KTLA’s 12th Annual Turkey Phone Bank started back in 2000 when viewers started emailing and calling producers of the KTLA Morning News about holiday recipes to share as well as follow- up questions to several holiday guests who featured cooking and roasting advice. Senior Producer Janet Hill created the concept using only three phone lines. The Turkey Phone Bank is set-up not only to take viewer questions but it also allows us to “ease drop” on live viewer phone calls with our experts and simultaneously broadcast their conversations and advice live on the air. The KTLA Turkey Phone Bank attracts more than 1,100 calls over a 3-hour time period on Thanksgiving morning.
This year, the phone bank has a new toll-free number, 888 244-7700
The phone bank is open from 6am to 9am on Thursday, November 28
The phone bank will also highlight our panel of experts each hour.
This year’s panel includes:
- Lillian Zacky of Zacky Farms Turkeys and Zacky Farms Chicken. Lillian is a 12-year veteran of the KTLA Turkey Phone Bank.
- Chef LaLa, Host and Cookbook Author. Chef LaLa is an 10-year veteran of the KTLA Turkey Phone Bank
- Chef Kevin Roberts, the Food Dude is an Author, TV Host and Restauranteur, owner of four restaurants in the San Diego area. Chef Kevin Roberts is a 9-year veteran of the KTLA Turkey Phone Bank.
Chef Kevin Roberts, The Food Dude’s Live Recipes:
RECIPE COURTESY: Kevin Roberts, Munchies Brand 2013
4 ears of corn, soaked and grilled until done
4 slices bacon, grilled, chopped
½ onion, chopped
½ stick butter
1 cup milk
salt and pepper to taste
- Soak the corn in salt water to brine it before throwing on grill. (Don’t use canned corn! People know the difference.)
- Grill corn until done, remove husk. Cut cob of corn lengthwise.
- In a pan, saute bacon, onion and butter. Saute until onion and bacon are cooked.
- Add corn, milk, salt and pepper and cook over medium heat until milk is reduced by half.
- Drain corn and serve.
Creamy Buffalo Turkey Dip
CREATED BY: Kevin Roberts
This is a perfect recipe for watching sports on Thanksgiving.
1, 8 ounce package, cream cheese, room temperature
½ cup, ranch salad dressing
½ cup, buffalo wing sauce
½ cup, crumbled blue cheese
1 cup, shredded mozzarella
2 cups, cooked and shredded turkey, white and dark meat
1 bag, blue or yellow corn tortilla chips – Tostitos works too
- Heat oven to 350 degrees.
- Place cream cheese into a shallow baking dish. Microwave for 1 minute to soften.
- Whisk in salad dressing, wing sauce, blue cheese and mozzarella until nice and smooth.
- Stir in turkey and bake for 20 minutes at 350 degrees or until mixture is heated through and cheese is melted.
- Serve with the tortilla chips.