Recently I was able to ask David Eisel, renowned chef and brains behind Bob Evans a few questions about our Thanksgiving Dinner.
Here are the questions I asked…
- I have personal holiday favorites that the family either nibble or don’t eat. I don’t want to waste a large casserole dish of green bean casserole or candied yams but I don’t want to eat it by myself either, it won’t help my waist line. Do you have recipe suggestions for smaller servings for these dishes?
- I have heard on a few occasions, but I wanted to ask..Do I really need to baste a Turkey every hour or is it ok to leave it covered until its time to begin the browning process?
- I will be cooking for a family of eight. Any suggestions, preparations or “make-aheads” would be greatly appreciated.
Thank you Chef Eisel for taking the time to answer my questions and for all the great suggestions.
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This interview opportunity is sponsored by Bob Evans Farms. My opinions are my own.
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