Thanksgiving Recipe Marathon | Babish Culinary Universe

hey guys turkey normally steals the spotlight at Thanksgiving but we can probably all admit that there's a side dish or two with a special place in our hearts mashed potatoes yams green bean casserole this week we're taking all these normally supporting players and giving them the starring roles they deserve let's get down to [Music] Basics all right guys so let's start with mashed potato traditionally the script reads for us to mash them with a potato masher and mix them with butter but we're going to flip the potato script and I'm sorry this the last time I'll say that by sousing the potatoes in their own private butter bath don't you wish that you could say the same about yourself so into a vacuum sealed bag goes three large rusted potatoes 1 and 1/2 sticks of butter salt white pepper and one entire cup of heavy cream this is Thanksgiving folks it's the one time it's socially acceptable to eat like this so being very careful we are vacuum sealing all these fats and starches together into one beautiful mass and dropping into a 194° fit sued the temperature of which you might need to maintain using a clean kitchen towel as a sort of soused swaddling cloth then 30 to 40 minutes later we are now removing our very tender potatoes which we should be able to crush effortlessly using our gloved fingers and pouring through a fine mesh C might have to crush these up a little bit into manageable pieces before pressing them through creating a potato mash that is very fine indeed that we want to whisk minimally just enough to incorporate the butter because we don't want to build up any gluten into a serving Bowl they go smoothed out and served with the headline that mashed potatoes will never be the same because from this day forth they shall be known as palm puree but what about yams you know that part of your Thanksgiving dinner that's actually dessert well while we are going to prepare these a little bit more traditionally with 1 and A2 sticks of butter half a cup of brown sugar half a cup of raw or deura sugar and a solid tablespoon of cinnamon and maybe a teaspoon and a half of freshly grated nutmeg we are going to dress it up in some new and exciting ways into a a generously buttered casserole go three peeled and sliced yams a generous pinch of kosher salt and our sugar butter mixture it would probably be easier to mix this up in a bowl beforehand but it's Thanksgiving we're trying to cut down in dishes right so once we've given that little mix we're covering and baking at 375° F for about 30 minutes and then we're going to give them a good mix and return them to the oven uncovered for another 15 to 20 minutes during which time I'm going to pour some boiling whiskey over some Craisins and let them soak until the sweet potatoes emerge from the oven at which point we're going to top them with some ricotta cheese chees a healthy serving of our whiskey soaked Craisins and some toasted pecans and if you want to go really crazy how about a nice healthy drizzle of Honey now take a look at that and tell me that you'd rather have the stuff with marshmallows on it I mean I would totally eat the stuff with marshmallows on it but variety is the spice of Thanksgiving all right now that I've officially gone off the rails let's make some green bean casserole we're going to start by making homemade french fried onions by cutting two large onions in half slicing them thinly in a mandolin and dousing them in about a cup of Buttermilk we're going to let those soak for about 15 minutes before draining and Coating in allpurpose flour once those are evenly coated and the excess flour has been shaken off via C bringing these bad boys over to a relatively tepid bath of 300° f vegetable oil these onions have a lot of moisture in them and they're going to cook very quickly so a lower temperature deep fry is preferable we're letting these go for about 7 to 9 minutes until they are gorgeously golden brown crisp and a hell of a lot better than anything you're ever going to get out of a can we're going to lightly season them with kosher salt and try not to eat all of them before they end up on our casserole but admittedly this is a challenge next up we got to make some Gourmet cream of mushroom soup we're starting by steming crushing and finely chopping 8 oz of crini mushrooms once we've got everybody stemmed squashed and sliced we're bringing the whole party over to an awaiting high-walled sauté pan with about 3 tablespoons of butter a bubble in we're then going to sauté the whole Affair together with a generous pinch of salt that's going to help draw the moisture out of the mushrooms once all this moisture has evaporated we're going to add one heaping tablespoon of flour we're going to sauté this together with the mushrooms and the butter forming a rudimentary R for about 1 minute before adding two cloves of crushed garlic sautéing for another 30 seconds and then de glazing with a little bit of CAC flamb bang if desired oh God make sure you take out the wooden spoon wooden spoon in the pot get it out of there little known fact wood is flammable we're then going to add about a cup and a half of chicken stock and one cup of heavy cream mixing together bringing to a simmer adding a little dash of soy sauce a trick courtesy of Jay Kenji Lopez alt and simmering Until Dark thick rich and the best cream of mushroom soup you've ever had then we're going to prep our green beans by cutting off the stems and slicing into 1 in pieces which we are going to par boil for about 2 minutes until bright green and then shock in an ice bath these are going to be baked but not long enough to cook them through so once we've drained them we're mixing them together with our cream of mushroom soup and maybe half of our french fried onions I wish you could smell this but well YouTube technology is just not there yet once combined we're pouring into a generously buttered casserole covering and baking at 350° f for 15 to 20 minutes or until bubbly we shall then uncover sprinkle on the remainder of our french fried onions and cook for another 5 to 10 minutes or until Brown and bubbly you know the two greatest words in the English language now for this one I don't have the patience to do a traditional tracking shot I got to dig in right now it's one of those few things in life that it's absolutely worth it to burn your mouth on this is my absolute favorite Thanksgiving side it's also my dad's favorite he just got out of surgery and I'm super excited to go home and make it for him and all the other people that I love because that's what Thanksgiving sides are really all about love for your dad for yourself or for your camera crew so for me and mine to you and yours happy holidays I will see you next week when I making turkey and pumpkin pie from A Charlie Brown Thanksgiving and buttered toast and popcorn and pretzels and jelly beans and ice cream Sundays I [Music] guess hey what's up guys welcome back to binging with babish where this week we are taking a look at Snoopy's Thanksgiving dinner din which I don't think is that bad as long as you eat around the black licorice jelly beans I'm kind of a pink man myself just kidding of course we are making pumpkin pie and Snoopy's whole roast turkey if your whole fresh turkey has one of those pop out when it's done things take that out we don't need that where we're going and our first of many steps is to loosen the skin from the body of the turkey which we're going to do by shoving our Bel gloved digits between the meat and the skin until it resembles the skin around your elbows sorry that's gross it's just the most accurate comparison I've got next up we're combining about 1/4 cup of kosher salt with maybe a tablespoon of freshly ground black pepper we are seasoning the cavity and the meat underneath the skin then once all the meat is nice and seasoned and we've used up about 3/4 of the mixture we're going to add about a teaspoon and a half of baking powder to make a seasoning for the skin itself this is going to lower the temperature at which the myor reaction occurs and give us a more Brown Skin So once we've got every inch of this bird deeply seasoned and baking powdered we're going to let it rest uncovered in the fridge for 24 hours which I dare say is plenty of time to get to work on our pumpkin pie for for this we are going to need one sugar pie pumpkin I'm using two because I need extra puree because I'm making pumpkin pie for my family for Thanksgiving but if you're just making one pie you just need one pumpkin sliced in half and removed of its seeds and guts then we're placing these cutsside down on a parchment line baking sheet and roasting at 325° F for 1 hour which I dare say is plenty of time to make our pie crust into the bowl of a food processor goes 6 and 1/4 oz of allpurpose flour 10 tbsp of very cold chilled unsalted butter that we're going to pulse together until it resembles something between tiny Pebbles and wet sand we want little tiny chunks of butter that can be just barely distinguished by the human eye we're then pouring this mixture into a medium Bowl adding the/ teaspoon of salt and 1 tblspoon of sugar that we should have added in the food processor mixing those together and then sprinkling some ice water over top I'm starting with 3 and 1/2 tablespoons that gives me about a half a tablespoon of leway if the dough is too dry so we're gently folding that together trying to mix as little as possible turning out onto our work surface we're just trying to make sure that all of the flour is hydrated once it forms a cohesive Mass we are wrapping in plastic wrap and refrigerating for at least 30 minutes which I dare say is plenty of time to make our pie filling I'm sorry I promise that's the last time I'll say that our pumpkins are out of the oven and we know that they're done because a pairing knife can pass through them without resistance so we want to peel the skins off these pumpkins and allow them to let off a little steam like a cooworker at an open bar Christmas party but while it's still warm I want to put about two cups into the bowl of a food processor this is going to help it combine more easily with one 1 cup of packed brown sugar and optionally a tablespoon or two of maple syrup we are processing that together for 60 to 90 seconds until very smooth and then we're going to start adding some spices I'm going with 2 teaspoons of cinnamon 2 tspoons of ground ginger 1/4 teaspoon each of all spice and ground cloves and a generous grating of freshly grated nutmeg this is the one that makes all the difference trust me plus we're adding a/ a cup of milk and 3/4 of cup of heavy cream and now that we've got some nice cold stuff in there we can add our eggs without cooking them four eggs in in total and then we are processing everyone together for an additional minute until smooth and creamy then get that out of the way because it's time to lightly flour our work surface hands and rolling pin and prepare our freshly refrigerated dough for its in wiing yes I know that is very far from an actual word regardless we are rolling this guy out to about 2 in wider than our pie pen then we're going to use our rolling pin to roll the dough up and then unfurl into said awaiting pie pen and you might notice that mine looks pretty bad and at this point you need to make a decision what's more important to you light flake crispy layers or perfectly fluted pastry if your answer is the former then patch it up as best you can and refrigerate for 15 minutes trust me it's going to end up looking just fine poke a whole bunch of holes in the bottom with a fork press down a layer of aluminum foil into the bottom of the pie crust and fill with your desired pie weight I'm going with brown rice then we are par baking this crust for 15 minutes at 400° F on a preheated pizza stone this is going to help accelerate the Browning and prevent soggy bottoms then into our hot pie shell goes the pie fill fing we're giving the whole thing a little tapy tap to get rid of any stubborn Bubbles and baking for about 25 minutes until the crust is brown and the filling is set but jiggly just a little jiggle like that then we are refrigerating overnight now if you'll excuse me I'm going to go get some sleep you can tell it's the next day because my shirt is ever so slightly different and we are cutting up some bread for our stuffing cuz today is turkey day and into a 225° fhe oven goes about 3/4 of loaf of white sandwich bread cut into 1/2 in pieces is tossed occasionally and baked for 1 hour until completely dry then here we have the base elements of stuffing don't worry will go over this on the stove top into a high walled sauté pan goes about 3 tablespoons of unsalted butter that we're going to get all nice and melty and foamy before adding one medium finely chopped Spanish onion we're just going to sauté this for a few minutes or until soft and translucent then we're going to add two ribs of finely chopped celery very slowly for dramatic effect I guess sauté for an additional minute just to introduce some heat to the celery and then we're going to start adding some chopped herbs hers 1 tbsp of freshly chopped sage and 1 teaspoon each chopped Thyme and rosemary all of which we're going to sauté for another 2 to 3 minutes to let those flavors I don't know get to know each other then we've got our cooled off bread cubes in a large bowl to which we're going to add about a tablespoon of finely chopped parsley and our onion celery herb mixture along with about 2/3 of a cup of fresh turkey stock if you want to see how to make turkey stock go check out the moist maker sandwich video in the upper right hand corner right now we're tossing everything together seasoning with kosher salt and freshly ground pepper to taste past and we want to reach this consistency where everything is sticking together but there are still individual cubes of bread that's looking perfect so here comes our air chilled turkey the inside of which we are going to line with a couple layers of cheesecloth I know that sounds weird but this is going to make it really easy to get all the stuffing out of the bird which we're going to want to do because by the time the stuffing is properly cooked the bird will be overcooked so we're shoving as much stuffing as will fit in our Bird's ass I don't know what you call it cavity they both sound gross tying the cheesecloth shut behind it and then tying the legs over top top using a piece of butcher's twine then it's time to set this guy up on a roasting rack but what if you don't have one not to worry like most problems in life this can be solved with aluminum foil we're just going to roll up some cylinders of aluminum foil and line the bottom of the pan just enough to elevate the turkey off the bottom of the pan we are placing this breast side down for the first half of cooking and lining the bottom with bacon I'm going to add a sort of cross strut here for additional turkey support and into a preheated 325° F oven she goes for 2 to 2 and 1/2 hours until the thickest part of the breast registers 160° F just enough time to prepare for phase two of cooking which involves the deployment of root vegetables which it looks like Snoopy used to serve the turkey on so we're placing these turnips parsnips carrots and pearl red onions into a bowl seasoning with kosher salt and freshly ground pepper giving them a drizzle of vegetable oil and seeing if we can toss them in a bowl that's too small for the job here we go one oh right we lost a couple all right one two okay we lost a carrot no biggie eventually you get these evenly coated and the turkey will emerge from its Slumber once it's reached 130° F and look at that bacon curved into a perfect smile for your coni breakfast bowl from Mulan once we have removed our bacon blanket it's time to make a new bed for our Beast into a rimmed baking sheet go our root vegetables topped with a wire rack and on top of that goes our turkey this time breast side up because it's time to both quickly roast our vegetables and brown this sucker first we have to remove our stuffing from the situation so cut open legs and really disgustingly retrieve our poultry parcel which we're going to set aside because now it's time to give our bird a butter bath in clarified butter to be precise clarified butter doesn't burn at the same temperature as regular butter it's easy to make and it's going to give us a really deeply Brown Skin So once you've brushed every square inch of this guy it's going into an increased 425° Fahrenheit oven for about 45 minutes during which time we can finish preparing our stuffing we're going to combine the cavity stuffing ew which we're going to combine with the rest of the refrigerated stuffing which should cool it down enough to add one egg beaten into 1/4 cup of turkey stock this is just going to help bind everything together and get everybody to the right final consistency we're just giving that a cursory mix before dumping into a generously buttered casserole in which we're going to spread the stuffing evenly cover and set aside until the turkey comes out the oven here's the time that you can finalize any cranberry sauce or gravies because once that turkey hits 160° in the thickest part of the breast it is time to take it out and admire it's shatteringly crisp skin we're taking our Turkey Tom off the rack so we can retrieve any accumulated juices in the pan for gravy enhancement we are then letting our turkey rest for 30 minutes at room temperature uncovered I know I've said to cover turkeys in the past with aluminum foil do not do it or you're going to ruin this beautifully crisp skin we're then giving our vegetables a little toss and returning them to the oven along with the stuffing for about 20 minutes until both are fully cooked last up I need to make whipped cream for the pumpkin pie I can't find my hand mixer so I'm left with only one choice which is to mix by hand today was buys and tri day at the gym so needless to say this was a challenge I can really only recommend it in the most desperate of circumstances like these once you got some nice stiff peaks going it's time to Plate up after a short break of course oh my God I have never felt more my age little taste to make sure that we've added enough sugar you can add vanilla if you like and then onto a large serving platter go our roasted root vegetables on top of which just for that sort of Norman Rockwell effect we're going to place our whole turkey I can't really recommend this it's way more difficult to carve but I get it it's traditional and we're serving that up with our gravy stuffing cranberry sauce and pumpkin pie and know Snoopy didn't serve all this stuff but what the hell is turkey without gravy we're topping our pie with a healthy layer of whipped cream and there you have it I got to say it looks a hell of a lot better than jelly beans toast and pretzel sticks and while a whole turkey certainly looks good it's very hard to carve at the table so I would enthusiastically recommend carving it beforehand first we got to take off the drumsticks and then we got to remove the wishbone not only because it's going to make it easier to remove the breasts but because we get to make a wish whoever gets longer side gets to oh if if it breaks in the middle what happens some kind of wish stal anyway we are cutting down the side of the breast bone and then cutting underneath the breast to remove it for easy slicing try to keep the skin as intact as possible it's going to make for a better presentation slic to your desired specifications plate up and then dark meat is where it gets kind of tricky I kind of like to just remove the whole thigh and Shred the meat and there you have it way easier to carve up beforehand and I think that makes just as handsome a presentation and legally after having turkey you have to have some pumpkin pie if you are allergic to or afraid of pumpkins apple is an acceptable substitute now I got to say this is the best pumpkin pie I've ever had it's light and smooth and creamy but that being said I got to save room I mean it's not even actually Thanksgiving yet hey guys I just want to wish you a Happy Thanksgiving and share the allnew binging with babish Spanish Channel with you the link is in this video's description it's a place where you and your Spanish-speaking friends can enjoy overdubbed episodes of binging with babish every Wednesday the moist maker episode goes live tomorrow check it out have some turkey have fun with your friends and family and cook something for someone you care about in instead of stuffing I'm going to fill the turkey with a slightly smaller turkey it's called a tur turkey key that tur turkey key uh uh oh oh yeah I was there for the insertion he used shoehorns I'll be having [Laughter] sides what up D yeah what did you want me to do again oh that okay now that we've got that out of our systems it's time to get to making the tur tur key key which for the record like all of you I think is a patently bad idea but I think the only way we're going to make it work is by deboning one of our turkeys in this case Jeffrey our slightly smaller turkey I'm sorry if my anthropomorphizing them earlier made this difficult to watch but to deep bone the turkey we're basically making shallow Cuts starting at the spine going underneath the thigh and the breast and making our way around the carcass which we're then going to delicately separate from the thin layer of skin between the breasts set that aside for stock making and then it's time to try and even out our breast meat which is very thick at the top and very thin at the bottom so we're going to place some shallow Cuts right up near the top of the breast so we can spread them out a little bit more evenly then I'm also going to remove the wings for both ease of rolling and insertion and then I'm going to score the breast meat a little bit which is going to allow us to season it a little bit more deeply set the wings aside these are also great for making stock and then it's time to season the interior of our bird with a few generous pinches of kosher salt and a few generous twists of freshly ground black pepper it was at this point that I also decided it would probably be best to remove the thigh bones as well which we're going to accomplish by scraping the meat down the side of the bone separating the bone at the joint and running our knife in between and again set aside to make turkey stock we're about to destroy this perfectly good turkey so we might as well make as much use of it as possible and now it's time to roll and tie our turkey into a long cylindrical tubular shape that it's going to make it easier to insert into the cavity of the other turkey cut off the strings and flip the bird over so we can also tie up the legs because despite everything else that's happening here we still want our turkey to at least have a somewhat Norman Rockwell appearance I also decided to flip it over and tie it a few more times so it didn't look so ribbed for your turkey's pleasure but that ended up kind of making it worse so I just decided to Soldier forward not thinking too much about the social and moral repercussions of what I was doing and set up Jeffrey for an overnight dry brine which is accomplished simply Enough by heavily coating the outside of the bird with kosher salt maybe a few twists of freshly ground black pepper and refrigerating uncovered overnight during which time we can get to the noble profession of making stock I'm just going to lay out all of our various turkey trimming byproducts on a wire rack set in a rim baking sheet drizzle with a little bit of vegetable oil and hit in a 400° fhe oven for 30 to 45 minutes until deeply golden brown and ready to make some delicious turkey juice directly into our tallest and narrowest stock pot they go the more narrow the pot the less evaporation there's going to be and the longer you can let it simmer without having to top up with extra water I'm also going to add some celery some carrots a whole head of garlic chopped in half a whole onion quartered a few sprigs each of fresh Rosemary and fresh thyme a little handful of parsley a few whole black peppercorns and two bay leaves it is the perfect mathematical formula for amazing stuffing and gravy this Thanksgiving bring it to a bare simmer partially cover and Let It Go for anywhere from 4 to 24 hours using an induction burner like this if you don't want to leave the stove on all night meanwhile our bird has emerged from the refrigerator its skin desiccated and ready to be crisped in a 400° fah oven for how long I cannot say it depends entirely upon the size of your bird the performance of your oven the best thing you can do is roast until the skin is glassy crisp and the thickest part of the breast registers 155° F in its current form this bird would be absolutely lovely to slice and serve but now it's time to ruin it first we're going to go ahead and align it with our receiving turkey might as well snip the strings off this thing should be able to hold its form all on its own this is all starting to remind me of those videos of planes refueling mid-flight or middle school health class videos next of course we have to lubricate our insertive turkey Oh wrong Lube let's use some vegetable oil now if you have any small children I would ask them to leave the room because it is time to insert our turkey torpedo this really doesn't look right let's let's let's go ahead and blur this not trying to get demonetized here I'm kidding of course this is Perfectly Natural and normal and part of life oh my God here come the shoehorns I honestly got these shoehorns as a joke and never intended to use them but I can't seem to get this horrible thing to happen so I need a little shoehorn help and look at that it actually worked oh God that is horrible to look at I totally get what Robin was talking about now I think I've just ruined Thanksgiving oh no wait now I've ruined it anyway we're just going to keep shoving this turkey in there until we have ourselves a tur tur KY key probably one of the worst ideas ever not only because of the spectacle of insertion but because it virtually guarantees that one turkey is either going to be overcooked or undercooked cooked Because by the time this giant receiving bird has finished cooking through its turkey dildo will have become hilariously dry but in the name of science I press forward and humbly present to you the tur turkey key now the reason that I pre-cooked the smaller turkey is because if I inserted it raw it would have taken forever to cook and the exterior turkey would have been completely destroyed with this cooking method however most of the turkey is salvageable and none of it will go to waste I will be using it in the Thanksgiving leftovers episode of Basics coming this Thursday and now of course onto the the quote unquote good version of the tur turkey key inspired by an old recipe from J Kenji Lopez alt one that starts by not only deboning the turkey but removing the meat and trying to keep as much of the skin intact as possible because it is now Our intention to make a turkey ruad which will allow us to stuff our turkey with more turkey first we're going to start by making some sausage out of the dark meat to do so I'm going to trim off the gristle and fat from the meat thigh and drumstick cut into 1in cubes and place on a parchment line baking sheet or plate to be chilled in the freezer for 15 to 25 minutes until just starting to turn firm around the edges this is going to make the meat a whole lot easier to grind which I'm going to do in a food processor whose blade I have also chilled in the freezer into the food processor goes the dark meat which we are going to pulse repeatedly until we get a nice finely textured dark meat ground turkey which we're going to dump out into a bowl and begin adding some flavor to that sentence didn't turn out right anyway I'm going to add some finely chopped fresh herbs a little bit of sage probably a packed tablespoon worth maybe a/ teaspoon of finely minced Thyme and a teaspoon of finely minced Rosemary I am also of course going to season liberally with kosher salt and freshly ground pepper and because I'm trying to evoke as many Thanksgiving flavors as possible a little bit of freshly grated nutmeg and a clover or two of freshly grated garlic after all is the season to be well seasoned mix that all together until the herbs and spices are evenly distributed and voila some delicious turkey sausage which we are now going to stuff into our breast first we have to remove the tender from the bottom of the breast along with trimming off any fat or gristle that might be hanging out and then we're going to Butterfly this bad boy because we want it nice and thin for our ruad it's still pretty uneven so I'm going to cover it with plastic wrap and pound it flat with either a meat mallet or a frying pan and then I want it to resemble more of a rectangle so I'm going to trim and Butterfly the tender and use it to sort of patch the corner of the breast turning it into kind of rectangle then we're going to evenly spread our sausage mixture over top Pat it down and commence to rolling it up making sure to start rolling with the side that's been patched so it all stays together then it's time to once again flatten out our skin that doesn't look very appetizing but it will once we've gotten as flat and stretched as we can we're going to place our ruad in the center with the seam or the ugliest facet facing upward wrap it in the skin trim off any excess and then commence to tying same deal as before we want to tie it every 1 to 2 in or so but we want to tie it tighter towards the thicker parts of the breast which will give us a more even ruad which will help the ruad cook more evenly then we're just going to rub this guy down with olive oil seasoned with kosher salt freshly ground pepper rub it in to make sure that it's nice and evenly seasoned and roast at 400° F until the thickest part of the ruad registers about 160 I know that temperature sounds a little low for sausage but we made the sausage ourselves so as long as you've kept everything cold and clean you should be good after resting uncovered for 20 minutes so the skin doesn't get flabby it's time to carve and see our swirl that's kind of cool isn't it hell of a lot better than the last version anyway you can serve this however you like I'm going to cut mine into rounds for easy serving and it might not look at all like a traditional Thanksgiving meal you're going to get juicier meat in Fuller flavor by making a ruad which I shall now demonstrate by eating it just going to top it with some of the gravy that we made from the stock that we made make sure you always use all parts of your bird don't waste anything and maybe just add a little color and herbaceousness some freshly chopped parsley and there you go an easy flavorful pretty cool looking tur turkey key which unlike Ted's version doesn't taste wrong instead it tastes so right it entered the Clean Plate Club and with that folks Happy Thanksgiving and don't stuff a turkey into another turkey [Music] all right let's start off with breakfast or at least the food most closely resembling breakfast Thanksgiving leftover waffles this is little more than a fun way to reheat your Thanksgiving leftovers but when I say fun I mean it really it's as simple as lubing up your waffle iron with plenty of non-stick spray and stuffing it with stuffing and still golden and crisp for stuff like leftover mashed potatoes you might want to add some binders I find that one egg and about 3 oz of grated cheddar cheese is all you need to turn about 2 cups of leftover mashed potato into a Cheesy crispy cheddar potato waffle and that ladies and gentlemen is one of the best sentences I've ever said same procedure spray it up squish it down and Waffle excuse me voila something way better than any leftover mashed potatoes you've ever eaten sweet potatoes can get a little loose and goopy so they need a little extra health in addition to the single egg this two cups of sweet potatoes receives 2 tbsp of allpurpose flour this is going to help the waffle bind together and not become a mushy disappointing Mass when you retrieve it from your iron make sure you don't overfill your waffle maker squash it down and toast it up look at that it's a sweet potato casserole waffle there are a few ways I could better imagine you could honor your sweet potatoes memory but then the PD resistance the Thanksgiving leftover triple waffle tall stack garnished with cranberry sauce and turkey and drizzled with gravy folks I am no lover of Instagram bait food gimmicks but I felt the need to share this with you because it genuinely rocks if you've got kids imagine their gaze of Wonder this Sunday morning when you greet them with this mountain of Thanksgiving favorites I do not have kids myself but the childlike squeals of my camera crew were evidence enough that this is a good idea next up we move on to lunch where I think the leftover Thanksgiving sandwich is ripe for Innovation first up we're going to pull the skin off our leftover turkey breast and set it aside because we have big plans for it then we're going to slice up the turkey breast as thin as we possibly can and then we're taking the skin over to the stove top where we're going to fry it up in a bit of vegetable oil this can be a bit of a messy sputter process and it might not cook very evenly but just press it down and give it a flip and maybe weigh it down with a heavy saucepan ensuring that every nook and cranny has become golden brown and crisp then we're setting these guys aside to drain on paper towels while we prepare the other elements of our sandwich maybe the most important of which is the bread which we are going to toast up in butter only on one side though you will find out why shortly first up we're transporting our bread over to the assembly surface but we're not just plopping it down on the countertop no no for you see this is the leading cause of toast sweat so we're going to make sure that we assemble our sandwich on a wire rack then I have an extremely Indecent Proposal for you I want you to assemble this sandwich with the bread inside out that's right the beautiful golden crispy side of the bread facing inward we'll touch on that later because now it's time to employ one of the most useful tips I've ever picked up making this show the infamous moist maker or Central slice of bread soaked in gravy I'm going to untoasted bread in hot gravy for a superior gravy absorption and while that soaks I'm going to start assembling the sandwich first up a generous layer of our thinly sliced turkey followed by a thin but generous Patty of leftover stuffing on top that goes a thin smear of cranberry sauce our sufficiently soaked moist maker another layer of turkey another layer of stuffing another layer of cranberry sauce and then it's time for yet another one of our secret weapons our salty crispy fried turkey skin then I'm just going to smear a little sweet potato casserole in the top slice of bread top up and Marvel at what I have created now I am opposed to sandwiches that you can't fit in your mouth so I'm going to give this thing a little squish taking care not to destroy our moist maker and then I'm going to skewer it and slice it into Twain and that my friends is how you make a Thanksgiving leftovers sandwich the real Innovation here however lies in the inside out application of the toasted bread it protects the bread from becoming mooshed by condiments protects the roof of your mouth from getting torn up by toast toast and gives the whole sandwich an unexpected potato chip like crunch I think it's going to revolutionize the world of sandwiches as we know it and I'm very proud to announce here today that I have not patented it and it is open source for your use and Innovation enjoy next and last we move on to dinner and maybe my favorite application of Thanksgiving leftovers because it can be enjoyed year round I speak of course about the freezable Thanksgiving pot pie you'll notice that in a large bowl I am combining some shredded leftover turkey breasts some roast potatoes chopped up into bit size pieces and some assorted vegetables but you can of course mix and match based on what you have left over from the giving of thanks next up I have about 3 cups of gravy that I've thinned with probably a/2 cup of chicken stock into which I'm depositing our leftover solids and mixing to combine and our pot pie filling is finished as easy as that next up I have some store-bought puff pastry that I'm going to defrost lightly flow and roll out just till it's about 1 and 1/2 times its original size and no creases or folds remain then from the sheet of puff Pac Tre we're going to cut rounds we need to cut them about half an inch wider than the diameter of their intended container so find something in your kitchen that fits the bill and get to slicing then once you've got a few puff pastry rounds for pot pies large and small alike it's time to Simply assemble and then either bake or freeze that's the beauty of this recipe it can be enjoyed either now or later I personally like to use small ramkin like this one or big ramkin like this one filled to about a/ an inch shy of full to account for bubbl topped with our rounds of puff pastry that we're going to gently pat down around the edges to seal and if you don't want to eat them now you can give them the old home freezer preparation treatment wrapping twice in plastic wrap and once in foil for anytime you want to experience Thanksgiving flavors over the next 6 months meanwhile our big boys are getting the same treatment but with two layers of puff pastry after all there's nothing sadder in the world than a pot pie that's all pot and no pie lastly whenever you're ready to finally eat these guys we're going to brush them down with one beaten egg this will give our puff pastry a nice glossy Sheen and then we're going to sprinkle them liberally with some flaky sea salt cut a few vents with a pairing knife for good luck and then into a 375° fhe oven they go for anywhere from 40 minutes to 1 hour especially if they're frozen pull them out once they're nicely golden brown and bubbling over the edges and there you have it the perfect way to enjoy Thanksgiving flavors year round please excuse my excited hands in 3 2 1 but I am excited because let's face it after day three or four of Thanksgiving leftovers you're starting to get sick this stuff so it's great to be able to either J it up or save it for another day you might notice that I'm taking a long time to eat this bite here and that's because it's extraordinarily hot always exercise caution with pot pies and since this episode comes out on Thanksgiving day I hope you guys had a wonderful holiday surrounded by amazing food people you love and of course the people you have to love because it's Thanksgiving and their family and just have another glass of [Music] wine all right so I'm going to start the episode off by shooting myself in the foot and suggesting that you make a chicken instead of a turkey if you're feeding one to four people this is going to be a much more time and budget friendly option if you're starting today the day before Thanksgiving we're going to start by dry brining our tur Chicken in other words we're just going to lightly coat it with kosher salt and freshly ground pepper then letting it rest uncovered in the fridge overnight is not only going to deeply flavor it it's going to help dry out the skin which is going to make it crispier then if you're willing to get your hands dirty figuratively speaking if you're wearing gloves you can run your fingers between the skin and the meat separating them this is both an opportunity to get some salt and pepper directly on the meat and also separating the skin helps it crisp up even better it's why peeking duck is so crispy they inflate it like a balloon then hang it in the fridge for several days so the skin can dry out but even overnight or just a few hours will make a huge difference another thing we want to ready up before anything else is our stock if you're like most of us you you don't feel like making your own stock from scratch you can amp up your store bought stuff quite easily we're just going to deeply Brown a quartered onion along with the chicken neck if yours came with one a little bit of neutral flavored oil like vegetable for a few minutes until it's got some nice color then we're going to add the core and leaves of head of celery the stuff you normally throw away two ugliest carrots you got cut into 2in pieces some fresh sage and Thyme if you got it and then we're going to add a quart of store-bought turkey stock this going to help bring back some of those Thanksgiving flavors that we missing with the chicken I'm also going to add a tablespoon of whole pepper corns and two dried Bay leav Lees bring this guy up to a nice gentle simmer and keep him there uncovered until he's reduced by half it's going to leave us with a nice concentrated flavorful stock that's going to be perfect for our gravy straighten out the solids let it cool cover it in plastic wrap and refrigerate until ready to use trust me this step is worth doing another dish that is super easy to make and really worth making from scratch is cranberry sauce get yourself a bag of cranberries and dump it into your whest and deepest sauce spin then all you really need to add is a whole lot of sugar about 1 cup or 5 oz per 12 12 oz of cranberries but some very welcome additions might be a couple tablespoons of grand Manet the peel and juice of one large orange maybe a little knob of fresh ginger and a cinnamon stick then we're setting this over medium high heat and bringing the whole Affair to a rolling simmer reducing the heat to load to maintain said simmer stirring occasionally and cooking for 15 to 20 minutes until an almost cranberry sauce like consistency is achieved then we're picking out our in Edibles tasting for seasoning and adjusting as necessary with water sugar salt being sure to bring back to a simmer if you add any sugar and cooking until you have the cranberry sauce of your dreams go ahead and let this cool cover it and put it in the fridge for up to 2 weeks next up a no fuss no mus no fuss no mus no mus no fuss apple pie or more accurately an apple pie apple crisp apple tart hybrid I'm going to call an apple crisp tart in a large bowl we are combining 10 oz of flour 4 oz of sugar and 1 tpoon of kosher salt to Tiny whisking until homogenous and then we're adding 15 tbsp or 7.5 Oz o of melted unsalted butter gently mixing together with a rubber spatula until it has the consistency of Play-Doh no not the Athenian philosopher the Hasbro product then we're grabbing about 2/3 of this dough and pressing it into a 9in removable bottom tart pan pushing and spreading it out evenly into the corners and up the sides until you've got a relatively consistent 1 cm thick layer all around trim off the tops make it look pretty and it's time to par bake you could also use a traditional pie plate but it's going to be harder to slice retrieve and you need to be emotionally prepared for some slippage whatever Your Vessel we baking at 350° f for about 20 minutes or until golden brown crisp and set to the remaining third of the P dough we're adding 1 tbspoon each flour and sugar this will turn the mixture rather crumbly and ideally suit it for becoming a crumble cover and refrigerate until ready to use next up we're making our pie filling I've got six large Granny Smith apples here that I'm going to peel and then place four Cuts around their core this might not be the most efficient way way to cut up an apple but it's not that wasteful and it's far and away the easiest we're then slicing those pieces into Quin slices placing in a bowl and rinsing and repeating with the remaining apples if they start to turn brown go ahead and toss them with a juice of one lemon but it doesn't really matter if it turns brown it's apple pie filling it's going to be brown moving those into a large bowl and then I'm making a mixture of sugar and spice and everything nice 1 cup of packed light brown sugar 2 tbspoon of corn starch and then I'm just kind of eyeballing the rest 2 teaspoons of cinnamon maybe 1/4 teaspoon of ground Lo 1 teaspoon of ground allspice half teaspoon of ground cardamom and then if you've got whole nutmeg well you know what they say once you go freshly grated nutmeg you never go back to not freshly grating your nutmeg go ahead and Tiny whisk that until homogeneous and then add it to the apples mixing and tossing by hand until everybody's evenly coated and the apples are starting to give up their juices speaking of juices we're going to add the zest and juice of one small lemon if you don't want your filling to be too sharp leave out the juice but you got to add the zest trust me and then because this filling is not going to spend as much time in the oven as a traditional pie we need to par cook it into your very largest sauté pin it goes with three tablespoons of foaming butter cooking over medium heat for about 10 15 minutes until everybody is soft and sweet and thick just like me a taste for dness and seasoning adjust as necessary maybe give it a pinch of kosher salt if that's your thing and then we're letting this mixture cool completely covering and refrigerating until ready to use last step in the pre pie process is our crust which is coming out of the oven looking nice and golden brown which once completely cooled we can wrap in plastic wrap and let rest at room temperature until we're ready to use it for now it's time to talk stuffing you can totally buy croutons from the store they're going to be perfectly good and they might be flavored with things like Asiago and garlic which makes them ideal for snacking but you will find an unquestionable improvement in your stuffing if you make your own croutons you can use flavorful robust breads like sourdough you can control their size and consistency and you can flavor them however you like Cube up a a whole loaf of bread into these maybe half in size cubes spread them out evenly on a couple of sheet trays and place them in your oven at its lowest setting mine goes down to 200° F and then dry them tossing and rotating occasionally until they are completely dry if you're doing this the night before you could just leave the bread out overnight and let it stale next up I I think we need something green in our Thanksgiving meal and if you have to eat something green why not drown it in bacon fat in this ingenious method masterminded by our new kitchen producer Kendall Beach basically we're cutting the bottoms off and cutting in half about 2 lbs of Brussels sprouts giving them a toss with a little bit of olive oil kosher salt and freshly ground pepper make sure that everybody's nice and evenly coated and then spread them out on a rimmed baking sheet making sure that nobody's too crowded and making sure that everybody is resting cutsside down then here's the genius part you guys know how I feel about roasting bacon instead of frying it well we're going to kill roughly 15 birds with one stone by laying half a pound of medium thickness bacon not too thick not too thin this going to be covered and refrigerated overnight and then we're going to bake make it at 400° f for about 20 25 minutes it is a perfect invention and no one can tell me otherwise last but not least we need some Sage sausage for our stuffing if you cannot find Sage sausage it's easy enough to approximate I have here a pound of ground pork to which I'm going to add a teaspoon of kosher salt a/ teaspoon each of garlic powder and onion powder and a whole bunch of fresh Sage about 2 tablespoons worth finely chopped I think that Sage is kind of the Genesis of where all those familiar Thanksgiving flavors come from so do not skip the fresh Sage mix up cover and refrigerate until ready to use and that does it for the stuff that can optionally be done ahead of time next up our Thanksgiving Day of to-dos first thing we're going to work on is our stuffing and the first thing we need for our stuffing is mepa the Blessed Triad of finely chopped onions carrots and celery what we're doing here is a ritual known as Mison plus a very important ritual on a day as busy as Thanksgiving the more you can chop prep measure and set aside your ingredients before starting to cook the better so in addition to my half medium onion two small carrots and two ribs of celery I'm going to finally mince about 2 tbspoon worth of fresh Sage along with picking and chopping about a tablespoon of fresh thyme then we're ready to head over to the stove top where we're going to heat a tablespoon of olive oil in our biggest Dutch oven and in it we're going to Brown and mash up our homemade sort of sausage we just want to break it down to bite-sized pieces get some decent color on the outside it's okay if it's still a little pink in the middle then we're fishing it out with a slotted spoon setting it aside and in the rendered pork fat along with 2 tbspoon of butter we're going to start sautéing our mepa for maybe 5 or 6 minutes until it starts to soften and pick up some color we're also going to start to warm up four cups of stock in a separate saucepan once our vegetables are sufficiently sauteed we're going to start adding our herbs 1 tbsp fresh thyme 2 tbspoon fresh sage and one crushed clove of garlic I forgot to tell you to prepare earlier sauté these together for about 30 seconds or until fragrant and then we're going to start deglazing the pot with a little bit of our stock de glazing just means adding a little bit of liquid so we can scrape up all the brown BR stuff off the bottom of the Dutch oven this is where flavor resides then we're going to add our sausage back to the pot and I'm going to add some chopped roasted chestnuts this is very optional if you can find them they have a very mild sweet flavor but mostly it's impressive to say I've got chestnuts in my stuffing mix all that together until everybody's evenly distributed and then we're going to start adding our prons along with about half of the remaining warm stock we want just enough to saturate the bread so don't add it all at once give it a mix see how it looks see how it tastes season generously with kosher salt and freshly ground pepper and add more stock and or croutons as necessary once you've got it to the consistency that you like it we're covering and keeping it warm while we work on our other stuff this guy can be reheated on the stove top or crisped up in the oven before serving next up it's time to contend with our bird which as you can see has been nicely desiccated in the fridge now again this is totally optional but if you can find yourself a tub of duck fat there's never been a better time to splurge upon it if that's not your bag just hit the whole burn with a light coating of olive oil but if it is your bag give it as generous as possible a rub down next up for roasting we have some minor preparations first we're going to tuck the wing tips underneath the body of the bird this is going to prevent them from burning next up we have to sort of trust the legs for which we normally need butcher's twine but I couldn't find mine so in a pinch you can actually use gauze which is just cotton so it's like butcher's twine in a different shape grab yourself a length of it twist it into a sort of string and tie the legs together this is going to help expose the thighs and drumsticks to more heat and help them cook more evenly we're giving this guy one last coat of salt and freshly ground pepper and as for stuffing the bird it's generally not a good idea to stuff your poultry because whatever you shove up in there has to be brought up to 165° F so why not use some stuff that you're not going to eat that's going to perfume the bird from within like a whole head of garlic cut in half and a sliced lemon last up we are roughly chopping a large onion and retrieving our very largest oven safe sauté pan into which we're going to deposit our bird upside down this is about a popular method that protects the delicate breast meat from the heat of the oven while exposing the dark meat to the heat that it needs to become tender we're then surrounding the bird with our chopped onion this is going to help prevent any accumulated juices from burning or evaporating it is then headed into a 400° F oven for about 1 hour about halfway through we're going to take it out and flip it this way the breast meat can finish cooking and the skin on top can be browned and crisped up during its last half hour of cooking we're going to add the Brussels sprouts and bacon to the oven and prepare our final side dish some outrageous creamy mashed potatoes now I recently did a Basics episode of mashed potatoes click the link in the upper right hand corner right now if you want to see how to make all different kinds of styles but what follows is a super simple Ultra Rich version here I have roughly 2 or 3 lbs of Yukon Golds that I'm peeling and cutting into 1in cubes placing into a large stock pot or high-walled sauté pan like this one and covering with cold water we're then going to heavily salt this water and bring the whole thing up to the boil once the boil is reached we're going to cook for 15 to 20 minutes until the potatoes are completely tender and and can be broken in half without effort when pierced with a piercing object go ahead and drain these and return them to the hot pan where we're going to place them over very low heat and mix them to help drive off any excess moisture now we're going to be adding a whole stick or half a cup of unsalted butter to these potatoes so I'm going to melt about 3 tablespoons worth in a separate pan and Crush in 2 to three cloves of garlic allowing them to cook for 30 seconds to 1 minute until nice and fragrant once that's done we're killing the heat under everything and adding the remaining butter 1 cup of room temperature heavy cream and our sauteed garlic and butter mixture to the potatoes and with that we're ready to commence to mashing just mash them up and mix them around until everybody's smooth taking care not to over Mash season heavily with kosher salt mix it in and like everything else we're doing today we're tasting for seasoning we want to make sure that everything has enough salt and or pepper before it ends up on the table for now we're going to cover these up and keep them warm because our chicken is headed out the oven first things first we're taking the bird out of the pan and setting him aside to rest for at least 15 minutes before carving and serving do not cover him with foil you will ruin his nice crispy skin then we are straining the contents of the pan Which is going to be mostly fat but we are taking care to leave all that beautiful brown stuff in the bottom of the pot set that aside because before we finish up our main courses we need to prep our dessert simply pour the apple filling into the tar shell top with our crumble lower the oven to 350 and pop it in for 25 to 30 minutes or until golden brown meanwhile over on the stove top we're building our pan gravy make sure you wrap the handle of the pan with a towel you don't want to burn your FY and to the pan we're adding 2 tbspoon of butter with which we're going to build a rue I'm adding 3 tbsp of allpurpose flour whisking to combine and also adding about 1/4 cup of our accumulated duck and chicken fat this is going to make for an extraordinarily flavorful gravy as is our amped up stock whisk constantly as we slowly add about 2 cups of stock to this mixture both scraping up all the beautiful brown stuff on the bottom of the pot and preventing any lumps from forming just add a little bit at a time whisking until smooth before adding any more you might not want to add all the stock if you want a thicker gravy once you've added enough to suit your tastes we're going to cook it over medium heat for about 5 minutes then season generously with salt and pepper making any necessary final adjustments to flavor Andor consistency and set aside our Dream gravy for serving we're on the home stretch now just a couple more to-dos first off our brussels sprouts are headed out the oven they are nicely browned and the bacon is nice and crisp place the Brussels sprouts into your serving Bowl chop up the bacon and top simple as that four the best brussel sprouts I've ever had in my life next up we can optionally carve the chicken before serving which is easier than it sounds and it's much easier than doing at the table if you want to see in detail how to do this click the link in the upper right hand corner right now but basically we're just removing the breasts slicing them up and serving them alongside the drums and thighs only one final step finding the right serving vessel for our stuffing and plating everybody up nice and pretty and there you have it a simple entirely from scratch Thanksgiving dinner totally doable in about 4 hours about 2 hours of which can be done ahead of time the chicken is moist and juicy with lovely crisp skin the gravy is absolutely the best gravy I've ever had in my life potatoes are rich and creamy the stuffing tastes exactly how you hope stuffing tastes the cranberry sauce is sweet and tart and the Brussels sprouts are more bacon than they are brussels [Music] sprouts all right so once you've allowed your turkey to ful defrost that's 24 hours in the fridge for every 5 lbs of bird it's time to debbag it and remove its included accessories usually a nice neck and some giblets these are great for making or fortifying your gravy next up we're going to Pat the bird dry inside and out if you plan on using an oven thermometer you can go ahead and pull this thing out making sure not to tear the skin any more than is necessary and then it's time to talk some general turkey best practices first up using your fingers to separate the skin from the meat this not only AIDS in crisping up the birds but opens up the opportunity to stuff delicious things under there like butter and herbs matter of fact that sounds really pretty good why don't we do that to make compound butter we're simply combining 8 oz of room temperature unsalted butter with the herbs and spices of our choice I'm going with some freshly chopped Sage Rosemary and Thyme and a hefty pinch of kosher salt and freshly ground black pepper which is going to help more deeply season the meat Under the Skin go ahead and Tiny whisk of that together until it's homogeneous and then we can introduce it to our bird one little Gob at a time we're going to shove and massage it into every corner that we can get it most of this is going to melt away but it's going to deeply flavor the meat before it goes still got some left over go ahead and just rub it all over everything next up we got to talk brining now if you're going with a wet brine you want to do that first before any of this other stuff but I prefer a dry brine of about a/2 cup of kosher salt mixed with 1 teaspoon of baking powder which once liberally applied to every nook and cranny of the exterior of the bird can then hang out uncovered in the fridge for 24 hours now one of the advantages of wet brine is that it gives you very very moist meat but most of that moisture just ends up being salty water it also doesn't really penetrate very deeply into the meat two problems that we can fix in one go I've got one cup of concentrated turkey stock that I've made by boiling down about 2 quarts of turkey stock to one cup and one cup lightly melted butter which I'm going to Tiny whis together into a rich buttery turkey flavor Emulsion of your dreams and administered to the turkey by virtue of a flavor injector a giant scary meat needle that I'm going to insert repeatedly and joyfully in every part of the white and dark meat now before doing this you want to know your turkeys commercial brining status if the ingredients say anything more than turkey in other words salts flavors water added then that means that it was probably commercially brind and you want to make sure that your injection liquid doesn't have any added salt next up we're going to truss the legs in other words just tie them together and Tuck the wings underneath the front of the turkey you will notice that there is no stuffing in this bird that's because by the time the stuffing reaches a safety temperature the rest of the turkey is going to be dried out if you really want to stuff things in there go with a quartered onion and a halfed lemon since you're not going to eat them they don't need to come up to temperature shirt and they're going to introduce a whole bunch more flavor into the situation so now that our turkey has been prepped and proted in all manner of ways it's time to talk method of cooking first up we're going to go with just a classic oven roasted turkey I'm lining the bottom of my roasting pan with aluminum foil and tossing a whole roughly chopped onion in there one whole head of garlic cloves separated no need to peel a few chopped carrots and a few ribs of chopped celery all these vegetables are going to do two things prevent the drippings from your turkey from evaporating and burning and add even more flavor so you get a bonus shot of concentrated stock to add to your gravy once you're done cooking turkey goes in a rack set over top and then the classic method is to Loosely tent with foil and pop into a 325° f oven for about 2 hours this is going to bring the turkey up to temperature in a nice moist environment this is great for keeping the meat moist and cooking the turkey evenly but not so great for browning after 2 hours or once the thickest part of the breast registers about 150° F we're uncovering the turkey cranking the oven up to 450° F preferably with convection we're crisping up the bird for anywhere from 15 to 45 minutes until the breast meat registers about 155 and the dark meat 175 then we're letting it rest uncovered for 20 to 30 minutes don't worry it won't cool off but not before we first retrieve all those delicious drippings let this stuff settle for a few minutes skim the fat off the top and you've got some hyper concentrated stock to add to your gravy once the turkey is rested you can go ahead and carve as desired next up the ever popular oven bag method these are available at your local grocer and it is basically the same as the foil method but the bag traps a whole lot more moisture even after cutting a half dozen ventilation slits in the top of the bag we're still cooking the turkey in an extremely humid environment which helps keep it moist same deal 325 for about 2 hours or until the thickest part of the breast registers 150 then we're going to liberate the turkey from the bag so it can crisp up we're going to place it on a rack so that it is elevated above all the drippings and look at all the drippings that that bag preserved and then no matter how you're cooking your turkey when it comes time to crisp it up it can help to brush it down with fat you can use clarified butter oil chicken or duck fat before plopping it back into a 450° fhe oven preferably with convection for anywhere from 15 to 30 minutes until thoroughly browned and I learned a valuable lesson from this bird don't Brown your turkey over the drippings as you can see I think the bottom Brown much worse than the top because of all the steam coming off the liquid still it's going to make for good eating after it's 30 minute rest I'm going to carve It Up by carefully removing the breasts and slicing them across the Grain and not only is this turkey delicious and juicy you can actually see the butter in the meats those flavor injectors are like $15 online and they're worth every penny next up we're going with spatch cocking definitely my favorite method for making a turkey not only because you get uniformly crispy skin but because it Cooks in less than half the time we're going to start by using some sharp kitchen shears to remove the turkeyy spine then you can optionally remove the wishbone for easier slicing down the line you have to place shallow cuts down the sides of the bone until you can pull it free it's kind of a pain in the ass but you have to ask yourself do you want your pain in the ass now or later when you're actually serving your guests once you got that out of there it's time to press the turkey flat this a little bit easier if you play place a little snip at the base of the breast bone flip the turkey over and press down hard between the breasts this gives you a sort of flat splade out turkey that is going to cook more evenly you can prepare it however you like I like to go with a dry brand lightly Coating in the salt and baking powder mixture before resting in the fridge uncovered for 24 hours doing the usual thing of separating the skin from the meat so the fat can render out more effectively and if you're not injecting flavors into the meat you can still help to poke the skin a number of times particularly in the thicker fat deposits you can use a safety pen or a cocktail pick like this one this is going to help the fat render out even further we're placing this on a rack set over our vegetables in a foil lined rimmed baking sheet before baking at 450° F preferably with convection for only like 45 minutes until the thickest part of the breast registers 155 and the dark meat 175 it comes out looking a little strange and dare I say inappropriate but you're not going to have a juicier bird with crispier skin especially in only about 45 minutes now let's take a crack at a smoked turkey which I'm going to make an optional butter and spice rub for inspired by amazing rib ribs.com I've got 1/2 cup of melted clarified butter to which I am adding 1 and2 tpoon kosher salt 1 teaspoon each dried Sage dried rosemary dried thyme 3/4 of a teaspoon dried oregano half teaspoon black pepper half teaspoon onion powder 1 teaspoon paprika and 2 tbsp of brown sugar I'm injecting the meat with melted and cooled salted butter and rubbing the spice and butter mixture all over and under the skin we're also not trussing or stuffing our bird before placing it in a 325° f smoker for about 2 hours once again increasing the heat to about 450 to crisp up the bird in the last half hour of cooking this produces a smoky spiced bird with crispy skin and juicy meat don't forget that little nugget of meat in the back this is called the pope snse and it is recognized the world over as a snack exclusively for the chef last but not least the scariest most difficult and most delicious way to prepare your bird deep frying we've got our butter injected and dry brine bird threaded onto the um grappling hook which we're going to start by lowering into an empty deep frying pot we're then going to add cold oil until it's just covered covered and pull it back out this is the best way to determine how much oil you need in your deep fryer once the turkey's out and the oil's in it's time to activate the jet engine apply heat proof gloves and goggles not only because it's stylish but because it's safe and once your oil reaches 325° F It's Time to Kill the flame this will prevent a fire from breaking out in the event of an accidental overflow and with the flame off very very very very very slowly lowering your turkey you don't want oil to say rush into the cavity and cause a big splash which burns your arm off then we're letting it deep for anywhere from half an hour to 45 minutes about 3 and 1/2 minutes per pound trying to maintain the oil temperature at 325 as best we can and starting to check the temperature of the white meat after about 30 minutes once the turkey has reached its Target temperature it's time to once again turn off the flame and just about as slowly as we put it in very very slowly take it out that turkey full of hot oil and you don't want it dripping all over the place deep frying a turkey can cause severe injury house fires premature hair loss and all manner of terrible things but it produces Far and Away the juiciest meat crispiest skin and the most anxiety that you'll get during Thanksgiving we actually ended up overcooking this turkey by 10° and you can still see it's very juicy and of all the turkeys that we made it's the one we ended up eating the most of and that's after having eaten nothing but turkey all day screw it bring on the yams well but you you've worked so hard okay will I just want to say that I'm real sorry for whatever I I did to you in high school oh it wasn't just me we had a club you had a club that's right the I hat Rachel Green Club hey what's up guys welcome back to binging with babish where this week we're taking a look at the yams from friends which I'm guessing were not yams at all but sweet potatoes like these ones here in the states the word yam and sweet potato are used interchangeably but they are an entirely different genus of things and since real yams are typically imported from tropical climates the domestic sweet potato is going to be our weapon of choice I've got three large ones here about 4 lb worth that I'm going to peel and cut into 1 in chunk doesn't have to be an exact science you want them to be roughly the same size so they cook at roughly the same rate as we cook them the way we would most potatoes in cold water brought to a boil once we've heavily salted these guys and brought them up to a simmer we're cooking for 12 to 15 minutes until completely cooked through and showing no resistance when stabbed with a pairing knife this is going to be the foundation for our super basic sweet potato casserole go ahead and drain these put them in a big old Bowl along with some enhancements 8 oz of light brown sugar 4 oz of unsalted melted butter a teaspoon of vanilla extract a generous of kosher salt and get to mashing now sweet potatoes are pretty fibrous little tubers so you're not going to get these super smooth with a potato masher but they'll still be very very good generously grease a 9x13 pan with non-stick spray spread them out nice and evenly but it doesn't matter if you get them super smooth because we're going to top them with something I wasn't allowed to have on my AMS as a child marshmallows an entire 10 oz bag of the mini variety spread those out nice and evenly and then the guy's headed into a 325° f oven with the rack set in the lowest position for anywhere from 25 to 30 minutes minutes until the marshmallows are golden brown and have coalesced into a pebble marshmallow Singularity let that sit for 5 to 10 minutes before serving and that's all there is to it a super simple unbelievably delicious sweet potato casserole now despite going from raw sweet potato to casserole in under an hour it's got to be the best sweet potato casserole I've ever tasted maybe because I've never tried it with marshmallows before so what can we possibly do to improve on an already perfect food well we're going to have to get pretty nitpicky now this recipe is going to be kind of an amalgamation of improvements you can take any one of them and imply to the last recipe and it will have an effect first up instead of boiling our sweet potato cubes we're going to soused them food scientist Harold McGee has pointed out that sousing sweet potatoes at 170° F activates some kind of enzyme or something that makes them naturally sweeter so we don't have to use quite as much sugar this is going to be Far and Away the most optional step because it is the biggest pain in the ass especially when you accidentally make your bag too big so go ahead and subdivide your potatoes into two smaller bags maybe with a cinnamon stick or two and then drop them into a 170° f water bath for 1 and 1/2 hours weighing down if necessary to make sure that they're submerged now this is going to do that enzyme sweetness thing but it's also going to mostly cook the potatoes so that they're ready to mash up when they come out of the soused so while these guys float we're going to make some brown butter dumping 5 O of unsalted butter into a medium saucepan swirling pretty constantly over medium heat until the milk solids separate and start to turn a Nutty Brown set aside to cool and then 90 minutes later we got ourselves some potatoes go ahead and fetch these out of Davey Jones's miniature locker and place them in a large bowl along with more enhancements our brown butter make sure you get all those little brown bits 4 and 1/2 oz of light brown sugar 4 oz of creme fresh 2 tspoons of maple syrup 1 tbspoon of vanilla paste or teaspoon of vanilla extract half teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg generous pinch of kosher salt and for both structure and richness three beaten egg yolks go ahead and mix those all together with a paddle until evenly distributed but you'll notice that I'm not mashing and that's because I'm going to puree the only way to break down all that fibrous junk in the sweet potatoes is with the power power of a food processor blitzing for about 60 seconds in batches until dreamily smooth once again we're placing this in a 9x13 casserole this time generously lubed up with unsalted butter spread it around nice and evenly whatever you do don't taste it because it has eggs in it Andy Andy I said no Tasties God you're difficult so now for an added flavor explosion we're going to make ourselves a peacan strucel combining 4 and2 oz of all-purpose flour 6 oz of brown sugar and 4 and 1/2 o of roughly processed peans this kind of undo any sugar savings that we got from our Su process so do this at your own risk once all the dry ingredients are combined we're going to add 2 and2 ounces of melted butter adding more as necessary until the strucel has the texture of very wet sand press it together and crumble it over the top of the sweet potatoes and then this gu headed into that 325° F oven for the same 25 to 30 minutes during which time we can make our whiskey marshmallow topping we're starting by dissolving half an ounce or two packets of unflavored gelatin and 5 oz of cold water setting that aside to set and then making a sugar syrup into a small saucepan goes 6 oz of sugar 2 O o of water 1 oz of light corn syrup and 2 oz of the Singleton 12-year-old single malt scotch whiskey whisk This Together gently to combine and place over medium heat covering and bringing to a simmer once it's simmering take off the lid and then we're going to cook this to 255° F otherwise known as The Firm ball stage once that temperature is reached kill the heat add a little splash of whiskey and set aside to cool down to 212° fit during which time we're going to set our gelatin over a double boiler to melt it and combine it and our 212 F sugar syrup in the bowl of a stand mixer then using our wire whisk attachment we're going to whip this guy on medium high speed starting off slow of course for up to 10 to 15 minutes until it's damn near quadrupled in volume and it's reached the stiff peak stage and with that my friends you have made homemade whiskey marshmallow which you could pour into a casserole and cut into cubes for traditional marshmallows or before it sets you can pipe it onto your slightly cooled casserole you want it just cooled enough that it doesn't melt the marshmallow then you can let this set then you can let this set for an hour and put it in a 350° fhe oven to Brown it or if your casserole is still hot and you want to eat it right now you can use a torch and there you have it the ultimate super smooth super sweet super crunchy super creamy super marshmallowy sweet potato casserole I don't have footage of it but we picked at this throughout the day and the three of us almost finished the entire thing now all we need is an accompanying cocktail for our holiday meal I'm thinking of maple oldfashioned for which I'm going to make a quick little orange peel garnish and then I'm constructing this cocktail in the glass so I got a big old Ice Cube here then over top I'm going to pour 1 and 1/2 oz of the Singleton 12 a little splash of club soda which I like cuz it kind of lightens things up a few dashes of your favorite Bitters and about a teaspoon of maple syrup to taste this plays really nice as a sweetener in an oldfashioned mix everybody together thoroughly by virtue of your bar spoon garnish with your orange twist and there you have it a maple oldfashioned a perfect pairing for a sweet potato casserole or whatever else Thanksgiving throws at you it's finally here the brand of cooking tools that made you rethink just how good tongs could be is coming to your stove [Music] top the babish cookware line of cookware available now check the link in the video description okay and this is moist take one says maker down there oh little oh yeah yeah it does it does okay moist me all right folks it's that magical time of year when we all eat too much and watch football and the children sing their favorite Thanksgiving carols and uh I have been told that I screwed up the moist maker I was told that I did not soak the moist maker the gravy soaked piece of bread in the middle of the sandwich for long enough so I've decided to do it all over again and this time I'm going to soak the bread for like 5 Seconds longer let's get started so first thing we got to do is make our stuffing I have here A Loaf and loaf of artisanal bread that I'm going to dissect into cubes which I'm then going to toast uh until low and slow until all the moisture has been driven out of the bread and that's going to make them into couton and then I'm going to turn those couton into Staffing hi what do you got there what is that dates why are you opening a box of dates cuz I want to e them do you want to record your dating reel like an acting reel who calls it a dating reel Brad don't they have is wasn't that a thing yeah like video dating but I don't don't think they ever called it a dating reel oh let's all yeah let's all do our dating reels cuz my my dating re I think on paper it doesn't sound so great hey guys this is my dating reel I'm Andrew I'm 34 I'm bald I'm a YouTuber and I grind my teeth really loudly so now to turn these into couton I'm going to spread them out evenly on a couple of uh rimmed baking sheets so now we're putting them in a 200° oven for probably about an hour uh to really probably about an hour and a half for probably about 2 hours to really dry out and uh then we we'll have croutons we'll be able to make stuffing out of him and uh we'll see you right after [Music] that so here's the man of the hour here's why we're spatchcocking the bird otherwise known as butterflying because when a turkey goes into the oven like this it's just a big old frecking ball of meat and the breasts are the part of the bird that are most exposed to the heat and they are the most delicate part they the part that we do not want to overcook so by butterflying the bird by cutting out the spine flattening it not only are we exposing the dark meat down here to more heat from the oven we're also reducing the amount of time that the whole thing takes to cook through if you stuff this bird that stuffing needs to hit 165 to be safe by that time your breasts are up at 185 190 and they're dry as a bone which is why I do not stuff my turkeys generally speaking so we're going to spatchcock it and that process is as easy as it is fun why how how is this a fixed in here what is this sorcery that they've done to this oh my God what manner of device what kind of speculum did they put in this some no damn it into my eyes can you get salmonella through your eyes yeah well I'm about to I got this horrible device side of the bird and now we have to do two things we have to cut out the spine we have to cut the cut out the wishbone that's going to make it easier to carve down the line want to stay as close to the spine as possible otherwise the uh the um thigh can kind of fall apart this is Jess's favorite set of noise noises should we do some statch cocking ASMR here because it sounds so pleasant sure Brad pervert oh you got to really kind of get in there oh yeah look at that that's that's uh flavor oh what's that thing at the bottom called remember it's the it's the it has a pop something nose po nose Pope's nose I was going to say the Pop's goer uh so now we have to find the wishbone getting it out is a very honorous task also it just it prudes you from being able to make a wish just like learning that Santa Claus isn't real you got to learn that wishes aren't real real either and that uh your dreams don't come true and that uh you die alone Donnie Darko 2001 uh hi oh oh this is duie AKA Tina AKA doobie du up Tik Tok star extraordinaire uh and YouTube Star extraordinaire as I understand uh 600,000 subscribers in uh some some odd weeks congratulations pretty cool uh we're going to make a gross wish whoever gets the longer piece I guess get gets here we go one two three you win I guess ready one two three it's not as fun oh oh you got the wish I wish that we didn't do [Music] that so now all we have to do is flatten our bird out by uh I believe Jake kji Lopez Al refers to it as a little bit of uh home chiropractor e oh God it's always so vessal to do this but guess what it's worth it what we have here is uh you know probably about half a cup of Koster salt to maybe a teaspoon of baking powder I'd say the baking powder is going to uh lower the temperature at which the myard reaction occurs so we end up with crispier skin so I'm just hitting it very liberally but uh conservatively um so this is a Centrist turkey this is a Centrist turkey turkey bread this is a uh libertarian turkey it's it it believes in self self-reliance self-sufficiency it believes in small uh clucker small gobl Ms go go government go whatever yeah it's a sure it's a centrus turkey and that's why it's [Music] dead another minor Improvement we're making to this recipe is last time I made stock from the spine and the spine alone and as a result Not only was it very light it wasn't as flavorful as it could have been so what I'm going to do is I'm going to take some store-bought turkey stock I'm going to fortify it with our our turkey spine our turkey neck and some aromatics this is a great way to amp up your store-bought stock and make it taste homemade I just delivered that entire thing imp imp impeccably all right Cleaver time cuz I I experienced some performance issues with my rabbit a couple weeks ago and I don't want that again it happens to a lot of guys as I understand it happens to men over 6 foot oh man I love a good Cleaver that's great I'm going to cut this up into like 2in segments just so the uh the stock gets lots of exposure to that delicious spinal fluid and there's the Pope's the nose okay not anymore now to give the stock a little bit more flavor and color I'm going to Brown the turkey pieces in a little bit of oil before adding the liquid and aromatics I'm Dr dropping in my turkey parts now uh prepping vegetables for a stock is a very delicate uh uh precise done okay we got some good color on our turkey bits not bad smells either hide by that for a dollar that's RoboCop now just cuz as you can see the fond on the bottom is getting a little dark something that can help with that is adding more stuff to the pot that creates steam that prevents stuff from sticking and burning sze around a little bit get some good color get some good font to the bottom of pot you know what that is folks that is a oneway ticket to flavor vill try to sue me for that guy try don't please don't try oh God I made a huge mistake I'm also going to throw in a handful of fresh thyme always nice a couple bay leaves don't fully understand what they do but they do something and now I'm going to cover it with 12 whopping cups of store-bought turkey stock and this stuff normally tastes like the inside dog's ass but most of us are already doing a whole lot around Thanksgiving so adding stock to the mix generally not the best or funnest idea uh this way just by simmering these together for a couple hours you're going to amp up the turkey flavor in your stock and by extension by proxy your gravy [Music] knowledge okay [Applause] you hear that folks that's the sound of flavor not really it's just the sound of our bread being dried out and now it's croutons and now it can cool off and it can become our stuffing long story short that is pretty short actually so I think we're good [Music] right now's the now's the easiest part of the day folks uh we are going to make some cranberry sauce and that is as easy as 1 2 3 4 5 6 7 8 9 oop I guess that counts as 110 uh 11 12 13 14 15 16 17 18 19 20 uh 21 and uh 22 it's a 22 step step process we're going to bring this to a simmer and cook it for probably about 30 minutes uh until it's thick and cranberry sauce like wouldn't that be uh 23 like the Jim Carrey movie God to prep the turkey for roasting first off I'm going to chop up some aromatics some Mira uh no skinning because these are just being used as drip catchers cuz we're going to place the turkey on a wire rack set and rim baking sheet to roast at a very high temperature and a lot of drippings a lot of fat are going to come off that bird we don't want it to burn and if we just have a bare bottom of the tray spray too much liquid is going to evaporate In the Heat of the oven it's going to burn it's going to smoke it's going to ruin Thanksgiving so sry I get the burps are only funny to me I I laugh it's very easy to make you laugh look watch this I'm just doing a rough Chop on my onions we're just using these prevent burning and yada yada and bl blah and kill me it's fine red all right let's line this guy with some aluminium oil I'm going to dump all of our aromatics onto my eyes Okay so okay okay so shut up uh Hey Smiles hey what you trying to get into your apron [Laughter] I have my birds set here on my rack of aromatics so now this guy's ready to go into our 425° F convection oven for probably about 45 minutes until the breasts registered Buck 55 and the thighs and dark meat register hopefully around like 175 Kendall would you do the honors for me thank you oh that RS too high uh I'll I'll done oh thank you had a bad track record with hot uh r all right folks it's the moment we've all been waiting for the turkeyy coming out of the oven oh yeah look at how beautiful it is this is the kind of all over Brown all over crisp skin that you cannot get with a traditional cooking method let's take a listen shall we oh oh no oh no oh no what did somebody replaced the skin on this turkey with Morano glass let's temp it oh no oh no buck 47 we're going to go a little bit longer folks that's turkey for you so this was the moment we're waiting for to still wait what's happening all right so our Stock's been going for about an hour and a half hopefully it's reduced by about 4 cups we're about to find out and something I want to do is a blind taste test starring none other than cameraman Brad Brad you ready I'm not blind so Brad come on over here and I'm going to prove to you for the last time that simmering uh aromatics and and turkey and your okay all right well okay you're ahead of me on the blindfold that's cool no you're good right here sorry right here right there there you go tall stuff all right Brad okay you ready I think so I'm going to give you a little bit of stock number one I'm kind of nervous it's going to burn my mouth it's not going to burn your mouth I promise I'm going to blow on it thank you it's very good okay ready here comes the train I'm going to put it on the base of your lip first and now we're going to dump it back there we go that's stock number one okay now let's try out stock number two one two and three number one tastes substantially better what the wait no that no no that's correct I was saying that with a big I was saying that with a big smile on my face I'm sorry yeah number one is like noticeably like striking take it's strikingly better yeah no and uh I don't know why we needed to prove this take it off you take it off she really doesn't like the whole mask on the eyes a unicorn horn but also not a unicorn horn no it looks like you have a dude's package on your for that's what it looks like I love that that's Kendall's version of like some guy's package sitting on your forehead is it's like a unicorn horn damn thank you very much for your time and uh it's always a pleasure to have you and uh I'll see you right over there okay yeah I'll be there it's been a good time see you next all right I'm just going to I'm just going to take this look look here I am now I'm now I'm here we're here oh look at that bird look at that bird the thickest part of this breast I'm clocking 162 could not be more perfect so I'm going to let this guy rest for at least half an hour before carving it will stay hot the skin will stay shatteringly crisp my God my holy sweet Jesus of Lord of Nazareth that's really crispy but the cool part about this episode is we're going to let it rest entirely because this is supposed to be a leftover sandwich another thing that I think I botched honestly because I ate the sandwich hot I had everything hot fresh out of the stove as though it was a Thanksgiving dinner and then I made it into a sandwich that's not what a leftover sandwich is we got to make some stuffing first thing I'm going to do is make some impromptu pork sausage so we got a pound of pork some chopped fresh Sage maybe about a tablespoon is worth got one clove of crushed garlic and I'm just going to hit with a little S&P as well 500 going squish it together and you can do this ahead of time we're doing everything at once here because that is how we do things cuz we aren't good at time management Sage advice Sage you son of a you know because like the the sausage is has wisdom we're heading over to the stove top now we're going to sauté the uh sausage first get some nice Browning on it and then we're going to sauté the onions and celery and some other um uh herbs and then we're going to toss it all together with stock and croutons and that is going to be our delicious Thanksgiving stuffing got it good do you want do eggs and eggs plop we're going to Brown that up the same way we would if we was making Hamburger Helper it's not the most Pleasant looking thing in the world what do you need let's get this out of here a lot of fat in this pan we don't need all this damn fat we just need a little bit of fat in fact you know I'm I'm going to use all of it never mind we we want all this fat and now for the sizzle not as not as good as I hoped folks we're going to have a full Thanksgiving meal here we're eating like kings tonight or pilgrims and let's get these guys together cooled drained sausage in with the breadcrumbs got my saute to vegetables going in there oo I like that I have some it's chopped parsley bunch of chopped fresh sage and a little bit of picked fresh time and now I'm just going to give these guys a little toss together try to cool off those vegetables because we have to add stock and we have to add an egg and I don't want to cook anybody to prevent the eggs from scrambling I'm going to temper them with a bit of warm stock which will hopefully be a thing that works what does tempering mean tempering means slowly adding a bit of warm liquid two eggs which basically D the and then it PR temp so it's uh it prevents can you explain the science behind this um well it's really simple it's just you're bringing so if eggs are refrigerator cold and stock is at 90° you're going to be bringing up the overall temperature of the eggs just somewhere in the middle there um typically you do this with hotter liquids you do it really slowly a little bit at the time so it can come up to like an even higher temperature without scrambling but in this case we're just kind of taking like a medium step and that's going be added to stuff that's even hotter but it'll be okay nerd all right so I tempered my eggs with a little bit of stock and now I'm going to mix those in with some more stock I want everybody to get really nicely saturated I want it to be able to stick together I want to be able to pick it up in fistfuls and be able to press it together into a big wonderful Mass that's good see it's like a it's like a stuffing snowball this is what you want right oh I thought you no oh my God I'm not a monster could I could I bring myself to do it to throw a jagged ball of wet sloppy meat into kleck you want me to hand feed you a little bit of this yeah come here Raby bird you want me to it's okay you're safe you're good you're okay you're okay good that is the most degrading thing I've ever done to a person well I'm just going to I'm going to grease the uh pan up with schaltz or chicken fat because that's going to taste good and I see no reason why I shouldn't shove a little bit of this chicken fat in here just kind of get it in there and just kind of just kind of get it in there you know just kind of get it in there just trying to mix it up just get it in there you just got to sometimes you just got to get it in there we got our stuffing stuff into a casserole and now this guy's headed into a 400 and something degree oven for some amount of time so now last thing we have to do is make gravy um I've burned myself Jess just hacked off a big hunk of her finger uh kendle is dead and uh I'd had an idea that instead of butter I'm going to use chicken fat in my gravy to make this gravy I'm going to use roughly 3 tbspoon of fat so I'm actually going to do a little bit more flour than what Kendall recommended to me because I think she was looking at my old recipe which frankly is inadvisable because I was a dumb young man when I when I came out with this episode to it I have an apology to make I made a really dumb simple-minded dude joke uh in this episode that that I've regretted to this day uh so this is a botch that needs to be un botched which is I said I like my gravy the way I like my women thin and Rich and that is not only un toward it's untrue I don't like th who likes thin gravy that's disgusting Rich yes sure I like Rich gravy but it wasn't rich I didn't thicken it enough and I didn't want to do it again so I just made a joke about it a bad joke and uh and you all suffered the consequences and so I I I I from the bottom of my heart apologize for that crack cuz I'm not proud of it not happy with it and uh it's very 2017 no it was 2016 it very 2016 okay but how do you like your chickens fatty speaking of chicken fat chickens I have about 1/4 cup of chicken fat here about 4 tablespoons got about four tablespoons of flour just going to dump that right in there start whisking it together to form what's it called Brad uh um a r uh we were making a uh nice thin blonde Rue here it's a little bit darker than a blonde r through I just want to get a little color in there now what we're going to do is start slowly adding in our stock once we've added a little bit we're going to whisk it until it forms a smooth paste that way we're going to ensure lumpless gravy there's a little bit more see look at all those lumps look at all those lumps look at all those lumps look at all those lumps and they're gone look at that folks is it true that blond rusos have more fun right I'm trying to I'm trying to un I'm trying to undo the damage done with my earlier joke so uh making jokes about blond it's not myo but yes they do oh I can hear Kendall breaking ice upstairs with her Therapy Group she's she's doing ice breakers or is it her dating reel H see okay Brad's better at callbacks than I am I'm here to uh make the food and look good all right folks stuffings ready to come out of the oven all right folks stuffings ready to come out of the oven all right folks stuffings ready to come out of the oven all right folks stuffing ready to come out of the oven Kendall what's about to happen all right stuffing ready to come out of the oven oh mying gracious would you look at that stuffing e it straight out of the damn thing straight out of the oven I'm not going to blow at it nope it's not hot no it's fine no it's fine I'm going to eat the corner it's fine the corner is the coolest part literally steaming oh w w who who do you want water uh that's really good that's going to make a great [Applause] sandwich uh the next moment we've been waiting for take 12 now the uh uh bread is almost ready to come actually I think it's ready to come out of them so I'm going to go check out it right now oh yeah that's looking good that is a nice kind of like brown you know I want to toasted on one side but not necessarily the other as you can see not as toasted on this side this is going to be better for the outside of the sandwich because it's not going to Crunch and sort of you know mess up the RO roof of your mouth there now we have all of our elements here we just have to put the damn thing together we do have our toast here the beauty of toasting it in the oven is not only that it wastes a lot of energy but also that it sticks what happen I don't know it's glued you got to be sh me just need one that looks halfway decent just one hello there's our winner so it is assembly time and I have to butcher a turkey please be careful it's fine I'll take extra safety precautions and use these knife proof gloves let's get moist I'm sorry I am I am trying to be genuinely extra careful which is why I'm not talking as much while I do this okay okay okay in the meantime Jess can has the the show today on botch by Bish we learn a very important lesson please be careful with sharp things so it's to not end up like this I'm going to try to construct this with structural Integrity first and foremost so I'm throwing down some some sea sauce some seab Berry s on the bottom and top of the sandwich followed by white meat on the bottom press that down so it's nice and even I'm going to do stuffing on both layers a little thin lay like a Patty of stuffing it's cooled off it's totally cooled off there we go nice little yep yeah it's so cold br oh no all right now comes the slice of gravy soaked bread I'm just going to give my gravy a whisk cuz it is cooled off make sure that it's nice and smooth and this is the whole purpose for this episode is making sure that this layer of bread is Thoroughly soaked in gravy so I'm not going to let it sit for even one second less than it ought to Brad CU dramatic music please oh boy I mean the fact that this bread is untoasted already it's got so much more gravy happening than the uh previous iteration I'd call that a piece of gravy soaked bread would you not am I crazy I'm not crazy okay there we go now onto this layer for me I'm going to do white meat for structural Integrity just because I think it's going to stay together a little better now another layer of a stuffing kind of Patty so last time I cut it in half like this big mistake any given s any sandwich worth a dam should be cut diagonally vo there we have it folks the ultimate Thanksgiving leftover sandwich the moist maker executed to Perfection only one thing left to do go to sleep it's a messy bastard but it's Thanksgiving and a bite until next time this has been BOS by babish keep screwing up I will if you will I have gravy on my beard surprisingly what about now excuse me sir would you like to try a Thanksgiving Bowl it is an entire meal of turkey stuffing mashed potatoes with gravy string beans cranberry sauce pumpkin pie and and Andy's mint rolled into a ball battered and deep fried dude you didn't ask him any questions this is true but it's clear he likes our balls balls hey what's up guys welcome back to binging with babish where this week we're taking a look at the Thanksgiving balls from Psych which being an entire Thanksgiving dinner rolled into a bowl and deep fried necessitates that we make an entire Thanksgiving dinner we had a lot to do and only about 10 minutes to do it so I'm not going to waste any time first a single Flawless sheet of parchment paper which we're going to crumple up into a balll this not only makes it look like garbage discouraging theft but it's going to make a great liner for our store bought pie shell that's right it's a frozen pie shell I was going to make my own but then I remembered that we're going to mash this thing into a ball so now we're lining it with our crinkly parchment paper filling it to the rim with pie weights or pie beans par baking per the package parameters removing the pie beans and returning to the oven to bake until golden brown so there you have it a store B pie shell let's pretend that we made this all on our own allowing to cool completely while we prepare the specified filling into a bowl goes half a cup each granulated sugar and light brown sugar tablespoon flour half teaspoon ground ginger 1/4 taspo all spice4 tpoon nutmeg teaspoon of cinnamon half teaspoon kosher salt two eggs cracked simultaneous slef for spectacle 1 can of pumpkin puree 2 tasps of vanilla paste and 1 cup of heavy cream whip with a wire whisk until smooth and just like that you got pumpkin pie baste pour into the prepared pastry and this guy's ready to bake at 375 for 25 to 30 minutes until just set but very wobbly then turning off the oven and allowing the pie to cool completely in the off oven which is going to cool the custard down gradually and prevent it from cracking you're going to close the oven door there andy oh never mind ghost got it next up stuffing now we have a stuffing Basics coming out next week keep an eye out for that so we'll save the fancy stuff for then for now we're just drying out a loaf of bread cut into 1 in cubes in a low oven or left out overnight then over on the stove top we're Browning a pound of sage sausage then half small chopped onion letting that sweat for 3 to 5 minutes adding one clove crushed garlic teaspoon of Rosemary tablespoon of fresh Sage sé for about 30 more seconds or until fragrant and then dumping over our dried bread cubes then we're starting to add stock at first about a cup starting to soak the bread and cool off the meat and veg so that we can add one beaten egg then mixing and slowly adding stock until the desired consistency is achieved pour into a buttered cashed iron skillet and roast 375 for 30 to 45 minutes until lightly brown and cook through now for the green beans I didn't want to do the usual green bean casserole I wanted to try something else green beans almondine we're starting by par boiling the green beans for 3 to 4 minutes while we melt 3 tbsp of butter and 1 tbsp of olive oil in a large Skillet once hot and foaming we're adding 1/4 cup of slivered almonds letting those toast for about 2 minutes before adding two cloves of thinly sliced garlic sauté for about 30 seconds or until fragrant before skimming the green beans out of the water and dumping them straight in soé everything together for another 1 to 2 minutes ooh cool flames then season to taste with freshly ground salt and kosher pepper now I am a green bean casserole obsessive and I got to say this is a pretty good option in a pinch only takes about 15 minutes and less than 10 ingredients next up a nice and simple Yukon Gold Mash peeling and cutting three large Yukon Golds into 1in cubes covering them with cold water adding two cloves of garlic and a spri of thyme bringing to a boil and cooking for about 15 minutes until the potatoes can be passively pierced with a pairing knife then I'm returning the potatoes to low heat and cooking them for about 30 seconds to drive off excess moisture before seasoning them with white pepper kosher salt and adding 1 cup of steaming milk and 4 tbsp of melted butter mash to a state of mashness taste for seasoning and it's time for turkey we don't need much so I'm just doing a leg that I'm going to place on a rack over a bed of mepa helping to prevent fat from dripping down and burning there's going to be a lot of it got one cup of butter here that I'm adding various spices to garlic powder onion powder cayenne pepper white pepper kosher salt and I'm going to use this to base the bird first giving it a healthy initial brushing before placing into a 400° fhe oven preferably with convection for anywhere from 30 minutes to an hour taking it out to base it every 15 or so and making sure to rotate it so that it gets even heat eventually we're just looking for the skin to be brown and for the meat to register at least 175° F at its thickest point and for a last minute small scale Thanksgiving options pretty good you got nice crispy skin juicy meat but none of it means anything without cranberry sauce one lb of fresh cranberries cup of water cinnamon stick Starnes pod freshly grated nutmeg zest and juice of one orange get it up to a simmer and hold it there for about 30 minutes fish out your stares and your cinnamon stick and there you go next and last we're just going to make some fortified turkey stock as you can see here I have a turkey pop nose which my butcher was kind enough to give me to that I'm going to add a quartered onion some fresh thyme parsley and sage and a chopped carrot and celery once that's got a little bit of color on it we're going to add some turkey stock taking care not to spill a drop perfect once you've covered the vegetables with turkey stock and cleaned up your cook toop we're going to bring this to a simmer and cook for at least 45 minutes making our box to stock taste less like a box and more like stock the next day everything's cooled off and therefore has become leftovers which we must now coax into ball form with of course some Andy mints first up I forgot to make the gravy so real quick we want to put about half a cup of fat in a pan I'm using butter and our reserved turkey drippings and to that we're going to add half a cup of allpurpose flour whisking and cooking for 1 to 3 minutes until the raw flour smell dissipates and then slowly adding in splashes of our stock whisking to a state of smoothness after each addition o don't forget those turkey dripping and this stuff came out pretty thick and pretty pale so I'm going to darken it and flavor it both with soy sauce and a little bit of Gravy Master I'm also going to season it with kosher salt freshly ground pepper and Nutmeg I know I'm kind of the nutmeg guy but nutmeg and gravy really actually works if you don't like it fill out the rebate for form send me your gravy and I will mail you a replacement in 3 to 5 weeks give it a taste for seasoning and then since it's getting mashed into ball form we need to cool it off I'm spreading it out on a rim baking sheet placing it in the fridge and while it's cooling I'm going to peel the skin off of and Shred our dark turkey meat once it's shredded down to a nice form factor we can start assembling now my first instinct was to sort of take a flap of stuffing then place the turkey gravy cranberry sauce green beans pumpkin pie and of course Andy's mint in the center then I imagine the stuffing wrapping around these fillings keeping them safe as we turn this thing into a scotch egg patting out some mashed potatoes into a disc and ensconcing the stuffing ball within it creating an all-inclusive Thanksgiving snowball but then a much more practical idea came to mind why not arrange all the fillings on a table and Go full Cold Stone creamy on them chopping and folding them together like common mixins on an admittedly not refrigerated table then grabbing a handful of the sort of grizzly looking end product and much more easily shaping it into a ball that can then be wrapped and mashed potatoes of course now it seems like we have our bases pretty covered but I'm sorry to say that my ideas did not stop there yep I am very sorry to say that this is happening we are going to consciously make the decision to put every element of a Thanksgiving dinner in a food processor stare unblinkingly into the void and blend into a Thanksgiving paste let's all just silently reflect for a moment while we watch this liquefy do you see what you guys make me do and now obviously I have to try it Thanksgiving paste food product Thanksgiving of the Future come on Annie don't be a wimp it's just normal food mashed together just eat it and I got to say it's actually really really good I'm kidding it's not good at all it's like extra lumpy grainy Thanksgiving flavored mashed potatoes that being said we have to try to make something out of it can't just throw it away I mean when you look into the void after all it looks back so next stage is to batter and deep fry these things so I'm setting up a two-stage battering system combining one cup of cornstarch 1/4 cup of flour and a teaspoon of koser salt in one vessel and 1 and 1/2 cup flour and a teaspoon of baking powder in another perhaps slightly larger vessel to which we're going to add 3 cups of Light beer style logger creating an ethereal beer batter that must be used immediately that is after whisking to a consistency of about lumpy pancake batter so first our balls are getting thoroughly coated in the corn starch mixture patting off any excess then they're going for a bath in the wet stuff and once completely coated they're headed over to the stove top where we have some 350° F oil ready to receive it's very hard to not lose some batter in the process so don't beat yourself up and fry for four to 5 minutes until deeply golden brown and hopefully he it through I'm starting with our Gob stopper ball then frying our Cold Stone creary balls no more than two at a time because they're basically giant ice cubes in the oil then I'm frying our Heart of Darkness paste that I've rolled into little balls and coated with breadcrumbs which I quickly discovered exploded which is understandable they are not of this realm so I'm fortifying the paste with eggs and breadcrumbs and likewise battering before deep frying I refuse to liquefy a Thanksgiving dinner for nothing we are getting some balls out of it once those are golden brown and crisp just like everybody else we are draining on paper towels and then finally it's time to Rack them up and taste test first up the little fritters of darkness and they obviously look amazing inside but how do they taste and the answer is not good but not bad sort of like a cornless hush puppy that had a nightmare about things giving last night then the Gob stopper which is kind of cool you can see every element including the melty Andy mint but it's a little unwieldy and the chocolate is too pronounced the real winner here was the Cold Stone version the chocolate was chopped in so it wasn't overbearing you can taste a little bit of Thanksgiving in every bite plus it's deep fried you might laugh but it was the only one that I had to cut into pieces so that everybody could try [Music] it all right so we've made traditional American turkey stuffing many many times on this show if you want to see how to make it click the link in the upper right hand corner right now so today we're going to take a crack at some different spins on stuffing first up the ever popular cornbread stuffing I've got two packages of store bought cornbread here that I'm preparing with a great deal of difficulty cracking my eggs gently whisking to combine and that's how you make store-bought cornbread better until next time I'm Andrew Ray and this has been Bas I'm kidding now instead of preparing according to package directions we are greasing and parchment paper lining a large rimmed baking sheet spreading out evenly maybe giving a few heartfelt Taps against the countertop to release any Bubbles and into the oven it goes 400° f for 12 to 15 minutes or until browned and cook through let it cool in the pan and then we're going to invert it out and as you can see we have cornbread with much more surface area than normal cornbread this will hopefully add a little Crunch and prevent the cornbread from turning into mush go ahead and cut this into a grid of 1in squares go and get back in there little guy and then as a further anti-m mush measure we are spreading these out on another Rim baking sheet and then drying out the way we would for any other bread stuffing either in a very low oven for a few hours or left out uncovered for a couple days to stale now stuffing isn't the only stuff in stuffing there's other stuff usually some par cooked meat vegetables and broth for the cornbread I'm going to prepare what we would normally prepare for standard stuffing Browning and crumbling one pound of sage sausage in a large Gast iron skillet scooping it out with a slotted spoon onto some paper towels to drain and sautéing half a large chopped onion in the sausage fat about 3 minutes or until well sweated and then we're adding a couple chopped ribs of celery about another 3 minutes adding a large clove of chopped garlic in the last 30 seconds once the garlic is fragrant we're going to kill the Heat and add a few tablespoons of chopped fresh Sage let the stuff cool off just a little bit and then in a large bowl we are combining the dried cornbread cubes sausage vegetables and of course stock you could use chicken or vegetable but of course for the most classic Thanksgiving flavor you want to go turkey in spite of the store bought cornbread you ideally want to use homemade stock as this is going to become one of the predominant flavors in your in your stuffing add the stock a little bit at a time giving it a mix between additions along with one large beaten egg for structure we want to get the cornbread saturated with stock to the point that it's almost falling apart but still retaining its shape now normally I am a staunch opponent of raisins and stuffing but in cornbread it kind of makes sense it's sweeter it's a little cakier and like many people I prefer not to actually stuff my turkey with stuffing it basically guarantees that you're going to overcook the rest of your turkey by the time the stuffing comes up to a safe temperature plus if you set aside a few dozen cornbread chunks you can press them into the top both to add a little crunch a little visual flare and to really drive home that this is cornbread wrap tightly in aluminum foil and bake at 375 for 25 minutes removing the foil and baking for an additional 15 to get some nice brownish on the top and there you have it after you let it cool for like 10 minutes you got cornbread stuffing that doesn't turn into a pile of cornbread paste just watch those moisture levels because it wants to but you can't let it the stuff is delicious but as far as this episode this is where tradition stops because now we're venturing into the Brave New World of stuffings we made up first off what is apparently my knee-jerk reaction whenever I need to put a spin on something Italian style stuffing for this we're using a small loaf of store bought olive faka make sure not to use the oily Gourmet stuff otherwise you're going to get greasy stuffing now instead of sausage I thought a cool way to go might be fried Panetta and pruto so I got about half a pound of panchetta here that I'm Browning and crisping and then in The Panetta fat I'm going to fry the Pudo the only reason I'm cooking this one is because I want to put as little fat as possible into the stuffing so we don't end up having to dab it with a napkin like a slice of pepperoni pizza once the roughly 4 ounces of chopped Pudo are crisped up we're continuing with the vegetables as before just without the celery that is the only difference oh we're also doubling the garlic oh and we're also adding 2 oz of chopped sundried tomatoes and um 3 o of chopped archo carts oh and and and an ounce of pine nuts but that's it we're sautéing these all together for about 3 minutes until I don't know cooked dumping it over our air or oven dried fatcha cubes I think I made way too much meat so I'm only adding about half of what I prepared the website's recipes will reflect as such and then from there on out it's actually the same procedure as the last stuffing greased cast iron baking vessel wrapped in aluminum foil 350 for 25 minutes uncover and bake in additional 15 minutes optionally grating some Parmesan regana over top before returning it to the womb after which it will emerge golden brown crisp and ready to confuse and Delight your Thanksgiving guests this stuff tastes distinctly Italian and it deliciously stands on its own but it's going to play nice with whatever you mash it together with on your Thanksgiving plate next and last I want to try something really and truly crazy biscuit stuffing yes of course you could make your own biscuits but I'm just using the biscuits out of the pop can both because it's way easier and because homemade biscuits might commit the sin of being flaky buttery and tender whereas these are more like biscuit style products which once cooled completely slices easily into stuffing appropriate cubes which we're going to give the same treatment as the rest meanwhile for the meat since we're already going kind of crazy with this one let's use bacon a lot of bacon l so large they require a splash of water to help the fat render out during the earlier parts of cooking preventing them or their fat from burning by the time they get crisp let those drain on paper towels and sauté our onion and celery and the reserved fat killing the Heat and finishing with one teaspoon each chopped Rosemary in thme about half a teaspoon of freshly grated nutmeg and a tablespoon of chopped fresh Sage let those flavors just barely get to know each other talking corporate Christmas party and then likewise combine them in a large bowl with the biscuit cubes and giant chunks of crispy bacon saturate with stock until just barely fully saturated mixing between each addition adding an egg after the first addition etc etc and why not 8 O of grated cheddar cheese about as ridiculous and unhealthy a thing as I can possibly imagine what better way to celebrate America dump and press into a well buttered baking vessel cover with aluminum foil and then same procedure 350 for 25 minutes then uncover in 15 to 20 minutes more and there you have it biscuit bacon cheddar stuffing huus in a bowl every but as delicious and irresponsible and awesome and loaded with saturated fat as it sounds so if you want to take a break from all the traditional Thanksgiving salads and fresh fruit this could be a new bold direction to go in it' also make a really great breakfast casserole if you mixed a few more eggs in there now all we need to complete our Thanksgiving table is a turkey probably and a great cocktail and I and I think something hot and mold will be just perfect so I'm simmering 24 oz of apple cider with a few simonon sticks and some freshly grated nutmeg for about 10 minutes then Fresh Off The boil we are straining it into a heatproof container and adding 9 oz of the Singleton single malt scotch giving it a spirited mix and that's it serve in a glass mug with a cinnamon stick and some freshly grated nutmeg for garnish and we got here is autumn in a glass

Channel: Babish Culinary Universe

Views: 1,316,794

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Id: R3fpSlFNv10

Length: 108min 32sec (6512 seconds)

Published: Tue Nov 14 2023