Julia Child trussing poultry

Let the feasting begin!

To brine, not to brine; stuffing inside the turkey or absolutely no way; homemade cranberry sauce, Ocean Spray canned with the liner marks? So many questions, so many versions! Where do you stand?

My thoughts turned to Julia Child, first remembering Dan Akroyd’s impersonation of her on Saturday Night Live and then to her deconstructed turkey, which she insisted was the best way to make it.

Feeling the need for creativity for Thanksgiving 2020, Julia’s way it is. In their 1999 cookbook, “Julia and Jacques Cooking at Home,” Julia and Jacques Pepin cover the topic. To watch a video on how to prepare, click here. For a 2009 article from The Washington Post, click here

We’ll certainly be tapping into our creativity for the 2020 holiday season and Flying Aprons Tucson wants to help you out. Does your family have a signature recipe that graces the holiday table? Do you want to create a signature dish? How about the 2020 version of a holiday party, birthday party or a get together just because? Want to bake holiday cookies with the grandkids, kids, friends? Want mix cocktails and nosh with those near and far? You dream it, and we’ll create a private cooking, baking, cocktailing event customized just for you. Call or email me – 520-261-1996 or [email protected].

Cyber Monday Deal: All gift cards will be 20% off from Sunday, Nov. 29 at 11:30 p.m. through Tuesday, Dec. 1 at 12:30 a.m. No discount code needed and there’s no limit so you can purchase as many as you’d like.  

Wishing you joy in the kitchen and a yummy Thanksgiving!

Chestnut Stuffing
My mom made this stuffing only once. It was before chestnuts were available already shelled. It took her hours and hours to shell the chestnuts and while it was delicious, she said, “Never again!”

Yield: Enough for a 12-14 pound turkey

2 cups shelled chestnuts, chopped
20 slices stale firm white bread
6 tablespoons unsalted butter
1 cup sweet onion, chopped 
2 cups celery, diced
2 teaspoons salt
1 teaspoon poultry seasoning
½ teaspoon freshly ground black pepper
¾ cup chicken stock

  1. Preheat oven to 350° F. Butter a casserole dish.
  2. Tear the bread into bite-sized pieces and place in a large bowl. Set aside.
  3. Sauté the onion and celery in the butter until soft. Stir in the salt, poultry seasoning, pepper and chicken stock. Add the bread chunks and chopped chestnuts, then lightly toss to combine.
  4. Bake uncovered 30 minutes.




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