Whoever among you is, like me, a Food Network addict, will be interested to know that yesterday they had a terrific live two hour show late in the afternoon where maybe eight of their well -known chefs took questions from the public about different aspects of preparing the traditional Thanksgiving dinner. Typically the network repeats their shows so I would expect it will appear several more times before the holiday. Of the tips offered, I found Bobby Flay's statement that he always has a pot of chicken stock on the back burner to help with various aspects of the meal including: warming the cooled meat of the bird if there is a delay, thinning out a thickened gravy and moistening the dressing if it turns out too dry. Another tip: he said he disconnects the dark meat from the white when the white meat is done because the dark takes longer; he then removes the white meat from the pan to rest and continues cooking the dark until the meat falls off the bone. I would think he would have to begin the baking with a disconnected bird as to do it after the fact would be messy. Alton Brown bakes his stuffing in a small hollowed out pumpkin; very showy. Recommendations for wines were also included.
You may want to see if you can find the program scheduled again in the next few days