Chefs' 50 Best Thanksgiving Tips

Food Network Magazine turned to seven reigning Iron Chefs—and dozens of past competitors—for some holiday advice.

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41. Serve cranberry sauce in hollowed-out apples to add some color to your dinner table.
Wolfgang Puck
Spago, Beverly Hills

42. Plan ahead for leftovers. Organize and empty your refrigerator before the feast starts so you don't waste time trying to jam in the leftovers after the meal. Have plenty of tin foil and containers on hand.
Vitaly Paley
Imperial, Portland, OR

43. Drink rosé with turkey.
Gale Gand
Cookbook author

44. Make your own hand roll sushi with your family.
IRON CHEF Masaharu Morimoto

45. Always have a cleanup plan. One thing that'll make it go a lot quicker: Don't use your sink. Fill a big bucket or plastic bin with soapy water, and when plates come back let them soak in there. That makes the end-of-the-night job a whole lot easier and keeps your sink from overflowing.
Amanda Cohen
Dirt Candy, New York City

46. I pulse leftover dark turkey meat in a food processor and mix it with diced baked sweet potatoes and stuffing. I pan-fry it until crisp to make a hash and serve it with a fried egg.
Seamus Mullen
Tertulia, New York City

47. Every Thanksgiving, I order a classic cheesecake from Junior's in Brooklyn. I know everything is supposed to be homemade during the holidays, but I figure, why not have the best?
David Myers
Hinoki and the Bird, Los Angeles

48. Buy white Chinese-food takeout boxes and fill them with the leftovers for guests to take home.
Art Smith
Art and Soul, Washington, D.C.

49. Instead of pumpkin pie, try making pumpkin ice cream.
Jehangir Mehta
Graffiti, New York City

50. Make a list of all the things for which you are thankful.
Anita Lo
Annisa, New York City