Monday, November 28, 2005


The holiday holy grail of the at-home, non-professional chef. If you want to give it a try, Chef Paul Prudhomme has the full recipe. Remember that the challenging part is the deboning -- you must not maul any ingredients (although the turkey is the most important) or your guests will know that they are not eating a regular turkey. I've never successfully done this, but let me know if you're successful.


No comments: