Kim O'Donnel (Craig Cola washingtonpost.com)

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What's Cooking
Thanksgiving Special
Hosted by Kim O'Donnel
washingtonpost.com Staff
Thursday, Nov. 15, 2001; 1 p.m. EST

Calling all foodies! Join us Thursday at noon for a special 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.

If you couldn't make the live event, you can always send Kim O'Donnel an e-mail or drop in on the What's Cooking message boards.

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.

Kim O'Donnel: Helloooo! Only seven days to go til the big feast, and I wanna know how you're doing. Feeling a bit flush? Well, let's put your fears and anxieties to rest. We've got a lot of ground to cover. If you've got specific food safety questions, please refer to the discussion led by the very savvy Diane Van of the USDA Poultry Hotline. I'll try to keep a balance for both meaters and nons, so send your queries NOW!

Rockville, Md.: Kim, my son, a vegetarian, is coming home for Thanksgiving. I told him I'm not doing tofu turkey for him. I've got a great hearty recipe for stuffed peppers with kasha but I'm looking for something more holiday-like to serve as a main course. Your thoughts?

Kim O'Donnel: I'd probably do the same thing if I were in your cooks' shoes, Rockville. I have a problem with "fake" meat of any kind...if you're a vegetarian, revel in it! Here's an idea for a vegetarian timpano that's quite festive. Check it out:

Vegetarian Timpano
from Cucina e Famiglia
by Joan Tropiano Tucci and Gianni Scappin


Serves 12.
You need a 10-inch springform pan.
You can make sauce in advance, as well as eggplant.
You can bake in advance, then reheat when ready to serve.

Cut lengthwise 3-4 med. eggplants, into 1/2inch wide strips. Sprinkle with kosher salt, let drain for about 2 hrs.

Grease your pan with 2 T of butter. Sprinkle about 1/2 cup breadcrumbs on bottom and sides. Set aside.

Melt about 1 T butter in a small saucepan, whsk in 2 T flour, then gradually whisk in 1 cup milk. bring to a simmer and cook, whisking, until it thickens. remove from heat, cover top of sauce with plastic wrap to avoid a skin . This is your bechamel sauce.

For the veggie filling:

prepare a pot of boiling water for 3/4 pound short pasta -- penne, ziti, fusilli, your choice.

In a large pot, saute with a bit of olive oil 1 cup diced onions and about 2 cups diced bell pepper (yellow and red are good colors), until soft. Season with salt and pepper. Add 1 cup quartered and thinly sliced carrots, 3/4 cup thinly sliced celery., stirring until soft. Stir in approx 3 cups halved and thinly sliced zucchini, 2 T chopped fresh basil and parsley,. Stir in about 2 cups whole canned tomatoes, crushing with back of spoon as you add. Bring to a boil, reduce to a simmer. Cook for a bit. Stir in 1 cup frozen or fresh peas and the bechamel sauce, cook for a few minutes. Keep on fire while pasta boils.
When pasta is done, drain and add to sauce. REmove from heat, transfer to a bowl to cool. When cool, add 2 cups diced mozzarella and 1/2 cup fresh grated parmigiano.

At this point you can chill over night or use right away.

Continue with eggplant preparation. Pat your sliced dry with paper towel. Lightly brush with olive oil, brown under broiler or on grill, abt 5 minutes per side.


Preheat oven for 350.

Line your pan with overlapping slices of eggplannt, allowing each slice to overhang the edge of the pan by about 3 inches. Line the center of the pan with eggplant, overlapping with ends of side pieces. You'll need a few for the top as well.

Fill eggplant shell with your pasta/veggie mixture, pressing down with spoon. Fold slices that are hanging over sides over the filling. Patch any holes with eggplant. Cover with foil and bake about 15 minutes. REmove foil, raise heat til 400, cook about 15 minutes. REmove from pan, let rest for about 10. Then remove ring from pan and place on a platter. Slice and serve immediately.

Burlington, Vt.: This year, I'll be preparing a vegan tofu turkey, with stuffing and gravy. I don't have a recipe, but have my own ideas about how to go about it. What are your thoughts?

Kim O'Donnel: And here's the other side of the coin re: tofurky. Here's an idea from the Web site of Baltimore-based Vegetarian Resource Group:
http://www.vrg.org/recipes/tofurky.htm
See if thise tinkles your chimes. And maybe the tofurky chowhounders have thoughts?

Vegetarian Turkey day: Ciao Kim,

Hope you take my question -- I'll be away at 1:00. I'm a vegetarian, (and I'm also preggers). We will be with my in-laws for the holiday where there will be a big turkey. There are plenty of sides that I can eat, but I'm concerned about getting adequate protein. Would it be rude for me to bring a tofurkey or some other high protein dish to share? I've never tried tofurkey and I can't think of a high protein accompaniment to the meal. Any suggestions would be heartily appreciated. The main thing, though, is to just enjoy this time with family and be thankful for all our blessings. Happy T-Day to you and all the chowhounds.

Kim O'Donnel: How about a lentil dish or something made with quinoa, which are plant-based powerhouses of protein? I agree that the most important thing is family and communion, but you must also take care of yourself at this time in particular. No harm in bringing something to meet this end.

Nashville, Tenn.: Kim,

Do you have any suggestions for a vegetarian gravy so that our veggie friends can enjoy some traditional Thanksgiving fixings like stuffing and mashed potatoes?

Kim O'Donnel: I do. Roast some mushrooms, onions, garlic, leeks, carrots, rutabagas, turnips and the like, along with some fresh thyme and rosemary -- in olive oil. Use the bits that have caramelized as your base. You'll need to have some veggie stock on hand. Make a roux (equal parts flour and fat) to which you'll add liquid (veggie stock in this case) and bring to a boil. Taste for salt and pepper. The more flavors you can bring to a vegetarian gravy the better.

Brine me, baby!: Hi Kim -- Could you please post (once again) your recipe & instructions for brining turkey? Maybe this year I can convince my mom to do something a little different... Thanks!

Kim O'Donnel: The brining recipe I love comes from doyenne Alice Waters (Chez Panisse)...the proportions below are for a 12-14 pound turkey, so adjust accordingly if necessary:
Bring 2 gallons water to a boil. Add 3/4 cup sugar and kosher salt (plus 2 T extra) and stir until completely dissolved. Turn off heat, and add diced carrot, diced onion, 1/4 cup diced celery, diced leek. Add 2 bay leaves, 1 T black peppercorns, 1 T coriander seeds, 1/4 tsp red pepper flakes, 1/4 tsp fennel seeds, 2 star anise and 2 or 3 sprigs of fresh thyme. Refrigerate until cold.
After you've cleaned and rinsed turkey (remember to remove the giblets!), add turkey to pot of brining solution and refrigerate for up to 72 hours (I have done it for about 36 with great results)...you may need to weigh it down with a plate to keep turkey below surface of solution.
When ready to cook, remove from brine, bring up to room temp. Discard brine. Then preheat oven to 425. Cook at this temp for first 20 minutes, then bring down to about 350, 325 and cook til thigh reaches 180.

Shepherd Park: Kim, for the Vegetarian Timpano recipe: should the eggplants be peeled? It sounds wonderful.

Kim O'Donnel: I didn't peel, no. It is wonderful, by the way.

Kensington, Md.: Kim,

I'm cooking my first Thanksgiving turkey this year, and I'm starting to panic. What should I get -- fresh or frozen? What brands are best? Do I need a pop-up timer? I would like to brine it, but how do I do it? I heard you cannot brine certain turkeys. Also, if I get a frozen one, do I have to completely thaw it before I brine? How long to thaw? Help me, Kim, help me!

Kim O'Donnel: If you can, Kensington, try buying a fresh turkey this year. You won't believe the difference in taste. A pop-up timer is what you find in Butterball varieties, and by the way, those things are very inaccurate. Butterball also tends to flavor their turkeys, so yes, brining one would be a disaster. If you get a frozen variety, you must completely thaw before you do anything to it, ya hear? Allow 1 day per five pounds of bird. And don't forget to breathe deeply, dear.

pumkin custard?: Greetings Kim -- Thank you for doing this special chat. I love pumpkin pie -- sans crust. Can I make the traditional pumpkin pie filling and cook either in a square dish or ramekins so that it's custard, not pie? It sounds like it would work, but I'm not sure. Would I cook at same temp/length as a pie?

Thank you.

Kim O'Donnel: How about making a pecan crust, which will help keep it from burning? Mix with some rolled oats, even.

Kim O'Donnel: By the way, I was just thinking...re: pumpkin custard, I made a pumpkin custard for a pumpkin bread pudding....here's the details: Avoid the bread instructions to make the pudding...

Pumpkin Bread Pudding
from Bobby Flay's Bold American Food

for the bread:

Combine 1 3/4 cup AP flour, 1/4 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ground cloves.

Beat 2 eggs, 1/3 cup shortening and 3/4 cup sugar til fluffy. Add 1 cup pumpkin puree, 1/3 cup milk, 1 tsp vanilla.

Add dry ingredients and 1/2 cup chopped pecans (optional)

Bake in a 350 oven in an oiled loaf pan, about 1 hour.

Cut half of your bread into cubes when cool and let get stale before continuing with recipe.


Pudding:

300 oven

Scald 1 cup milk, 1 cup cream and 2 tsp sugar.


Combine 5 yolks, 1/4 cup pumpkin, 1 tsp vanilla, 1/4 tsp each of ground cinnamon, nutmeg and ginger, 1/2 cup sugar (minus 2 tsp) and whisk.

Temper your egg mixture with some of the milk and whisk and then incorporate all of egg mixture into milk and stir with wooden spoon until you make a visible streak on the back of spoon. Take off heat. Pour over bread cubes which are waiting in a buttered pan.

Bake in a bain-marie (water bath) about 50 minutes.

Washington, D.C.: Question about the roux for the vegetarian gravy. "Flour and fat" for the roux makes me think of butter. What else can you use that is ok for vegetarians?

Kim O'Donnel: fat can also be the very vegetarian olive oil that's in left in your pan from roasting your veggies...and if you need more, go for it...

Washington, D.C.: Just an observation about eating habits: it's getting harder and harder to host group dinners like Thanksgiving because of restrictions people place on themselves, like not eating meat/dairy/carbs/whatever. Yet as a society we're still getting fatter.

Kim O'Donnel: I agree. I think we need to look at holiday feasting more holistically and include some kind of brisk walk either before or after the meal to help with digestion and calorie burning. It would also help to take inventory of our menus and see exactly how much fat we are incorporating into the meal...perhaps we could make some unnoticed subs that could help along the way...for example, using buttermilk instead of cream, butter or milk in our mashed potatoes...remember 1 T heavy cream has 52 calories, 6 g fat (3 saturated), plus 21 mg cholesterol...1 T butter is twice that in calories and fat...but 1 cup buttermilk contains 99 calories, 2 g fat (1 sat), 9 mg cholesterol -- and 8 g protein. Assessing nooks and crannies in the feast may go a long way.

Re: Vegetarian Son: I've seen examples of vegetarian main dishes served in mini sugar pumpkins. Maybe like a risotto or wildrice type dish? Those look and taste "Thanksgiving-y", too.

Kim O'Donnel: A lovely idea...thanks for this.

making new traditions: Since it's just the two of us this year, my sweetie and I decided to go off the beaten path and make duck for our main course. Any ideas for good sides? For the dessert I was going to go the route of some kind of apply-raisin bread pudding type thing. Any other suggestions?

Kim O'Donnel: I'm thinking wild rice stuffing with mushrooms...and definitely some kind of cranberry chutney, perhaps spiked with ginger or with kumquats for a razzmatazz.

Turkey Breast: Fearing a 15 lb turkey won't be big enough for 6-8 people, my hostess has asked me to cook a turkey breast for Thanksgiving. Having never cooked one before and worried about it being dry, I was wondering if you have any fabulous recommendations on how to prepare it. Would brining be an appropriate?

Thanks!

Kim O'Donnel: I don't know why your hostess is freaking out, as 15 pounds will be more than enough for your party -- think 1.5 pounds per person, and that allows enough for leftovers! That said, if you plan on doing so anyway, a compound butter is a lovely way to keep things moist and very flavorful. Take a stick of butter and soften it so it's pliable. Add to it some diced shallot, herbs of your choice. Roll it in waxed or parchment paper, then stick in freezer. Slice it into rounds when ready to use...apply those rounds under the skin...ooh baby.

Adamstown, Md.: Kim, Due to all the discussion in previous years, I'm going to brine the turkey this year! (This will be only my second time hosting/cooking for Thanksgiving.) Cooks Illustrated recommends doing the soak for 8 hours, then rinsing and letting the turkey sit, uncovered, in the fridge overnight. This is supposed to give it a crisper skin.

Question for you -- If I put the turkey in the brine Wednesday morning, then go to work, it will be in more like 10 hours in the brine. Do you think that's ok? (20 - 22 pound turkery, fresh killed from the local butcher, by the way)

Also, have you done the air-dry thing for crisper skin? Is it worth it? Or should I just do the brine over night on Wednesday?

Love the show and all your advice! Thanks for doing a Thanksgiving special!

Kim O'Donnel: You'll find many variations on how to brine or roast or grill or fry a turkey, my dear...in fact, you'll notice the recipe I posted earlier allowing brining time for up to 72 hours. So don't fret. It will be fine 10 hours in the brine (I like that rhyme.) I've not done the air crisping thing, so I can't vouch for its efficacy, but I've patted dry my bird after the big brine and it's been a-ok. Enjoy, you will love it.

Springfield, Va.: Hi Kim, I know that I will incur the wrath of all your vegetarian friends, but part of the fun of Thanksgiving for me is that wonderful smell of roasted turkey that I get when I walk into my Mom's house. I doubt that you can get that with tofu.

Kim O'Donnel: I love that smell too, but one meat eater's dream is hardly the stuff of those for the veggie....

Millersville, Md.: Kim,

I read the piece in the Post last week on 7 ways to cook your turkey. What's your favorite? Had a deep fried turkey recently and thought it was great. Not keen on the notion of fried foods but it tasted great. Where does one buy the equipment to cook a deep fried turkey? Any suggestions on trimming the fat when cooking a bird this way?

Thanks

washingtonpost.com: 7 Takes on Turkey (Washington Post, Nov. 15, 2001)

Kim O'Donnel: I agree, check out the story from last year's Food Section, which has nice instruction on several different methods, including frying the bird. Check it out.

Alexandria, Va.: Kim,

If I buy a fresh turkey this weekend, will it keep until Thursday? Everything I've read says "roast a fresh turkey within a day or so of purchase," so I don't want to have one go bad on me -- or alternatively, be stuck with buying a frozen turkey, if the stores are out of fresh ones by Tuesday, with no time to thaw it! Thanks.

Kim O'Donnel: I would order pronto, and then ask to pick yours up either Tuesday or Wednesday. Try to avoid getting it this weekend.

Washington, D.C.: T-day is at my aunt's house -- 22 people total! I've been assigned the mashed potatoes. Any ideas for making them interesting but not too odd? There will be some extremely unadventurous eaters in the group, and I'd like to expand some horizons without pushing someone off a cliff. Thanks.

Kim O'Donnel: Chopped scallions and buttermilk. Add buttermilk gradually. And no matter what you decide, always salt your water for the boiling part. Lots of black pepper and more salt at the end.

Washington, D.C.: Kim,

Let's talk roasting pans for a minute -- do I need to put the turkey on a rack in the pan? I've heard you can place the bird on a bed of carrots and celery directly in the pan. Is this a good alternative? If so, what do I do with the veggies after? Many thanks for your insight, o wise one!

Kim O'Donnel: It's not absolutely necessary to use a rack, altho it does help with drainage of fat. I have made a bed or carrots and celery, just as you mention, and it's been great to have as a base for my gravy. So enjoy the flavors and don't worry about the rack if you don't have one.

Rockville, Md.: I've never had a brined turkey, however, I read somewhere that you shouldn't brine a kosher turkey. That turkey has already been soaked and salted and brining it would add a lot of extra salt.
Just a thought.

Kim O'Donnel: Yes, tis true.

Compound Butter: Just for clarification, should I use the butter after it has been baked, but before serving or before baking? Sounds yummy. I have a rosemary bush ready to be snipped and contribute to the meal.

Kim O'Donnel: Sorry. Put the butter under the skin BEFORE you put into oven for roasting.

To Springfield: No wrath from this vegetarian -- I understand that reaction to delicious smells perfectly. My family does cook turkey, and I do like the smell (though I don't eat it, but then I have more than enough side dishes to keep me happy).
What really gets me, though, is the smell of Mom's stuffing. Or the spicy pumpkin-pie scent. Or that wonderful aroma you get when you cut open a baked sweet potato.
Damn, now I'm hungry.

Kim O'Donnel: There are smells for all varieties of chowhounds on this groovy day.

Equipment for frying a turkey: The Shopper's Food Warehouse on Route 1 in Alexandria/Arlington(Potomac Yard Shopping Center) sells a turkey deep fryer. It looks pretty funny on the box, like a prop for a Mr. Bean episode. What makes the illustration even funnier is that whoever designed it probably took his or her job very, very seriously.

Kim O'Donnel: Thanks for sharing, as it solves the mystery for one deep-fry searching chowhound...

Brining: Could there possibly be an error in the Food section this week? Using a full two cups of table salt (it even says specifically NOT kosher salt) with an unspecified amount of water in a brining solution seems like it would result in a disaster. I have brined turkeys for the last two years and neither of the recipes I've used have called for that much salt, ESPECIALLY if it's table salt!

It claims to have been adapted from Shirley Corriher's recipe but that does not jive with other brining articles I've seen from Shirley Corriher.

What gives?

Kim O'Donnel: I agree, it's a lot of salt...perhaps you could check with them by email? I'm sure they would help clafify.

Alexandria, Va.: Submitting early here: I have the menu for my Thanksgiving dinner for eight pretty well set, but do you have any good suggestions for a non-alcoholic punch or something I can serve to arriving guests and keep them occupied while I'm running back and forth with last-minute things in the kitchen? Thanks.

Kim O'Donnel: Mulled cider is always fun at this time of year...and I know someone in the past has offered up the details on gluswein, which I think can be made without the hard stuff...

Arlington, Va.: What about Thanksgiving for two? How does one preserve that "big spread of food" traditional loveliness without having all the waste?

Kim O'Donnel: Do a turkey breast instead of a bird. Boil 4 or 5 potatoes instead of 10. Make a green salad instead of a huge casserole. Do 2 cups stuffing instead of 4. You can easily adjust for your needs, no prob.

Turkey Fryer: Home Depot also sells a contraption to deep-fat-fry a turkey...

Kim O'Donnel: Most excellent. Thanks, dear.

Bethesda, Md.: Need some help on sides -- I like green beans, but I want to make something that can be made ahead of time and can be served at room temperature -- so I don't have to use up valuable oven space at the last minute.

Kim O'Donnel: I've been kicking around the idea of doing a 21st century version of the old green bean casserole that so many of us were weaned on in the 70s...Food and Wine this month had a recipe...but I think the method is quite simple:
Blanch your green beans and set aside. Saute a few portobello mushrooms with fresh thyme and some chopped onion. Place in baking pan and mix the two. Slice up a bunch of shallots and saute til crispy...you could even coat them in flour for that Durkeee's French-fry feeling...Now it's time to make a roux...using fat and flour, and you might want to use some mushroom stock to help you along here....you could bake this ahead of time...

Non-alchoholic something: Alexandria, check out yesterday's Foraging column. It was on sparkly non-alcoholic beverages. I love champagne, and the ones in the column still sounded great to me.

washingtonpost.com: Bubbles Without the Booze (Washington Post, Nov. 14, 2001)

Kim O'Donnel: Thanks for this!

Clarification please: For brining - 3/4 cups sugar -plus- 3/4 + 2T kosher salt?

Kim O'Donnel: You got it.

Alexandria, Va.: Do the major grocery stores, Giant and Safeway, accept turkey orders? Do they just slap your name on something they already have in stock, or will they get new fresh turkey deliveries Tuesday and Wednesday? Or am I better of at a Fresh Fields or Sutton Place Gourmet?

Kim O'Donnel: I know for sure that Fresh Fields is accepting orders for fresh turkeys. I do not know if this is the case at Giant and Safeway. I know in the past it's only been frozen, but that too may have changed. Anyone know?

Organic Girl: RE: where to get equipment for deep-fried turkey --
Actually, just about any home store seems to have them around here (in the plains states). I've seen them at places like Home Depot, Sam's Club, some grocery stores, Bed Bath and Beyond, anyplace that sells grilling equipment. Finding the peanut oil may be tougher, but many grocery stores are starting to carry 5-gallon boxes of it due to the fried turkey craze.
How to cut the fat -- don't eat the skin! Unfortunately, that probably doesn't help a whole lot, it IS deep fried after all. Also, make sure you keep the oil at at least 350 degrees. If it gets lower, cooking takes longer, and, hence, longer sitting in oil.

Kim O'Donnel: More good info on turkey deep-frying...

Washington, D.C.: Can you substitute sweet potatoes in the pumpkin bread pudding recipe?

Kim O'Donnel: I've not tried this, but you want puree, fyi...you may have more equivalent results with squash puree...

Reston, Va.: Quick and easy peanut soup recipie. To 3 or 4 parts stock (chicken or veggie) add 1 part peanut butter. You can add cream as a thickener if you wish (that's why 3 or 4 parts stock).

A vegetarian can eat all of the traditional thanksgiving dinner, except the Turkey, if the cook uses veggie stock instead of meat/fowl stock in those dishes requiring it. You've got peanut soup, squash, stuffing, green beans, apple pie (if vegan) or pumpkin pie. A fairly balanced, if protein light, meal.

Kim O'Donnel: Very nice ideas...thanks, Reston.

Chicago, Ill.: Hi Kim,

I wanted to tell you that, thanks to all the squash discussion threads, I will be taking butternut squash and a green bean dish to Thanksgiving dinner.

And no, I am not making the standard green beans/mushroom soup.friend onions casserole. My dish will be fresh green beans tossed with blue cheese, toated walnuts, and crumbled crisp bacon.

Kim O'Donnel: All sounds grand, Chicago. Please keep us posted of the progess...

Bethesda, Md.: For the string bean person, I know this sounds boring but I blanch my string beans and then toss in italian dressing. You can keep them at room temperature and it's the easiest dish you'll ever make. And people are always pleasantly surprised that something so simple could taste so good. A lifesaver when you're cooking Thanksgiving dinner for twenty.

Kim O'Donnel: Nice!

Columbia, Md.: Hi Kim! I'm looking for a non-dairy dessert to go along with an apple pie at a kosher Thanksgiving. I found some vegan pumpkin pie recipes made with tofu -- do you think that would come out as icky as it sounds? Could I make caramel apples without milk? Any other ideas?

Kim O'Donnel: How's this? I like Lanza's stuff, so I'm inclined to say the icky factor will be minimal.

Spiced Pumpkin-Tofu Pie

from "Totally Dairy-Free Cooking" by Louis Lanza


Oven at 350. Whisk together 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 2/3 cup sucanat sugar and 1/8 tsp salt (he likes to use sea salt, i say whatever turns you on). Mix in 3 T egg whites (about 1-2 eggs' worth), 2 cups canned pumpkin puree, 8 oz soft tofu and 2 T arrowroot. Mix either using an electric mixer or with a whisk.

To make this entire dairy-free, Lanza has a recipe for "Healthier Pie Crust," which is made with tofu, spelt, oat and whole wheat pastry flour...for one 9-inch pie crust, you mix together 1/2 c whole wheat pastry flour, 1/4 cup oat flour, 1/2 cup spelt flour, 1/8 tsp salt and 1 T sucanat. You can use food processor if you wish here. Add 1 T soft tofu, 1 T soy margariene and mix. Add 6 T cold water and mix 1 minute longer. Form into a ball. Roll out or freeze for later.

Bake pie, filling and all, for about 50-60 minutes, until set. Cool for at least 2 hours before serving.

Washington, D.C.: Hi Kim,

As my husband and I are young and broke, we can't afford to go home for the holidays. So we're spending it with friends and friends of friends here. I have been put in charge of the dessert. I LOVE the chocolate zucchini cake recipe you gave us once, and thought it might be appropriately fall-like but I don't know if it's right for Thanksgiving. What do you think and do you have any other suggestions?

Kim O'Donnel: Try using carrots instead...and add a little powdered ginger for a fall feeling...it's most excellent at this time of year. Enjoy!

Centreville, Va.: I am traveling out of town to spend Thanksgiving with my boyfriends' family. I am planning on bringing some dishes along and I would like to contribute some kind of dessert. What are some traditional Thanksgiving desserts (aside from pumpkin pie) that a traditional southern family might enjoy?

Kim O'Donnel: How about an apple crisp? Or a pear/cranberry crisp? Or pumpkin bread budding (see earlier in the transcript)...

Where to get Fresh Turkeys: I got mine from the Harris Teeter in Arlington last year -- I just called ahead and ordered in a size range I wanted, then picked it up on Tuesday -- very easy. I'm sure the other Harris Teeters do it.

Kim O'Donnel: Thanks for the sleuthing...

Reston, Va.: Braised saurkraut goes well with duck.

Drain kraut and put it in a oven proof pot

Add chopped onions or apples

Pour in a fair amount of white wine and chicken stock, you want it soggy. Figure 1 and 1/2 cups of each for one lb kraut+1 apple.

Cover pot, put it in a 300 degree oven for 3 or four hours. Much of the liquid will cook out, so check it about halfway through.

This is improved by sitting in the fridge overnight, then microwave it to heat it up.

You can cook the duck in the kraut, it gives a great flavor to both! (Brown the duck first, for looks, the skin won't be crisp)

Kim O'Donnel: Thanks for this ducky tidbit, Reston...

Brining follow up!: Kim -- Brined a turkey last year, and the pan drippings were x-tra salty. Ruined the gravy as a matter of fact. Have you had that experience with your brine recipe? Can you stuff a brined turkey with good results?

Thanks -- have a wonderful Thanksgiving!

Kim O'Donnel: Then your recipe called for too much salt in the brine...if you do it again, reduce a bit and I would even taste the liquid before immersing turkey to doublecheck...I've stuffed a brined turkey in the past, but I'm now more inclined to make stuffing on its own and not stuff bird at all...

Altoona, Pa.: Hi Kim,
For you, what's the one side dish you must have on the Thanksgiving table, otherwise it's not Thanksgiving? In my family, it's Cope's corn, parched corn that my Mom cooks with milk or maybe cream, and it comes out a little sweet. In case I don't get home for TG next week, I bought a can of it (I now live outside the Penna Dutch epicenter and couldn't find the dried.)

Kim O'Donnel: I must always have my cranberry sauce because I make it tart, with oranges, orange zest and maple syrup. I MUST have it and I don't care if no one else likes it.

Washington, D.C.: I've always made the gravy at my in-laws' feast and I've always thickened it with a classic roux (Butter and flour). The Post's gravy recipe calls for using the rendered turkey fat (ie, the drippings) rather than buttter. I tried that once but found that the taste was decidedly greasy. Have you tried it? Should I use less then the usual 1 to 1 proportion of fat to flour?

Kim O'Donnel: One way to help this dilemma is to pick up one of those fat separator gizmos...they do help with the greasiness...that way, you can cut down but still benefit from the flavor...

Fairfax, Va.: Is there any way to make Thanksgiving turkey lower in fat and high in taste? Seems all the recipes call for loads of butter. Thanks!

Kim O'Donnel: Brining is a very low fat/high flavor method because you are using no fat to season the bird. Whenever I've brined, I've needed no additional fat to keep bird moist...cheers.

Curious: Kim, What's on YOUR menu for this year's T-day?

Kim O'Donnel: Well, it's not exactly MY menu this year, alas. This is what you do to be with family -- dealing with many different traditions, personalities and cooking styles...I've decided though, to show Mom how to make pie dough, and we'll do a mom/daughter thing that morning, and I'll make it my responsibility that this group get some nutritive value that day, with some veggie dishes, and of course, my cranberries.

Southern desserts: For the poster looking for southern desserts, every self-respecting southerner LOVES pecan pie -- and it's very easy to make. Add a little bourbon for an extra special taste.

Kim O'Donnel: Absolutely. Good idea! Or a bourbon bread pudding would be fab.

re fat: Remember, one theory behind all of our holiday feasting is to build up fat reserves for the winter. Christmas and halloween being the basis for these. Splurge and eat up. If not, pass the butter to me.

Kim O'Donnel: And of course, as long as it's in moderation, and we all take a good stroll through the meadows after all the gorging...

Bethesda, Md.: Your cranberry sauce sounds delish! Do share!

Kim O'Donnel: 1 pack cranberries, cover with water, only enough to cover, squeeze of 2 oranges, plus orange zest, chopped; 1 cup maple syrup...orange juice if necessary, but go easy because you don't want it too liquidy. Bring up to a boil, then reduce. Cook til your desired consistency.

Brining follow-up: When you remove the turkey from the brining solution, do you rinse it off or anything, before cooking? Thanks!

Kim O'Donnel: Don't rinse, but do pat dry.

Washington, D.C.: Here's my cheesy/happy thought for the day:

The thing I love most about Thanksgiving is that it's truly an American holiday -- no religion attached. Every immigrant family I know embraces it and adds their own touches. In my Polish family, we have sausage and pierogi alongside the traditional trimmings. I've asked other immigrants if they do the same, and everyone I've asked has said yes.

Kim O'Donnel: Me too. I love it more than Christmas because the gifts are in the food -- from preparation to sharing a piece of pie with your creepy cousin Morris out in the backyard while one of you sneak a smoke -- I love the irregularity of it all and I love the funny conversations that undoubtedly ensue.

Alexandria, Va.: Kim, What's your cranberry recipe? I'm trying one from the Williams-Sonoma cookbook with cranberries and ginger, but yours sounds great too.

Kim O'Donnel: I just posted, and I think ginger would work really well in this case. So be a pioneer and go for it!

Today's chat: kim you should be on this long on tuesdays!

Kim O'Donnel: Sweet....I'm just trying to get in as many of your queries as possible so you feel equipped for the big day...by the way, we can continue this conversation on Tuesday, okay? Keep sending in the TG questions, and you can always email me in the interim...

Seattle, Wash.: Kim, what's your personal take on stuffing the turkey as opposed to baking the stuffing separately? Personally, I am not scared to stuff the turkey, and I think that stuffing cooked inside it takes sooooo much better.

Kim O'Donnel: I think it's a pain in the butt to stuff the bird and not that much tastier...so I have gotten out of the habit of stuffing and just cook in the oven on its own...

Gaithersburg, Md.: Thanks, Kim, for this holiday discussion. I have been tasked with the stuffing. I want to make a traditional herb stuffing (my family isn't too adventurous) that is spectacular. Any recipes?

Kim O'Donnel: Can it include meat products? Please fill me in...I have lots of ideas. Do you want sourdough bread or corn bread? Do you want mushrooms, rice? More info!

Silver Spring, Md.: Kim,

Any suggestions on how to keep side dishes warm while I'm finishing the turkey and gravy? Should I just wait and cook the greens at the end?

Thanks.

Kim O'Donnel: Well, you need about 20 minutes for the turkey to rest, sometimes even more...so that would be plenty of time to cook greens and get your gravy ready...have someone help you, dear, to coordinate the final stage of cooking before it goes to table...

Vegetarian in Boston: Hi Kim,
Just wanted to offer suggestions to folks who are hosting vegetarians for Thanksgiving -- in case they're not sure what to serve.
o It is a good idea to make stuffing with veggie broth instead of chicken broth, then bake some in a casserole dish and the rest in the turkey...
o No marshmallows on the sweet potatoes, they contain gelatin which is not vegetarian.
o No chicken broth in mashed potatoes or anything else
o If your vegetarian guest is a vegan, maybe prepare veggie dishes with margarine instead of butter
I always tell my mom that if I have plenty of good wine, who needs food? But she always makes my favorites veggie-friendly; it's easy to do and everyone can enjoy the food!
Have a great thanksgiving!

Kim O'Donnel: This is a great checklist...thanks so much, Boston.

Turkey in a nonstick pan: Kim, a couple of weeks ago you told me the bad news that I really need to roast my turkey in a "stick" (as opposed to nonstick) roasting pan to get those good little bits for gravy. I'm still looking for a way around that -- how about if I just roast a couple of turkey legs in a separate, smaller stick-pan to get some brown bits? Use tinfoil?

Kim O'Donnel: Sure...and no to the tinfoil...how does that work into the equation?

Shepherd Park: Kim, I have a great curried butternut squash soup recipe that's as quick and easy as it is delish! Once the squash is prepared it only takes as long as it takes the soup to heat.

I usually bake the squash, then put it thru a food mill. If you don't have a food mill, just mash it like you would potatoes. Heat the pureed squash with apple cider, milk or cream, and curry powder to taste. That's it!

Perfect with home-baked bread.

Kim O'Donnel: NIce thought, esp. for those veggie-heads..thanks Shepherd...

Kim O'Donnel: Whewee...it's late, kids. So glad we could go on for longer, and I do hope we've touched on many aspects of The Big Feast. Let's do it again, shall we? Come 'round next Tuesday, for last-minute queries and quibbles...I'll be here at noon, the regular time. So, in the meantime, stay cool because it's only food we're talking here, not missiles or plane crashes (thank goodness)...and enjoy the process of what can be a most wonderful experience. Ciao!

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