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Above: Turkey Dinner
Wednesday, November 23, 2011
Talking Turkey With Chef Bernard
Aired 11/23/11
Guest
Chef Bernard Guillas executive chef of the Marine Room in La Jolla.
For many people, Thanksgiving dinner is the biggest meal they prepare all year. But a big, elaborate meal is all in a day's work for my next guest. Chef Bernard Guillas is executive chef of the Marine Room in La Jolla. And it's become a tradition here on KPBS to have Chef Bernard in on the day before Thanksgiving to give us all last minute tips on preparing a fabulous feast.
We're taking questions about roasting, brining, even frying your turkey. Or perhaps you've got a question about side dishes, desserts, vegetarian alternatives?
Comments
skippyjr | April 16, 2012 at 10:47 a.m. ― 1 year, 1 month ago
I've cooked a few turkeys in my day (I'm a chef afterall). With that said, what you need to consider is making EXTRA stuffing. The ratio of meat to stuffing at the end of the day is usually not great. Let's talk leftovers. If you make the sandwiches, put the stuffing in there. I know on many occasions I've gotten the tupperware container with all meat and a tablespoon of stuffing. Quite sad! So that's my tip. Make more stuffing than you think you will need. Good luck everyone!
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DeLaRick | April 16, 2012 at 2 p.m. ― 1 year, 1 month ago
Thanks for the timely tip. I'm looking forward to your recommendations for Christmas dinner.
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