Cooking School

Thanksgiving tips from the Test Kitchen

By: The Canadian Living Test Kitchen / Photography by James Tse

Photography by James Tse Author: Canadian Living Credits: Photography by James Tse

Cooking School

Thanksgiving tips from the Test Kitchen

By: The Canadian Living Test Kitchen / Photography by James Tse
Use the bones
Take a little extra time to make turkey stock from your Thanksgiving turkey carcass, then freeze it in an airtight container. You can use it to make an extra-flavourful gravy come Christmastime. Find our recipe here.  — Jennifer Bartoli
turkey gravy




Kitchen crush

I love those stock-base pastes that come in a jar. They take up virtually no room in your pantry or fridge, you can mix the exact amount you need and they keep for ages in your fridge! — Annabelle Waugh
canadian living test kitchen




Smart prep

At Thanksgiving, I prep as much as I can in advance: I cube the bread for my stuffing and freeze it in resealable freezer bags. The night before, I prepare and cook the other ingredients for the stuffing. Then, on Thanksgiving Day, I simply mix everything together and bake! — Leah Kuhne
canadian living test kitchen tips




For more essential tips from our Test Kitchen, click here.

This story was originally part of "Test Kitchen Tips" in the October 2015 issue. Subscribe to Canadian Living today and never miss an issue!

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Cooking School

Thanksgiving tips from the Test Kitchen

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