"I was trying to think of a different appetizer for Thanksgiving Supper for the family. We all love those stuffed mushrooms from the Meat/Deli counters in the fancier markets, but gee whiz, they’re expensive. Rach, your recipe looked like it would be simply and deliver a nice punch of flavor.
It was a HUGE crowd pleaser, the only problem, I didn’t make enough to satisfy the gang, they wanted more. Mom said never mind the Turkey, she wanted to make the hor d’oeuvres her dinner!! Thanks Rachael!

"OH MY TURKEY!! This one is such the keeper, thank you Ted. I had always thought that roasting a HUGE bird was stressful and difficult to get right. My dark meat came out under done, my white was too dry and over cooked. At this time of year, whole is cheaper, so I just channeled Julia Child and deconstructed it myself with a very sharp knife and kitchen shears the night before to cut down further on the stress. It came out just as beautiful, golden brown skin, nice and juicy. Not to mention that then carving and serve was a breeze. Everyone got what they wanted, my family and guests had the cut of their choice and I got to enjoy this Thanksgiving. Mahalo Ted.