Thanksgiving 911
Episode 31 Season 2: I took notes so you didn’t have to…. So grab your apron and let's get into it!
Take a deep breath and say with me, “It’s only food….It’s only food….” It really is only food. We put so much pressure on ourselves to “get it perfect” during the holidays when we are hosting such large events and honestly no one really is going to judge you if your rolls are bought from your favorite bakery or if you decide to use a local restaurant and get a wonderful takeaway style thanksgiving dinner that you just heat up. But if you want to do some cooking I have you covered. Just remember to give yourself permission to make these are easy, fun and joyful as possible but if you’re not having fun doing this then what’s the point! I feel like cooking and food should be fun so put on your favorite playlist and let’s do this!
So you want to make killer mashed potatoes, you need a few things..like a potato ricer or a food mill. You’re also going to want to heat up the dairy, butter and aromatics on the stove before you mix them into the cooked and drained potatoes. Never put these in cold. You’ll have a better result while everything is hot and don’t forget to season the water you’re boiling the potatoes in with some salt. It’s a great way to impart more flavor into the dish.
Need a few side dish ideas…
Brussel Sprout Salad from Half Baked Harvest, from her most recent cookbook….here’s a different version you can find on her site but totally get the book!!
To Stuff or not to stuff….that is the question! Honestly I wouldn’t stuff your turkey for the single fear that it can get overcooked while you are trying to bring the stuffing up to temp, which has to be 165F or over. Does the turkey impart yummy flavors into the stuffing while it’s baking inside of it? Sure…but again it’s NOT WORTH OVER COOKING YOUR TURKEY! The other solution is you would pull the turkey once it’s to temp and then unstuffed the bird while it’s resting, put the stuffing in a baking dish and then bake the stuffing until it’s at 165….IT’S NOT WORTH IT!!! Bake the two separately and just used really really good stock and flavors in with the stuffing.
Speaking of stuffing….or dressing…and you don’t want to make a carb filled dreamboat side dish and would rather live more carb free….First, Why, oh why would you want to do that to yourself?!? Kidding kidding…honestly I get it. Here’s a few ideas that are stuffing but less carby than the traditional versions.
Pie crust troubles?? I love Erin McDowell’s recipe and suggestions
Beth Fuller is a Boston based Food, Product and Lifestyle Photographer. One of the best ways to support the podcast and Beth is to write a review wherever you listen, like the podcast on your favorite platform and please keep Beth in mind for any photography projects as a gal has got to pay her bills!
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xoxo
Beth
