A Very Fieri Thanksgiving

Grab a seat at Guy Fieri's Thanksgiving table, and watch as he and his chef friends prepare a unique and flavorful meal.

Guy's Kitchen Jam Band 

"When you think about musicians putting together a jam band, this is mine," Guy says of the four chefs he's enlisted to help prepare his Thanksgiving feast. Duskie Estes is tasked with making the Grilled Cauliflower with Bacon and Brie, while Aaron May tackles Guy's Babka Bread Pudding. On the other side of the kitchen, Beau MacMillan and G. Garvin try their hands at Turkey Meatballs and Bone Marrow with Bacon Marmalade.

Bone Marrow with Bacon Marmalade and Sourdough Toast

Don't let the bone marrow in this dish intimidate you; using it is very simple. Guy sprinkles his marrow bones with garlic, thyme and a pinch of lemon zest. For the marmalade, Guy recommends adding olive oil when cooking the bacon for the fat to render properly.

Turkey Meatballs with Fire-Roasted Green Chiles

Guy describes these turkey meatballs as tender, juicy and packed with flavor. Made from roasted, sweated and skinned hatch, poblano and serrano chiles, and Anaheim peppers, these meatballs add an elevated spiciness to any basic turkey menu. 

Grilled Cauliflower with Bacon and Brie 

"I've been on a mission to make cauliflower cool for 15 years. So, he just really made it cool today," Duskie says of Guy's amped-up approach to cauliflower. He uses a bacon-fat and Brie Mornay sauce as a topping, and he cuts his cauliflower into florets, then grills them until they are caramelized and charred.

Pan-Roasted Turchetta

"This is like we're doing a real porchetta, but we're doing it with turkey," Guy says of his fresh take on a Thanksgiving roast. He uses "fresh bounty from the county" — garlic, sage, rosemary and thyme — to make the rub inside his turkey breast. He then rolls it up, tying it with twine so it can be seared and roasted.

Chocolate Babka Bread Pudding with Rum-Spiked Cherries

Infuse Eastern European flavors into your dessert with Guy's Babka Bread Pudding. Replace day-old bread with oven-dried babka, or "challah bread gone wild," as Guy describes it, to give your pudding a chewy texture. For a lightly sour kick, add in some rum-spiked cherries.

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