Friends: Guess What You're Doing this Weekend?

You're making your pie dough! Go on, grab your butter. I'll wait for you. We're doing it together. Right now. ​ I promise you it's easy. And it will feel so good tucking these rounds into your freezer, and crossing off that to-do! ​ Foolproof Pie Dough Correction! ​ Last week, I shared a recipe and method for making a double batch of the peasant bread. Many of you noticed that the flour amount was wrong: it should be 8 cups of flour (I had written 4). The updated recipe/method can be found here: 2x Peasant Bread​ Updated! ​ This week I brined and roasted one of those two turkeys I bought last week. I froze the meat and carcass. This is my thought process: rather than roast two turkeys this Thanksgiving, I'll roast one. As a refresher, because I roast small-ish turkeys (12 pounds), we never have enough meat to satisfy our post-Thanksgiving needs. This is my solution. I'll thaw the meat I froze this week a day before Thanksgiving so that it's ready for our post-Thanksgiving sandwiches, meals, and beyond. I've updated my How to Brine and Roast a Turkey with new photos and notes 🦃🦃🦃🦃 How to Brine and Roast a Turkey PS: This Javelin Instant-Read thermometer is very reasonably priced and very good: ​ You'll want it when you're testing that bird for doneness! ​ It's Here! Friends, I've finally updated my Thanksgiving post. As always, it's mostly the same as the previous year's, but there are a few updated notes, and I will continue to update it as I think of things. You'll find recipes for my favorite stuffings, potatoes, pies, rolls, sauces, sides, and more 🎉🎉🎉 Find a few of my favorites below: ​Hasselback Potato Gratin​ ​ ​Classic Bread Stuffing​ ​ ​Red Wine Cranberry Sauce​ ​ ​Kale & Onion Stuffing ​ ​ ​Just-Baked Pull-Apart Rolls​ ​ ​Simple Salad with Apple Cider Vinaigrette​ ​ ​Butternut Squash Lasagna (A show-stopping vegetarian entree.) ​ ​Alice Waters Potato Gratin​ ​ ​Butternut Squash Pie​ ​ ​​Sister Pie's Salted Maple Pie​ ​ ​Bourbon Pecan Pie (No Corn Syrup)​ ​ PS: Perfectly Moist Pumpkin Bread 🎃🎃🎃 In Case You Missed It ​Large Batch Caesar Dressing​ ​ ​Roasted Turkey Stock (Wings, Make Ahead)​ ​ Basil Oil Like You'll Only Dreamed ​ In Friday's pizza newsletter, I shared a recipe for homemade basil oil from Justine Doiron's new book, Justine Cooks. Pizza Every Friday Thank You ​ Thank you to all who have ordered Pizza Night. Pizza Night 5 Free Resources Available to You ​8-Video Chopping Tutorial​ ​5 Secrets to Foolproof Bread Baking 🍞🍞 (email course) ​Sourdough Demystified 🍞🍞 (email course) ​Pizza School 🍕🍕 (email course) ​Pizza Every Friday: A Friday Newsletter for Pizza Enthusiasts PS: All previous editions of this newsletter can be found here.

Happy Cooking,

Alexandra Stafford



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