I watched your cooking demonstration on Oprah today. Although I have cooked delicious turkey dinners for more than 25 years, I thought it might be fun and adventurous to try a new recipe.

I have two questions:

1. My family is not fond of mustard. How much taste of mustard remains after the turkey is baked? Or could I substitue a different ingredient for the mustard?

2. What herbs and how much are in your turkey herb bunch?

Thanks for the reply.

Anne

All the cooking shows I've seen recommend cooking the turkey to an internal temperature of 165 degrees. Christina

suggests 180-185 degrees. Was that an error?

Marian

Boston

Do you "all" think that the stuffing receipe could be changed to use herb stuffing instead of corn bread??? Christina??

I love Cristina's segments! I have made her chicken tortilla soup and made the cranberries.......I would love for her to have her own show, like Dr. Oz....or just come and hang out with me in Fargo....I know we would have a great time!

Melissa

The pie sounded great, but then I realized that she folded in raw egg and then never cooked it! I wouldn't be comfortable serving that to my family.

With the Pumpkin Chiffon Pie, it say's to use 4 and a half cups of heavy cream. Seems like it should read 1and a half cups. Four is an awful big amount.

Dorothy Kutil

I'm not a cornbread stuffing fan myself so I'd love to see an herb stuffing instead. Seems you could just substitute it for the cornbread! What do you think?

I'll tell you, I LOVE that Christina F. She is fabulous! What a wonderful bright, and cheerful personality with truly unique yet delicious recipe ideas. She is one talented lady. I love you Christina You are wonderful. I hope you are on the show more and more because we really enjoy you.

Not yet but now that I have discovered it I certainly will.....I was sooo happy to see Christina was on this site I loved her home and family show! a lot of us really miss it it was very unique and informative.... now i can check out her recipes here which is great .....by the way the little white dog that used to be in her bag was that a maltese?

I know they say that the chance of contamination with salmonilla is low if the eggs are not cracked but, I too, would not make an recipe with raw eggs that is uncooked. I'm surprised to see it on the show without a warning or explaination.

My sister-in-law, Jeanne made the turkey receipe yesterday and it was fabulous. It was the best tasting turkey I've ever eaten....moist and flavorful. I can't wait to try the marinade on the chicken. Keep up the great work Cristina. Your recipes are simple and good.

I made the homemade cranberry sauce, and it was absolutely delicious (eventhough I left out the walnuts) and oh, so simple! I will never go back to canned cranberry sauce again! Thank you!

I tried the turkey recipe. My guests said it was the best turkey they've had. I was skeptical of the musard, but as the turkey cooked the smell in the house was wonderful. The meat was so moist. My turkey meat usually comes out dry in some areas. The entire bird was moist.

Thanky you,

Marilyn H.

Christina,

Your recipes are complicated for most people, you need few short cuts, the turkey could be cooked in Reynolds cooking bag that requires no basting and the birds come out moist and all the drippings are easily contained and made into yummy gravy.

I have been using the bags for years and have made everything in them, stuffed birds, unstuffed , chickens....they are incredibly simple to use and you never have to "watch the bird ".... hope this hint helps some people take on the "bird"

Muriel

I really liked the lemon rind and lemon juice in the turkey marinade. I used Tarmuri sauce instead of soy sauce for a lower sodium version. Also, I didn't have dijon mustard so I used brown mustard. My turkey was a boneless, skinless breast and the marinade browned up the turkey nicely. Thanks for a great marinade. Gonetoday

I tried the pumpkin pie because I could not resist after seeing it on Oprah Wednesday night although I had already made a light zucchini walnut bread that is perfect to end a big dinner. But the next morning I sent my husband to the store while I stuffed the turkey (I know...juices drain the turkey, but tradition is difficult to break)...anyway, my husband came home with a large can of pumpkin and 4 pints of cream. I kept rereading the recipe and looking closely at the video and I just could and still cannot understand why the recipe says 4 1/2 cups of heavy cream. We had to figure out how big a can you were referring to ( he said it was the only size in the store)....anyway, I had him return 3 of the pints of cream, and the pie was delicious, although more pudding like. The pie just would not solidify well in the frige, even after keeping in for almost 2 hours. It ocurred to me that maybe they also sell different size gelatin enveloppes. I guess it would be easier to give exact measurments but we are still spponing the pie. Thanks for turning me on to Oprah's page.