each about 1-1/4 pounds 8 oz Jellied cranberry sauce 3 tb Kikkoman Lite Soy Sauce 1 ts Onion powder 1/4 ts Ground cinnamon Remove and discard giblets and necks from hens. Rinse hens; drain and pat dry. Combine remaining 5 ingredients and 3 Tbsp. water in small saucepan. Heat over medium heat until cranberry sauce dissolves and mixture is smooth (do not boil); remove and cool. Place hens, breast side up, on rack in shallow pan; brush cavities and skin with glaze. Bake in 375 F. oven 70 minutes; brush with glaze after 35 minutes. Cover hens loosely with foil; bake 30 minutes longer, or until tender. Makes 4 to 6 servings. Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
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6 Pro Chefs Make Their Favorite Thanksgiving Sides | Test Kitchen Talks | Bon Appétit
Join Chris Morocco, Kendra Vaculin, Shilpa Uskokovic, Hana Asbrink, Rachel Gurjar, and Brad Leone in the Bon Appétit Test Kitchen as they each make their favorite Thanksgiving side dishes. From brussels sprouts and potatoes to sweet pastry bites, one of these sides is sure to steal the spotlight from the main course.
Check out some of the full recipes from this video:
Chris's Burnished Potato Nuggets
Kendra's Make-Ahead Sausage and Caramelized Onion Stuffing
Director: Amanda Veitia
Director of Photography: Jeremy Harris
Editor: Brendan Day
Producer: Parisa Kosari
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Associate Producer: Oadhan Lynch
Camera Operator: Jake Robbins
Audio: Rebecca O’Neil
Culinary Producer: Mallary Santucci
Associate Culinary Producer: Katrina Zito
Culinary Assistant: Biba Clark
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Post Production Coordinator: Scout Alter
Assistant Editor: Andy Morell
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.