Thanksgiving Recipes, Tips and Tricks
Cooking Thanksgiving dinner? Chat live with George Noleff Wednesday, Nov. 27 from 6 a.m. to 2 p.m. to get your last-minute questions answered ahead of the big event.
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Rachel, there are a number of ways. Have you tried deep frying it? Just take a head of kale, lacinato is best, rinse it, dry it, and tear it into pieces. Heat up some cooking oil, I prefer a good olive oil, and dump it in. Cook it for about two minutes, drain it on a paper towel, then hit it with sea salt. You won't believe how good it tastes. I'd also suggest braising kale with pancetta, onion, and chicken broth. It makes a great soup, too. Just add smoked sausage and white beans to sauteed onion and carrot. Cover it with chicken broth and let you kale cook down in that mixture. Lots of options. Do any of those sound good?
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Another holiday favorite from one of our anchors. Good Morning Cleveland's Mike Dunston likes to have lasagna with his Thanksgiving dinner. Mike's grandmother is of Italian descent and always makes lasagna at the holidays. He tells us it's a killer recipe, but he doesn't have it. If he did he'd share it. But, it's a cool twist on a holiday tradition, so why not try it and substitute your own.
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George listed his favorite fail-proof gravy, stuffing and dressing recipes! You can check them out here: http://www.newsnet5.com/dpp/lifestyle/thanksgiving-recipes--dressing-done-right-and-gravy-too
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@ Jan www.bettycrocker.com
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Rita, what a rarity that Thanksgiving and the first day of Hannukah fall on the same day. How rare? The next time it'll happen is 79,000 years from now. I say if you want to celebrate both at the dinner table, forego the mashed potatoes and go with some potato latkes. Here's a recipe (I'll also post this on newsnet5.com): 2 cups shredded potatoes, 1 teaspoon grated onion, 3 eggs beaten, 2 tablespoons flour, 3 tablespoons cooking oil. Heat the oil in a skillet. Combine all other ingredients. Form into potato pancakes. Fry 'em up. Salt 'em. Serve with sour cream and/or apple sauce. For an added flavor burst, grate some broccoli or carrot into the potato mix.
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And, as promised, more recipes from our Newschannel 5 anchors and reporters. This one is from Kristin Byrne who says her mom's stuffing is the best: 1. Tear white or wheat bread in small pieces and leave out overnight to dry out.
2. Sauté chopped vidalia/sweet onion and celery in real butter
3. Season with salt, pepper, and poultry seasoning to taste
4. Pour butter/vegetable mixture and herbs and spices over bread pieces and toss. Add more melted butter if you like it moister.
5. Wrap in aluminum foil and put I'm the oven the last hour with the turkey -
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Two small onions, but I'd use shallots if I could get them. Onions have a bit more of an aggressive flavor, and they're texture is a bit more firm. If I did use an onion, I'd probably go for a Vidalia. They're sweeter and more closely resemble the flavor of a shallot. Four sage leaves would translate to about 1/3 of a teaspoon dry.
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Connie, your best bet is to do a quick wet brine. You still have time. I'd just go with something basic like 3 gallons of cold water, 1 gallon chicken broth, two cups of kosher or coarse salt, and two cups of granulated sugar. Put your turkey in a bucket or container; pour the brine over it making sure it’s submerged. Brine it for about 6 hours. You want to pull it out at least two hours before deep frying, and dry it well.
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