Thanksgiving used to be simple, didn’t it?
I mean you had your turkey, stuffing/dressing, potatoes, green beans, cranberry sauce and pumpkin pie, right?
Today, it isn’t always so simple – more and more of my friends and relatives have dietary restrictions – gluten free, dairy free, reduced sodium, etc., etc. While the sheer number of dishes at most Thanksgiving spreads assures that everyone will find something to eat, I always feel a little bad for those who don’t eat turkey.
Since it’s generally the star of the meal, it seems like those who don’t eat turkey are kinda left out in the cold – relegated to filling their plates with “side dishes” – and that is just not right. At all.
So, I’ve been playing with things that have a “meaty” flavor that don’t fall into the category of a “side dish”. And no, a “tofu” turkey IS NOT the answer… I will do a lot of things for my vegetarian friends but THAT is not one of them!
Well, as they say, “this one’s for you” – a rich, decadent and meaty soup of chestnuts and mushrooms that’s laced with good Spanish Sherry and finished with a drizzle of truffle oil.
This is definitely better than a tofu turkey, don’t you think??