If you're cooking for a smaller number of guests, try a stuffed turkey-breast recipe such as Kale and Sausage-Stuffed Turkey Breast (seen here) or Boneless Turkey Roulade.
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Ensure moist, delicious stuffing by adding extra stock or melted butter to your finished stuffing.
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Pour gravy through a fine sieve or strainer to remove lumps and achieve the perfect texture.
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A medium-bodied red such as Pinot Noir or a crisp white such as dry Gewurztramminer are both excellent choices.
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Plan for 1 to 2 pounds of meat per person, and err on the side of a bigger bird if you like lots of leftovers.
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Cheese is a fine choice: It's easy for a host to incorporate into her menu of predinner hors d'oeuvres, and it travels well if stored properly.
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Dark meat takes longer to cook; if the white meat looks good, break down the bird into parts and transfer legs and thighs into the oven until the thickest part of the thigh reaches 165 degrees.
Salads are a wonderful choice for Thanksgiving because they don't take up valuable oven space -- simply prepare ahead of time and serve at room temperature.
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Baked Brie, dips, and spiced nuts are a delicious start to your Thanksgiving menu, and they're all easy to prepare.
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Plan out your Thanksgiving game plan with refrigerator strategies and a handy make-ahead schedule.
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We always cooked the giblets first in some CHICKEN broth. The chicken added a richer taste than just using turkey alone. That broth was then supplemented with additional broth from the roasting pan. This enriched broth was then ladled into the stuffing as well as being used for making gravy. We NEVER had dry stuffing!
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