November 22, 2016
Thanksgiving is here! Or close enough, anyway; if you've not ordered a fresh turkey and intend to buy frozen, you need to get it TODAY so it has plenty of time to defrost. If, like me, you don't have your menu quite set yet, I have compiled a list of suggestions here.
My key ingredient to a tasty Thanksgiving dinner is a basic turkey stock. It simmers on the stove all night, and we wake up to a house already filled with the aromas of Thanksgiving. I use it to flavor everything from green beans to the turkey gravy, and of course to baste the turkey. If there's any left over, I use it as the base to simmer the carcass in for soup or turkey gumbo the next day. My niece, a culinary school graduate, is visiting for a week, so FREE SOUS CHEF! We're going to knock out a LOT of cooking for upcoming issues of the magazine, so I'll get her input on what to do with it.
Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible.
Susan Ford, Publisher
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