This is it! Finally, all of those hours of prepping, mixing, and baking will finally pay off. But before you sit around the table to enjoy food and fellowship with your loved ones, check out Chef Travis’ inside secrets to avoid any last-minute headaches (and heartaches) in the kitchen.
#1 How to Keep Your Dressing From Drying Out
We already shared Chef Travis’ recipe for the perfect Thanksgiving dressing. Now, it’s time to reveal the secret to keeping it from drying out. Chef Travis says that once your dressing is ready, drizzle it with warm chicken stock. Then, slice up a couple pats of butter to place on top. Cover with plastic wrap or foil to trap in the heat until you’re ready to serve.
#2 How to Keep Your Mashed Potatoes Creamy
Another one of Chef Travis’ “must-haves” for Thanksgiving is his rich and creamy mashed potatoes. The trick that goes along with this recipe is a simple formula: hot cream + cold butter + potatoes = perfection. He also suggest to bake your potatoes instead of boiling them which keeps them from getting “water-logged.”
#3 How to Make Sure Your Gravy Doesn’t Burn!
If you’re like me, you may find yourself juggling quite a few dishes on Thanksgiving Day. In the middle of all that organized chaos, it’s easy to “accidentally” burn the gravy. Not necessary. Chef Travis recommends you keep your gravy in a double boiler. If you don’t own one, simply fill your pot with water (half way) and add a metal mixing bowl that will fit snugly in your pot. Keep your whisk in the gravy (for frequent stirring) and cover with plastic wrap until you’re ready to serve.
#4 How to Cut the Perfect Slice of Pie
Whether you baked your pies from scratch or you picked one up from the Raleigh Tavern Bakery, it can be a challenge to keep that pie from crumbling. Our final inside secret is how to make sure each slice is even in size and perfect in presentation. Thanks to technology, we were able to speed it up for you.
Now, at a much slower pace, here’s what to do: Once your pie has cooled, using a cardboard box or sturdy cake pan, take a deep breath and flip the pie upside down. Remove the tin. Cut your pie into clean, even slices from bottom to top. Now, put the tin back around it and “flip” it back over. Use pie server to plate individual slices.
Do you have any last-minute tips you’d like to share with everyone? Be sure to leave them below in our “comments” section!