Celebrating her annual Thanksgiving radio special, “EatDrink” host and executive editorial food director of “Martha Stewart Living,” Lucinda Scala Quinn, invited back editors Jennifer Aaronson and Sarah Carey to help our listeners prepare for the “Big Day.” Lucinda, Sarah, and Jen shared some of their families’ traditional side dish recipes, and all three offered advice from roasting turkeys to freezing quiches.
When it comes to celebrating Thanksgiving in Sarah’s family, an old ‘stand-by’ dish is her mother Susan's Peach Stuffing, which was featured in the November 2008 issue of Martha Stewart Living, this stuffing is sweet and simple to make. Jen's holiday meal is a whole family affair. Her five year-old son Giorgio has even assisted her in adapting her mother, Bette's Braised Red Cabbage recipe to be cooked on the stovetop. Listener Susan, from New York, called in begging Lucinda for her family's Hedgehog Potatoes. A dish Lucinda normally makes for Christmas, it can be found in her latest book, "Mad Hungry: Feeding Men and Boys."
One of the most commonly asked questions we received was whether or not quiches can be freezed. All three agreed that when making quiches ahead of time, you should just make the crust in advance. You can line the pans and put the crust in the freezer.
Our editors also offered five simple rules when it comes to roasting your turkey this Thanksgiving:
- Use a regular roasting pan.
- Make sure it is non-stick.
- Leave the bird uncovered when cooking in the roasting pan.
- The pan should come up about 2 1/2 - 3 inches on the sides.
- Make sure to pick up a roasting pan with good sturdy handles.