How to carve your turkey!
The candles are lit. The wine is poured. The Thanksgiving guests are happily assembled at table.
The main event is about to arrive. But oh, the stress of carving him up properly! Forget watching an online video and hark back to 1992, when the Denver Post helpfully offered the graphic above to assist turkey carvers everywhere. Looks easy, doesn’t it?
As a further aid to your holiday prep, try this simple Pecan-Rice Stuffing dish that can be made without butter (by using a butter substitute or oil) to satisfy vegetarians and vegans in the family:
Pecan-Rice Turkey Stuffing
Our own food editor, Helen Dollaghan trotted these very items out in November, 1992 as a Southern twist on the usual holiday fare. She credited their adaptation from a book called, “Gourmet’s Holidays and Celebrations” (Random House; $25 — in 1992).
Here is her offering for Turkey-giblet Tabasco Gravy, which Helen advised “is especially compatible with the rice stuffing:”
Turkey-Giblet Tabasco Gravy
Enjoy, and have a wonderful holiday, all.
