Giving thanks miles away
Alternative Thanksgiving activities abound for students
during holiday
By Elise Rambaud
staff reporter
Thanksgiving is traditionally marked by the mass exodus of students from university campuses. However, some students find travel neither economical nor practical and are faced with finding an alternative Thanksgiving celebration.
Even for those students who do return home, the modern Thanksgiving celebration is often a far cry from Norman Rockwell-esque depiction of mom emerging from the kitchen bearing the fruits of her culinary efforts while dad and grandpa quibble over who gets to carve the turkey.
Options for students range from accepting an invitation to someone else’s celebration to participating in community service.
Lauren Johnston, a junior sociology and psychology major said instead of sitting down for a formal meal, more than 30 members of her extended family assemble and feast on the “Johnston Family Dip” and chips. The secret ingredients of the celebrated dip were not revealed.
“It’s a lot more laid back and fun than a traditional holiday dinner,” Johnston said. “We all get to hang out and catch up without all the formality.”
Nhu Do, a senior marketing major, said her family combines American Thanksgiving dishes with Vietnamese cuisine.
Trista Blyther, a freshman nursing major, is no stranger to non-traditional Thanksgivings. Because her mother is in the military and her family moved around a lot, Blyther has not spent a traditional Thanksgiving with her extended family in seven years. This year Blyther will join her family for Thanksgiving in New York.
Many international students who have not previously partaken in the American holiday will experience Thanksgiving for the first time at the homes of friends.
Tahira Hussain, a sophomore political science and business major originally from Pakistan, said she learned about the holiday in the American schools she attended in Saudi Arabia and Jordan.
“We learned about the history of the holiday, but I never fully understood the significance of Thanksgiving before I came to TCU,” she said. “Students make such a big deal about people staying on campus, but it’s really just like any other three-day weekend for international students.”
Hussain said she will attend a friend’s Thanksgiving celebration in Arlington.
Other students say they feel uncomfortable spending the holiday at another’s home.
Abby Yates, a sophomore early childhood education major, said she will not be going home to Vancouver, Wash., for Thanksgiving this year. Last year she celebrated Thanksgiving with her roommate’s family.
“I appreciated the invitation, but I felt a little out of place,” Yates said. “I’m going to stay on campus this year. It’s really not worth the cost to fly when I am going home for Christmas. Besides, few of my friends are going to be home and TCU is as much my home as Vancouver is.”
Larry Markley, director of the Student Center, said The Main will be closed on Thanksgiving Day.
Paola Espinoza, communications chair for the International Student Association, said ISA will host a Thanksgiving dinner at 5:30 p.m. today in the lounge of Waits Hall. The feast is open to the entire university.
Charles Schmidt, an adviser to the national service fraternity Alpha Phi Omega, has extended an open invitation to APO members for several years.
“No one should be alone on Thanksgiving, and we have room for about six extra people at our table,” Schmidt said.
During the holidays, students may opt to spend the holiday volunteering at night shelters, nursing homes or Meals on Wheels.
Keri Hartung, a junior Spanish and psychology major, said her family usually spends the holiday delivering Meals on Wheels, but the program was full this year.
“My family decided to volunteer at the Turkey Trot, a 5-K run in Dallas that benefits the Casa Shelter,” Hartung said. “We were sad that we could not do Meals on Wheels, but we were glad that there were plenty of other volunteers.”
Ann Davis, director of the Tarrant County Volunteer Center, said all Thanksgiving volunteer positions have been filled, but she encourages students to visit local nursing homes.
Elise Rambaud
e.j.rambaud@student.is.tcu.edu
Thanksgiving recipes to cut out, bake and enjoy
Cranberry-Pecan Stuffing
Although menus vary from table to table, turkey and stuffing still
remain a symbol of the Thanksgiving holiday. 
1 cup chopped celery
1/2 cup
chopped onion
1/4 cup margarine or butter
1 teaspoon dried rubbed sage
1/2 teaspoon crushed dried thyme
1/4 teaspoon pepper
6 cups dry bread cubes
1/2 cup chopped pecans or hazelnuts
1/2 cup dried cranberries
1/2 cup chicken broth
1 to 2 tablespoons chicken broth (optional)
1. Cook celery and onion in margarine or butter in a small saucepan until tender, then remove from heat.
2. Stir in sage, thyme and pepper.
3. Place dry bread cubes in a mixing bowl. Add celery mixture, pecans and cranberries.
4. Add the 1/2 cup chicken broth, tossing to moisten.
5. Use to stuff one 6- to 8-pound turkey. (Transfer any remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken broth, if desired, for additional moistness; cover and chill casserole until ready to bake.
ake the casserole, covered, in a 325 degrees F oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through. If stuffing is baked in the turkey, the internal temperature of the stuffing should reach 165 degrees F.
Makes 6 to 8 servings.
Make-Ahead Tip: To make 6 cups dry bread cubes for stuffing, cut 9 to 11 slices of bread into 1/2-inch square pieces. Spread in a single layer in a shallow pan at room temperature, loosely covered, for 8 to 12 hours. (Do not stuff turkey until just before roasting.)
Nutrition facts per serving: 278 calories, 16 g total fat, 2 g saturated
fat, 0 mg cholesterol, 363 mg sodium, 31 g carbohydrate, 3 g fiber, 5
g protein, 12% vitamin A, 12% vitamin C, 6% calcium, 11% iron.
Pumpkin Swirl Cheesecake
Each luscious bite tastes like ginger-spiced cheesecake marbled with
pumpkin pie. 
1 1/2 cups finely crushed gingersnaps (about 28)
1/3 cup melted margarine or butter
1 tablespoon all-purpose flour
2 8-ounce packages of softened cream cheese
2/3 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons grated fresh ginger or
1/2 teaspoon ground ginger
1 teaspoon vanilla
4 eggs
2 tablespoons milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1. For crust, in a medium mixing bowl combine crushed gingersnaps, melted margarine or butter, and the 1 tablespoon flour. Press onto the bottom and about 1 1/2 inches up the sides of an 8- or 9-inch springform pan. Set pan aside.
2. For filling, in a large mixing bowl beat cream cheese until smooth. Add sugar, the 3 tablespoons flour, ginger and vanilla; beat on high speed until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in milk. Measure 2 cups of filling; set aside. To remaining mixture add pumpkin, brown sugar, cinnamon and nutmeg.
3. Spoon plain cheese mixture into crust-lined springform pan. Carefully spoon the pumpkin mixture over plain cheese mixture. Use a spatula to gently swirl batters, being careful not to disturb crust. Place the springform pan on a shallow baking pan on the oven rack. Bake at 350 degrees F for 50 to 55 minutes for an 8-inch pan (45 to 50 minutes for a 9-inch pan) or until center appears nearly set when shaken.
4. Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan.
Cool 30 minutes more. Remove sides of the springform pan. Cool for 1 hour; cover and chill at least 4 hours. Makes 12 to 16 servings.
Nutrition facts per serving: 346 calories, 21 g total fat, 13 g saturated fat, 127 mg cholesterol, 282 mg sodium, 32 g carbohydrate, 0 g fiber, 6 g protein, 54% vitamin A, 12% iron.
Cranberry-Cornmeal Muffins
Traditional flavors in something a little bit different for Thanksgiving
dinner. 
1 cup all-purpose flour
3/4 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup buttermilk
1/4 cup cooking oil
1/2 teaspoon finely shredded lemon peel
1 cup coarsely chopped cranberries
2 tablespoons sugar
1/4 cup finely chopped walnuts
1. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
2. In a medium mixing bowl combine flour, cornmeal, the 1/3 cup sugar, baking powder and salt. Make a well in the center of the dry ingredients.
3. In a small mixing bowl combine egg, buttermilk, cooking oil and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy). In another small mixing bowl combine cranberries and the 2 tablespoons sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups, filling each 2/3 full.
4. Bake at 400 degrees F for about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack. Serve warm. Makes 12 servings.
Nutrition facts per serving: 174 calories, 7 g total fat, 1 g saturated fat, 18 mg cholesterol, 121 mg sodium, 24 g carbohydrate, 3 g protein.
All recipes were compiled by production artist Veronica Johnson and is courtesy of Better Homes and Gardens’ Web site, (www.bhg.com).