Everyday Food Blog – MarthaStewart.com

November 25, 2009

Answers to your Thanksgiving Questions

Posted by Dawn Perry

Thanks for submitting your Thanksgiving questions. We are heading home to our families and friends for the holiday, we hope you have a great Thanksgiving! Please read our responses below.

Stephanie writes:

I hope someone can help me with this. I am making a stuffed turkey breast this year (first time). My recipe calls for a 4 lb butterflied breast, but I’m doing one double that size. I have no idea how to adjust the cooking time!
Thanks and Happy Thanksgiving.

Stephanie,

Since we don’t know the specs of the recipe our best advice is to proceed according to the recipe and cook until the breast reaches an internal temperature of 165 degrees. In the event that the outside starts to get too dark simply tent it with a piece of foil. Let us know how it turns out!!

Q&A with a Sandwich Blogger

Posted by Adina Steiman

scanwich

When we were brainstorming the November issue of Everyday Food, we wanted to highlight all the possibilities for Thanksgiving leftovers. And of course, that meant plenty of sandwiches! We were inspired by scanwiches.com, a blog created by Jon Chonko, to showcase them in a fresh, new way. Check out the post by Alberto, our art director, for a behind-the-scenes look at what scanwiches are, and how he photographed them. Here, we served up questions to Jon about the wide world of sandwiches — and scanwiches!

our thanksgiving “scan”wiches

Posted by Alberto Capolino

baguette_r2

If you’re a fan of the magazine, you may have noticed some unusual sandwich photos in the back pages of our most recent november issue. We decided to take a more graphic approach to thanksgiving leftovers this year and were inspired by one of our favorite blogs of the past year: scanwiches. If the blog’s name didn’t give you a hint as to how we created these images, then these behind-the-scenes photos will make it clear.

perfect pie holder

Posted by Kellee Miller

pie holder

Sometimes it pays to keep a few boxes around: I stashed my Fiesta Ware plate boxes in a closet, thinking of future moves, but what I found is that they’re great for carting baked goods, especially pies and cakes. A pie fits in the box snugly so it doesn’t move around when I am carting it to work or a dinner party. Also, the boxes are light so there’s less weight to carry. I also line them with foil for carrying muffins and breads.

Posted on November 25, 2009 in Things We Love, Tips and Tools | direct link to this entry |

November 24, 2009

Turkeys in July

Posted by Lesley Stockton

turkey

While people all over the country were firing up their grills and reaping the benefits of our most bountiful growing season, I was deep in thought about turkey, stuffing and all the trimmings. We decided early on that Thanksgiving in Everyday Food magazine was going to be simple and approachable without skimping on flavor. I knew immediately that I was going to make a salt and pepper turkey with a stuffing inspired by one my grandmother made that is flavored with little more than onion, celery and sage. The result was this golden beauty pictured above. With a generous slathering of salted butter between the skin and flesh, this turkey is sure to be juicy and delicious. Let me know what you think of it!

Tags: Thanksgiving, turkey
Posted on November 24, 2009 in Celebrate: Menus & More, In the Test Kitchen | direct link to this entry |