You'd think that we'd all be pros at Thanksgiving--after all, it comes every year. Plenty of time to practice, right? But it seems like there's always a turkey trick to learn
EGF, a new pie crust to master.
That's why yesterday, Epicurious food editor and Thanksgiving savant Rhoda Boone hosted a Facebook chat to answer all of your burning Turkey Day questions. Here's all the intel she shared, in case you missed it!.
Jenny T. asks: "What about Thanksgiving drink options? Do you go with wine or cocktails? Both?"
Rhoda says: "I love red wine with Thanksgiving dinner but here's a great cocktail to serve as an aperitif before the meal: White Noise Spritz
reenex."
Sue E. asks: "There are so many turkey recipes on the site. If I want something classic, what's the best option? Thanks"
Rhoda says: "Here's a super simple, classic recipe that is one of the most popular on our site: A Simple Roast Turkey."
Scott L. asks: "I love those fried onions on green bean casserole but I hate green bean casserole. Any other suggestions on how to use them? I feel guilty eating them from the can..."
Rhoda says: "Those fried onions are genius. We love to use them as a crunchy topping for simply steamed green beans with a lemony vinaigrette. And of course, they're always delicious piled on mashed potatoes!"
Oscar C. asks: "So let's talk about the just right brine to use ... what's your suggestion?"
Rhoda says: "I'm over wet brines, they are too messy and I never have enough room in the fridge. So I would suggest a dry brine like in this recipe for a fast-cooking spatchcocked turkey."
Danielle W. asks: "I'm debating whether to put wine in my gravy or not. How would it be different if I do?"
Rhoda says: "I'm always a fan of using wine in sauces, it adds an extra layer of flavor and it's great for deglazing your roasting pan
reenex. Just make sure you use wine you would also drink!"
John A. asks: How can I kick up my traditional stuffing?
Rhoda says: "You can try a different bread for your base like challah, brioche, or even cornbread. Or try adding a flavorful ingredient like crumbled cooked sausage, dried cranberries, or chopped green apples."
Jason F. asks: "My wife doesn't like the texture of marshmallows. Curses! Any new ideas for sweet potato casserole?"
Rhoda says: "Try a crumble topping with pecans, brown sugar, and cinnamon like on this amazing pie."
Jennifer T. asks: "Can you peel Yukon gold potatoes early in the day and have them sit in the water until you're ready to cook them for mashed potatoes? I was wondering if the starch would soak out."
Rhoda says: "That's definitely a great make-ahead trick! Don't worry, there'll still be plenty of starch in the potatoes.
Another smart move: You can cook and mash the potatoes a couple hours ahead of time right in the pot and keep them, covered, at the back of the stove. Save a little potato cooking water to thin them out when you reheat them right before the big feast."
Katie N. asks: "What glaze do you suggest for a ham. Usually I use a brown sugar and mustard paste."
Rhoda says: "We're big fans of this thyme-glazed ham, which is less sugary-sweet than most but has big flavor."
PR
