Thanksgiving Trouble Shooting: 10 Common Mishaps and How to Fix Them (2024)

Nobody's Thanksgiving is perfect. Perhaps Aunt Edna revives her old feud with Uncle Jeff or your Golden Retriever, Mortimer, has mistaken your pie tins for Frisbees. Mishaps are bound to happen. While we can't help you with your unruly guests or meddling dog, we can help you with your kitchen troubles. Here are 10 of the most common Thanksgiving cooking misfortunes and how to fix them.

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Lumpy Gravy

If your gravy turns out lumpy due to undissolved flour or from cooking it at a temperature that's too high, don't worry! Simply pour the gravy through a mesh strainer (or anything similar that you have around) into a pan. Heat gently, stir, and serve immediately.

Bland Gravy

If your gravy looks the part but is lackluster where taste is concerned, add a splash of sherry, port, or Madeira, which will enrich the sauce. Salt and pepper will also enhance your gravy's flavors. Season liberally but continue to taste as you do so you don't end up with a boat full of sea water.

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Dry Stuffing

Does your stuffing look like a dry block of bread cubes? Add a little bit of chicken broth and bake a bit more. Continue to do so until you reach your desired moistness level.

Gummy Stuffing

Though many people like their stuffing like more of a savory bread pudding, others prefers a dryer dressing. If your stuffing is too wet and gummy, turn it out onto a baking pan or cookie sheet. Break it up and spread it in an even layer. Then bake until dried to the desired level. Return the stuffing back into its dish and serve.

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Lumpy Mashed Potatoes

If rustic, lumpy potatoes aren't your thing, try simply re-mashing the potatoes. But be sure to use a ricer or a manual masher rather than an electric mixer because that could result in the next problem...

Gummy Mashed Potatoes

If your potatoes are past the point where more butter or milk can loosen them up, then you have to start thinking about reinventing the sticky side dish. Try spooning the potatoes into a casserole dish or single-serve ramekins and topping with butter and cheese. Bake until the cheese melts and serve with fried scallions if you have any handy — they will add a crunchy contrast.

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Dry Turkey

There's no way to effectively inject natural juices back into your turkey, but you can make the most of what you have — as long as you have ample amounts of gravy. Bathe slices (carved with a super sharp knife to avoid further loss of moisture) in gravy in order to replace any lost juices.

Still Frozen Turkey

If your bird is still frozen when it's time to start cooking, don't panic. Fill the kitchen sink with cool water and immerse the still plastic-wrapped bird. If you really don't want to wait, it is safe to season and cook the partially-frozen turkey — as long as you aren't frying it — but keep in mind that it will take fifty percent longer to cook.

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Cracked Pie

Don't attempt to glue back together a cracked pumpkin pie. Simply add a topping. Spread whipped cream or another pie topping over the top of the pie and serve. No one will know the truth and who doesn't like whipped cream?

Burning Pie Crust

If the center of your pie still hasn't set but the crust is starting to char, cover the burning edges with aluminum foil. That will keep them from over-browning while the rest of the pie catches up.

Soggy Pie

Start thinking creatively. If your serving apple pie consider instead making a crumble by scooping the filling into a baking dish with a crumbly topping of flour, butter, sugar and cinnamon. For pumpkin and pecan pies, scoop the filling into bowls and top with whipped cream as well as crumbles of any non-soggy crust or create parfaits with layers of the pie filling, whipped cream, crumbled cookies or crust, and whatever else you like.