November 2011 Newsletter

Ok friends, many of you have been asking “Where In the World Is Skinny Chef?”

I know, I’ve been out of touch. Between book projects, TV and travel, I’ve been busier than ever — but that doesn’t mean I haven’t been thinking of great new content for my readers.

For example, read my latest blog post about our recent trip to Bali and check out my brand-new Thanksgiving Recipe videos. So now there’s no excuses, let’s get cooking!

Stress Free, Fun Thanksgiving

Growing up, Thanksgiving day was always a big day in my house — and my Granny cooked an enormous meal for an extended family of fifteen, with all the fixins.

She would start days in advance and make everything from scratch. While this might sound daunting, planning and cooking the Thanksgiving day meal is fun when you have the know-how and the right recipes!

Plus, in my Thanksgiving Edition of Skinny Secrets, we’ll cover important how-to tips to make your holidays stress-free (with do-ahead tips), enjoyable (with great shortcuts) and successful (with key insights how to avoid common mishaps like clumpy mashed potatoes).

Start with these basics to make a savory and festive meal, and ask your guests to provide just one vegetable side dish to lighten your workload. And bring the Skinny Chef into your kitchen to be the star of this year’s Thanksgiving!

Making the Most of Your Turkey and Your Time

Shop for your feast at least 4 days in advance. Your arsenal will keep well in the fridge and you’ll want to have time to safely defrost the turkey if you’re buying a frozen bird.

To defrost your bird, simply place your bird in the fridge on top of a dish towel and allow to defrost refrigerated 3 to 4 days. If you opt for fresh Turkey, then get a head-start on your turkey gravy.

JUICY TURKEY

Making moist turkey is easy! Yet so many folks feel lost, so here’s the low-down: The trick to keeping your turkey moist is to start it off in the oven on high heat and then turn down the temperature. Before you begin, remember to remove the neck and giblets from the inside of the bird and rinse off the outside and inside under running cold water. Watch the step-by-step video for the entire process from fridge to table!
LOW-CAL TURKEY STOCK

The best gravy and stuffing is made from home-made turkey stock — that’s super-easy to make ahead. It’s naturally low in fat and full of flavor because you made it with plenty of fresh vegetables and herbs. Watch the step-by-step video to see how.
MOIST STUFFING

Moist stuffing with juicy turkey? There’s nothing better, right? I make my stuffing outside the bird for food safety reasons, but it still stays moist because I cover it while it bakes. You can make this stuffing up until the last step, and then bake it off the next day of while you’re finishing off your gravy. Watch the step-by-step video for several other professional chef tips.
SMOOTH MASHED POTATOES

Smooth mashed potatoes that cradle silky gravy just says “Thanksgiving”. When the gang tastes your perfect mashed potatoes they will be so impressed that they won’t even know that they are lower in fat and calories — so watch the step-by-step video to see how to keep it smooth and lump-free.
CRANBERRY SAUCE WITH A NEW TWIST

Cranberry sauce is the easiest recipe in the menu to make. Cutting back on the sugar is the best way to make it healthier and save on calories. This version has a slight spin on your traditional version but still has the ruby-red color of the classic recipe. Watch the step-by-step video for my twist.
LUMP-FREE GRAVY

Silky smooth lump-free gravy will be the crowning glory to your healthy turkey day feast! Prepare a slurry with cornstarch instead of using flour and whisk your way to velvety gravy with your home-made stock. Watch the step-by-step video to see exactly how to keep it from clumping.

For more Thanksgiving recipes and tips, click here for Skinny Chef’s Ultimate Thanksgiving.

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