FALL IS IN THE AIR LETS TALK TURKEY
As the air begins to cool and the leaves being to fall, at least here in the northeast, we are starting to make plans for Thanksgiving. Whether you want a traditional holiday, or are thinking about starting new traditions, Thanksgiving is all about food, food and more food. Turkey, stuffing, pumpkin pie, what will be on your table this year? Some of us here at Macondo Networks love turkey and all the trimmings, while others of us want nothing to do with the traditional funny looking bird.
Speaking of turkey, do you know what a group of turkeys is called? The answer does not appear to be a simple one.
According to the National Wildlife Foundation, a group of wild turkeys has been identified by many unusual names, including a “crop,” “dole,” “gang,” “posse,” and “raffle.”
A group of domesticated turkeys is commonly referred to as a “rafter.”
Although typical domesticated turkeys don’t fly (they weigh too much), wild turkeys can fly at speeds up to 55 miles per hour. They also have great hearing and can see in color. Their vision is three times greater than humans. When they get excited, the bare skin on the throat and head can change color from gray to shades of red, pink, white and blue.
Yet another interesting turkey fact – the first TV dinner meal was Thanksgiving leftovers because Swanson ended up with over 260 tons of extra turkey after a buyer ordered too many, back in 1953. Swanson solved the problem by making the “TV dinners” and selling them for $0.98.
So, other than turkey, what is usually on your table at Thanksgiving? I grew up having certain staples on my holiday table. Jellied cranberry sauce (out of the can, never fresh), stuffing, gravy, string beans, mushroom casserole and sweet potatoes covered in marshmallows. To this day, my kids still help make the sweet potatoes even though I’m pretty sure they just want to eat the toasted marshmallows off the top. However, since many of my family members don’t eat turkey, we have had to get more creative. In fact, over the past few years, the friends and family who have joined our holiday table include those who are plant based, vegetarian, and gluten free, in addition to those that just plain hate turkey.
Here’s one of our favorite recipes. It even got a non-vegetable eater to eat carrots and ask for seconds. You may want to make a double batch, it’s that good!
| CARROT SOUFLEE2 lbs. carrots, coarsely chopped 6 TBS. all-purpose flour1 stick butter 2 tsp. baking soda2 tsp. vanilla extract ½ tsp. salt6 eggs ½ cup sugar_______________________________________________________________________Preheat oven to 350 degrees. Lightly grease a 2-quart casserole or soufflé dish or use non-stick spray.Bring a large pot of salted water to a boil, add carrots and cook until tender, about 20 minutes. Puree carrots in blender or food processor. Add all ingredients except eggs and blend. Add eggs one at a time. Transfer to casserole dish.Bake for 1 hour. |
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We would love to hear from you about your favorite foods at Thanksgiving. Please share your traditions and/or recipes with us.