HOST A TROUBLE-FREE THANKSGIVING

NORWALK, Conn., October 7, 2008 – With years of Thanksgiving meal preparation under their toques, Stew Leonard's chefs have heard it all with regard to "fowl" ups on turkey day. From not leaving enough time to thaw out the turkey to over-mashing the potatoes, they share their remedies and recommendations for preventing this year's meal from going to the birds:

Tip 1: Buy Fresh Over Frozen
"Most people don't realize that it can take up to four days to defrost a 20-pound turkey," says Chef George Llorens, Executive Chef of Stew Leonard's Norwalk store. To avoid frozen turkey issues, he recommends buying fresh over frozen. If frozen turkey is the only option, allow five hours of thaw time per pound of frozen turkey.

Tip 2: Choose Quality and Quantity
The quality of the turkey is just as important as the quantity. While it may be a little more expensive, splurge on free-range turkeys that have been raised without antibiotics or hormones. According to Chef Llorens, "Free range turkeys tend to have a richer texture and flavor than conventionally-raised birds, in addition to having more breast meat and less fat."

To ensure there is enough turkey for leftovers, Chef Llorens recommends 1½ pounds of turkey per person.

Tip 3: Remove the Giblets
"You'd be surprised at how many people forget to remove the giblets that come inside the bird," said Chaz Fable, Executive Chef of Stew Leonard's in Newington, Conn. "While you don't want to leave them in while the turkey is roasting, don't throw them away. Add them to turkey stock and gravy for richer flavor and better texture."

To watch Chef Fable demonstrate how to roast turkey and make gravy, plus get his insider tips, check out the November edition of "Stew's Chef Shorts," which can be viewed starting November 1, 2008 by going to www.stewleonards.com and clicking on the "Chef Shorts" icon on the left-hand column.

Tip 4: Cook the Stuffing Separately
One of the most frequently asked questions of Stew Leonard's chefs is whether to cook the stuffing inside the turkey or separately. They advise cooking it separately, for several reasons:

• To keep the meat juicy. By the time the inside of your stuffed turkey reaches the proper temperature of 180 degrees, the outside of your turkey will be overcooked;
• To get that crispy crust. When stuffing is cooked separately, the direct heat it receives results in that nice crispy topping we all love.

Tip 5: Let the Juices Settle
"If you don't allow enough time for the turkey juices to settle, they will seep out during carving and you'll have dry meat, " says Mike Olbrys, Executive Chef of Stew Leonard's in Danbury, CT. "When the turkey is done, take it out of the oven, tent it with foil and allow it to rest for at least 15 minutes before carving."

Tip 6: Prepare Perfect Potatoes
A certain pride comes with making velvety, lump-free mashed potatoes. There is, however, a threshold for which the potatoes can be overly-mashed and come out gluey rather than light and fluffy. To avoid a sticky mess, Llorens recommends bypassing the electric mixer and using either a handheld masher or potato ricer instead.

Tip 7: Make a Great Gravy
All Stew Leonard's chefs agree—for great gravy, start with fresh chicken stock and follow these instructions: as the turkey is resting, pour the pan drippings into a fat separator or measuring cup. Skim off and discard the fat. Add chicken broth to the drippings so it equals 2 ½ cups; place the roasting pan over two burners, set on medium heat and stir ¼ cup flour into the pan; cook, stirring constantly, for two minutes; gradually whisk the broth mixture into the pan; cook for 3-5 minutes, or until thickened; stir in 1 tablespoon balsamic vinegar, ½ teaspoon salt and ¼ teaspoon pepper.

Tip 8: Have Fresh Herbs on Hand
"Fresh herbs add another layer of flavor to enhance your Thanksgiving dishes --from the turkey and gravy, to all of the side dishes," claims Olbrys. He recommends the following:

• For turkey marinades: depending on the flavor profile desired, use fresh parsley, sage, bay leaf, thyme, rosemary, tarragon and/or chives;
• For gravy: add sage, thyme, garlic, bay leaf and cloves to giblets and fresh turkey stock;
• For a twist on cranberry sauce: blend in cloves and cinnamon sticks with cranberries, brown sugar and orange peel;
• For a unique side dish: roast butternut squash with fresh sage, fresh garlic, olive oil, salt and pepper.

Tip 9: Pair Wines to Sides
Pairing wine with turkey is easy to do. Finding wines that complement the vast array of side dishes is the hard part. They key is serving wines with characteristics that complement many foods. Stew Leonard's chefs recommend the following guidelines:

• If serving one type of wine only, try Zinfandel—it is a versatile crowd-pleaser
• If offering wines by course:
• Serve Champagne or sparkling wine to complement hors d'oeuvres;
• Provide both a red and white selection with the main meal. Pinot Noir is a best bet for reds and Riesling and Pinot Gris are food-friendly whites.

Tip 10: Work Wonders with Whipped Cream
When it comes to dessert, think toppings for hiding imperfections. Chef George recommends covering any cracks in pies or cakes with whipped cream or icing. If your pecan pie comes out soupy, Chaz Fable advises putting a scoop of vanilla ice cream over it. And if your pie crust crumbles or is too soggy to serve, scoop out the hot spiced apples or crunchy sweet pecans inside and offer them as a topping to ice cream. Your guests will compliment your creativity.

The most important tip, however, is to not spend the entire holiday in the kitchen.

"Thanksgiving is a holiday for spending time with friends and family. Hosts shouldn't be in the kitchen all day, they should be with their guests," comments Llorens. "They can free up some time by preparing dishes in advance and freezing them or purchasing items from the grocery store."

Stew Leonard's chefs recommend buying the following store-bought items, as they are just as good as homemade: frozen hors d'oeuvres, pre-cut crudite and prepared dips, dinner rolls and pies.

All four Stew Leonard's locations have a comprehensive Thanksgiving catering menu that includes fully-prepared or marinated, oven-ready turkeys, gravy made from fresh turkey stock, glazed ham, cranberry sauce, nine side dishes, seven hors d'oeuvres platters, fresh-baked breads, pies and dessert platters. To order in advance, please contact the catering department at each store: Norwalk 203-750-6168; Danbury 203-790-8030; Yonkers 914-375-4700; Newington 860-760-8117. The catering menu is also available online at www.stewleonards.com.

If after heeding the above advice you still find yourself in a bind, all items from the catering menu can be purchased pre-packaged for reheating up until 5:00 p.m. Thanksgiving Day. In addition, the hot buffet offers a full Thanksgiving meal.

Stew Leonard's, a family-owned and operated fresh food store founded in 1969, has four stores in Norwalk, Danbury, and Newington, Conn. and Yonkers, N.Y. The company was named among FORTUNE magazine's "100 Best Companies to Work for in America" for the past seven consecutive years. For more information, visit Stew Leonard's website at www.stewleonards.com.