Don't Baste the Turkey: Braise-Stew it!

>> Saturday, 13 November 2010

Now here's a suggestion to rock your Turkey-Thanksgiving world upside down - in a good way! Fall-off the bone, tender, succulent meat, ready-made gravy to ladle over your sides and to sop up! A pot of meat and sauce fragrant with whole spices that gives a depth of flavour that will have your family and friends asking for more and for the recipe. With this method, you won't have to worry about what to do with the leftover turkey. No Sir-ee! It will be all gone!

Here in the Caribbean, we don't celebrate Thanksgiving; gosh, but there are those of among us who love that other bird and the favourite way it is cooked is stewed. I am suggesting that you combine two similar cooking methods in order to get the best of both in one dish - braise and stew. It's all explained in the column. And the recipe is there too!

Feeling that you must stick with tradition and have roast turkey? Cool. I offer you another suggestion that allows you to present your turkey 2 ways at the table roast and braised-stewed. Check out the column.

Don't forget that you have until midnight of November 17 to participate in the giveaway. Win yourself a Tuffy (loose leaf tea steeper) and 3 cans of loose tea of your choice from The Tea Spot. Just leave a comment here saying how you like your tea and the favourite time of day to have that cuppa.


It is not too early to start gathering those recipes you need for the holidays. Now is also a good time to test-run any new recipes you want to try. Try this Caribbean egg-nog recipe, Punch de Creme. Read all about it here and get the recipe too. As always, remember to drink responsibly.

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