salt and pepper
Executive Chef
I started yesterday with canned jellied cranberry sauce. Her is my plan:
If it doesn't fit, Aunt Bea, you can always use the beer as a braising liquid. It will make fantastic drippings for gravy.
In fact, I'd suggest you try this instead of your idea. It will be worth it just for the incredible drippings. Trust me, beer as the braising liquid, makes a great gravy.
XOXO
I just tested the jar of olives I bought for the meal and I may have to try a few more. Nicely spicy, caperberries, sweet peppers and 4 types of olives, red wine brined.
Everyone knows a good chef always tastes the food before they serve it to their guests. Taste away!
You should have bought a 6 pack. Then you'd have plenty on hand and the turkey could have had a whole one.
You cracked me up!
I stopped buying six packs for turkeys years ago!
I made stock from turkey wings for gravy (made turkey noodle soup with the meat) and, since we're having Thanksgiving at my mom's, I made a lot. I'll be making a T-day meal redux for us at home later. I may have over-reduced it a bit! I simmered it for about six hours, I think. Oh well, I'm sure we'll eat it!