ICYMI: Tucson Foodie X The Food & Wine Radio Network, Nov. 22

Here’s a list of the restaurants, dishes and recipes we talked about on The Irresistible Holiday radio show this week, Saturday, November 22.

You can also listen below:

“Bring a Friend”

Forbes Meat Company at Five Points

This week I brought us to Forbes Meat Company with its butcher-quality meats, including the open-face steak sandwich and the hot honey fried chicken sandwich. I also recommended the Caesar salad and the steak frites. The restaurant sits in the historic Five Points area near other favorites such as Chef Brian’s Comfort Kitchen.

The Parish

Chef Neff brought us to The Parish this week, to satisfy his craving for a New Orleans-style meal. He highlighted the gumbo, which arrives dark and rich with crawfish, along with hush puppies that he described as “absolutely on fire.” Parish pays tribute to New Orleans parishes by blending regional flavors with Tucson ingredients.

Gus Balon’s Restaurant

Jennifer brought us to Gus Balon’s, Open for more than 60 years, Gus Balon’s continues to define Tucson comfort dining. The show highlighted its homemade pies and iconic cinnamon rolls, which draw generations of regulars.

Additional Local Mentions

We also gave shout-outs to several local favorites.

• Reilly Craft Pizza & Drink, admired for its hot honey ricotta toast
• Shane mentioned Rosebud Bakery, recommending their peach tart
• Shane also mentioned Time Market, recommending their chicken sandwich
• Tucson CSA was mentioned for in-season produce such as parsnips
• Kingfisher plans to serve a family-style Thanksgiving meal from 2 to 4 p.m. on the holiday. Chef Jackie Kuder and her team welcome anyone who needs a warm place to gather.
• Gourmet Girls on North Oracle Road offers a full Thanksgiving menu for diners who need gluten-free or dairy-free options. Their sides, desserts, and breads support families with dietary restrictions during the holiday.

Jennifer told stories about long-gone but deeply cherished places. She mentioned Hotel Congress and its once-famous sweet potato pie made by a cook from the American South. She also remembered Zula’s Restaurant in Nogales, a spot known for its open-face turkey sandwich with mashed potatoes and gravy. Brackers, Pioneer Hotel, Mountain Oyster Club, and Tucson Country Club appeared as reminders of Tucson’s rich dining history and its influence on holiday meals.

Recipes

Bell’s Seasoning and the New England Connection

Jennifer gave a tribute to Bell’s Seasoning, which many New England families treat as essential during the holiday season. She noted that Bell’s, sold in its small yellow box, carries a recipe as consistently reliable as the classic Toll House cookie recipe. Bell’s dates back to the 1880s and continues to offer a trusted poultry seasoning blend that works especially well for turkey and stuffing.

Bell’s Basic Stuffing Recipe

Ingredients:

• One 12 ounce box Bell’s Traditional Stuffing Mix
• One half cup butter, softened
• Three quarter cup chopped onions
• Three quarter cup minced celery
• One can condensed chicken broth

Method:

1. Use the stuffing to fill the turkey or place it in a buttered casserole. Bake at 350 degrees for about 30 minutes covered, then uncover and bake 10 to 15 minutes more until golden brown.
2. Melt the butter in a saucepan.
3. Add the onions and celery and cook until soft, stirring often.
4. Add the chicken broth and bring it to a boil.
5. Combine the liquid with the stuffing mix in a large bowl and blend with a fork.

Find the classic yellow box and other recipes at the official website bellsfoods.com.

James Beard’s Rotation Method for Roast Turkey

We then discussed James Beard’s rotation method, which requires cooks to position the bird breast side down over fresh salt pork strips, roast it, then rotate it from side to side before finishing breast side up. This method ensures even cooking and tender meat.

James Beard Roast Turkey Recipe

Ingredients:
• One 18 to 20 pound turkey
• One onion stuck with two cloves
• One sprig parsley
• Additional salt and pepper
• One half teaspoon thyme
• One quart water
• Half a lemon
• One half cup softened butter or more as needed
• Strips of fresh or salt pork or bacon rind
• Four tablespoons flour
• One quarter cup Cognac or Madeira, optional

Stuffing ingredients:
• One half cup butter
• One cup finely chopped shallots or green onions
• One and one half tablespoons dried tarragon or three tablespoons fresh tarragon
• One tablespoon salt or to taste
• One and one half teaspoons black pepper
• One half cup pine nuts
• Additional melted butter as needed
• Ten to twelve cups fine fresh breadcrumbs

Method:

1. Prepare the stuffing by melting the butter in a large skillet. Add the shallots and tarragon and cook until the shallots wilt.
2. Add the salt, pepper, and pine nuts. Add more butter as needed to coat the mixture.
3. Add the breadcrumbs and toss well. Adjust seasonings as needed. Garlic may be added.
4. Remove the turkey neck and place it in a saucepan with the liver, gizzard, heart, onion, parsley, salt, thyme, and water. Bring to a boil for five minutes, then simmer for one hour. Reserve the broth. Chop giblets if desired.
5. Rub the turkey cavity with the cut lemon and pat dry.
6. Stuff both cavities loosely. Truss the bird with twine.
7. Rub the turkey with softened butter and season with salt and pepper.
8. Line a roasting rack with salt pork strips or bacon rind. Place the turkey breast side down on the rack in a shallow roasting pan.
9. Roast at 350 degrees for one hour.
10. Turn the turkey on its side, brush with softened butter, and roast for another hour.
11. Turn the turkey to the other side, brush again, and roast for another hour.
12. Turn the bird breast side up, brush with butter, and roast until the breast reaches 165 degrees and the thigh reaches 180 degrees.
13. Transfer the turkey to a platter and rest for 15 minutes.
14. For the gravy, remove all but four tablespoons of fat from the pan and place the pan over medium heat. Add the flour and scrape the browned bits from the bottom.
15. Add two cups or more of the reserved broth and cook until thick. Adjust seasoning. Add chopped giblets and Cognac or Madeira if desired. Simmer four to five minutes.

Creamy Mashed Potatoes Without the Gummy Texture

We also shared a reliable method for creamy mashed potatoes:

Creamy Mashed Potatoes

Ingredients:
• Three to four pounds russet potatoes for fluffiness, or Yukon Golds for a creamier finish
• One half cup unsalted butter, softened
• One half to one cup warm whole milk or cream
• One quarter to one half cup sour cream
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Method:

1. Peel the potatoes and cut them into evenly sized pieces.
2. Place the potatoes in a large pot, cover with cold water, and add one tablespoon of salt.
3. Bring the water to a boil and cook the potatoes for 20 to 25 minutes until tender.
4. Drain well, then return the potatoes to the empty pot and heat over very low heat for one to two minutes to steam away excess moisture.
5. Mash thoroughly with a hand masher or mix on low speed with a whisk attachment.
6. Add the warm milk and butter slowly until you reach your desired texture.
7. Fold in the sour cream. Season with salt and pepper. Top with herbs and serve.

For more information on the show, visit kvoi.com/onair/irresistible-holidays.