In this two-hour special hosted by Alton Brown, Food Network stars Rachael Ray, Anne Burrell, Sunny Anderson, Melissa d'Arabian and Bobby Flay came together to showcase their best Thanksgiving dishes and tips — and answer your Turkey Day questions live.
Rachael's Caesar Stuffed Eggs
This appetizer can be prepared far in advance so that you can save the oven space for your main dishes.
Don't spend Thanksgiving stuck in the kitchen! These easy-to-assemble bacon-wrapped date starters can be whipped up quickly, and toothpicks make for effortless serving and eating.
A great way to turn Brussels sprouts into a crowd-pleaser is to fry up the leaves in extra-virgin olive oil. Alex's recipe layers them on top of crostini with creamy ricotta cheese and a sprinkle of fresh Parmesan.
Introduce new vegetables to the Thanksgiving table by cooking them in a classic way, like this Swiss chard cooked "au gratin," or topped with breadcrumbs and cheese, then baked.
Save time and money by keeping the ends of your old loaves of bread and using them as the base of your stuffing. They will also create a crispier, heartier dish.
For this casserole's crunchy topping, skip the store-bought potato sticks and make your own using potato peels, sage, thyme and paprika. You can also make this dish ahead of time and refrigerate it so that all you have to do on the big day is bake it and serve.
When it comes to keeping your turkey juicy and flavorful, Bobby swears by warmed chicken stock. Keep it around your kitchen when the big day arrives, and you can use it not only to warm up and moisten your turkey, but also to thin out thick gravy.
Anne's Brined Rosemary Crusted Turkey With Pan Gravy
After you brine and butter your turkey, refrigerate it uncovered overnight. Not covering it will help the skin to dry out and become brown and crispy when baked.
Go beyond the traditional pumpkin pie this year and try kabocha squash, a fall vegetable with a bright orange flesh that is loaded with even more natural sweetness.
Try making crumbles instead of pies for an easy, lighter alternative that still packs in all the same fall flavors. Alex's cranberry almond crumble is crunchy and tart, pairing perfectly with a scoop of vanilla ice cream.
These cake pops are kid friendly, both to make and to eat. Get the little ones involved in tearing the cake into crumbs and then dipping the finished pops into white chocolate.
This refreshing margarita is seasonal and simple to make. Mix it and put it in pitchers before your guests arrive so you don't have to worry about being on drink duty the whole evening.
