Up until now, the focus has been on prepping for a day full of turkey, family and football. But today, you’re probably wondering what to do with all that leftover food. This season, make it your goal to take full advantage of your Thanksgiving meal in the days following the holiday with these storage and serving tips.
Serving mashed potatoes for a crowd? Already dreading all that “quality time” you’ll be spending with a peeler? We have the perfect solution in this quick 15-second tip. Hint: The only thing you’ll need is a bowl of water.
Just because summer’s over, doesn’t mean grilling season is too. Food Network Star’s Nikki Martin has some tips and recipes for creating a fabulous Thanksgiving dinner outdoors.
Whether you’re smoking your turkey or grilling it, cooking outdoors is not only fun, it’s a great way to deviate from the norm and really kick up the flavors of your bird. Weather looking frightful? Don’t fret- that’s where Mulled Wine and Bourbon becomes your new BFF and warms you up! I love grilling because it imparts so many layers of flavor that are unique and you just can’t get with traditional roasting. Here are some tips and ideas to grill it up this Thanksgiving.
Food.com is teaming up with our friends at FoodNetwork.com, CookingChannelTV.com and a few of our other favorite food sites to celebrate Thanksgiving. Since we can’t gather in person, we’re pulling up a chair to create a virtual Communal Table. Our contribution: A festive dessert without the fuss!
If you’re like me, your head is swimming with worries when the dinner countdown starts ticking on Thanksgiving day.
Is the turkey cooked enough? Or even worse: Is it overcooked and dry? Wait, why is the gravy all lumpy? I need a sieve, stat! Oh no, are the rolls still frozen?
During all that last-minute chaos, the last thing I want to be doing is whipping — or more likely over-whipping — my potatoes into a gluey mess. And let’s say I do whip them perfectly. Great, but are they still hot? Probably not as hot as I want them to be. Room temperature is more like it.
Well, this year, I’m taking the potatoes out of my final kitchen scramble, making them ahead and serving them creamy and lava-hot directly from the oven. Do I know it’ll work? Yep, because I’ve tested these make-ahead mashed potatoes several times — at a potluck dinner party and for a weeknight family meal. Why these? Well, 130-plus glowing reviews couldn’t wrong, right? The verdict from friends, family and Food.com members: These are the best, most crowd-pleasing mashed potatoes you’ll ever have.
But one story, from La Dilettante, really made us laugh and we couldn’t help but share. Channeling her inner David Letterman, La Dillettante posted a charming and chuckle-worthy send-up her dear mom. Check it out:
You’ve got 17 days until T-Day! Worried your goose (err, turkey) is cooked? Don’t stress. We’ve gathered some next steps to take. Follow them and it’ll be gravy from today till the bird comes out of the oven.
Hosting Thanksgiving this year? Okay, deep breathe. It’s never too early to start thinking about the season’s biggest meal and we’re here to help. No, you don’t need to start pre-heating the oven just yet, but you can use these early weeks of November to get your Turkey Day plan prepped.
Check back into our Happenings blog each week for your essential next steps.