How to Make Thanksgiving in Austria

Every year, towards the end of November, Americans look forward to one very special day. Where they can stuff their faces with turkey, mashed potatoes, stuffing, cranberry sauce, and pie. Where the whole family spends the entire day cooking, eating and then eating some more. Thanksgiving traditions have always been an important part of the American household.

But what do you do when you’ve moved abroad, and you’re away from family on this joyous and oh so scrumptious holiday? You maintain your traditions of course!

So we set off on a mission. A mission to shop for and cook a Thanksgiving feast…in Austria! After LOTS of research and some serious Google translating at Interspar (the biggest grocery store we could find!), we conquered our shopping list. We even found recipes that can be made here in Austria!

Our Thanksgiving Feast Abroad

Turkey SCHNITZEL (Putenschnitzel) with Gravy

We’re putting a twist on the classic 20 lb Turkey, and incorporating a little bit of our new home into the main course. The gravy was a bit of a challenge to find, but we’ll get creative and make it work!

Ingredients

• 8 slices white bread, crusts removed
• 1/4 cup grated Parmesan
• 1 tablespoon chopped fresh thyme
• 1 teaspoon finely grated lemon zest
• 2 large eggs, beaten
• 2 tablespoons whole milk
• Freshly ground black pepper
• Flour for dredging
• Two 2 1/2-ounce turkey cutlets (scaloppini)
• Kosher salt
• 1/4 cup unsalted butter, divided

Directions

1. In a food processor, pulse the bread into crumbs. Add the Parmesan, thyme, and lemon zest. Transfer the flavored breadcrumbs to a shallow bowl or lipped plate.
2. In a medium bowl, whisk together the eggs and milk and season with pepper.
3. Place the flour in a shallow bowl or dish. Season 1 scaloppini with salt and pepper. Dredge the scaloppini in the flour and shake off any excess, then dip it in the egg mixture; finally coat the meat evenly with the breadcrumbs. Set on a plate or piece or waxed paper. Repeat with the other scaloppini.
4. Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded scaloppini and cook, swirling the skillet in a tight circleuntil golden brown and cooked through, about 1-1/2 minutes for the first side. Turn the meat and cook for 1 minute on the second side. Transfer to a plate and cover very loosely with foil while you cook the other scaloppini.

Find the recipe here!

Creamy Garlic Mashed Potatoes

Ingredients

• 3 1/2 pounds russet potatoes
• 2 tablespoons kosher salt
• 16 fluid ounces (2 cups) half-and-half
• 6 cloves garlic, crushed
• 6 ounces grated Parmesan

Directions

1. Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
2. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
3. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Find the recipe here!

Special “Semmel Brot” Stuffing (bread made with Semolina flour)

Ingredients

• 1 loaf of Bread
• 4 tablespoons unsalted butter plus more for greasing
• 1 cup frozen chopped onions
• 3 stalks celery, chopped
• 2 medium carrots, chopped
• Kosher salt and freshly ground black pepper
• 1 (14-ounce) bag stuffing
• 2 cups chicken broth
• 1 cup turkey gravy
• 2 large eggs, beaten
• 1 tablespoon poultry seasoning
• 1/2 cup grated Parmesan

Directions:

1. Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).
2. In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let cool a bit.
3. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
4. Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems to dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.

Find the recipe here!

Cranberry Sauce (Preiselbeere)

We found Austrian cranberry sauce in a glass jar! Never before have I been so excited to find cranberry sauce at the grocery store. Oh the joys of moving abroad!

Good old fashioned Mac & Cheese

…Because what’s Thanksgiving without a giant pile of Mac & Cheese on your plate?? Or at least that’s how I feel.

Ingredients

• 8 ounces uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups milk
• 1/4 cup butter
• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup bread crumbs
• 1 pinch paprika

Directions

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux.
3. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
4. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
5. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Find the recipe here!

String Bean Casserole

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup (We could only find dry mix for cream of mushroom soup, so we’re hoping that works too!)
• 1/2 cup milk
• 1 teaspoon soy sauce
• 1 dash black pepper
• 4 cups cooked cut green beans
• 1  1/3 cups French’s® French Fried Onions

Directions

1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.

Find the recipe here!

Thanksgiving Desserts

All-American Apple Pie

Ingredients:

Dough:

• 2 1/2 cups all-purpose flour
• 4 teaspoons sugar
• 1/4 teaspoon fine salt
• 14 tablespoons cold butter, diced
• 1 large egg, lightly beaten with 2 tablespoons cold water

Filling:

• 2 tablespoons freshly squeezed lemon juice
• 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu
• 2/3 cup sugar, plus more for sprinkling on the pie
• 1/4 cup unsalted butter
• 1/4 teaspoon ground cinnamon
• Generous pinch of ground nutmeg
• 1 large egg, lightly beaten

Find the recipe here!

…But any apple pie that will do! Just make sure your recipe is suitable for your altitude. We had to make some adjustments to our cookie recipes because Salzburg sits at a higher altitude than we’re used to. The same holds true for all baking!

Pumpkin Oatmeal Cookies

We imported some pumpkin chocolate chips from the USA, and adjusted the recipe for high altitude (Salzburg!)

Ingredients:

• 2 1⁄2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 2⁄3 cup granulated sugar
• 2⁄3 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 teaspoons water
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Pumpkin Spice Morsels

Directions:

1. Preheat oven to 375º F / 190º Celsius.
2. Combine flour, soda and salt in a small bowl.
3. Cream together butter, sugars and vanilla extract in a large bowl.
4. Add eggs, one at a time, to butter mixture, beating well after each addition.
5. Gradually beat flour mixture and water into the wet ingredients until well combined.
6. Stir in morsels and nuts.
7. Drop by rounded tablespoon onto ungreased baking sheets.
8. Bake 8-10 minutes or until golden brown.
9. Cool on baking sheets 2 minutes, then transfer to wire racks.

Find the recipe here!

The recipe for regular altitudes can be found here. We replaced chocolate chips with pumpkin chocolate chips because after all, it is Thanksgiving!

And we can’t forget about the drinks!

Gluhwein will be our drink of choice! During the winter in Austria, there is nothing more relaxing than a hot cup of gluhwein. We decided to bring that same tradition to our own Thanksgiving feast. Warm it up with a little bit of orange – pure deliciousness!

Well, there you have it, our Thanksgiving feast – Austria style! Although shopping for specific ingredients and converting the recipes takes time, it’s all worth it! Being away from home during the holidays is hard. So it’s important to make the best of the situation and take time to celebrate properly.

After all, traditions are traditions for a reason. And there is no reason you can’t continue them from anywhere in the world.