From failed frosting to vanilla gravy, we’ve seen it all go wrong on Thanksgiving.
My ex-husband and I always did a “theme” for Thanksgiving: Traditional , ramen , Mexican —you get the idea. One year we decided to go French and I planned to confit the turkey legs. Delicious, right?
Well, it was, but I wasn’t sure it was going to be possible because I bought a whole bird from a local butcher and, like the knife skills show-off I was at the time, thought I would butcher the raw bird myself. Cutting up a turkey is NOT like cutting up a chicken. I remember starting to work on separating a leg from the body and it was like the turkey was alive, moving all over the place as I tried to wrestle it and dismantle it at the same time.
, and I had the backbone removed at the butcher, by a professional. It’s more than a decade later and I’m so much wiser: no need to attempt to show off anymore! —This isn’t so much a fail as it is a lesson learned, but—once, in high school, I attended a party and ate one of the best dips I have ever had. I made it my mission to find the person who brought the dip and I got her to give me the recipe, which she was slightly abashed about.
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