• November 26, 2014

Living

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Central Texas Turkey farms help put food on the table

TEMPLE — With Thanksgiving just days away, it’s a good time to talk turkey, and specifically about turkey farming.

Cooking with Clare

Season of thanks: Planning the best Thanksgiving dinner

I love to cook on Thanksgiving. I do the full meal of turkey, stuffing, rolls, sweet potato casserole, mashed potatoes, gravy and cranberry sauce. Sometimes, when family comes, they like to bring a green bean casserole that needs to be heated up, or they are not a fan of my New Mexico green chili stuffing, so they bring their own. The kitchen is my retreat, but I don’t want to ignore my guests and I do want to see some of the parades and football games. I only have one oven, four burners on the stove, and a microwave (which I don’t like to use to “cook” anything). If cooking for a crowd of say, 7-10 people, how can I make sure that all the food comes out to the table on time and at the correct temperature? (And this isn’t just necessarily a question for Thanksgiving, it’s for any dinner party when cooking for more than just me and my husband.) Comments (0)

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