Turkey Tips from Chef Bobby

Top 10 thanksgiving tips and trends from Encore by Chef Bobby Embellish your table Decor. Take a visit to local farm stands and markets for table decorations and arrangement inspiration. You can find countless pumpkins, gourds, corn stocks, apples. It can add special touch to your Thanksgiving decor Repurpose your Halloween pumpkin by hallowing it out and using it as a wine bucket or a champagne cooler. Simply, you can embellish it with flowers and create a beautiful autumn centerpiece for your table Ditch the knives and forks and try a variety of small bite-size appetizers such as mini Caprese salads with grape tomatoes and baby buffalo mozzarella balls. Another great standby is a classic mini crabcake and small bite-size finger sandwiches. cook a smaller bird for show and the larger bird remove the dark meat from the bird and cook separately. Oven roast the breast for an hour and a half at 350. The dark meat same. Put a twist on your Dressing/stuffing add sautéed bob evans ground sausage to your cornbread recipe. Roasted a couple of pounds of Chestnuts. She’ll them and toss them into your stuffing. Wild Mushrooms make a great meat substitute. Pumpernickel and Rye toast makes for a great stuffing base along with Cornbread. Wine tasting!! Enjoy Chardonnay and Chenin Blanc with your bird. I always recommend Celani Family Vineyards Chardonnay. By far the best in its price range. Aged in concrete and French oak. A true Burgundian style white wine from Napa of course. This Chardonnay cuts through the roasted Turkey skin. A signature cocktail I recommend pumpkin pie spice, cinnamon and nutmeg. Maybe some honey. Bourbons and whiskeys to warm the chest. Speaking of warm! When you pull your bird out of the oven. Turn it off after placing your dessert in the oven. Serving warm pie is always a smart move. Try a soup Butternut squash soup with fresh grated Ginger, coconut milk and curry is a great way to start your feast. Soup is a good filler so your guests don’t over indulge on carbs and bird. Relax sit back and call Encore by Chef Bobby. We can handle it all.

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