Episode-1255- Keith Snow on Thanksgiving Cooking for 2013 — 8 Comments

  1. We use coliflour in place of potatoes for the mashed potatoes. we use garlic and onions, and butter. It tastes extra buttery and salty compared to the potatoes, and can be more watery, so be careful not to make it watery.

  2. Jack,

    Pork rinds work well as a base for stuffing (in place of stale bread.) If you do like Keith said (with all the veg, ESPECIALLY the mushrooms), use some lightly-crushed pork rinds, and a little bit of stock, and you’ll have an amazing result.

  3. With cranberry sauce, I also wanted to make a suggestion to folks who might be like me where adding sugar isn’t an option. (I’m diabetic.) You can make the cranberry sauce the usual way, sweeten it to taste with whatever sweetener you like, and thicken it with just a bit of gelatin. I’m not suggesting that you’re making a Jell-o mold here, but you can add enough gelatin to give it that sugar-thickened consistency.

  4. Im looking for a good version of a paleo-ish green bean casserole. I have found some terrible versions online and some that use tons of expensive ingredients. Thanks!

    • Green Bean roasted in bacon grease topped with crispy bacon, done, the end, over and out.

  5. Man I’m hungry, just got around to this episode. I’m going to have to try the baked apples in my dutch oven I got for my birthday!