Your Plate Or Mine, Inc. Personal Chef Services

A Journey To Love highlights our chef stories! I hope you enjoy the read.

TURKEY PREP - Butterfly and Dry-Brine Roasting a whole bird? Ain't nobody got time for that! Remove the backbone, lay it flat and reduce the cooking time. Using a dry brine is much cleaner and easier than submerging that big bird in gallons of salted water. Start now though - place uncovered salted turkey in frig for up to 3 days, but at least 24 hours. Donna Barrow

For Dressing/Stuffing - 1. Build layers of flavor by adding poultry seasoning to the cornbread batter. For bread cubes, toss them in melted butter and poultry seasoning before toasting. 2. Dressing/Stuffing is basically a bread pudding with a different flavor profile. Make sure your bread (cornbread, sourdough bread cubes, etc.) is completely dried out before adding any liquids. ... Happy cooking, happy eating! Donna Barrow