melissajme Profile - (10397971)

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Recipe Reviews 5 reviews
Chef John's Roast Turkey and Gravy
Winner, winner turkey dinner!!!!! This was soooo easy and came out perfect. The meat fell off the bones and was so moist and flavorful. I always thought turkey was like pizza: there's really no such thing as "bad" turkey, as it's easy enough to camouflage any shortcomings with gravy and sides. But with this recipe I'll never suffer a mediocre bird again. I cut back on the celery and carrots so I could include a huge Fuji apple, thickly sliced. Also, as I've had some issues with turkeys cooking fully the past few years, I cooked mine at 425 for 30 minutes then reduced to 335 for the remaining 3 hours for a 14# bird (I looked at a lot of recipes/tutorials and about half suggested roasting at 350 vs. 325, so I split the difference). I didn't make the gravy, but dumped everything left in the roaster pan into my stockpot with the turkey carcass to boil down for stock. Definitely give this one a try - even if you don't have fresh herbs for the cavity it won't disappoint!!!

0 users found this review helpful
Reviewed On: Nov. 27, 2014
Meatball Bread Pudding
Easy and tasty, a great way to use up leftovers. I substituted a cup of spaghetti sauce and some water for the wine and tomatoes simply because that's what I had on hand. I mixed everything except the egg mixture together and let it sit in the fridge for a couple of days. I added the egg mixture and let it soak for another 9-10 hours before baking. Very good!

3 users found this review helpful
Reviewed On: Nov. 19, 2008
Bread Pudding II
What a terrific recipe! I'd never tried bread pudding before, and this couldn't be easier, more economical, or yummier. I used 3 eggs simply because that's all I had on hand, threw in some chocolate chips and cherries, and it was to die for. I did let it sit overnight so the bread really soaked up the liquid; I was using heels of homemade wheat bread and didn't want the consistancy to be too coarse. You can throw in whatever nuts/fruits/candy you have on hand, you substitute flavored creamers for some of the milk, can top it with whipped cream, ice cream, sauces, yogurt -- the possibilities are endless. This one's going right to the front of my recipe book.

1 user found this review helpful
Reviewed On: Nov. 9, 2008

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