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Tuesday, November 22, 2011

Turkey Day Oops... Not A Problem

OK, so I was thinking about what is the absolute single must have ingredient in your kitchen over Thanksgiving. Or any major holiday meal for that matter... hell, why not just have it on hand all the time. You'll use it. I promise.
The ingredient? Stock. In this case, poultry stock. I always have chicken stock on hand. For Thanksgiving, you can use turkey stock if you want. It's totally up to you. Either way, no pantry is complete without it.
I normally use a reduced salt variety only because
I like being in control of the end result.
Now, you may be wondering why I'm slightly fanatical about this stuff. Well, that's because it will save your holiday meal. That and I use it in just about everything. (Here's my little secret: if I'm not using stock, then I'm using a bouillon cube of some sort... it just makes water soooooo much more interesting.) I guess that's not much of a secret.

Anywho, as I said, it can save your meal...

Potatoes too dry and you've used all the cream? Add some stock.
Gravy too thick? Add some stock.
Cooked that turkey just a wee bit too much? Dip it in some hot stock after carving. (This little trick adds flavor, moisture, and heats up that bird in a snap.)
Make your stuffing with stock and not water. As I said, way more interesting.
If your serving soup... make it with stock, not water.

See what I mean? It's not only in everything, but it can help fix those little blunders.
Hope this tip is helpful!
Have a ridiculously delicious Thursday!

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