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 Pecans, which is cooked outside of the bird—but doesn’t taste like it.
A Slow and Easy Thanksgiving
From A Slow and Easy Thanksgiving
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- Braised Turkey with Gravy
Roast turkey is the norm today, but early American cookbooks often recommended another cooking method. We wondered if maybe they knew something worth learning.
- Bread Stuffing with Sausage, Dried Cherries, and Pecans
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?
- Oven Thermometers
Which oven thermometer is reliable enough to tell you what's really going on inside your oven?