Spoiler alert: Even pros don't cook the whole meal from scratch. Here's what they think of canned pie filling, jarred gravy and more.
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We presented three chefs with a list of usual Thanksgiving shortcuts, from store-bought turkey to canned pie fillings, and asked them: yea or nay? Below, their at-times surprising thoughts. It seems like we can’t get away from this one: chefs believe that the heart of the Thanksgiving meal is the turkey — and we should try our best to cook it ourselves.
Too scared? Gjurasic suggests considering a netted small turkey. “It’ll cook in half the time and still have that homemade feel. Your house will totally smell like turkey.”Cohen, also adamant about self-prepared birds, has an alternative tip: If you’re not going to make your own turkey, “I think you will have better luck buying a bunch of rotisserie chickens than a premade turkey, because the chickens are one of the few store-bought, ready-made items that people actually love.
Cohen wholeheartedly disagrees. “Store-bought pie crust is always a no, it’s all bad,” he said. “It’s just never flaky, never golden enough and just not good.”This is one of the more surprising answers we encountered. As long as the crust is a good one — whether purchased from a store or made from scratch — the pros seem to be OK with canned pie fillings. “If buying the fillings means you’re going to make your own crust, then I don’t mind,” Cohen said after his rant against premade crusts.
Most of the chefs agreed that offering guests a few store-bought apps to nosh on before dinner may be a good idea. However, they seem to disagree on the types of foods worth buying.
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