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


sandra lee Busy these days.

With a holiday slate that includes three new specials and two new shows on QVC, not to mention her recent selection to the National Council of the White House Historical Association, it’s a wonder she still has time to cook.

Fox News Digital spoke to Lee during a break in her program to learn about her favorite fall foods, what she’s cooking this Thanksgiving and where she’s spending the holidays.

The 58-year-old California native is back in her home state, where she’s recording episodes of “Blue Ribbon Baking Championship.” A new Netflix show.

Lee, a former blue-ribbon winner at the L.A. County Fair, said he devised the concept for the series and pitched it to the Food Network (it rejected him).

But she didn’t give up on the idea and took it to Netflix — which commissioned an eight-episode series earlier this year.

Lee also launched “Dinner Budget Showdown” on the Roku Channel, which she co-hosts.

The reality show challenges contestants to come up with innovative budget-friendly cooking techniques that test their culinary skills.

Additionally, Lee’s “Aunt Sandy Claus” collection will be showcased during three one-hour shows to be held on QVC in November.

After that, she’ll celebrate Thanksgiving in New York with her best friend Alexandra Stanton.

And what will she be making?

“I’m just doing what Alex tells me to do,” Lee told Fox News Digital.

Whatever the case, it will likely include one of Lee’s favorite side dishes.


Lee has been recording episodes of a new Netflix show, “Blue Ribbon Baking Championship,” in her home state of California. fox news

“You must have a nice mashed potatoes, right?” He said.

Lee uses sour cream instead of milk or buttermilk to make her mashed potatoes, “which makes it thicker,” she said.

“I like it a little lumpy.”

But mashed potatoes aren’t complete without gravy, Lee points out.

“I love gravy,” she said, adding that her family calls her the “Gravy Queen.”


Thanksgiving turkey on rustic wooden table
Lee initially pitched the idea to Food Network, but it rejected the concept, while Netflix gave him the green light with an eight-episode series earlier this year. Alexander Raths – Stock.adobe.com

“Not the gravy train,” he said, laughing.

“Gravy Queen. I feel like I have both in my family.”

Lee reveals how she makes her gravy.

“I like to make a roux with flour and oil and make it nice and deep,” she said.

“And I use giblets from turkeys. Boil it in water. Cook it on low for a long, long, long, long time – like a day – and then let it sit, so you can really get a beautiful flavor in the stock you’re making.’

Lee said she also uses the drippings from the turkey.

She prepares celery, green onions, rice soup with Campbell’s chicken, cornbread stuffing with butter and poultry seasoning.

She added, “I keep two small birds.”

“I don’t do any big work.”

She prefers smaller 10 to 12-pound turkeys “that are really full of flavor.”

“It takes a long, long, long time to make a big turkey and it can be hit-and-miss,” Lee said.

Other Favorite Thanksgiving Side Dish Lee’s go-tos, she said, include sweet potatoes (she’s fond of canned yams), green beans or steamed broccoli (she’s not having green bean casserole this year) and cranberry chutney, which she serves with baked brie. .

“So, you can double that prescription, which is fresh cranberries And orange juice and spice and sweetness,” she said.

“I also like pre-made canned cranberry sauce. That’s the jelly form that you cut and serve. The combination of both can be very good. So, you chop up the cranberries and then add chutney on top if you want.’

After Thanksgiving, Lee said she will focus her attention on Christmas, her television endeavors, and a trip to New Orleans in February to attend the Super Bowl with her brother, who has been there every year since they first got together in 2011. Have been with him in one.

“We’re already making our reservations for the restaurant, although none of our team are definitely going,” Lee said.

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