Turkey Day approaches, and thankfully (sorry) some of Dallas' finest chefs are here to offer cooking tips. Driftwood's Omar Flores prefers his turkey brined and then deep-fried, Twisted Root's Jason Boso suggests dropping some coin on fancy mushrooms, and Andre Natera of Village Kitchen/Toko V shares the secret of his "slow braised roasted brisket stuffing," while the secret ingredient in Max's Wine Dive chef Patrick Russell's stuffing is foie gras. [City of Ate]
[Photo: soozafone/Flickr]
