Apparently, the heat of the potatoes triggers the baking powder’s chemical reaction, and the CO2 produced = extra fluffiness. Try this simple recipe from an old Better Homes and Gardens cookbook.
Losing that piece of paper 17 times (or spilling pie filling all over it) is NOT going to help you get into a zen cooking space. You can also cut out pages from magazines or make photocopies if you want to do this with a recipe from a cookbook.
This also makes it a lot easier to recruit cooking helpers, since you can just point them towards the recipe and tell them to figure out the rest.
Just use your favorite stuffing recipe or try these Pancetta & Sage Stuffing Muffins.
Just pop them in the freezer for 20 minutes to an hour while you make the fillings, then bake (without thawing). This will let the gluten in the dough relax and minimize shrinkage during baking. This is mainly for single-crust pies like pumpkin and pecan; if you’re adding a top crust you don’t really have to worry as much about shrinking.
You’re going to mash ‘em anyway, so there’s no real reason not to do it this way.
Sounds crazy, but apparently it works like a charm: Put the turkey in before you go to bed, turn the heat down, and wake up to a falling-off-the-bone tender bird in the morning. Here’s the recipe.
Maybe you’re a true biscuit believer who keeps a metal cutter around, but if not this will do just fine. Make sure to dip the glass in flour after every few to keep the dough from sticking, and push straight down without twisting to make sure the biscuits can rise.
Your best bet is always basing a gravy off yummy turkey pan drippings. But if a) you didn’t save them b) you’re vegetarian or c) your gravy’s just a little bland, a splash of umami is the easiest way to bring out flavor (science says!). Try adding a spoonful of regular soy sauce, Liquid Aminos, or Maggi seasoning.
Try this basic recipe.
This actually works! By starting the breast at a slightly lower temperature, you solve the problem of white meat cooking faster than dark.
You can use any normal cheese grater. This way the butter stays cold, which you want to keep everything tender and flaky, but you don’t have to give yourself an elbow injury cutting it into the flour.
You can peel potatoes and carrots, chop onions, wash greens, and do basically any other prep steps called for in the recipes you’re using. This is the kind of thing that will feel crazy when you’re doing it, and AWESOME the next day when you realize you already did.
Most people don’t have actual pie weights around, and using beans is annoying because they get funny-smelling after baking, and you probably won’t want to eat them. With rice, you can just make pilaf the next day.
Just shock them in ice water when they’re done and then slip the skin off with your hands.
Check out this video for more crimping ideas.
When you’re mashing in bulk, there’s no time for scrubbing by hand, like a chump. Just put the potatoes through a quick rinse cycle (WITHOUT soap, please) and cook away. You could pop sweet potatoes and other sturdy root vegetables in there, too.