Benjamin Franklin Recipes: 12 Thanksgiving Dishes Behind the Turkey Myth Most Americans Still Repeat

Benjamin Franklin recipes come with a Thanksgiving myth attached. Every November someone at the table repeats that Franklin wanted the turkey as America’s national bird. The real story is a private letter he wrote to his daughter in 1784, not a public proposal. The real Franklin is even more surprising: he became a vegetarian at about 16, stayed one on and off for years, and in 1770 his letters gave English the first documented use of the word tofu. So this gallery mixes a classic roast turkey and old colonial sides with the kind of thrifty, meatless dishes he might have enjoyed. These Benjamin Franklin recipes are cozy, budget-friendly and made for a table that feeds everyone, from turkey fans to vegetarian guests..

Benjamin Franklin Recipes: Roast Turkey With Herb Butter

Every November someone says Benjamin Franklin wanted the turkey as the national bird. The truth is smaller and more fun: he praised the turkey in a private 1784 letter to his daughter, Sarah Bache, and he never publicly proposed it. Still, a glossy golden roast turkey is the right way to open these Benjamin Franklin recipes. Rub it with herb butter under the skin, roast it low and baste it often. Start checking early and pull it when the thickest part of the thigh reads 165 degrees F. Feeding a smaller crowd? These turkey breast recipes are easier..

You will need: 1 turkey (12 to 14 pounds), 1/2 cup softened butter, 1 tablespoon chopped fresh sage, 1 tablespoon fresh thyme, 1 teaspoon chopped rosemary, 2 teaspoons salt, 1 teaspoon pepper, 1 onion and 1 lemon quartered, 1 cup chicken broth

How to make it: 1. Heat the oven to 325 degrees F and pat the turkey dry. 2. Mix the butter, herbs, salt and pepper and rub it over and under the skin. 3. Tuck the onion and lemon inside and set the bird on a rack with the broth in the pan. 4. Roast about 3 to 3 1/2 hours, basting every hour, until the thigh reads 165 degrees F. 5. Rest 30 minutes before carving.

Colonial Apple Pie With a Lattice Top

Apple pie was everyday food in colonial America, baked often with apples from the fall harvest kept in cool cellars all winter. This old-style pie keeps the filling simple: tart apples, sugar, cinnamon, a little nutmeg and butter under a pretty woven lattice. It earns a place among these Benjamin Franklin recipes because it is honest, homey and loved by almost everyone at the table. Mix tart and sweet apples so the filling holds its shape, and let it cool two hours before slicing. For a family favorite, try this homemade apple pie too.

You will need: 2 unbaked 9-inch pie crusts, 7 cups sliced apples, 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon lemon juice, 2 tablespoons butter, 1 egg beaten

How to make it: 1. Heat the oven to 425 degrees F. 2. Toss the apples with the sugar, flour, spices and lemon juice. 3. Pile into the bottom crust, dot with butter and weave strips of the second crust on top. 4. Brush with egg and bake 15 minutes, then lower to 375 degrees F for 35 to 40 minutes until bubbling. 5. Cool 2 hours before slicing.

Benjamin Franklin Recipes: Philadelphia Pepper Pot Stew

Pepper pot is the hearty, peppery stew Philadelphia has been known for since the 1700s, sold by street vendors in the city Franklin called home. Old versions used tripe, but this easier take uses beef chuck, potatoes and plenty of black pepper and thyme. It is warming, thick and perfect for a chilly night before or after the holiday. Few Benjamin Franklin recipes feel more like old Philadelphia. Let the stew rest 15 minutes before serving so the flavors settle. For more big cozy pots, see these beef stew recipes.

You will need: 2 pounds beef chuck in cubes, salt, 2 tablespoons oil, 1 onion chopped, 2 carrots diced, 2 celery ribs diced, 2 tablespoons flour, 6 cups beef broth, 1 1/2 pounds potatoes diced, 2 teaspoons coarse black pepper, 1 teaspoon dried thyme, 1/4 teaspoon ground allspice, 1 bay leaf, chopped parsley

How to make it: 1. Season and brown the beef in the oil in batches, then set it aside. 2. Cook the onion, carrots and celery until soft, then stir in the flour. 3. Add the broth, beef, pepper, thyme, allspice and bay leaf and simmer covered for 1 1/2 hours. 4. Add the potatoes and simmer 25 minutes until tender. 5. Season and top with parsley.

Golden Tofu With Roasted Plums and Cranberries

Here is the fact that surprises most people. In 1770 Franklin sent soybeans to his friend, the botanist John Bartram, and described tofu as a kind of cheese from China. His letters are the first documented use of the word tofu in English. That makes golden pan-fried tofu with roasted plums and tart cranberries one of the most fitting Benjamin Franklin recipes for a modern holiday table, especially for meatless guests. Press the tofu for 20 minutes so it browns and turns crisp. For more meatless mains, see these vegetarian Thanksgiving main dishes.

You will need: 1 block (14 ounces) extra-firm tofu pressed and cubed, 2 tablespoons cornstarch, 3 tablespoons oil, 1/2 teaspoon salt, 4 ripe plums cut in wedges, 1/2 cup fresh cranberries, 2 tablespoons maple syrup, 1 tablespoon soy sauce, 1/2 teaspoon cinnamon, fresh herbs

How to make it: 1. Toss the tofu with the cornstarch and salt. 2. Fry in 2 tablespoons oil over medium-high heat until golden on all sides, then set aside. 3. Add the rest of the oil, the plums and cranberries and cook 5 minutes until the berries pop. 4. Stir in the maple syrup, soy sauce and cinnamon. 5. Return the tofu, toss to glaze and top with herbs.

Benjamin Franklin Recipes: Johnnycakes With Maple

Johnnycakes are crisp cornmeal griddle cakes from early New England, and they were common food across the colonies in Franklin’s day. Thin, golden and crunchy at the edges, they are wonderful with butter and real maple syrup. These are some of the simplest Benjamin Franklin recipes you can make on a weekday morning or for a holiday brunch. Pour boiling water over the cornmeal first, which softens it and keeps the cakes tender inside, and cook on a well-buttered griddle. For more morning ideas, see this Thanksgiving breakfast gallery.

You will need: 1 cup fine cornmeal, 1 teaspoon salt, 1 teaspoon sugar, 1 1/4 cups boiling water, 1/4 cup milk, butter for the griddle, maple syrup

How to make it: 1. Mix the cornmeal, salt and sugar. 2. Pour in the boiling water, stir to a thick mush and rest 5 minutes. 3. Stir in the milk to a thick, spoonable batter. 4. Drop spoonfuls onto a buttered griddle over medium heat and flatten slightly. 5. Cook 4 to 5 minutes per side until crisp and golden, then serve with maple.

Benjamin Franklin Recipes: Golden Cornbread

Cornbread was everyday bread across the colonies, from New England to the South, and it is still one of the most comforting sides on a Thanksgiving table. This golden version is lightly sweet, tender inside and crisp at the edges, and leftovers make great dressing the next day. It belongs with these Benjamin Franklin recipes because corn truly fed early America. Heat the buttered pan in the oven first so the batter sizzles when it goes in. Sweet or not? Settle the family argument with these cornbread recipes.

You will need: 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup milk, 1/3 cup melted butter, 2 eggs

How to make it: 1. Heat the oven to 400 degrees F with a buttered 9-inch pan inside. 2. Whisk the cornmeal, flour, sugar, baking powder and salt. 3. Stir in the milk, butter and eggs just until mixed. 4. Pour into the hot pan. 5. Bake 20 to 25 minutes until golden and a toothpick comes out clean.

Cinnamon Baked Apples

Baked apples were an easy, cozy dessert in early American homes, and they fit the thrifty spirit Franklin preached in his almanac. Tart apples are filled with brown sugar, cinnamon, oats, raisins and butter, then baked until they slump into soft, jammy rounds in their own caramel juices. The kitchen smells wonderful while they bake. Leave the bottoms of the apples in place when coring so the filling stays inside, and serve them warm with a little cream. For more cozy fruit bakes, see these old-fashioned apple desserts.

You will need: 6 baking apples, 1/3 cup brown sugar, 1/4 cup oats, 1/4 cup raisins, 1/4 cup chopped walnuts, 1 teaspoon cinnamon, 3 tablespoons butter, 3/4 cup apple juice

How to make it: 1. Heat the oven to 375 degrees F. 2. Core the apples from the top, leaving the bottoms in place. 3. Mix the sugar, oats, raisins, walnuts and cinnamon, pack into each apple and top with butter. 4. Set in a baking dish with the juice. 5. Bake 40 to 50 minutes until tender, basting twice.

Roasted Root Vegetables

Franklin turned vegetarian at about 16 after reading a book by Thomas Tryon, and he stayed with it on and off for years as a young man. A big dish of roasted root vegetables is exactly the kind of thrifty, plant-based side he might have welcomed. Carrots, parsnips, beets, mushrooms and onions turn sweet and caramelized in a hot oven. Cut everything the same size and do not crowd the pan so the edges brown instead of steam. Find more ideas in these Thanksgiving side dishes that steal the show.

You will need: 2 pounds mixed carrots, parsnips and beets in chunks, 8 ounces mushrooms halved, 1 red onion in wedges, 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon fresh thyme

How to make it: 1. Heat the oven to 425 degrees F. 2. Toss the vegetables with the oil, salt, pepper and thyme. 3. Spread in a large baking dish or two sheet pans without crowding. 4. Roast 35 to 40 minutes, stirring once, until tender and browned. 5. Serve hot.

Benjamin Franklin Recipes: Hasty Pudding With Molasses

Hasty pudding is the simple cornmeal porridge that warmed colonial kitchens, cooked quickly over the fire and sweetened with molasses or maple and a splash of cream. It was a staple of 18th century breakfasts because it was cheap, filling and ready in minutes, so it suits Franklin’s thrifty table perfectly. Today it makes a cozy morning bowl or an easy dessert. Whisk the cornmeal into simmering water slowly to prevent lumps, then stir often. For more old dishes, see these colonial recipes from 1776.

You will need: 4 cups water, 1 teaspoon salt, 1 cup cornmeal, 2 tablespoons butter, molasses or maple syrup, cream for serving

How to make it: 1. Bring the water and salt to a simmer. 2. Slowly whisk in the cornmeal. 3. Cook over low heat 15 to 20 minutes, stirring often, until thick and creamy. 4. Stir in the butter. 5. Spoon into bowls and top with molasses and cream.

Old-Fashioned Rice Pudding With Red Berries

Rice pudding cooked slowly with milk, sugar and nutmeg was a thrifty, comforting dessert in early American homes, and rice was already a big crop in the colonies. It is creamy, gentle and perfect for using up pantry staples during the busy holidays. This stovetop version is faster but tastes just as old-fashioned. Stir often near the end, because rice pudding thickens quickly and can stick. A handful of tart red berries on top looks festive and cuts the sweetness. For more versions, see these rice pudding recipes from around the world.

You will need: 1/2 cup short grain rice, 4 cups full-fat milk, 1/2 cup sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, pinch of nutmeg, 1/2 cup red currants or chopped cranberries

How to make it: 1. Combine the rice, milk, sugar and salt in a heavy saucepan. 2. Bring to a gentle simmer and cook 35 to 40 minutes, stirring often, until creamy. 3. Stir in the vanilla and nutmeg. 4. Spoon into bowls. 5. Serve warm or chilled topped with red berries.

Benjamin Franklin Recipes: Molasses Gingerbread Cake

Molasses gingerbread was a favorite sweet in 18th century America, dark, moist and warmly spiced, and it is a lovely way to finish these Benjamin Franklin recipes. It fills the kitchen with the smell of ginger and cloves, and a square of it with a cloud of whipped cream feels like a holiday all by itself. Bake it a day ahead, because the flavor deepens overnight, and dust with powdered sugar right before serving. Need more ideas for the dessert table? Try these Thanksgiving desserts that are not pie.

You will need: 1/2 cup melted butter, 1/2 cup brown sugar, 1 cup molasses, 2 eggs, 2 1/2 cups flour, 1 1/2 teaspoons baking soda, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon salt, 1 cup hot water, whipped cream

How to make it: 1. Heat the oven to 350 degrees F and grease a 9×13 pan. 2. Whisk the butter, sugar, molasses and eggs. 3. Mix in the flour, baking soda, spices and salt. 4. Stir in the hot water until smooth and pour into the pan. 5. Bake 30 to 35 minutes, cool a little and serve with whipped cream.

Benjamin Franklin Recipes: Skillet Sweet Potatoes With Rosemary

Sweet potatoes were grown in the Southern colonies long before the Revolution, and they were a cheap, filling food for ordinary families. This simple skillet version skips the marshmallows and lets their natural sweetness shine with butter, a little salt and fresh rosemary. It is the kind of plain, thrifty plant-based side that fits Franklin’s on-and-off vegetarian years. Cut the cubes evenly and leave them alone in the hot pan so they form golden edges. Prefer the sweet holiday version? Try this sweet potato casserole.

You will need: 3 medium sweet potatoes peeled and cubed, 2 tablespoons olive oil, 2 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon pepper, 2 sprigs fresh rosemary, 1 tablespoon maple syrup (optional)

How to make it: 1. Heat the oil and butter in a large skillet over medium heat. 2. Add the sweet potatoes in a single layer with the salt and pepper. 3. Cover and cook 8 minutes, then uncover and stir. 4. Add the rosemary and cook 10 to 12 minutes more, turning now and then, until tender and golden. 5. Drizzle with maple if you like and serve.