Comments on: Bender Thanksgiving: Behind the Scenes

By: Thanksgiving + A Very Special Visit « eating bender

Thanksgiving + A Very Special Visit « eating bender — Sat, 26 Nov 2011 16:15:07 +0000

[...] Bender also made his apple-sausage stuffing (topping it with oregano – a very nice touch [...]

By: [Insert Turkey Pun Here] « eating bender

[Insert Turkey Pun Here] « eating bender — Mon, 30 Nov 2009 14:12:08 +0000

[...] was the stuffing, which followed the same Apple-Sausage recipe as last [...]

By: Guest Post: Jenn from Eating Bender | What's For Dinner?

Guest Post: Jenn from Eating Bender | What's For Dinner? — Thu, 26 Nov 2009 00:03:27 +0000

[...] Bender In honor of them, I thought I would provide a few recipes that were featured on my blog in my Thanksgiving post from last year. You may see some of these again tomorrow, but just in case they inspire some of your [...]

By: Guest Post: Jenn from Eating Bender | What's For Dinner?

Guest Post: Jenn from Eating Bender | What's For Dinner? — Thu, 26 Nov 2009 00:03:27 +0000

By: Eating “Green” With Blogging Friends! « eating bender

Eating “Green” With Blogging Friends! « eating bender — Sat, 03 Jan 2009 20:48:07 +0000

[...] too full. Last night the opportunity presented itself and I went for it. It was MUCH better than the one I made on Thanksgiving because this time I didn’t pre-bake the crust. That was the key. It came out perfectly [...]

By: Aimee

Aimee — Mon, 01 Dec 2008 13:53:35 +0000

I loved cherry pie growing up, and this looks so good with the cherries in water. I need to try this!!

By: Andrea [bella eats]

Andrea [bella eats] — Sun, 30 Nov 2008 21:25:10 +0000

BEAUTIFUL pie!!!

By: MizFit

MizFit — Sun, 30 Nov 2008 11:22:37 +0000

Im a HUGE fan of leftovers….but Im odd in that way.

if I love something then I love it again and again.

my husband? not so much….

By: We Made A LOT of Food…Now What? « eating bender

We Made A LOT of Food…Now What? « eating bender — Sun, 30 Nov 2008 05:37:09 +0000

[...] leftover philosophy goes down the food disposal at Thanksgiving. After the feast, we are left with piles upon piles of leftovers that fill up both the fridge and yes, those [...]

By: biz319

biz319 — Sun, 30 Nov 2008 04:05:44 +0000

We ended up brining our turkey too, and it turned out amazingly moist! Our blend was vegetable stock, brown sugar, salt and peppercorns. We cooked that on the stove top and then allowed it to cool. We brined ours for about 24 hours – it stayed nice and cold under ice in our cooler.

Definitely would do that again! Glad you had a great day!