Chef Emily Peterson opens the phone lines on this week’s edition of Sharp & Hot to answer listener Thanksgiving questions! Tune in to this program to hear Emily give some tips on cooking the perfect bird and stuffing. How do you remove burnt cranberry sauce from your favorite pot? Learn how to season the ultimate gravy, and find out how to spice up your Thanksgiving leftovers! This program has been sponsored by Consider Bardwell. Music by The California Honeydrops.

“For the bird, you have to figure one pound per person… People seem to be big fans of having one giant bird on the table, but I like to suggest people to get more than one turkey.” [8:35]

“If you wouldn’t drink the wine, you shouldn’t try to cook with the wine. You’re still putting it in your body!” [10:30]

— Chef Emily Peterson on Sharp & Hot

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