- Bon Appétit Magazine | Holiday Entertaining | Thu, Nov 1, 2012 4:22 PM EDT | Comments
By Bon Appétit
Simple Is Best Dressing
Recipe by Victoria Granof
The familiar mix of herbs in this dressing offers homey comfort.
Read More: Foolproof Fall Party Appetizers
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4-inch slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs
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Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a ...Read More »
- The Editors Of Eatingwell Magazine | Holiday Entertaining | Tue, Nov 20, 2012 11:15 AM EST | Comments
There's a lot that's changed about Thanksgiving in the years since the Pilgrims gathered for their first meal of thanks. For instance, they weren't were watching the Macy's Thanksgiving Day parade while they basted their bird (that started in 1924) or rummaging through sale racks for a bargain sweater the day after on Black Friday. Here are a few fun Thanksgiving food facts to mull over while you enjoy your meal.
1. Thanksgiving Hasn't Always Been a National Holiday
What do nursery rhymes and Thanksgiving have in common? Sarah Josepha Hale, a magazine editor who also happened to write "Mary Had a Little Lamb." She lobbied for making Thanksgiving a national holiday. Seventeen years and five presidents later, Abraham Lincoln finally established Thanksgiving as a holiday in 1863. You go, girl.
2. Thanksgiving Hasn't Always Been on the Same Date...Read More »
Abraham Lincoln declared in 1863 that Thanksgiving fall on th
- Fri, Nov 2, 2012 5:10 PM EDT | CommentsWith multiple appetizers, an epic array of side dishes, and an assortment of pies to prepare -- not to mention the great big bird at the center of the table -- making Thanksgiving dinner can be overwhelming to even the most seasoned cooks. That's why we like to make as many dishes ahead of time as we possibly can. Here are our best make-ahead recipes for appetizers, side dishes, and desserts so you can have more time to enjoy your guests on Thanksgiving Day.
- Bon Appétit Magazine | Holiday Entertaining | Tue, Nov 20, 2012 5:24 PM EST | Comments
Po-TAY-to, po-TAH-to, right? Not when it comes to smooth, fluffy mashed ones. There are a lot of things that could go wrong: they're too lumpy, too gluey, too cold, too bland. We chatted with BA Test Kitchen director Mary-Frances Heck to find out where home cooks go wrong and how to avoid lackluster spuds on Thanksgiving. Her advice--plus some tips for heating up do-ahead potatoes--below.
1. Use One Kind of Potato
You want a 50/50 mix of waxy potatoes, such as Yukon Gold, and starchy potatoes, such as Russet and Idaho. Starch absorbs butter and cream while giving the potatoes a fluffy, whipped texture. Waxy potatoes have good flavor but can get wet and gluey if they're the only potato in the mash.
Read More: 28 Delicious Thanksgiving Side Dishes
2. Don't Wash Your Potatoes
It may sound obvious, but sometimes people just peel their potatoes without washing them first. POTATOES ARE DIRTY. Avoid getting specks of dirt in your spuds by thor...Read More »
- Good Housekeeping | Holiday Entertaining | Tue, Nov 20, 2012 5:26 PM EST | CommentsHere's what to do when things (inevitably) go wrong on Thanksgiving Day.
Avoid a Thanksgiving Day nightmare
Q: It's Thanksgiving morning and my turkey is still frozen. How can I salvage the main attraction?
A: Don't have a meltdown; quick-thaw instead: Submerge turkey, still wrapped, in a large container of cold water (use the sink if you don't need it for anything else). Allow at least 30 minutes of thaw time per pound, and change the water every 30 minutes. P.S. You can roast a frozen turkey - but the oven time will be 50 percent longer.
Related: The Ultimate Guide To Turkey Carving
Q: My sister-in-law drained - not strained - all the drippings from the roasting pan. Now how will I make gravy?
A: A tasty save: Melt 4 tablespoons margarine or butter in a saucepan and stir in 1/4 cup flour. Cook, stirring constantly, until it browns; don't let it burn. Gradually whisk in chicken broth and milk to equal 4 cups, and cook until mixture boils and thickens. Boil 1 minute.
Q: My stuffing comes out g...Read More »
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