Sandra Lee reveals why bigger Thanksgiving turkeys aren’t always better

After Thanksgiving, Lee said she’ll be turning her interest to Xmas, her tv ventures and a trip to New Orleans in February to participate in the Super Bowl with her brother, that has accompanied her to each one considering that their very first with each other in 2011.

“And I make use of the giblets from the turkey. Steam it in water. Simmer it for a long, long, long, very long time– like a day– and after that allow it kind of sit, so you obtain a really beautiful flavor in your stock that you make.”

“I likewise like the pre-made tinned cranberry sauce. That’s the jelly form that you slice and serve. A combination of both could be great. You cut the cranberries out and then you can place the chutney on top if you desired to.”

With a holiday slate that consists of three new specials on QVC and two brand-new programs, in addition to her current choice to the White House Historical Association’s national council, it’s a wonder she still has time to cook.

Various other favorite Thanksgiving side meals of Lee’s include wonderful potatoes (she likes the canned yams), environment-friendly beans or steamed broccoli (she’s missing the environment-friendly bean covered dish this year) and cranberry chutney that she serves with baked brie, she said.

Lee originally pitched the concept to the Food Network, but it turned down the concept, while Netflix provided her the thumbs-up with the eight-episode series that debuted earlier this year. Alexander Raths– stock.adobe.com