vintage menu from the late 50s and early 60s. Mom was from Southern Illinois but we lived in Florida.

"Relish tray" of celery sticks, radishes, black olives.

Turkey with regular stuffing in the large cavity, oyster or sweet sausage stuffing in the neck cavity.

Giblet gravy.

Sweet potato casserole with marshmallows browned on top. I don't recall regular mashed.

Green bean casserole with cream of mushroom soup, French cut frozen  green beans, Knorr canned fried nion rings sprinkled on top.

Both jellied and whole berry cranberry sauce. Important to get the jellied out of the can intact, ridges showing.

Pumpkin pie with vanilla ice cream if you wanted.

No wine. Bourbon cocktails before dinner. I got gingerale a rare treat. 
[/quote]

Tell me more about the relish tray!  Were the radishes pickled?[/quote]

Not PP but my grandparents served a similar radish tray. The radishes are raw. Can also include green onions, carrot sticks, and gherkins.[/quote]

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