2009-11-20T21:48:34Z http://noblepig.com/comments/atom.aspx Quick Blogcast tag:noblepig.com,2009-11-20:2579369 Noble Pig 2009-11-20T21:02:10Z 2009-11-20T21:02:10Z Yes, increase everything.  One recipe make about three cups stock.  So if you doubled the turkey meat and the water you would end up with about 6 cups turkey stock.  You could then triple the gravy making part (milk, cider etc) since you would have six cups of stock to make gravy. tag:noblepig.com,2009-11-20:2579252 June http://www.jbugskitchenantics.typepad.com 2009-11-20T20:10:05Z 2009-11-20T20:10:05Z This looks amazing - it'll be on my table too - oh and for Christmas with tourtiere (French Canadian pork pie). Oh my! tag:noblepig.com,2009-11-20:2579220 Hannah 2009-11-20T19:52:57Z 2009-11-20T19:52:57Z I made these last night and they were delicious! tag:noblepig.com,2009-11-20:2579173 Marjie http://moderndayozzieandharriet.blogspot.com/ 2009-11-20T19:31:41Z 2009-11-20T19:31:41Z Looks like a good change of pace for cranberry sauce,l but I would probably be shot for messing with tradition. Maybe on a non-traditional day? Being shot would make Thanksgiving sorta unpleasant. tag:noblepig.com,2009-11-20:2579124 Jenny 2009-11-20T18:55:18Z 2009-11-20T18:55:18Z So, If I need to make more gravy than just 2.25 cups, do I double or triple everything....or just the water? I know that's kind of a dumb question...but I wasn't sure. tag:noblepig.com,2009-11-20:2579098 Blond Duck http://www.aduckinherpond.com 2009-11-20T18:34:46Z 2009-11-20T18:34:46Z It sounds amazing! tag:noblepig.com,2009-11-20:2578757 dawn 2009-11-20T16:09:01Z 2009-11-20T16:09:01Z This is a wow list of ingredients. There are so many of these recipes but I trust food bloggers the most as far as what is good. This will be on my T-day table. tag:noblepig.com,2009-11-20:2578643 Janine http://2bKrafty.blogspot.com 2009-11-20T15:10:37Z 2009-11-20T15:10:37Z You are my hero!! I am definitely trying this one... tag:noblepig.com,2009-11-20:2578580 Cathy at Wives with Knives http://thewiveswithknives.blogspot.com 2009-11-20T14:41:30Z 2009-11-20T14:41:30Z I'm so happy that you like this recipe, Cathy. Sharing with friends is what it's all about. I like to serve this sauce cold and chilling allows the pectin in the cranberries to thicken it a bit. I buy bags of fresh cranberries and stick them in the freezer so I can make fresh sauce all year long. Try it on barbecued chicken...over the top. tag:noblepig.com,2009-11-20:2578575 Katrina http://www.bakingandboys.com 2009-11-20T14:40:08Z 2009-11-20T14:40:08Z Ooh, that does sound really good. The thing that stinks is I'm not sure anyone else in the family will eat it and we're just having T-day with just us this year. I'm definitely marking this one for making sometime though!