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 Photo: Xuaxo, Wikimedia Commons |
Thanksgiving鈥檚 this coming Thursday! If you need a quick break from prepping your menu, take a look at a few pieces we鈥檝e done about the food that鈥檒l likely end up on your plate鈥
Turkey:
鈥淒omesticated Broad-Breasted White turkeys make up 99 percent of the 46 million gobblers that Americans consume on Thanksgiving,鈥 writes Green Guru Susan Cosier. 鈥淥ther domesticated types, known as heritage breeds, may be even more appealing to your taste buds鈥攁nd your eco-sensibilities.鈥 Want to learn more about heritage turkeys? Click .
And if you missed it this past Thursday, of the PBS documentary, 鈥淢y Life as a Turkey,鈥 about a man who raises a group of 16 wild turkeys that show up on his doorstep.
Plus, what鈥檚 your turkey IQ? Watch and see how you match up.
Tofurky and other vegetarian delights:
You鈥檝e surely heard of it, but have you tried it? 鈥淭he table is set, the candles lit, and the wine poured,鈥 writes senior editor Julie Leibach. 鈥淣ow comes the Thanksgiving pi猫ce de r茅sistance: a big, succulent roast of鈥ofu? Heck, yes!鈥 Find out why in 2009, . Yep, 300,000.
Oh, and if you want some vegetarian recipe suggestions, read Susan鈥檚 , from the Nov-Dec 2011 issue.
Cranberry sauce:
Love the red stuff? Just can鈥檛 get enough of those tart treats? , in a blog post from articles editor Alisa Opar.
To drink:
We serve up some and with our Thanksgiving meal, both courtesy of our special food issue, Mar-Apr 2010.
Finally, if you鈥檙e planning to make pecan pie next week, stay tuned for a post about pecans. Plus, the turkey photos you submitted!
P.S. Don鈥檛 forget to vote for the winner of . Voting for this round ends on Monday, 11/21.
