This week's One on One is just amazing!!! I was so thrilled that Kathie Lee agreed to take part. I'm such a huge fan and have been for many years. It's always a pleasure talking with Kathie Lee she's so kind. She's a legend and has fans in many countries. Not only is she a incredible TV personality, Kathie Lee and her family are always giving back to others.
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Chef D: How did your career start? Did you always want to be who you are today? Was there interests in other careers?
Kathie Lee: I started signing professionally at 12 and moved to LA in 1975. Got my big break in 1977 on Name That Tune. Just kept at it!! Never any interest in anything else except writing for theater. Love that.
Chef D: You are most recognized from "Live" would you ever work with Regis again? And who thought of creating the show?
Kathie Lee: I'd work with him in an instant and we talk about it all the time! LIVE was a format Reege was already doing when I joined.
Chef D: Are you working on any upcoming projects that you can share with us... and is there something about Kathie Lee that your fans may not know about you that you can share with the readers?
Kathie Lee: Yes! About three new exciting things but I'm not allowed to announce yet! Bummer! I am a biblical studies freak!! Have been since my teens.
Chef D: Besides being such a legend in TV, music, and movies. Can you share with us the incredible charity work you do.
Kathie Lee: It ranges from CHILDHELP to IJM to Assoc. of Children to Salvation Army to Wounded Warriors. They all move me so much.
Chef D: Is there a singer, actress or actor you haven't had the chance to work with but hope to one day soon? And is there a country that you haven't visited yet but plan on doing in the near future?
Kathie Lee: I would love to work with Hugh Jackman at some point. He's not only a brilliant actor, he's the sweetest guy I've met. No... can't wait to go back to Israel next year and Italy again for the umpteenth time. Only Australia intrigues me. Never been.
Chef D: And finally when at home with your family what is the one dish that they all look forward to have together.
Kathie Lee: My mom's turkey, stuffing, and gravy. No doubt it will be served in heaven!
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Cranberry Cornbread-Stuffed Turkey Roulade
Serves: 6
Ingredients:
4 tablespoons Unsalted Butter
1/2 onion, diced
2 stalks celery, diced
2 carrots, diced
6 ounce Dried Cranberries
12 fresh sage leaves, chopped
2 tablespoons Brown Sugar
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Ground Nutmeg
1 cup Chopped Walnuts, toasted
4 cups Cornbread Stuffing
1 1/2 cups Vegetable Stock
1 Boneless Turkey Breast, skin removed
1/4 cup Vegetable Oil
1 bunch of Parsley Chopped
Directions:
Preheat oven to 425°.
In a medium sauté pan, melt the butter. Add onions, celery, carrots, cranberries and sage. Sauté until the onions are translucent.
In a large mixing bowl, combine the vegetable mixture with the brown sugar, salt, pepper, nutmeg, walnuts and cornbread stuffing. Stir in the vegetable stock.
Using a sharp knife, butterfly the turkey breast open. Lay flat on a cutting board, cover with plastic wrap. Pound the breast to a 1/2-inch thickness, creating a 10x15-inch rectangle.
Spread the stuffing evenly onto the breast and then roll the breast from one tip of the breast to the other side to form an even roulade. Tie the turkey roulade with 7 pieces of kitchen twine.
Rub with vegetable oil; evenly sprinkle with salt, pepper and parsley flakes.
Place on a baking sheet. Bake at 425° for 25 minutes. Reduce the heat to 350° and bake for another 30 minutes or until it reaches an internal temperature of 165°.
Allow the turkey to rest 10 minutes, remove the twine and gently carve 1/2-inch slices of the roulade.
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Turkey Gravy
Ingredients
Turkey drippings from the bird
2-3 cups turkey stock
3 tablespoons butter
1/4 cup flour
Instructions
Pour the turkey drippings into a large measuring cup and let it rest until the fat comes to the top.
Spoon off almost all of the fat and set it aside.
Add enough stock to the measuring cup to equal 4 cups of stock/drippings combined.
Place the roasted pan you roasted the turkey in over the stove on medium high heat. Add the butter to the roasting pan and scrape up any brown bits that are stuck to the bottom of the pan.
Add the flour to the pan and whisk everything together until you form a roux. Continue to whisk until the roux is a dark brown color and fragrant.
Add the stock/dripping mixture to the roux and whisk to combine.
Turn the heat to high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you'd like it.
Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. If the gravy develops a thin film on the top, just give it a quick whisk. Adjust salt and pepper if needed, but be sure to taste first as the drippings can be salty and you might not need any access salt.
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Links to charities:
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Thank you Kathie Lee for taking part in this week's One on One! I know you're super busy so to have you participate is such a privilege!
1 comments:
My parents have always been supportive of my desire to be an actor/director and they encourage me to search the web (YouTube videos). Personally I can't imagine life without the Internet and I'm so thankful for it. I get to watch videos of past TV shows, movies, music and much more. I am glad to be able to take that trip in Cybertime and watch Kathy & Regis. There are so many people I admire and Kathy Lee is without exception. I was happy to see that Kathy started her career at 12 and loves to write for theater. I too love writing (movie scripts), can't sing to save my life, but appreciate those who can.
So cool Kathy is supporting these wonderful charities. Bravo!
Great 1OnOne,
Brandon
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