Ahead of the holidays, Vermont Edition brings you some cooking inspiration in the form of a three part — or three course — food series. Last week we focused on appetizers , next week we'll talk desserts, and this week was main courses.

Christine Scales of Billings Farm Museum in Woodstock tells us what Vermonters in the 1890s would've served at Thanksgiving. Fritz Halbedl of the Derby Line Village Inn shares some of his favorite Austrian-inspired recipes. And Paul Stone of Stonewood Farms in Orwell pulls back the curtain on his family's turkey operation.

Here are some ideas for holiday cooking from our guests and listeners.

19th century traditions

Oyster stew : Oysters were plentiful and relatively cheap in the late 1800s. Scales said they were often used in stews as a "che

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