December 3, 2020
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Thanksgiving was good--I made the buttermilk-brined turkey breast recipe that's in the holiday issue (which is in the mail!) with just one change- instead of lightly browning my turkey wings and then cooking them in water for stock, I seasoned them and roasted them at 350F for almost 2 hours, then broke them down and cooked them, with onion, celery, and garlic, in the Instant Pot for 2 hours.
Best turkey stock I've ever made--it made a really good turkey gravy, and a very flavorful base for a turkey pot pie as I used up leftovers over the weekend. Drop me an email if you want me to go into more detail on how I made it.
We're sending out subscription renewal notices and gift subscription renewal notices, so keep an eye on your mail box and your email inbox. Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind.
Susan Ford, Publisher and Editorial Director
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November/December 2020 In the Mail; if you're a PAID subscriber and would like a link to the digital edition, email me.
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