http://noblepig.comQuick BlogcastFri, 20 Nov 2009 21:46:33 GMThttp://noblepig.com/2009/11/03/make-ahead-turkey-thanksgiving-gravy.aspx#comment-2579369Noble PigYes, 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.http://noblepig.com/2009/11/03/make-ahead-turkey-thanksgiving-gravy.aspx#comment-2579369Fri, 20 Nov 2009 21:02:10 GMThttp://noblepig.com/2009/11/19/the-best-cranberrytangerine-chutney.aspx#comment-2579252JuneThis looks amazing - it'll be on my table too - oh and for Christmas with tourtiere (French Canadian pork pie). Oh my!http://noblepig.com/2009/11/19/the-best-cranberrytangerine-chutney.aspx#comment-2579252Fri, 20 Nov 2009 20:10:05 GMThttp://noblepig.com/2009/11/01/black-pepper-and-molasses-pulled-chicken-sandwiches.aspx#comment-2579220HannahI made these last night and they were delicious!http://noblepig.com/2009/11/01/black-pepper-and-molasses-pulled-chicken-sandwiches.aspx#comment-2579220Fri, 20 Nov 2009 19:52:57 GMThttp://noblepig.com/2009/11/19/the-best-cranberrytangerine-chutney.aspx#comment-2579173MarjieLooks 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.http://noblepig.com/2009/11/19/the-best-cranberrytangerine-chutney.aspx#comment-2579173Fri, 20 Nov 2009 19:31:41 GMThttp://noblepig.com/2009/11/03/make-ahead-turkey-thanksgiving-gravy.aspx#comment-2579124JennySo, 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.http://noblepig.com/2009/11/03/make-ahead-turkey-thanksgiving-gravy.aspx#comment-2579124Fri, 20 Nov 2009 18:55:18 GMThttp://noblepig.com/2009/11/18/smoky-beef-chili-2.aspx#comment-2579098Blond DuckIt sounds amazing!http://noblepig.com/2009/11/18/smoky-beef-chili-2.aspx#comment-2579098Fri, 20 Nov 2009 18:34:46 GMThttp://noblepig.com/2009/11/19/the-best-cranberrytangerine-chutney.aspx#comment-2578757dawnThis 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.http://noblepig.com/2009/11/19/the-best-cranberrytangerine-chutney.aspx#comment-2578757Fri, 20 Nov 2009 16:09:01 GMThttp://noblepig.com/2009/11/19/the-best-cranberrytangerine-chutney.aspx#comment-2578643JanineYou are my hero!! I am definitely trying this one...http://noblepig.com/2009/11/19/the-best-cranberrytangerine-chutney.aspx#comment-2578643Fri, 20 Nov 2009 15:10:37 GMThttp://noblepig.com/2009/11/19/the-best-cranberrytangerine-chutney.aspx#comment-2578580Cathy at Wives with KnivesI'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.http://noblepig.com/2009/11/19/the-best-cranberrytangerine-chutney.aspx#comment-2578580Fri, 20 Nov 2009 14:41:30 GMThttp://noblepig.com/2009/11/19/the-best-cranberrytangerine-chutney.aspx#comment-2578575KatrinaOoh, 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!http://noblepig.com/2009/11/19/the-best-cranberrytangerine-chutney.aspx#comment-2578575Fri, 20 Nov 2009 14:40:08 GMT