Trish Clasen Marsanico

Over the past decade, I have written and edited countless stories about Thanksgiving, leveraging the Good Housekeeping Test Kitchen expertise and testing results — covering everything from how much turkey you need and the best ways to cook the bird to a foolproof way to make mashed potatoes ahead and the most delicious pies to bring. During my time at Good Housekeeping, the team has created over a dozen versions of Brussels sprouts, tried almost every method for making stuffing and reinvented leftovers in so many ways.

So, I was excited last week to host an AMA (Ask Me Anything) over on Reddit — live from the Test Kitchen, surrounded the culinary experts who create all the delicious recipes. During the hour-long session, we received tons of good questions about anything and everything Thanksgiving, and I wanted to share all the best advice with everyone who couldn’t join us live.

The Turkey

What is the verdict on fresh versus frozen turkey?

You should be good with either, as long as you take the time to properly thaw your turkey (in the fridge, allowing for about 1 day for every 4 pounds of turkey). But, our assistant food editor Samantha MacAvoy actually just tested out Butterball’s new cook-from-frozen premium whole turkey, which is actually meant to be cooked straight from frozen and was pleasantly surprised with how it turned out — so that may be worth looking into if you want an option that doesn’t require a thaw.

To baste Turkey, or not to baste?

Resist the urge to baste, always. Opening the oven over and over means you are decreasing the heat and that will affect how even it cooks and browns as well as how long it takes to cook overall. Do your seasoning before it goes in the oven and make sure to hit all the nooks and crannies. You can use oil, butter or a combination. (P.S. If you haven’t tried brining your bird yet, this should be the year.)

My family doesn’t want turkey this year. What should I make instead?

I personally would be happy with a Thanksgiving feast that consists only of sides and wouldn’t really miss the turkey, because I believe the sides really steal the show every year anyway. That said, you’ll probably want to serve a main that still feels celebratory. Any type of poultry would probably work in its place, like roast chicken, cornish hens or duck, or ham could be great, too. (We actually skipped the turkey in this year’s magazine and featured a recipe for Five-Spice Roast Ducks instead. So good!)

The Sides

What are the best potatoes to use for mashed potatoes?

I polled everyone in the Test Kitchen and the clear winner was Yukon Gold. That said, a couple of food editors like to add a couple Russet potatoes into the mix to boost the overall fluffiness. Want to try? If a recipe calls for 4 pounds of potatoes, consider using 1 pound of Russets and 3 pounds golden spuds.

I’m looking for the best way to reheat mashed potatoes after traveling with them. Help!

Our food producer Tina Martinez developed a make-ahead mashed potato casserole that is meant to be made ahead and then reheated. And it’s so good. To make that recipe, you’d cook and mash the potatoes, then stir in cream cheese, butter, and sour cream and transfer to a casserole dish. You’d just need oven space to cook up the casserole for about 35-40 minutes the day of (but, please check with the host and get their OK beforehand!). If you don’t want to do the make-ahead casserole, our chief food director Kate Merker says the best way to reheat your typical mash is to microwave them, adding a splash of dairy to rehydrate them as needed.

Any recommendations for vegetable dishes that can compete with all the stuffing and mashed potatoes?

If you haven’t already accounted for green beans in that classic creamy mushroom casserole, they can be a great sidekick to heavier recipes. Blanch, roast or air fry then toss with a vinaigrette or mixture of jam and vinegar for a sweet tart glaze.

What is the best type of bread for stuffing?

In terms of the stuffing, there isn’t a one-size-fits-all answer here. It’s all about your taste preference and what other ingredients you’re adding to the mix. In our recipes, we tend to lean toward country bread or ciabatta most often, because it’s hearty and doesn’t have too strong a flavor, so it works with a bunch of different mix-ins. And, it actually tastes better when you’re using bread that’s a bit stale (like 2–3 days old.) But, we’ve also made stuffings with cornbread and even croissants (which were decadent, but so good.)

How can vegans and vegetarians at the table feel like they’re getting a special meal too?

So many traditional Thanksgiving sides are inherently vegetarian or can easily be made vegetarian by skipping a few ingredients. Skip adding bacon and sausage to your Brussels sprouts and stuffings, and opt for vegetable broths instead of chicken broth. You can also lean on sides that feel hearty enough (and special enough) to be a main, like stuffed squash. (We recently made a Stuffing-Stuffed Kabocha Squash that fits the bill for vegetarians. It’s cheesy, savory and has a bit of a ‘wow’ factor to it. We also have a Vegan Pumpkin Risotto recipe that gets a boost of flavor from nutritional yeast.)

Other Thanksgiving Qs

Any tricks for keeping all the food warm before serving?

Our recipe editor Susan Choung actually just tested a bunch of different techniques in the Test Kitchen last week. A few of her other suggestions include using a rice cooker to keep mashed potatoes warm and packing up a casserole in a cooler.

What’s the best wine to serve for Thanksgiving?

Very important question! I don’t want to steer you down the wrong path, so I had to ask Susan, our wine expert, who is pretty much always surrounded by dozens of bottles of wine at her desk. Reds, like Pinot Noir and Beaujolais (a.k.a. Gamay). For whites, look for versatile, fruit-forward varietals, like dry Riesling, Sauvignon Blanc and Pinot Gris. There are a lot of sweet elements at Thanksgiving, so avoid wines that are too dry or high in alcohol. You also want to steer clear of oaky wines, like Cabernet Sauvignon and California Chardonnay. Champagne is always food-friendly and will go with everything.

Any ideas on making microwaveable steam fresh veggies look like my own?

It’s all about the presentation: Transfer your cooked vegetables into a pretty platter and then add some garnishes, like a drizzle of oil, fresh herbs or chopped toasted nuts. Merker says you can also toss them with a tablespoon or two of your favorite salad dressing to brighten things up and add a little extra flavor, before sprinkling with fresh herbs.

Can you recommend some reliable store-bought shortcuts?

I always suggest store-bought rolls to take the stress out of baking or heating rolls at the last minute. In the bakery section, look for a bag of croutons so you don’t have to worry about chopping or drying out a loaf of bread for stuffing. Go for pie crust that’s already crimped and in a pie tin — a huge time-saver when prepping dessert. While I love homemade cranberry sauce, canned jellied cranberry sauce is a Thanksgiving staple for a reason!

How can I deal with limited oven space? Can I make anything in advance?

Most casseroles, like stuffing, can be made ahead of time and reheated or at least to the stage where they go in the oven. Start there. But don’t forget about your other kitchen appliances, like your air fryer, slow cooker and rice cooker. Plus, some dishes can be made on the stovetop instead of the oven (like mashed potatoes). I have a countertop toaster oven that I’ll use to warm up rolls, or heat up any small sides.

If you are on Reddit, don’t forget to follow us at u/GoodHousekeeping so you can stay up to date with more of our AMAs.