It’s inevitable that something will go wrong. Learn from the mistakes of Good Housekeeping readers.
From Good Housekeeping
Photo by Philip Friedman/Studio D
Q. Help! It’s Thanksgiving morning and my turkey is still frozen. How can I salvage the main attraction?
A. Don’t have a meltdown; quick-thaw instead: Submerge turkey, still wrapped, in a large container of cold water (use the sink if you don’t need it for anything else). Allow at least 30 minutes of thaw time per pound, and change the water every 30 minutes. (FYI, you can roast a frozen turkey—but the oven time will be 50 percent longer.)
Q. My sister-in-law drained—not strained—all the drippings from the roasting pan. Now how will I make gravy?
A. A tasty save: Melt 4 tablespoons margarine or butter in a saucepan and stir in 1/4 cup flour. Cook, stirring constantly, until it browns; don’t let it burn. Gradually whisk in chicken broth and milk to equal 4 cups, and cook until mixture boils and thickens. Boil 1 minute.
Q. My stuffing came out gummy and dense, almost like bread pudding. I tried to fluff it up, but nothing worked. Help!
A. Turn stuffing out onto a jelly-roll pan or baking sheet and break it up with a spoon, then spread into an even layer. Place in a 325°F oven and bake, uncovered, 15 to 20 minutes or until dried to a consistency you like, stirring once. Then spoon into the serving dish and no one will be the wiser.
Q. Oh, no—my pumpkin pie has a giant crack across the top. How can I possibly put it on the table this way?
A. Here’s how: Spread some sweetened whipped cream over the top and sprinkle with some pumpkin-pie spice. That’s how you planned to serve it anyway, right?
Q. Dinner’s ready but the guests are late. How do I keep the meal from turning to dust?
A. Set oven to 200°F. Cover dishes with foil and place in oven up to 30 minutes.
Q. I dropped my pecan pie and the glass plate shattered. What’s a quick replacement dessert?
A. First clean up that glass. Then whip up one of these instant treats: