Order your turkey far enough in advance to make sure you get a fresh, rather than frozen, bird. Buy it from someone whom you trust, as lying about whether a bird has ever been frozen is common. It makes sense to buy a bird that's larger than you need so you'll have plenty left over for sandwiches, creamed turkey, soup, and the like. Take the bird out of the refrigerator 3 to 4 hours before it is scheduled to go in the oven. A room-temperature turkey will roast more quickly and evenly.
Pouole au Pot, translates quite simply to “chicken in a pot.” To make this dish, a whole chicken is stuffed with a seasoned bread mixture and poached in a large cooking pot with seasoned broth and an assortment of vegetables. Here is David McAninch’s recipe for Poule au Pot, from his book Duck Season.”Finding a tough old hen like the one Nadine Cauzette used when we made this dish isn’t easy in the States. This recipe, which includes the classic sauce gribiche accompaniment, has been adapted for a quicker-cooking roasting chicken.” — David McAninch
Cassoulet is a slow-cooking casserole that originates from the South of France. This recipe is certainly for the more advance cook, but well worth it if you are cooking for a crowd that would appreciate a more refined dish.Chef Alexander Burger from Bar Boulud’s Cassoulet was one of the winning dishes at D’Artagnan’s Fourth Annual Cassoulet War.25 Slow-Cooker Soups
As the holiday season is quickly approaching, there is no better time to try out new recipes that put a spin on the typical menu. This Thanksgiving, chef Cat Cora swaps the traditional turkey and stuffing for Cornish game hens and olive and chestnut stuffing.
For those who can’t get enough red meat on Thanksgiving, this is a great way to prepare turkey legs. Chef Michael Mina adds extra flavor by braising his in chicken stock with flavor-boosting ingredients like bacon, mushrooms, and thyme.
Turkey stock is a great way to add a little oomph to your pan gravy. It's a flavorful base that's a snap to make and adds complex flavor to many other dishes as well. Once you try it, you'll never go back to using just water again.
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