From the Carr's Hill Kitchen to Yours, Happy Thanksgiving

The kitchen at Carr's Hill.

Photo by Sanjay Suchak.

November 22, 2017

Carr's Hill is not only the President's home, but is a working house that epitomizes the best of the University of Virginia's legacy of hospitality.  Of all the calculations that go into planning the many events that happen each year at Carr's Hill, food may be one of the most difficult!  Many families can sympathize during the Thanksgiving season. 

In celebration of the holiday and the tradition of passing on family recipes from generation to generation, the two recipes below are shared from the kitchen archives at Carr's Hill.


A Recipe for Braised Carrots
Served by Mrs. Ann Hereford

Braised carrots have been a favorite side dish on Virginia tables for centuries; they were a simple and elegant favorite at Monticello and have been served for many years at Carr's Hill.  This particular recipe was served at a dinner in honor of Her Royal Highness The Princess Margaret, hosted by President and Mrs. Hereford.


  • 1 pound carrots
  • 1/2 stick butter
  • 1/2 cup water
  • Salt
  • Pepper
  • Sugar
  • Nutmeg


  • Cut peeled and washed carrots into two-inch pieces.
  • Cook for 3 - 5 minutes in boiling water.
  • Drain and place into casserole or dutch oven with butter, salt, pepper, nutmeg, and a pinch of sugar.
  • Cook over low heat for about 30 minutes, until the liquid has evaporated and the carrots are tender.

Serves 6 to 8.


A Recipe for Crabmeat Casserole
Served by Mrs. Eleanor Shannon

This very Virginian casserole was served at many official Carr's Hill functions, including a luncheon in January 1972 attended by Walter Kronkite and several other notable guests, hosted by President and Mrs. Shannon.


  • 2 pounds crabmeat
  • Sherry
  • 6 slices white bread
  • 1 cup light cream
  • 1 stick butter, melted
  • Juice of 2 lemons
  • 1 cup mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1 cup grated swiss cheese
  • Salt
  • Pepper


  • Preheat oven to 350 degrees.
  • Marinate 2 pounds of crabmeat in sherry.
  • Place 6 slices of white bread in a bowl.  Pour in light cream, melted butter, lemon juice.  Allow to soak and soften.
  • Add to bowl 1 cup mayonaise, 2 teaspoons Worcestershire sauce, and salt and pepper to taste.
  • Mix all ingredients well.
  • Toss in marinated crab.  Add final seasoning as necessary.
  • Spoon into lightly greased baking dish, or, if preferred, use individual au gratin dishes or ramekins.
  • Sprinkle cheese on top and add buttered breadcrumbs.
  • Bake for 20 to 30 minutes.

Serves 12 to 14.

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