Everyday Food magazine
Mushroom Stuffing

More great Thanksgiving tips from Everyday Food Magazine.

Last-Minute Thanksgiving Tips from Everyday Food Magazine

Thanksgiving is just a few days away, so there’s no better time to pick up a few last-minute ideas to make the preparation easy for the feast of Thanksgiving sides, desserts and drinks.

Today, the experts at Everyday Food magazine offer a bounty of helpful tips for “everything but the bird.”

Still need a little help to prepare the main course? See their list of foolproof Thanksgiving Turkey Tips, featured last week.

And don’t miss the holiday-ready Everyday Food recipes in our One-Click Recipe Thanksgiving section.

Stuffing

  • To dry bread cubes, spread them on two rimmed baking sheets; leave them out (uncovered) overnight, or bake in a 300-degree oven for about 30 minutes.
  • Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.

Pie Tips

Keeping the Crust Flaky

  • Keep ingredients cold, and do not overmix, overhandle, or stretch the dough.
  • Be sure to chill it (both before and after rolling); this helps maintain pockets of butter, which keep the crust flaky and tender.

Storing Pies

  • A fruit-filled pie is best the day it’s made. If serving later, store, loosely covered, at room temperature, up to 2 days (chilling pies can make the crust soggy).
  • For leftover pie, cover any exposed filling with plastic wrap, and keep at room temperature.

Drinks with Dinner

  • Beer – Pop open a Belgian pale ale. Its carbonation will be refreshing with dark turkey meat and gravy, while the mildly sweet, toasted-malt overtones pair nicely with the caramelized flavors in roasted vegetables.
  • White Wine – Fume Blanc, a Sauvignon Blanc that’s often aged in oak barrels, is just rich enough to complement the roasted turkey in this fall feast. It’s at its best just slightly chilled, so take it out of the refrigerator 20 minutes before pouring.
  • Red Wine – Like cranberry sauce, a fruity Merlot can bring out the best in savory dishes, such as stuffing. A light-bodied one will work well with the heavy meal. For a smooth sip, look for an alcohol content that doesn’t exceed 13 percent.

You’ll find more Everyday Food tips at Martha’s website and delicious Everyday Food holiday recipes in our Thanksgiving section.

And if you love Everyday Food magazine and its recipes as much as we do, get it at home with a great subscription offer that’s exclusively for FreshDirect customers. Click here for details.

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