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Put Down the Knife: Stock from that Turkey Carcass

Put Down the Knife: Stock from that Turkey Carcass

  Here’s what not to do now. Do not spend endless time carving every last piece of meat off the bones of that turkey. Leave all the fragments, and perhaps a chunk or two. Why? Because you are going to use the carcass on another day to make stock. Even if...
How to Present a Carved Turkey

How to Present a Carved Turkey

At Thanksgiving, our hosts spent considerable time carving the turkey. I wondered what was taking such a long time, because I can carve up a bird in about 3 minutes. It’s not pretty. But it’s dead. I saw this presentation of the carved bird and I was both...
Herb Sorbet to Add to Your Holiday Fare

Herb Sorbet to Add to Your Holiday Fare

Here’s a savory trick. You are having a holiday meal, a traditional one. Turkey, stuffing, gravy, mashed potatoes, and something cranberry. What can you do to make that meal different? You can’t take away the gravy or the stuffing, but you can add something...
Chipotle Cornbread for Stuffing [and eating, too!]

Chipotle Cornbread for Stuffing [and eating, too!]

Yesterday I blogged about a cornbread stuffing that asked for “1 recipe” of your cornbread of choice. Here’s ours: Chipotle Cornbread. Depending on how hot you want this bread, you can add more or less chipotle. Because this cornbread is destined to be stuffing, with...
Calvados and Rye Stuffing with Golden Delicious Apples

Calvados and Rye Stuffing with Golden Delicious Apples

While many of us now cook our stuffing outside of the bird, this stuffing is really designed to be baked inside. It’s a recipe from Normandy where apples enter into every food combination imaginable. Here, dense rye bread is combined with apple slices and apple...