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Tuesday, November 20, 2012

Web Chat: Kathy Answers Your Thanksgiving Culinary Questions

Chef Kathy Gunst’s roast turkey. (Jesse Costa/Here & Now)

Here & Now resident chef Kathy Gunst answered your questions during a live web chat on Tuesday, Nov. 20. Click the “Replay” button below to read through all of her answers, ideas, tips and links to her favorite resources.

The questions include:

  • To brine or not to brine the turkey? And what do you think about steaming?
  • What desserts do you suggests when pie is out of the question because of gluten concerns?
  • Should I under-bake my yeast rolls so that when reheated they don’t dry out, but instead taste freshly baked?
  • What is your favorite vegetarian thanksgiving entree (for a family not terribly interested in Tofurky)?
Kathy Gunst's Thanksgiving Hotline

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