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Food Friday: Red Cross Gobble Gobble

We put a simple question out to some of our Red Cross staff: What are you having for Thanksgiving dinner? In true Red Cross fashion, the responses we received were diverse, creative and downright hearty.

Can you guess who is having the smoked turkey and cranberry pizza?

That’s Nancy Twerdohlib, Manager, Grants & Foundations, based at the Red Cross branch in Niagara. Even she admits, “This may seem a little off the wall.” Maybe so, but we love this recipe from the Food Network.

For Geneviève Déry from our Quebec zone, Thanksgiving for her family is all about beer…and sauerkraut and turkey. Yep, you read that right!

She says: "Every year, we all meet at my father’s and eat sauerkraut and drink beers from other countries. I know it sounds more like Oktoberfest, but it is what we do.  We also have a non traditional Thanksgiving turkey - (it’s a special recipe: turkey baked with beer. I know it sounds weird but it is delicious.)"

You might think that Heather Badenoch, from our national team in Ottawa, will be turkey-ed out after having two dinners to attend over the weekend. But that won’t be the case. For her dinner, Heather’s cooking bacon wrapped pork from this LCBO recipe. (It looks delicious!)

Janelle Warren, Regional Manager, First Aid, Swimming and Water Safety Services, is taking a French approach to Thanksgiving, buttering up her Broccoli Provençale and serving Carrot Glaçé. The carrot dish looks so good, it could probably be served as a dessert. Here’s her recipe:  

Ingredients:

 1 lb carrots, 2 oz. butter, 2 oz sugar, salt

  • Peel carrots and cut into equal sized pieces. Boil carrots in salted water until tender.
  • Melt butter and add sugar, cook over low heat until sugar caramelizes
  • Add carrots and toss until coated with sugar glaçé

What's on your plate? Let us know!

Happy Thanksgiving, everyone.

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