Patti Profile - (1299287)

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Home Town: Kansas City, Missouri, USA
Living In: Overland Park, Kansas, USA
Member Since: Aug. 2002
Cooking Level: Expert
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Recipe Reviews 31 reviews
Juicy Thanksgiving Turkey
Tried to find the perfect turkey recipe over a lot of years and finally I found it! This will be my go to every Thanksgiving. I used a turkey roasting bag and also rubbed some of the seasoning under the skin. I used a dry champagne because I didn't want a sweet gravy. These drippings made a wonderful gravy. The following is how I made my gravy if you are interested. I make my turkey the day before Thanksgiving. Take all the meat off the bone and place in a zip lock bag with enough drippings to keep the turkey moist and then refrigerate. Place the remaining drippings in a zip lock bag and refrigerate overnight. The Next Day: Warm the turkey in a crock pot with just enough added chicken stock to keep moist. The fat in the drippings bag will gel and come to the top of the bag. I skim the fat off the top and warm the remaining drippings in a pan with 8 cups of chicken stock and a couple sprigs of rosemary. Meanwhile in a large pan make a roux by melting 4 tablespoons of butter and then sprinkle ½ cup of flour into butter. (I double this so I have extra roux if I need more thickener) Cook on medium heat for 4 minutes. Gradually add the warmed broth to roux stirring with a wisk. Heat on medium high heat until desired thickness. Salt and pepper to taste. Pour through sifter to remove rosemary and any clumps of roux. Keep warm in pan or crockpot.

4 users found this review helpful
Reviewed On: Nov. 28, 2013
Traci's Chicken Noodle Casserole
Excellent: After combining reviews here are my adjustments. You do not need to make a day ahead. I used 1 large rotisserie chicken deboned; 1 can cream of celery and 1 can cream of chicken with herbs, sautéed onion in 3 tablespoons of butter and added 1 clove pressed garlic and sautéed for 5 minutes more stirring; 1 1/2 cups Colby Jack cheese in place of velveeta; mixed in about 1/2 cup Fried Onions and the last 5 minutes of baking sprinkled remaining container of Fried Onions over top.

1 user found this review helpful
Reviewed On: Aug. 20, 2013
Mahogany Chicken Wings
Just OK! I like the Japanese Chicken Wings on this site better.

0 users found this review helpful
Reviewed On: Jan. 7, 2013

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