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Thanksgiving Tips from The Old Farmer's Almanac Everyday Recipes

November 11, 2013

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That wonderful day is almost here: Thanksgiving—the day when large amounts of delicious food are consumed with no guilt whatsoever. To help you prepare your family’s scrumptious feast, The Old Farmer’s Almanac Everyday Recipes has tips and advice for you!

Thanksgiving Tips from The Old Farmer's Almanac Everyday Recipes

STUFF IT!
The following recipe will complement any turkey!

Old Fashioned Bread Stuffing:
2 loaves slightly stale white bread, crusts removed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 medium onion, chopped
2/3 cup milk or water
2/3 cup butter
2 large eggs

Break the bread into small bits and place into a large bowl. Season with salt, pepper, and sage. Add the onion, mix well, and set aside. In a saucepan, heat the milk and butter until the butter is melted. Let cool slightly, then beat in the eggs. Pour the liquid over the bread mixture and toss until well blended. Makes 8 to 10 cups.

HOW TO MAKE A GOLDEN CRUST
To glaze the crust of a chicken potpie (or turkey, or even veggie potpie), combine 1 teaspoon molasses, one egg yolk, and 1 teaspoon water. Mix well and brush it over the crust before baking.

A FEW POINTERS ABOUT MAKING PIES
• When mixing dough, slip one hand into a plastic bag and use it as a mitten. That way, when the phone rings, you can slip off the bag and pick up the receiver with a clean hand.
• Fill a sugar shaker with flour to shake out when you’re rolling pastry.

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