Calling all foodies! Join us for the Thanksgiving edition of What's Cooking, our live online culinary hour with Kim O'Donnel.
A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.
Kim O'Donnel
(Craig Cola - washingtonpost.com)
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The transcript follows.
Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.
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Kim O'Donnel: I feel the virtual excitement and anticipation! One week to go until the big feast. How's everybody doing? For the next, hour, you can let it rip. Talk turkey, gravy, sides, sweets, the whole lot. Whatever you like, as long as it's about feast day. If I don't get to your question, please don't fret. We still have time to discuss next Tuesday, Nov. 25. By the way, this week's holiday-related video: apple pie with rosemary and pinenuts. Do check it out.
A reminder and a call for submissions: I'm hosting a special hour on holiday baked goods and sweets, Friday, Dec. 5 at noon. This is your chance to talk cookies and cakes and all the other delicious stuff that rots your teeth at this time of year. I'll be publishing "A Baker's Dozen," a collection of YOUR tried-and-true recipes for holiday baked goods or sweets on the same day.
Here's how it works: Send me an e-mail with a recipe for your absolute fave holiday goodie
(sweets only, nothing savory). In the e-mail subject line, please write "Baker's Dozen." If you like, include your hometown and state (or country). Sorry, but due to the volume of entries, please submit one entry per
person only, and only one recipe in the body of the e-mail.
Deadline: November 25. No exceptions!
I'll pick a baker's dozen (13) of my favorites from the e-mail bin. This isn't a contest; it's a community offering, so cool your jets before you get started, folks. This is supposed to be fun! I can't wait to see what you have up your floury sleeves. All recipes will be available in
recipe-card format, by the way.
So, without any further delay, let's get crazy for Thanksgiving...
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Washington, D.C.:
Hi Kim,
My brother is planning on basting the turkey with white wine this year. While this sounds delicious, we're stuck on what type of white wine. Chardonnay doesn't seem quite right, but would Sauvignon Blanc be too dry? Any suggestions? (Besides something we'd drink - but hopefully not too much - by itself)
Happy Thanksgiving!
Kim O'Donnel: Sauv. Blanc would not be too dry at all...Gewurztraminer, although a bit sweeter, is also a good turkey choice...by the way, just because bro is basting turkey with white wine doesn't mean you can't drink red. Pinot Noir, Red Zin, Cab, Shiraz, all great choices for Tgiving day.
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Silver Spring, Md.:
HI, Kim. A novice cooking question for you. I'm going to attempt to make a sweet potato pie this year. The recipe I have calls for 2 1/3 cups of mashed sweet potatoes. Do you have any idea about how many (how many pounds?) of sweet potatoes I'll need? Thanks for your help.
Here's the recipe if anyone's interested:
Sweet Potato Pie
Mix well:
2 1/3 cups mashed sweet potatoes
2 cups sugar
1 egg
1 tsp. cinnamon
1 cup milk
1 small can evap. milk
1/2 tsp. ginger
dash nutmeg
Pour into two 8" unbaked pastry shells. Bake at 375 or 400 degrees until done...
30 - 35 minutes.
Kim O'Donnel: I'm betting that one pound of sweets equals about 2 cups cooked mashed. I would do a bit more -- like 1 1/4 or 1 1/2 pounds, just to be safe.
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Reston, Va.:
Hi Kim! Is it true that cooking a turkey upside down will make it juicier? I heard that on a commercial and just wanted to know.
Kim O'Donnel: I think it's a recipe for a trip to the emergency room. Too much fuss, too much jostling a hot bird around, too much risk of getting burned or being toppled by a large piece of poultry. Stick those legs in first (the turkey's) so they can cook at higher heat in back of oven...use a meat thermometer and don't sweat the small stuff. Enjoy!
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Washington, D.C. :
Hi Kim,
Thanks so much for having these special chats!; I have been cooking up a storm with all of the great ideas!;
However, I need suggestions for cooking (side dishes, no dessert) for picky eaters. Correction: incredibly picky. Basically I want to enjoy eating something at the table this year; I usually end up eating all the raw veggies.
The people I will be dining with eat no vegetables except corn and regular pototoes, no strong flavors (e.g., too much garlic, no onions unless well conceled), usally select only very basic food. One person has high cholesterol. The final clincher is that I need to make it a day or two in advance because of travel and time restrictions. Any suggestions? I know I should be expanding their horizons, and I am willing to do so, but past attempts have been incredibly painful so I need to do so gingerly.
Thank you!;
Kim O'Donnel: What about homemade cranberry sauce or apple sauce? Portable, and after all, in the 70s applesauce was considered a vegetable.
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Frederick, Md.:
Hi Kim! I'm trying to cook my traditional Thanksgiving dinner as healthy as I can because some of my family members have high blood presure, etc. How far can I go with substitutng lemon jiuce for salt (mashed potatoes, for example)? Thanks!
Kim O'Donnel: Flavor those potatoes with roasted garlic and some fresh thyme. That will help you guys forget about the salt. But do use a little when cooking the potatoes, right in the water.
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Hyattsville, Md. (near University of Maryland):
What is the general rule of purchasing large enough Turkey for serving Thanksgiving guest?
Is it a pound per person?
Kim O'Donnel: If you want leftovers, think 1 1/2 pounds per person. Not interested in turkey sandwiches? Then one pound per person.
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Somewhere, USA:
Wine serving temperature!!: An important element of many Thanksgiving dinners that was mentioned incorrectly Tuesday's chat: red wine should NOT be served at room temperature. Rather, "cellar" temperature is a more accurate recommendation.
According to Wine Spectator, you should serve wines as follows: "...full-bodied and mature red wines at 60? to 65?F, light-bodied young reds at 55? to 60?, dry whites at 45? to 50? and sweet whites at 40? to 50?."
Kim O'Donnel: Thanks for chiming in.
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Washington, D.C.:
When is it appropriate to tell my Turkey Day hosts that I'm on Atkins and can't eat carbs? Is Monday or Tuesday too late?
Kim O'Donnel: Today. Right now. Get on the horn. By the way, did you see yesterday's Food section -- they did a piece on low-carb Thanksgiving. It may give you some ideas for what to bring.
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Kensington, Md.:
Hi Kim! Thanks for the turkey talk. I've got a question I can't seem to find an answer for. How far in advance of Thanksgiving can I buy a fresh (not frozen) turkey? I like to buy as much as I can ahead of time, but I don't want it to spoil. When should I buy one? Thanks!
Kim O'Donnel: You can pick it up Monday night or Tuesday. No earlier than Monday, I'm afraid.
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Bethesda, Md.:
Kim, HELP!! My 20 pound (stuffed, yes but not to the gills) turkey is NEVER done in the 6 or so hours all the recipes call for. What's the better option - to increase the oven temperature or cook it 8 hours? or something else? How high can I really go - I know not everyone sticks to the tried and true 325.
Kim O'Donnel: Okay, a 10-pound unstuffed turkey at 375 takes just under 3 hours. Your 20-pounder would take 6. But since it's stuffed, it's gonna be longer, at least 7. I start my bird off at 425 for first 20ish minutes, then reduce to 375. Do you have a meat thermomter, by the way? Oh, another factor to consider: fresh turkeys take less time to cook. So, if you're cooking a thawed frozen job, it's gonna be longer...
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Gaithersburg, Md.:
I neep to cook my turkey this Sunday. I bought a 21 pound turkey last Sunday and placed it in the bottom of the fridge. I checked it last night and it's still frozen. Do you think it will be thawed by Sunday morning? Should I just be more patient?
Kim O'Donnel: Estimate 24 hours for each 5 pounds. Based on that estimate, your turkey should be thawed by tomorrow...yes, be patient. It goes a long way at this time of year...
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Dallas, Texas:
What is a good "theme" cocktail to serve before Thanksgiving? Something with cranberry juice? Other ideas?
Kim O'Donnel: Ooh...I like the idea of pomegranate seeds with vodka...and a maybe a smidge of pomegranate juice...I also like cider with calvados...or what about a bottle of bubbly?
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Washington, D.C.:
I just got confirmation that a veg will be attending my feast. the only meat product, really, is the -free-range- turkey. there will be plenty of veggie sides with no meat product intrusions. i'd like to make those stuffed onions from "gourmet", that you mentioned. two questions:
have you tried it yet? what is the level of difficulty in hollowing out the onions?
and
what are you using as veg stock? i think the canned kind is probably gross. what can i quickly whip up in its place? (i'll make these a day ahead; bake as the turkey rests).
Kim O'Donnel: I have been studying the recipe...and I'm betting on making an incision at top of onion, then scooping out middle with a melon baller or something similar in size...slice off a bit on bottom to make flat...make your own veg stock. It takes about 30 minutes and you'll be much happier. I agree: the canned kind is kinda gross. A quartered onion, black peppercorns, parsley stems, a cleaned leek, a few cloves of garlic. That's it.
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Reston, Va.:
For the sweet potato pie lady, a tip my mom taught me was to always cook the empty pie shell for a few minutes before adding the filling to alleviate the soggy pie bottom.
Kim O'Donnel: That is called "blind baking," something I explain in this week's video. You can line your shell with parchment and weigh it down with dried beans or rice and bake for about 10 minutes. Especially helpful with fruit pies.
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Crofton, Md.:
How far ahead of the meal can you make mashed potatoes? What is the best way to keep mashed potatoes warm and tasty while finishing the other side dishes? Covered on stove top, in the oven?
Thanks
Kim O'Donnel: If you make the mashed ahead of time, go all the way. Don't boil in advance, then wait later to mash. Yucko. Some folks consider keeping advanced mashed warm with a layer of milk on top, but that sounds a bit fussy to me. I would probably cover the mash and keep on low heat in the oven.
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Glover Park, Washington, D.C.:
We're having T'day for two this year, and want to do game hens. We were thinking of either a curried plum glaze (recipe from epicurious.com) or a Moroccan inspired spicing, with the sweet potatoes picking up either curry or Moroccan spices as well.
The problem becomes stuffing/dressing -- a sagey/appley/sausagey stuffing doesn't seem to fit either of these.
And, gravy...there must be gravy.
And, what would you side dish as a (preferably green) vegetable if you were starting with these birds and these sweet potatoes?
Kim O'Donnel: Hey Glover...maybe couscous instead? Who say you gotta have bread stuffing? Or...wild rice stuffing could be cool...As for gravy, I think I'd roast some turkey wings and make gravy from the drippings...a green? what say you to roasted brussels sprouts, first cooked in bacon in the skillet and roasted with shallots and topped off with walnuts...
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Austin, Tex.:
The piece on a low carb Thanksgiving that was in the Food Section yesterday was nice, but I'm still looking for the accompanying recipes online... were they purposely left off washingtonpost.com, or am I missing something right in front of me, lol?
washingtonpost.com:
You should find the entire contents of yesterday's Food section here on the Food and Dining page.
Kim O'Donnel: At your service...
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Arlington, Va.:
Hi Kim,
I will be cooking my first Thanksgiving meal next week and will need to make as much in advance as I can. My question is about pies. I know I can make and freeze the pie shells, but can I also assemble the apple pies, wrap and freeze them until Thursday morning? Would they need to thaw before baking? Thanks for your help!
washingtonpost.com:
Learn how to brine turkey and make a homemade apple pie for Thanksgiving by watching
Videos: What's Cooking This Fall 2003
Kim O'Donnel: You can make pies in advance and freeze. Wrap really well in plastic, then put in a Ziploc type bag. Thaw the night before.
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Washington, D.C.:
Kim, I love your chat!;
I'd been celebrating thanksgiving with my family or friends, but this year
I'm hosting. So technically this will be my first time preparing all the meals
(for 12 people) by myself, and boy...is it nervebreaking. First issue, as a graduate student living alone, I dont have all matching chinas.The best I can do is two matching cups with starbucks logo on them. Can I rent all sorts of serving plates and wine glasses?where?
Second, I don't think I'll be making the turkey, since almost all guests prefer
cornish hen over turkey. So I plan to make six of them glazed with mango chutney. Though I realize I must have a backup plan, just in case all fail. The catered ham would be the backup. Where would you recommend me to buy it? And if I buy the spiral presliced ham, can I still glaze it with orange marmalade?
Third issue is, when I looked at my drafted menu, all I could see was meat, meat,
carb, meat... how to infuse green into it?
Pheww...lots of questions, hope you could answer them all. Thanx, Kim
Kim O'Donnel: You know what? I have cooking for a living for seven years and I don't have matching china...or flat ware...or wine glasses...or cloth napkins!! It's okay, dear. You could hit Ikea this weekend and get some fun plastic wine glasses without feeling cheesy...and sometimes you can find specials and pick up plates for a dollar a piece....I think your idea for cornish games sounds grand, and I'd bag the backup plan. Don't worry, be happy! Stirfry some green beans, make a salad, take it easy. The fact that you're hosting 12 people means you are a kind and charitable person, and that goes a long way.
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Upside down turkeys:
Kim, I gotta disagree with you on this one. My mother mummifies her turkey in aluminum foil and bakes it on its breast at an angle so the juices run down into the white meat. Before serving she unwraps it and turns it over to brown the skin. She's done this for over 50 years and we never had dry white meat. P.S. I adore your chats!;
Kim O'Donnel: An upside down success story indeed. Glad to hear it!
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Washington, D.C.:
As a long, long time and very frequent mashed potato eater I strongly, STRONGLY, urge the person who asked the reheating mashed potatoes question to reconsider. Reheated mashed potatoes, cold mashed potatoes, lose a good deal of flavor and often weigh heavier in the stomach than fresh, hot mashed potatoes. Also, if you can find it, use Irish butter, green onion, and use new potatoes with the peels on. You'll be happier, guaranteed.
Kim O'Donnel: I agree with you. To me, mash those taters while the turkey is resting.
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Takoma Park, Md.:
I saw that someone had a question about making veggie stuffing recently.
My version is based on my moms usual meat lovin' recipe. I just substitute Gimme Lean Sausage Flavor meat substitute and use veggie stock. Without going into ingredients measurements (I don't measure for this one any more, I am a "feel" kinda guy):
Slice the 'fake' Sausage and brown in a large skillet. AS it has no grease, hit the pan with a bit of olive oil.
Remove the sausage from the skillet and set aside. Without cleaning out the skillet, add a touch more oil and brown your veggies. I use green peppers, celery, onion and garlic. Salt and pepper to taste and your preference on the additional herbs. Usually the flavor of the fake sausage is good enough (it is remarkably well seasoned!)
Add one cup of stock to the pan to get any additional good stuff in the bottom of the pan. Let simmer for a few.
In a large bowl, crumble up by hand or cube the sausage. Add in whatever bread you are going to use for your sausage. I am lazy so I usually use store brought bread crumbs. Cubed or diced. No matter. Add in the sauteed veggie/stock mix. Blend together in a large bowl. Add some addition stock if you like your stuffing "wet."
Stuff your bird and go on wit your bad self!
I usually do mine casserole style separately, but again, personal preference.
Have a Happy!
Kim O'Donnel: Excellent tidbit, Takoma. Thanks for sharing.
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But that's the point...:
I know people are concerned with diets and diet plans (this is in response to the Atkins dieter), but isn't turkey day about overindulging for one day? Although I don't know much about the atkins plan,I would think that if you eat something very healthy for lunch and binge a little at dinner for that one day, is it that much of a problem? just my $0.02
Kim O'Donnel: Well, yeah. I just found out that my mother is on the South Beach Diet and I wonder what she'll be doing on that day. I'm eating with friends this year, so I'll be curious to get the report. I also think it's nice to cheat one day a week, as a rule.
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Brining:
Remember, if you buy a frozen turkey like Butterball or some such, they have previously been injected with saline solution. You should only brine the fresh turkeys, or check with what it says on your frozen turkey... if soduim listed, it's already been treated. Brining will make that Butterball it way to salty.
Gobble, Gobble,
Sticks
Kim O'Donnel: Yes, no brine for those or for Kosher turkeys. Thanks for the reminder, Sticks.
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For Crofton, Md.:
Last year, I made my mashed potatoes a little ahead (maybe a 30-45 minutes before the meal began), put them in my crock pot on the "Low" setting, and covered with a layer of milk. When we sat down to eat, I stirred the milk in, and boy, were those potatoes good and creamy (and warm)! I kept the crock pot on throughout the meal so that seconds (and thirds) would still be warm. It was a great success!
Kim O'Donnel: Another idea for mashed in advance...
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Columbia, Md.:
Kim -- Great chats! Question: I have only one oven and usually the turkey fights with the other items for T-giving that need baking. I would like to use an electric roaster for the bird. What are your thoughts about this idea?
Kim O'Donnel: I think you'll be fine. Temps are the same...just make sure you check the internal temp of the bird when ready...thanks for bringing this up.
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Alexandria, Va.:
One of the best tasting turkeys I ever ate was made by a woman from Spain. She basted her turkey by smearing it with peanut butter! You would never guess it by the taste of the turkey, but it was magnificent!
Kim O'Donnel: Now, that's a first. I am intrigued by a recipe I saw in an old issue of Saveur, for Chinese-American turkey, seasoned with soy sauce, rice wine, ginger...and stuffed with a rice stuffing...one year, I roasted mine a la forty cloves of garlic, and then flambeed it at the end, with cognac! That was interesting, and disaster-free.
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No Carbs:
Why does the poster need to tell her hosts she's on a no-carb diet? Assuming s/he knows her food preferences well enough, s/he ought to be able to work around the assortment of food to avoid the carbs -- y'know, skip the mashed potatoes, stuffing, gravy, and buscuits. Geez, making a meal for 15 people is stressful enough.
Kim O'Donnel: Well, it is gonna look weird if the guest doesn't take mashed or stuffing or rolls or sweet potatoes...or almost everything on the table...I think there's a way to discuss if it's important to the dieter...but hey, I also think that a day off is okay...
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Pie Crust:
Kim,
Want to take an apple pie to my hostess' for T-day. Do you think homemade pie crust is appreciably better than store bought? I generally just use the frozen, but since my only contribution is the pie, feel that I should give it my best effort.
Kim O'Donnel: I do. Why don't you check my latest video for homemade dough? You can make it in advance, then put it together the night before or on that day.
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Keeping mashers warm:
A trick I use to keep my mashed potatoes warm is to move them into a large glass bowl, and place that bowl in a pot of hot water on the stovetop (just so at least half the bowl bottom is immersed). You can cover the bowl itself with plastic wrap if you wish. This way, they don't burn/scortch/dry out, but remain warm and yummy.
Kim O'Donnel: More on the advanced mashed...
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Somewhere, USA:
Thanksgiving for one: Hi, Kim. With all my friends going back home for Thanksgiving and with my family not being able to come here, I am afraid it will be just me for this Thanksgiving meal. Obviously I am not going to make an entire turkey...what would you recommend I could prepare to still enjoy the wonderful Thanksgiving foods?
Thanks a bunch!
Kim O'Donnel: Why not a turkey breast? Or a cornish game hen? These are festive but appreciably smaller...make cranberry sauce -- it lasts for a week or so...bake a sweet potato...and if you're interested, make some pumpkin bread. Email me and I'll send you the details.
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Capitol Hill, Washington, D.C.:
For the veggie stock: the canned IS gross, but the BOXED from Whole Foods is not half bad, if you don't have time/energy to make your own. I forget the name but it's a brown box -- organic and no MSG. Maybe not as good as homemade but pretty good!
Kim O'Donnel: Here's a vote for boxed stock...
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Great green beans:
Kim,
There was a chatter on Tuesday looking for a new and different green bean recipe. This one is a house favorite (not only in November), served cold so it won't take up space in the oven and can be made 2-3 days in advance, assuming fridge space. Super-fast, easily multiplied, and delish!;
Dilly Beans (from: Moosewood Restaurant Cooks at Home)
1 ? cups water
2 cups green beans
2 tbsp chopped fresh dill
2 large garlic cloves, pressed
? tbsp red pepper flakes
1/3 cup cider vinegar
? tsp sugar or honey
1 tsp vegetable oil (optional)
Bring water to boil in small pot. Add beans; cook 3-5 minutes. Drain when beans are still bright green and just tender. Stir dill into warm beans. Combine garlic, red pepper flakes, vinegar, and sugar or honey in a saucepan and quickly bring to boil. Simmer 2 minutes. Pour dressing over green beans and mix well. Add oil in desired. Serve hot or chilled 20 minutes.
Makes 4-6 servings
Kim O'Donnel: Oooh...thanks pal. A good one.
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Charlotte, N.C.:
Can you help update an old favorite? We make a stuffing with mashed potatoes, bread cubes, sauted onion and celery, little salt and peper. As it's baked, broth/turkey droppings are drizzled on it. I love it, it's the ultimate comfort food, but it's a bit bland. Suggestions? I was thinking roasted garlic with the mashed potatoes, and fresh rosemary mixed in.
Thanks
Kim O'Donnel: Interesting...you make your stuffing with the mashed? Hmm. I agree on the garlic and rosemary add-ons...maybe cook your onions and celery with some bacon??
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Seattle, Wash.:
How do I roast nuts? And, do certain nuts roast better than others? I am in charge of the cooking this year and want to bring back my grandmother's tradition to honor her. We have access to two ovens, so that is not a problem! Thanks!
Kim O'Donnel: You can roast them two ways: in the oven on a baking sheet or in a heavy bottom pan on top of the stove. Just keep an eye on them...they roast pretty quickly...Pecans are great, as are walnuts...almonds...wow, they're all good.
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Vienna, Va.:
Hi Kim,
Love your chats. My question: I just heard from my aunt who will be at my T-day dinner that her nutritionist says that mashed potatoes are worse than just boiled ones but she didsn't know why. Any thoughts? Important because she has diabetes.
Thanks.
Kim O'Donnel: Well, maybe the nutritionist is referring to all the butter and cream that many people like to add to mashed. You can lighten up mashed...with just a smidge of buttermilk, which is much lower in fat and you need less ...you can also add a bit of cooking water, which has absolutely no fat...
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Washington, D.C.:
The plan this year is to brine my turkey (about a 15 pounder), then fry it in one of those turkey fryers. A few general questions, first! How long will it take to cook, and what is the best kind of oil to use? Anyone else tried this with success and have tips to share?
Kim O'Donnel: I am thinking peanut oil. It has a higher smoking point than many other oils...I've never done it this way, but from what I understand it takes about 45 minutes. Who has fried turkey tips to share?
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Centreville, Va.:
Hi, I'm in charge of a second dessert for my family's Thanksgiving dinner. There will already be a pumpkin pie - do you have any suggestions for something else that won't be too difficult to make (I'm a decent baker, but by no means an expert). My family is pretty traditional, so I can't do anything too inventive. Thanks!
Kim O'Donnel: See if you like the idea of my apple pie with rosemary and pine nut...is a pumpkin cheesecake too weird for your gang?
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Washington, D.C.:
Hi Kim,
I have a recipe for very basic cornbread dressing that I have made several times in the past. This year I have been asked to make the same thing, but just add sausage. What should I throw in along with it to add some more complimentary flavors? I was thinking sage and maybe some mushrooms.
Kim O'Donnel: I like the sage idea...hat about choppped nuts? a bell pepper, perhaps? garlic? onions...
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Baltimore, Md.:
In an attempt to make Thanksgiving Day easier, I was thinking about mixing my two dressing ingredients in the morning (bread, veggies, eggs, stock) and have the pan in the fridge ready to through in the oven when the bird comes out to rest. If I do this, will the stuffing come out too mushy or should I wait to mix the ingredients just before I put the dressing in the oven. Would it be better to bake ahead and then reheat in the oven?
Kim O'Donnel: If you're making your stuffing with raw eggs and not cooking until later, this is a food safety problem. If you're not keen on making it just before oven time, then option 2 is preferred over raw egg in raw stuffing in fridge.
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Washington, D.C.:
I always cook my turkey upside down. It makes the breast meat less dry, but the turkey never looks as pretty as those cooked right-side up.
Kim O'Donnel: Another thought on upside down birds...
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Leesburg, Va.:
My husband wants to fry a turkey for Thanksgiving, but his mother really wants gravy, too. Since I've never made gravy (Thanksgiving dinner for that matter), is there a way to make a turkey gravy without the drippings that would normally result from roasting the turkey? Any suggestions? Thanks!
Kim O'Donnel: I mentioned earlier that you could roast separately some turkey wings, which will generate some drippings for your gravy...how does that sound?
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Silver Spring, Md. Curlygirl:
A great dessert idea that's not extra-sweet:
Ginger Rosemary Shortbread.
2 cups butter, softened
1 ? cups sugar
4 cups flour
1 teaspoon salt
2 large eggs
1 cup crystallized ginger, chopped (see note)
3 tablespoons fresh rosemary, chopped
Preheat oven to 350 F. Beat butter and sugar until light. Sift together flour and salt and add to butter and sugar.
Beat eggs; reserve 1/4 of eggs for glaze. Add the remainder of the eggs to butter and flour mixture. Add ginger and rosemary and mix well.
Spread in a greased 9x13-inch pan. Mix together reserved egg and 1 tablespoon water and brush over batter.
Bake for about 30 to 40 minutes or until tester comes out clean. Cut into squares when cool. Makes 24 cookies.
Crystallized ginger is available at Asian groceries or gourmet shops. Use a large, heavy knife and oil the blade to avoid sticking.
Kim O'Donnel: That sounds very nice indeed. Thanks Curlygirl.
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Reading, Pa.:
Kim:
Only four of us for T-day this year, so I'll be "rotissing" a turkey breast on the gas grill. Any tips or ideas for a good marinade?
Thanks!
Kim O'Donnel: You've got lots of options, Reading. Rick Rogers in his Thanksgiving 101 book suggests a cider baste, with apple cider, herbs, garlic and chilies...let me know if you want details on that...you could also do a tandoori turkey! That would be wild... or ginger/soy/garlic/lime/sesame...ooh, that sounds nice.
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Dessert - Pumpkin Cake:
I made this last night. Amazing. I used fresh pumkin, but I hear canned works more than fine for this. The cake was ultra light and fluffy. The icing is VERY rich. But delish.
Pumpkin Cake With Maple-Cream Cheese Frosting
Serves 8
Cake
1 stick unsalted butter at room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, optional
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin
Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup
Cake
Preheat oven to 350 degrees. Butter two 8-by-8-by-2-inch cake pans, line them with parchment circles, butter the parchment and coat the pan with flour. Tap out excess.
In a mixer, beat the butter and sugars until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder and soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper if using, into a medium bowl.
Add the eggs 1 at a time to mixer, scraping down the sides. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide batter equally between the pans. Rap the filled pans once on the counter to release air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Cool the pans on racks for 10 minutes. Invert cakes onto racks and remove the parchment paper. Cool completely.
Frosting
In a mixer beat all the ingredients until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes before serving.
Kim O'Donnel: wow. what a treat. i'm sure you've just made many undecided dessert makers very happy.
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Somewhere, USA:
I am supposed to bring some appetizers. Any thoughts? The crowd isn't that adventurous. I was thinking your rosemary roasted nuts. I don't want us to get too filled up before the big feast.
Gobble. Gobble.
Kim O'Donnel: Those would be good...and perhaps a small plate of bruschetta? you could spread'em with anything you like...tapenade, olive oil and garlic with chopped fresh parsley...serve with cheese even...
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Arlington, Va.:
My family is having a very small thanksgiving this year, just four people, and I am trying to think of different way to have the dinner. A couple of years ago I had a small thanksgiving, and I made a big chinese food feast. This year I was thinking something along the lines of maybe Indian food or something like that. We like doing non-traditional things sometimes. Any suggestions? My only restriction is that I don't eat beef, but otherwise the door is open. Spicy is good. Thanks, Kim!
Kim O'Donnel: I love this. Well, I just suggested a grilled tandoori turkey...how does that sound? There's a fun piece in this month's issue of Food and Wine (and I think you can get these ideas online as well) for an Indian cocktail party...samosas, ritters...and who says a proper curry couldn't be delicious Thanksgiving fare? Let me know if you need more help.
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Washington, D.C.:
Hi Kim,
Can I make roasted veggies a day ahead (or early in the am on T-Day) and then chill, and then re-heat? Will texture of sweet potatoes, garlic, and onions change with refrigeration? Small oven, so I must plan ahead!
Thanks...
Kim O'Donnel: I had some leftovers recently and while they heated up in the mike okay, I don't know if I'd do it for a festive occasion...You need 40 minutes for these guys...you could make a few hours in advance and then reheat in oven on low heat...
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New York, N.Y.:
Former Dupont Now NYC Resident: Kim - Even though I now live in NYC, I still refer to you for cooking advice. I am about to brine my first turkey and have a couple of questions.
1. Some of the brine solutions seem to call for sugar and other don't - what does sugar do in a brine?
2. Some recipes still allow you to stuff your turkey and others don't? If I want to stuff the turkey, will my stuffing get too salty?
3. Some recipes say that you should brine your turkey and then leave it to rest (without the brine) for 6-12 hours before cooking it. What are your thoughts?
Thanks so for all your advice - you are the best!
washingtonpost.com:
Learn how to brine turkey for Thanksgiving by watching
Videos: What's Cooking This Fall 2003
Kim O'Donnel: I'm so pleased you're still connected...1): I was just thinking about this..you know, sugar does act as a tenderizer, but I don't have the proper answer for you...2): Yes, your stuffing will be salty if you're brining the bird. Make it separately. Besides, you can't put that much in the cavity anyway. Overrated.
3)I have not heard that one. I think it helps to remove bird from brine, pat dry and let it warm up a bit before going into fridge, but I don't know about the other...
have fun!
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Montgomery Village, Md. mom:
We always grill our turkey so don't have roasted stuff either for our gravy. But what I do is to make a turkey broth using the neck and gizzards of the turkey and then go from there. Since we don't use the neck and gizzards for anything else, it works for us. I also sometimes add turkey broth that I have bought and of course flour and spices. Hope that helps!
Kim O'Donnel: Excellent tidbit, Mom. Very useful piece of info for those not roasting their turkeys.
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Silver Spring Curlygirl:
Kim,
I have to chop 3 T of rosemary for a recipe. I have no idea how many sprigs I'll need for that. Any suggestion of how to make sure I buy enough without going overboard? I plan to buy those small plastic packs in the produce section. . .
Kim O'Donnel: You will have plenty in that pack for 3 T. No prob.
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Virginia:
I know it is too late for this this year, but how are free-range turkeys? I have heard that they are verey tough and gamey. Is this true? And if you wanted one, where would you go about getting one? Finally, is there really much of a difference between the way regular turkeys are raised vs the way free-range turkey's are raiseed? I had thought that turkeys were always kept in a "corral" type arrangement, not in tiny cages like chickens.
Kim O'Donnel: I love free-range birds. My first choice is to order from a farmer at a nearby farm market. I have never felt them to be too gamey. Yes, there is a difference in the way they are raised, particularly if they are coming from a small farm. By the way, it's not too late. I talked with Forrest Pritchard at Smithfresh Meats in Berryville and he's got turkeys to sell. That was as of Saturday. He has a Web site.
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Washington, D.C.:
Happy Thanksgiving, Kim! Do you have any suggestions for a light appetizer to serve prior to the huge turkey meal? Our family likes to have a cocktails and something to nibble on while we visit, but I don't want anything so filling that it will spoil our appetites. Thanks.
Kim O'Donnel: How about stuffed mushrooms? Easy to do, not too heavy and delish...
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Washington, D.C.:
Would it be safe to leave a turkey brining on my balcony? I don't think I'll have room in my fridge.
Kim O'Donnel: Not unless it's below 26 degrees outside. Have you tried removing one of the racks in the fridge? Or, you could fill a chest with ice...
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Mashed potato Stuffing:
Kim - I do this too!; Actually, I do two kinds - regular bread stuffing (with apples) for the main cavity, and mashed potato stuffing for the neck cavity. I sometimes add herbs de provance to either one or the other. . .
Kim O'Donnel: Wow...I never heard of this until today...
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Washington, D.C.:
Happy Feasting Week!
Sweet Potato Question--I am going to quarter and roast my sweets with chopped garlic, quartered red onion, rosemary, and a few chopped chilies. This is an adaptation of a recipe I found on epicurious. The original recipe calls for roasting the sweets and the red onion separately and then combining at the end. This seems a bit fussy to me and not practical given all the things I am juggling, space-wise, on turkey day. Do you forsee any issue with roasting the whole mess in the same pan? Will the veggies make themselves soggy instead of crispy? Thanks for any insight!
Kim O'Donnel: I think roasting everything together is not only practical but delicious. Go for it!
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Chicago, Ill.:
Hi Kim-
I won't be able to make the chat, but I hope you can still take my question. After several undercook chickens,I recently discovered my oven is not quite as hot as I thought. I bought an oven thermometer and have been using that as the correct temperature in the oven, instead of what the oven knob says the temperature is. My question is, am I doing the right thing or is there something else I should be doing. I'm hosting Thanksgiving dinner and I'd rather not serve an undercooked dinner. Thanks!
Kim O'Donnel: You did the right thing. Use that as your gauge overall, and then of course, an internal thermometer to test your turkey's doneness. Cheers!
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Northern Virginia:
I'll be making a small thanksgiving dinner for myself and my child. I would like to know where I may get a small turkey--either fresh or frozen? I'm not interested in gettin the usual 20-lb turkey---I don't want to deal with that much meat. I just want enough for dinner and have some leftovers for a couple days. I've thought about a cornish chicken or hen but I'm not so sure if my child would like the taste of them. What does a cornish chicken or hen taste like anyway? I still want to pull off a traditional thanksgiving dinner---just in smaller quantities. I live right by Quantico. Any suggestion?
Kim O'Donnel: You could also get a turkey breast..I find the hens gamey but not offputting, just a bit stronger...
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Kim O'Donnel: Well, that does it for me. I love all the enthusiasm and I applaud your efforts. Just remember one thing: have fun. It's gonna be great. And be thankful you can. All the best. And I'll be back next Tuesday for last-minute feast matters...
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