Boxed stock. Chicken stock/broth, vegetable stock or even boxed turkey stock will be your best friend, and potentially save your behind on Thanksgiving Day. A few of your planned recipes will likely call for stock or broth but I can’t recommend this enough, keep a couple of extra boxes on hand for emergencies!
My number one tip: use boxed stock to prevent dryness.
- If your stuffing is coming together and it’s too dry, add splashes of stock until you’ve reached your desired consistency.
- If your mashed potatoes are too tight… you guessed it, add splashes of stock until you’ve reached the perfect consistency.
- Deglaze your hot turkey roasting pan with stock to make turkey gravy. Keep the pan on the stove over medium-high heat, add a couple of splashes of stock and use a wooden spoon to scrape up all the browned bits that were stuck to the pan before making your gravy. The browned bits are flavor gold, do not leave them behind!
- You can never have too much gravy! If you’re running low, you can whip up a batch of gravy in a pinch, as long as you have boxed stock!
- If you’ve slightly scorched veggies or meat in your pan or dutch oven, splash in some boxed stock while your pan is over medium high heat to scrape up the browned bits. Allow the stock to reduce a bit and you’ll end up with a flavorful base you can stir into the veggies or pour over your meat.
- Use in place of water for increased flavor. If you’re making rice, skip plain water and give it a huge flavor boost by using stock or broth in its place.
- Most importantly, if your turkey is too dry, carve it and pour a bit of warm stock over your platter. It will instantly save your
reputationdry bird! - Similarly, if your turkey is a bit under cooked, you can simmer your carved slices in a shallow pan of hot stock to continue cooking without drying out.
How are you putting this Thanksgiving Powerhouse to work?
