Roast turkey is the norm today, but early American cookbooks often recommended another cooking method. We wondered if maybe they knew something worth learning.
We take unconventional approaches to two traditional Thanksgiving staples: super-moist and tender Braised Turkey with Gravy and our crowd-pleasing Bread Stuffing with Sausage, Dried Cherries, and Peca...
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to bring an inside-the-bird taste to stuffing cooked outside of it?
Which oven thermometer is reliable enough to tell you what's really going on inside your oven?
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