November 21st is an ideal day for National Stuffing Day with Thanksgiving right around the corner. Since we are already thinking about the delicious turkey stuffing that is a traditional part of Thanksgiving dinner.
- 2nd Century BC – A chef named Apicius created recipes for stuffed rabbit, chicken and even dormouse in his cookbook “Apicius de re Coquinaria.”
- 1836 – Stuffing Turkey became a regular staple for the Thanksgiving Day meal.
- 1876 – The first collegiate Thanksgiving game took place between Princeton University and Yale University, which occurred in 1876 and continued until 1881
- 1924 – the first Thanksgiving parade started in Newark, New Jersey by Louis Bamberger at the Bamberger’s store and was later transferred to New York City by Macy’s. In New York, the employees marched to Macy’s flagship store on 34th Street dressed in vibrant costumes.
- 1941 – Thanksgiving was not declared a National Holiday by Congress until 1941
- 1947 – The presenting of the live turkey to the President has been a tradition since 1947. The President then pardons the turkey, allowing it to live out its remaining years on a farm.
- 1953 – A Thanksgiving mix-up inspired the first TV dinners. When a Swanson employee accidentally ordered a colossal shipment of Thanksgiving turkeys (260 tons, to be exact).
- 1972 – Ruth Siems made life easier and Turkey more delicious with ‘Stove Top Stuffing.’
- 2005 – National Stuffing Day started as a promotion for stuffing, and is now observed annually with great zeal.
- About 50% of Americans stuff their Thanksgiving birds.
- There are regional differences with stuffing- in the South cornbread stuffing is popular, and white bread is common in most other parts of the country. Although, there are many variations to ingredients added to the bread.
- The First Thanksgiving lasted for three days.
- 3.5 million people attend the Thanksgiving parade, while another 50 million watch at home.
- At the original Thanksgiving, there was no milk, cheese, bread, butter, mashed potatoes, corn or pumpkin pie.
- Stove Top now sells around 60 million boxes of stuffing around Thanksgiving.
- There is no evidence to support that stuffing was served at the first Thanksgiving.
- The original cornucopia was made from a curved goat’s horn
- Stale white bread is the best bread to make stuffing. Its fluffy porousness absorbs all the unctuous juices and savory herbs producing a stuffing that allows the ingredients to meld for outstanding flavor.
- President Thomas Jefferson did not like the idea of a national Thanksgiving Day.
- Scientists have found fossils suggesting that Turkeys roamed North America 10 million years ago
- When Columbus discovered North America, he thought the turkey was a type of peacock, which roamed India.
- Abraham Lincoln chose the last Thursday in November for Thanksgiving.
- The woman behind “Mary Had a Little Lamb” is also responsible for Thanksgiving’s recognition as a national holiday. Writer and editor Sarah Josepha Hale convinced President Abraham Lincoln to officially declare Thanksgiving a national holiday that recurred every year after years of persistent lobbying.
- About 46 million turkeys are cooked for Thanksgiving each year.
- According to the National Turkey Federation, only 88% of Americans chow down on turkey.
- Most Americans like Thanksgiving leftovers more than the actual meal. Fans of the almighty turkey, stuffing, and mashed potato leftover sandwich.
- The Butterball Turkey Talk Line answers almost 100,000 calls each season.
- An estimated 50 million pumpkin pies are eaten on Thanksgiving.
- Black Friday is the busiest day of the year for plumbers. Thanks to all that food we gobble up on Thanksgiving and houseguests stressing out the plumbing system, Roto-Rooter reports that kitchen drains, garbage disposals, and yes, toilets, require more attention the day after Thanksgiving than any other day of the year.
- Miles Standish stuffing stars cubes of pepperoni and mozzarella cheese, as well as crumbled pork breakfast sausage, turkey gizzard and turkey heart [source: Guarnaschelli].
- Some Thanksgiving menus feature stuffing made with leftover breakfast: stale bagels. Plain, whole wheat, rye, pumpernickel or even an everything bagel could work. Season as you might a traditional turkey stuffing, with aromatic vegetables (onions and celery), butter and herbs such as parsley, sage, rosemary and thyme [sources: Balsley, Taste of Home].
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