Chef Rachel Willen's FoodFix for Turkey Stock

You are going to need stock. Think about it. Your stuffing, no matter what recipe you decide to make—your grandmother's heirloom cornbread, your mother-in-law's oyster dressing, or a new-fangled prune and pecan with sourdough you find on a blog at the last minute (ahem!, stay tuned to for that one!)—is going to call for 1-2 quarts of stock. And then there is the gravy. You can't make gravy with just water. Not good gravy anyhow. So you may as well take the little bit of time...Full Story
Commenting on this article is closed.