With less than a week to Thanksgiving, it's all about turkey, starting with Katie Lee's Ranch Turkey. Then, two time-saving turkeys: Jeff Mauro's Turkey in Pieces and Sunny Anderson's Deep-Fried Turkey. Restauranteur Lidia Bastianich makes a classic Chestnut Stuffing, and the hosts determine which holiday cooking equipment is worth the money. Plus, turkey-themed food crafts that will wow a crowd and Geoffrey Zakarian's Espresso Martini!
Also mentioned in this episode:
Turkey Crafts
It's Thanksgiving reinvented: an any time of year turkey, plus four more dishes that can bring that turkey day flavor to your table any time of year. Roasted, Brined Turkey Breast With Maple Worcestershire Gravy And Fruit And Nut Pilaf; Broccoli And Cauliflower Gratin Mac 'n Cheese; Roasted Mushrooms. Parsnip, Potatoes And Spinach Casserole; Ginger-Soy Carrot Soup; Turkey And Mushroom Creamy Tomato "Gravy" With Gnocchi.
Ingrid Hoffmann's Thanksgiving menu is bursting at the seams with dishes that are chock-full of flavor. With recipes for Mom's Holiday Turkey, Homemade Stuffing and a Cranberry Passion Fruit Sauce.
Dishes to feed a crowd in the days leading up to Thanksgiving, dishes that double as dinners or sides for the big day, and what to do with leftovers. Bacon and Brussels Sprout Mac and Cheese; Carrot, Sweet Potato, and Squash Soup; BBQ Turkey Gumbo; Turkey, Fennel, and Onions With Buttered Egg Noodles; Turkey, Mushroom, and Corn Casserole.
You don't need a holiday to get fancy. Turkey Cutlets with Corn, Sage & Prosciutto Stuffing; Sautéed Peppers with Parmesan; Butternut Squash with Thyme and Black Pepper; Green Beans with Stewed Tomatoes.