8021 Clayton Road
St. Louis, MO 63117
Ph: 314-862-COOK (2665)
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm

Ask The Chef

Click Here to submit your questions.

Tune in this Wednesday, November 27 to Channel 5 KSDK at the 4 pm, 5 pm, and 6 pm newscasts for Thanksgiving Tips from Anne Cori of Kitchen Conservatory. What can you do on Wednesday night to prepare for Thanksgiving? Anne will describe what she does in her kitchen on the night before Thanksgiving:

1. Unwrap the turkey in the roasting pan with a rack and rub with olive oil and season with salt and pepper. Be sure to remove the bag of giblets and neck from inside the bird! Let the turkey come to room temperature before roasting — which usually takes about 10-12 hours. Use a probe thermometer to monitor the internal temperature of the bird.

2. Make the cranberry sauce. Bring to a boil 1 bag of cranberries with 1 cup sugar and 1 cup orange juice. Simmer for 5 minutes, or until the cranberries have burst and the sauce is jammy.

3. Make the dressing. Slowly saute the onions, celery, and bell pepper in butter until very soft — about an hour, but do not let the vegetables brown. If desired, add garlic and/or sausage. Fold into crumbled bread or cornbread or wild rice. Season well with salt, pepper, and lots of chopped fresh sage.

4. Roast the butternut squash (400 degrees for 40 minutes). Remove the pulp and puree in a food processor before mixing into the cream, eggs, and spices for the pie filling. Fresh butternut squash (instead of the canned squash) makes the most delicious pumpkin pie!

Have a happy and blessed Thanksgiving!