Trouble in kitchen? Call chef Robin to the rescue
How to solve pesky problems while preparing family feast
It’s the 11th hour, you’ve planned your holiday feast for weeks, and now things are going wrong. Wrong? Yes, life happens and kitchen conundrums are inevitable. Chef Robin Miller provides rescue tips should you need them — even burned food can be saved.
It’s the 11th hour, you’ve planned for weeks, and now things are going wrong. Wrong? How could that possibly happen? Because life happens. And kitchen conundrums are inevitable. Especially when you’re expecting company. ● Your oven might not act the way you want or expect it to, so the turkey might be ready an hour early or an hour late. Ingredients can be pesky, too. The dressing might be as dry as cracker crumbs, even though you use the same recipe every year.
How about attentiveness? Maybe you walked away from the gravy for
to change the music or say “hi” to mom and — BAM! — you came back to lumps. Oh joy.
Flavor challenges run rampant during the holidays, too. Even when you follow recipes to a T, final taste checks for seasoning may reveal the dish is bland — so bland even salt and pepper can’t fix it.
Oh, and, of course, drinks might be flowing… but let’s get back to blaming the oven, ingredients and other people’s recipes.
I’ve got some truly useful tips for saving your Thanksgiving — should it need to be saved. I can help you dish up the perfect turkey, savory gravy and flavorful side dishes. Even burned food can be rescued.
I’m also including four recipes you can use this Thanksgiving (it’s never too late to add something awesome). If you already have your menu for turkey day planned, great. Bookmark these for a future holiday meal!
Turkey tips
Worried about your turkey? Will it be undercooked? Dry? There’s one solution for that: Use a meat thermometer. Always. Don’t rely on that tab that supposedly pops up when the turkey is
Herb-Buttered Dinner Rolls
12 rolls.
Transform store-bought dinner rolls into something worthy of your finest guests. A quick brush with herb- and garlic-infused butter and those dinner rolls have gone from ordinary to extraordinary.
1 12-count package dinner rolls 2 tablespoons butter teaspoon dried oregano teaspoon dried basil teaspoon granulated garlic or garlic powder
to 350 degrees. Place the rolls in a shallow baking dish and set aside.
Melt the butter in a small saucepan or in the microwave. When the butter is melted, whisk in the oregano, basil and garlic. Brush the mixture all over the rolls.
Bake for 5 to 10 minutes, until the rolls are warmed through.
From Robin Miller
Savory Gravy
1 cups.
Flavor explodes in this easy stovetop gravy. Thickened with butter and flour and seasoned with tomato paste, Worcestershire sauce, onion and garlic, you’ll be pouring this satisfying gravy over everything from this day forward.
2 tablespoons butter 2 tablespoons all-purpose flour 11⁄2 cups chicken stock or chicken broth 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce teaspoon onion powder teaspoon garlic powder Salt and ground black pepper Drippings from your turkey, optional in a small saucepan or skillet over
When the butter is bubbly, whisk in the flour until smooth. Whisk in the chicken broth and bring to a simmer. Whisk in the tomato paste, Worcestershire sauce, onion powder, garlic powder, teaspoon salt and teaspoon black pepper and return to a simmer. Reduce the heat to low and simmer for 10 minutes.
If desired, whisk in turkey drippings as the gravy simmers.
From Robin Miller ready. It might not be.
Insert an instant-read thermometer into the thickest part of the turkey around the thigh, avoiding the bone. At 165 degrees, it’s done. The turkey will continue to cook as it rests, so the temperature should rise another 10 degrees or so once the bird is out of the oven. Tent the turkey with a large piece of foil and let it rest for 20 minutes before carving.
No more dry dressing
Let’s first clarify: Stuffing is cooked inside the turkey. Dressing is cooked outside the turkey (in a separate dish). Stuffing is often moist because it absorbs the juices from the bird during cooking. Dressings can easily become dry because you’re basically baking already baked bread. If there’s not enough moisture in the recipe, dry dressing is certain.
Good news: There’s a remedy for dry dressing and it’s called gravy! Simply drizzle gravy over the dressing and let it go to town. The bread in the dressing will absorb moisture and flavor from the gravy, whether homemade or store-bought, and you’ll have the moist side dish you crave. Try my recipe for dressing with sausage and apples.
Gravy: Turning bland to grand
First, let’s discuss gravy. I find storebought gravy pretty bland (or just plain salty). That’s why I love making my own (see recipe). My gravy is super
Roasted Brussels Sprouts with Bacon and Crispy Onions
4.
Caramelized Brussels sprouts with smoky bacon and crispy fried onions. This crowd-pleasing side dish is ready in less than 30 minutes and has just four ingredients.
Apple-Sausage Dressing
4-6.
The dressing can be made up to two days in advance. Cover with plastic wrap and refrigerate until ready to bake. Pull the dressing from the refrigerator 30 minutes before baking.
Cooking spray 1 pound mild or hot Italian sausage cup diced red onion 1 apple, cored and diced (I leave the peel on for color) 2 cloves garlic, minced 1 teaspoon dried sage 1 teaspoon dried oregano teaspoon dried thyme teaspoon salt teaspoon ground black pepper 10 ounces cubed stuffing (seasoned or unseasoned) 2 tablespoons chopped fresh parsley 11⁄2-2 cups chicken broth or chicken stock 1 large egg simple, and there are two ingredients that guarantee maximum flavor every time: Worcestershire sauce and tomato paste. The Worcestershire sauce adds sweet and savory complexity, and the tomato paste adds richness.
Also, I add onion and garlic because you can go wrong with those two flavors. This is a must-have, all-purpose gravy for your recipe arsenal. For Thanksgiving, you can jazz it up with turkey drippings.
And if you get lumps? Strain the gravy through a fine mesh strainer before serving.
Bringing sides to life
Now for side dishes, they can also be lackluster — especially when the focus is on making many of them, not just one. The solution? Flavor-packed ingredients that you can add with ease (and at the last minute, if needed).
In my Brussels sprouts recipe, it’s baconto the rescue. Bacon is salty and smoky and the perfect partner for many vegetables. Crispy fried onions add flavor and crunch in one quick garnish.
More flavor boosters
❚ Balsamic glaze: A thick, tangy syrup that’s excellent drizzled over vegetables, salads, cheese, meat, seafood and poultry. Sold next to regular balsamic vinegar.
❚ Pink or gray salt: Much more flavorful than regular salt, and adds a great crunch.
to 350 degrees. Coat a baking dish with cooking spray.
Brown the sausage in a large skillet over medium heat, breaking up the meat as it cooks. Using a slotted spoon, transfer the sausage to a large bowl, leaving the drippings in the skillet.
To the same skillet over medium heat, add the onion, apple and garlic. Cook for 2 to 3 minutes, until the onion softens, stirring frequently. Add the sage, oregano, thyme, salt and pepper and stir to coat. Cook for 30 seconds, until the herbs are fragrant.
❚ Smoked paprika and chipotle chili powder: A little pinch goes a long way.
❚ Grated Parmesan cheese: I’m talking about good-quality Parmesan (which can be domestic and not expensive). A fresh grating just before serving adds nuttiness to a wide variety of dishes, including dressing.
❚ Citrus juice and zest: The acidic juices and zest of lemons, limes and oranges not only add tang, they help lift and balance flavor.
❚ Fresh herbs: The leaves of parsley, cilantro, basil, oregano and thyme — sprinkled over dishes just before serving — add color and unrivaled freshness.
❚ Zesty condiments: Horseradish, spicy mustard, chutney, wasabi paste, salsa, pesto and tapenade can turn any dish from bland to grand.
Oh no! I burned the rolls!
I heard that squeal almost every Thanksgiving as a kid. My mom always overlooked the rolls in the oven. If you forgot them this year, don’t worry, we can fix them. Simply grab a microplane or fine grater and shave away the burned portions. Good as new! Your secret is safe with me.
Oh, make sure to check out my dinner roll recipe. You can quickly and easily turn store-bought dinner rolls into something buttery, herby, garlicky and downright fabulous.
In a large bowl, combine the Brussels sprouts, bacon, oil, 1 teaspoon salt and teaspoon black pepper. Toss to combine.
Transfer the mixture to the prepared baking sheet and spread out in an even layer. Roast for 25 to 30 minutes, until the Brussels sprouts are tender and browned and the bacon is chewy and crisp, stirring halfway through cooking. Season to taste with salt and pepper.
Transfer to a serving plate and top with the crispy onions.
From Robin Miller
Transfer the mixture to the prepared baking dish and bake, uncovered, for 15 to 20 minutes, until the top is golden brown.
From Robin Miller