Thanksgiving meal prepping can be a stressful time. We often make mistakes because we are having to do multiple things at once and keep track of them all at the same time. Here are 3 common emergencies and how to fix them along with a recipe for sourdough bread that my family makes to go perfect with that left over turkey and cranberry sauce you worked so hard to make.
Dry Turkey- Ugh, you take your first bite and now you would have to live with people politely smiling telling you how “good” your turkey is when you know for a fact is dry. Let’s prepare for the worst and plan ahead. Have a saucepan with extra turkey or chicken stock warming on the stovetop. Fan our sliced turkey on a platter and ladle warm stock right over the top. It’s like a moisture bath. Have the warm gravy handy and you’ll look like a pro.
To prevent dry turkey: Dry brining is magical. Even if you slightly overcook it, it will still be moist.
Lumpy Gravy- Take it for a spin in a blender or food processor right before serving. Be super cautious of the hot liquid.
Remember: Adding flour too quickly to the simmering stock will produce lumps. Avoid this by gradually adding the flour into the gravy base.
Cold Stuffing- The temperature was supposed to be 165°F for food safety. The turkey was just right and you’re so happy that you didn’t overcooked it or dried it BUT…the stuffing hasn’t come to 165°F yet. Scoop out the stuffing and transfer it to a baking dish to go back in the oven & bake it while the turkey rests before carving.
Remember: To prevent this, loosely pack the stuffing in the turkey and bake any extra in its own side dish. Or don’t stuff it and use aromatics such a lemons, fresh herbs and onions. I like to put a peeled apple, pear, and an orange in the cavity to infuse the bird with fragrance and flavor. You can always cook the stuffing outside of the turkey in a separate dish (this is how I roll)
If you are looking for the best wines to pair your amazing meal try White wines like Riesling and Sauvignon Blanc sit at the top of Thanksgiving dinner wine pairings. For red wine lovers, offer a bottle of Pinot Noir, Zinfandel, or Syrah. The most versatile choice is a sparkling wine, which can really turn the meal into a culinary masterpiece.
For non-alcoholic beverages I’ve tried and enjoyed A Berry Apple Mocktail. There’s something about the word “mocktail” that immediately makes me wanna get the goss from fellow suburban moms. This Berry Apple Mocktail has just three main ingredients but looks (and tastes) very fancy. “Oh, this ol’ thing?” you’ll be able to say, “I just whipped it up!”
I hope you have an amazing and joyful Thanksgiving!
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