Friday, November 23, 2012
The bird's not done yet.
Editor's note: This article was originally published in November 2011, but we're bringing it back by popular demand. Thanksgiving is a favorite foodie holiday for many reasons, one of which is that big turkey. The bird not only feeds a table-full on the actual day, but it keeps on giving in the form of leftovers. What once seemed an afterthought, the leftover menu now is loaded with possibilities. After carving every possible shred of meat of our bird, I always like to make turkey soup. But those chunks of succulent light and dark meat also have the potential for some more creative comfort food, such as pot pies. This year I threw my fear of pastry crusts out the window and resolved to make my first turkey pot pie. When searching for …
Thursday, November 22, 2012
This week's Patch Picks is talkin' turkey.
Editor's Note: These recipes originally published on Patch on Nov. 17, 2011. Cooking, eating and family make Thanksgiving one of my favorite holidays. Many families serve a whole turkey, while others serve turkey breasts or turkey legs. Here are a few recipes to get your creative juices flowing. Happy cooking!
Tuesday, November 20, 2012
In this special holiday cooking video, Patch shows you how to prepare the centerpiece of your Thanksgiving feast.
- THE NEIGHBORHOOD FILES
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Tuesday, November 20, 2012
By John Gifaldi and Patty Heiden Here's your turkey grocery list: Turkey (determine size based on Tip 1 below) Stuffing (see package for amount needed based on turkey weight) Chicken Broth Onions Celery Butter Spices: Sage, Thyme, Poultry Seasoning, Basil, Salt, Pepper Aluminum Foil Thermometer (if you don't already have one) Roasting Pan Like Gaithersburg Patch on Facebook and follow us on Twitter. Tip 1: When purchasing your whole turkey, figure 1-1-½ pounds per person, which allows ½ pound for leftovers. Tip 2: Frozen turkeys should be defrosted in the refrigerator for 2-5 days prior to cooking depending on the size. Figure approximately 1 day for every 4 pounds. Never defrost at room temperature. Tip 3: Always remove the neck and…
Sunday, November 13, 2011
How to simplify turkey day by making preparation a one-stop-shop.
“Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.” ~Erma Bombeck Thirteen days until Thanksgiving…can you believe it? This time of year encourages cooking. Besides the turkey, the best part of Thanksgiving has to be the Thanksgiving dinner sides like mashed potatoes, sweet potatoes, green bean casserole, stuffing... And the pies! Don’t forget the pies. Each week, when I get ready to write the Patch Picks column, I find inspiration through friends, family, current events or emails. This week I received an email from Safeway entitled: “Get Holiday Inspirations at Safeway.” Mouth is still watering from all of the photos and ideas. I don’t know…
Peggy Anne
10:37 am on Friday, November 23, 2012
Curmudgeon, here. I gave up meat 25 years ago. I'm not paying some brute to kill a harmless animal for my appetite. I've joined the vegans, but your recipes will work fine with my vegan meat alternatives from Trader Joe's. An UN turkey salad that would fool Aunt Gump in a second. more ›