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Stuff the Bird (or squash, or anything really)

Sourdough Turkey Stuffing

This stuffing is almost impossible to stop eating. Make enough to serve extra; turkey only has so much room to stuff. If you like your stuffing even richer, you can add a little cooked Italian sausage. If you are going meatless altogether, try this stuffing inside of squash or artichokes (add a little extra olive oil to keep it moist) and replace the chicken stock with vegetable stock.

Check out the recipe for Sourdough Turkey Stuffing.

The Secret Ingredient

Bell's SeasoningBell's seasoning, a great blend of herbs and spices, has been around since 1867. You can find it in most stores, but you can also make your own! Read the recipe for Homemade Poultry Seasoning.

Surviving the Stuff

It is almost impossible not to overeat when faced with so much good food in such terrific quantity. I often coach myself before Thanksgiving to "go slow," "don't overfill your plate," etc. But, food is meant for eating, and I am human. And I love pie.

However, I do have a secret weapon: pu-erh.

If you've ever eaten dim sum, you've probably been served this dark brown, earthy tea (not to be mistaken with Jasmine, now more commonly served because it's cheaper). Pu-erh is a fermented, black (or red) tea with a tremendous virtue: It cuts through grease and helps with digestion! In short, the more you drink, the more you can eat. 

Pu-erh

Where to get it: You can find pu-erh in many tea shops. We like Teance Fine Teas, in Berkeley because we know the owner, Winnie Yu, and her meticulous buying practices. Her teas are sourced from small family farms, where the workers earn a living wage and the tea plants are chemical free. The price tag can be heafty, but a little goes a long way and, with pu-erh, you get what you pay for.

How to steep: Keep your pot of pu-erh going all evening using this two-teapot method. Add tea leaves to your first pot. Fill the pot with boiled water and let steep for 2 - 5 minutes (depending on how dark you like your tea). Decant the brewed tea into your second (serving) pot. Continue to reuse your tea leaves (in the first pot) for as many steeping as it tastes good.