Northjersey.com posted some great Thanksgiving recipes that date back to 1621. I was so intrigued by the history behind the recipes that I wanted to share them with you!

If your Thanksgiving menu isn't finalized yet, try one of these great dishes out and post your comments about how they turned out!

ROAST GOOSE
Serves 8

1 10- to 12-pound goose, fat removed from cavity
½ teaspoon salt
½ teaspoon coarsely ground black pepper

Position a rack at the lowest level of the oven. Preheat the oven to 325 degrees.

Remove the giblets and reserve for another use. Rinse the goose inside and out; pat dry with paper towels.
Sprinkle the cavity and skin with salt and pepper. Place the goose on a rack set in a large roasting pan. With the tip of a small knife or a sharp skewer, prick the skin (not the meat) all over.

Roast for 90 minutes, and then remove the goose from the oven and carefully spoon most of the fat out of the pan. Return the pan to the oven and continue cooking for 75 minutes for a 10-pound goose or 90 minutes for a 12-pound goose.

Transfer the goose to a platter and let rest for 20 minutes before carving. Serve with your favorite chutney or mustard sauce.

MARINATED ROAST VENISON TENDERLOIN
Serves 6 to 8

½ to 1 cup apple cider vinegar (use the lesser amount for farm-raised venison)
1 teaspoon peppercorns
1 onion, sliced
1 2- to 3-pound venison tenderloin
2 tablespoons (¼ stick) salted butter

About 24 hours before cooking, combine 1½ cups of water, vinegar, peppercorns and onion in a glass, stainless-steel or other non-reactive container large enough to hold the tenderloin. Place the meat in the marinade, cover and refrigerate for 24 hours, turning the meat three or four times during that period.

Preheat the oven to 550. Remove the meat from the marinade and dry it with a paper towel.

Rub the butter over the surface of the tenderloin. Place the meat on a rack in a roasting pan and put in the oven.

Reduce the heat to 350 and cook the tenderloin for 20 minutes per pound or until it registers 140 degrees on an instant-read meat thermometer (venison is too tough if it is cooked beyond the medium-rare stage. The meat will continue to cook as it rests).

Let the venison rest for 10 minutes before carving into thin slices.

THANKSGIVING GRITS
Serves 4

1 cup stone-ground white grits
3¾ cups water
1 teaspoon salt
¼ cup half-and-half

Combine the grits, water and salt in a large, heavy-bottomed stockpot (the heavy bottom is needed to keep the grits from sticking).

Bring to a boil, reduce heat to low and cover. Simmer 45 minutes, stirring with a wire whisk occasionally to prevent sticking.

The grits should be thick, but if they become too thick to stir, add water ¼ cup at a time.

When ready to serve, remove from heat, add the half-and-half and whisk again.

Turn off the burner and let the grits stand on the stove for 5 to 10 minutes before serving. Do not allow to boil again once the half-and-half has been added.

STEWED PUMPKIN
Serves 8

4 cups cooked and mashed pumpkin or other squash
4 tablespoons butter
½ tablespoons cider vinegar
½ tablespoons ground ginger (or any combination of nutmeg, cloves, cinnamon and pepper, to taste)
1 teaspoon salt

Place the pumpkin, butter, vinegar, ginger and salt in a saucepan over low heat.

Stir and heat until all of the ingredients are well combined and hot. Adjust the seasonings to your liking and serve.

Enjoy your Thanksgiving Dinner, whatever it may be!

-Orly