Your favourite Thanksgiving side dishes with Chef Darcy Welsch
Summary
Host Andrew Brown and chef Darcy Welsh discuss Thanksgiving side dishes, debating the difference between stuffing and dressing while sharing tips on gravy and leftovers. Listeners share diverse family traditions, including a South African milk tart, a Prince Philip-approved Caesar salad, and a detailed Newfoundland Jiggs dinner recipe. The episode also covers unique preparations like turkey congee, German red cabbage, and a pumpkin-baked turkey, highlighting how personal memories and cultural fusion define the holiday meal.
Topics discussed
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Intro: Favorite Thanksgiving dishes and call-in info
Host and guest discuss stuffing, potatoes, and Brussels sprouts
Darcy Welsh on dressing variations and next-day frying
Guest background and show goal: making Darcy hungry
Caller shares South African milk tart tradition
Turkey leek pie and planning meals for leftovers
Reheating leftovers: stewing and frying techniques
Family Caesar salad recipe from Prince Philip
Defending anchovies and soliciting surprise dishes
Caller discusses traditional Jello salad
Cabbage rolls and tips for fixing gravy
Prep strategies: making components ahead of time
Newfoundland Jiggs dinner recipe from caller Brad
News break: Influenza stats and weekend snow forecast
Caller shares memory of dad cooking in split-level kitchen
Debate: Stuffing vs. Dressing terminology
Catherine's turkey gravy recipe and ham dinner plans
Tips for using rutabaga and other root vegetables
Caller shares butter tarts and roast beef tradition
Pies, cookies, and fusion congee with turkey carcass
Kirstie's experiment: Roasted pumpkin head soup
Cheesy corn casserole with Hawkins Cheesies
Marshmallow sweet potato pie and pumpkin comparison
Vicki's pie options and water chestnuts in stuffing
Seasoned flour for gravy and smoker plans
Closing remarks and credits
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