Happy Thanksgiving From WUWF
This week we asked around WUWF to hear about holiday traditions. We hope you are enoying your Thanksgiving and your traditions, whatever they may be.
Lindsay Myers, Digital Content Editor:
In my family there are two things Thanksgiving cannot happen without: Cribbage and Pumpkin "Souffle". Cribbage is a card game played with a (typically) wooden board and pegs. I don't know when it was written into law that it must be present at all family gatherings but it definitely is.
We aren't sure about the genesis of this "secret" souffle but my sister and I have started lobbying to call it something else because it is assuredly NOT a souffle at all but rather a... pumpkin... bourbon... custard? My dad claims the recipe is a secret but, for the first time, I'm going to violate tradition and share it. Here it is, unadulterated from my dad:
3 envelopes unflavored gelatin
1 ¾ c. orange juice
½ c. bourbon
1 c. sugar
29 oz pumpkin (can)
1 t. ground cinnamon
¾ t. allspice
½ t. ginger
3 c. cool whip
¾ chopped nuts (pecans or walnuts)
Take OJ and put it in frying pan over low heat and sprinkle gelatin in pan. Stir over low heat for three minutes. Add bourbon and sugar, stir for five more minutes. Remove from heat and chill for 45 minutes. Meanwhile, take the pumpkin and mix with the spices, and toast nuts about medium, keep stirring. Mix gelatin and pumpkin with electric mixer then put in serving dish. About ½ inch of cool whip, top with nuts.
My theory is that this became a tradition when it was en vogue to gelatin-ize everything and somehow pumpkin fell prey to this fad too. Except this is actually really good.
Joe Vincenza, Station Manager/Program Director:
I'm not sure how or why we began, but now it is a tradition at our home that we MUST have a deep fried turkey, along with the standard oven roasted bird. In fact, this year we will have two deep fried birds, along with the traditional oven turkey.
Why? Well, the deep fried birds are very juicy and tasty. However, you cannot get gravy & stuffing from them, so you have to do a traditional roaster to have the full Thanksgiving treatment. My wife loves to feed people, and wants to make sure there is plenty of turkey for people to take home. And of course, plenty for turkey/mashed/stuffing open face sandwiches the next day.
Lynne Marshall, Events Director and Outreach Coordinator:
Since I was in college eons ago, I have always invited people from other countries to spend the day with our American family. We have had folks from Ghana, Kenya, Spain, Iceland, Czechoslavia, Netherlands, India, Philippines, Switzerland, Germany and more. Sharing with others has always made Thanksgiving special for us. My mom was always a good sport when she was hosting and I brought 4 or 5 others.