Recipes from Today’s Show: Traditional Thanksgiving Dinner

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TODAY on MHTV: Thanksgiving is only a week away and Calder is here to help me share our family’s recipes with you, so that you might share them with your family. We’re making a brined and oven-roasted turkey—it’s juicy on the inside, golden brown on the outside and great for a beginner in the kitchen since it’s harder to overcook and dry out. Turkey isn’t complete without a couple staples; my fool-proof turkey gravy is easy and delicious, and cranberry sauce gets some spice from nutmeg, cloves and cinnamon. Of course, stuffing is a given—I like to add chopped sweet Italian sausage to mine for an extra flavor boost. More from the show.

Get the recipes from this episode:

Brined and Oven-Roasted Turkey

Turkey Gravy

Spiced Cranberry Sauce

Sausage Bread Stuffing

Watch ”Mad Hungry with Lucinda Scala Quinn” weekdays at 11 a.m. /10 a.m. CT on Hallmark Channel. Bonus episode airs weekdays at 11:30 a.m./10:30 a.m. CT.

  • Elizabeth November 18, 2010 at 12:34 pm

    Today on Martha’s show, she said that she could not understand why anyone needs to brine a turkey and yet here you are saying it is the best. Which one is it?

  • Lucinda Scala Quinn November 18, 2010 at 2:21 pm

    E: I recommend brining for folks who are less experienced at cooking a turkey because it gives more leeway. Depending on oven, turkey, skill etc–the extra moisture can overcome a cooking error which might result in a dry turkey.
    It also imparts a little extra flavor.
    Martha and I both have our own points of view and yet are both accomplished cooks. That’s what makes life interesting.!

  • Erin November 18, 2010 at 8:13 pm

    Hi Lucinda! I just wanted to tell you that I really enjoyed this episode. As with every episode, the way you explain things as you’re cooking is so laid-back that I can’t imagine anyone would be intimidated by cooking a Thanksgiving feast. I think people can really overdo it at this time of year and make things far too complicated. You certainly prove that it doesn’t have to be that way!
    Thanks for showing us how easy it can be 🙂

  • Christine November 19, 2010 at 11:56 am

    Hi Lucinda, I really love watching your show! I have a question about brining the turkey. My husband bought a turkey that has 8% turkey broth, salt and spices. Can/should I still brine the turkey? Thanks.

  • Burma Davis Posey November 19, 2010 at 12:43 pm

    Lucinda I just discovered your show and LOVE it! You really know how to cook and your laid back style makes watching a pleasure. It was fun seeing you work with your son on the Thanksgiving Turkey. I am a GREAT cook, too, and look forward to trying your Turkey in Brine and Cranberry sauce this year. Thank you for a delightful addition to each day!!!

  • Kathy Glaves November 19, 2010 at 3:51 pm

    I, too, love cooking for my fellas, two grown sons, three growing grandsons, a hungry husband, as well as the girls in our lives. I’ll be trying the brined turkey this year, having always cooked a traditional turkey for our Thanksgiving meal. Love your show!

  • Lucinda Scala Quinn November 19, 2010 at 4:03 pm

    C: It sounds like your turkey has already had some brining so I would not brine. Just rub the bird with salt, pepper and olive oil then cook to the same specs as the recipe. Happy Thanksgiving. Best, LSQ

    Thanks everyone for writing in. It’s really great to know you are watching and liking our show.

  • Trish November 19, 2010 at 8:43 pm

    I am very upset that I missed the show on cooking Thanksgiving dinner. Is there a chance it will be shown again in time for me to attempt this dinner? Is there somewhere I can go online to see the video maybe?

  • Susan November 20, 2010 at 10:48 pm

    Lucinda, my boyfriend and I watch your show every day and we love it! Just wanted to let you know we will be making your spiced cranberry sauce this week. Thank you for all of your wonderful insight and have a great Thanksgiving!

  • Pamela M November 21, 2010 at 3:25 pm

    Hi Lucinda,

    Love the show! What is the difference between “dried sage” and “rubbed sage” (which I have always used in my stuffing, probably because my mom did)?

  • Cathy November 24, 2010 at 1:13 pm

    Being Italian, I love stuffed artichokes, but hate the work involved. I love your cassarole idea, but can’t find your recipe from the traditional Thankgiving show.I love your show, so many of the things you cook are so familiar from my childhood.

  • cooking recipe, October 26, 2012 at 5:39 am

    Your computer is rattling instructive and your articles are wonderful.

  • Sandra Wollman November 23, 2013 at 2:09 pm

    This week on the Today Show you had a segment about three things needed to cook a Turkey quickly. What are they? Thank you. Sandra Wollman

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