The Special Aroma of Thanksgiving

Chances are when you think about Thanksgiving one thing you remember are the scents. Thanksgiving has its own array of aromas, and those have ingrained themselves into our memories of family, friends and grateful hearts. Although many people would say “turkey!” to describe the underlying fragrance of Thanksgiving, I believe there are more subtle and complex clues to what we really remember.

You can bet that most families in the Berkshires will include on their Thanksgiving grocery-shopping list a spice blend, which, to me, embodies the warmth and welcoming smells of the holiday meal.

Just about every recipe for Thanksgiving stuffing (or dressing, if you prefer) – whether it’s the classic, cornbread, wild rice, oyster, vegetarian, vegan, or whatever style you choose, contains a sprinkling of what is often called “poultry seasoning.” Yes, Boston inventor and cook, William G. Bell, created that ubiquitous little yellow box of “Bell’s Seasoning” in 1867. The recipe has not changed from the original. Unfortunately, many of us buy a new box each year only to use it at Thanksgiving, and then it sits in our cupboards drying out for the rest of the year.

The underlying aroma of that familiar spice blend comes from sage, a perennial herb that originated in the Mediterranean and has been grown across the millennia. The herb is known for its fuzzy grey-green leaves and its pungent and earthy aroma. Sage is drought-resistant and easy-to-grow. Deer don’t like it and it works as a natural insect repellant – so it’s perfect to plant here in the Berkshires. It might not work well for “warding off evil” as was claimed in the Middle Ages, but you can easily include it in own special herb blend to enhance your favorite recipes for the Thanksgiving table.

Using dried herbs, combine:
1-tablespoon dried sage
1-teaspoon dried rosemary
2-teaspoons dried thyme
1-teaspoon dried marjoram

If you prefer using fresh herbs, think of the old ballad about Scarborough Fair – combine:
1-teaspoon parsley
1-tablespoon sage
1-teaspoon rosemary
2-teaspoons thyme
Add a teaspoon of marjoram for good measure!
Chop together or blend in a small food processor.

This combination is simple to make and much more versatile than just flavoring the stuffing! You can rub it on poultry, pork or lamb before cooking, or mix the fresh herbs into softened butter or cream cheese for a delightful spread! This delicious mix also has a special affinity for sausages and apples. You can even use sprigs of the herbs in your centerpiece for the perfect seasonal addition to your Thanksgiving table.

So, “think outside of the yellow box” and enjoy the satisfaction of making your own seasoning blend – just another reason for your family to say “thanks!”

The herbs described above can be found locally at Guido's and Wards Nursery in Great Barrington MA.