LiveWorld Transcripts

Women.com presents

Tamara Holt
Redbook Food Editor

November 24, 1998

Redbook Food Editor, Tamara Holt, offers expert advice on how to prepare for a lavish Thanksgiving feast. Holt discusses the best ways to prepare the traditional T-day bird, what to do with all those leftovers, and advises busy cooks on how to cope with inevitable holiday-related stress.

Page 1 of 3

HomeArts: And now, please join us as we welcome our guest today, Redbook's Food Editor, Tamara Holt.

Tamara H: Hi! I'm Tamara Holt, Redbook's food editor, and I'm here to talk about how to get Thanksgiving dinner on the table fast - because I'm sure that's what you're all thinking about. One quick idea to make the dinner go smoothly: As early as tonight, figure out which serving dishes and serving utensils you'll be using and set them aside. That way you won't be scrambling for them at the last minute!

Cccougar Says: There's only two of us for Thanksgiving -- what can we do that's easy, and won't be MORE food than we need?

Tamara H: Instead of cooking a whole turkey or cooking something simple like a chicken, try getting two Cornish game hens and serve them with all the regular trimmings and they are a little bit more special. If you like only white meat you could just get a turkey breast and roast that although you'll still have leftovers.

Kat Says: Here's my big problem- how do you avoid the last-minute frantic run-around? Ideally I'd hire waiters; but forget about it! Any tips for keeping guests out of the kitchen and amused, or serving tips that speed things up?

Tamara H: T-day dinner is huge feat. How often do you serve dinner for twenty people and have five side dishes to boot? No matter what, it's going to be difficult. The most important thing you could have - more than extra hands - is a great well thought-out plan. Make lists of everything you're going to serve, label the serving dishes ahead of time, and write out for yourself how long each dish will take to cook. Then make your schedule. When you know exactly what needs to happen, all those people hanging around the kitchen can be put to work.

Pugetsound Says: Any new ideas for what to do with the inevitable turkey leftovers?

Tamara H: Try making a great turkey hash with sweet potatoes instead of regular potatoes and throw in some fresh herbs or make a hip sandwich by layering sliced turkey and mango chutney with some fresh mesclun and put it on some hearty multi-grain bread.

Zephyr Says: There is so much stress associated with the holidays -shopping, family, schedules. What can we do to at least keep our sanity regarding Thanksgiving and Christmas meals?

Tamara H: Yoga? Just give into the stress. Be comforted by the fact that it's the same for everybody. As far as cooking is concerned. Whatever you can make ahead, make ahead. Start the holiday season by cleaning our your freezer, then start cooking and fill it up for the days when you've got the most to do. Cookies, many side dishes, gravies, casseroles and even cake layers freeze well.

Skinnywannabe Says: I've resolved to lower the fat in this year's holiday meals by at least 1/3, without messing with taste. What are some ways I can do that?

Tamara H: You're going to have to focus on getting your flavor from fresh ingredients -herbs, and spices and flavorful veggies - and not from cream, fat and cheese. We tend to add high fat ingredients out of tradition and it's nice to see that you want to break from tradition this year. When your stuffing recipe says to sauté onions in a 1/3 of a cup of butter, you can cut that way down to a couple of tablespoons. If your gravy recipe says to add cream at the end you can probably leave that out, or just add a touch.

Page 1 of 3