- [David] We've been talking
about this for months. - I know. Okay. I don't know what to say. I'm nervous. - [David] I know. There's so much- - There's so much to say.
There's so much to catch up on. And also nothing to say
that I haven't already said. (Alison and David chuckle) I am so excited to be
back for Thanksgiving. - [David] What have you been up to? - Well, let's hello, everybody. Welcome to "Home Movies." (graceful music) Hello, everybody.
Welcome to "Home Movies." It's Thanksgiving time. - [David] Woo!
- Yay! Turkeys falling from the sky, et cetera. - [David] Gobble, gobble.
- Gobble, gobble, y'all. We are back. We are back at the most
delightful time of year. We are back doing what I love most. This is my reason for living. It's why I do what I do. It is arguably the thing
I look forward to most, both in my professional life
and in my personal life. It's Thanksgiving. I'm
thankful for Thanksgiving. I'm giving thanks for Thanksgiving. I'm giving thanks for the
opportunity to give thanks. - [David] It's giving Thanksgiving. - It's giving Thanksgiving.
Yeah, that's funny. (Alison and David laugh) In producing these over
the course of two days, which we're doing, this is day one. You know, I'm doing it
sort of in real time how I would be doing it. And there are things that you'll see me do that maybe you've seen me do before. Like, I'm gonna make a turkey stock, I'm gonna make a stuffing,
I'm gonna make a duh-duh-duh. But some of the recipes are brand new. Some of the recipes are tweaks
on something that I've done. The only thing I'm
really stressed out about is I really don't have enough chairs. But we'll figure that out later. - [David] We've done stressful
Thanksgivings in the past... - Oh yeah, yeah, yeah.
- [David] You know. - I think that without the, like, comical like (screams) Kathy moment of like, "Will it all get done in time? Am I sweating? Is it crazy," I'm sort of like, you know what, I'm too old for that (audio bleeps). There's no joy in it for me to feel like I am not showing you a stress-free way to do this. So like with that said, there's also, within this menu, like a lot to consider in terms of like really good do aheads, room temperature sides, or as my friend Emil calls
it, room temperature living. We're really embracing that. I'm just not there anymore. I'm not feeling frantic,
I'm feeling grounded. I'm feeling settled, I'm feeling prepared. - [David] We're gonna say all this stuff about being peaceful and
it's like cut to tomorrow... (crowd cheering) - [Speaker] Let's go!
- I know. And that is funny 'cause
we actually don't know how this is gonna go per usual. Like people ask a lot
actually with "Home Movies," they're like, "Do you have like a script? Do you have like prompts? Do you have," it's like, no. No, no. We are just
going for it every day. What this Thanksgiving is about, it's about helping people troubleshoot. Like, what is the thing that
like drives you the most crazy? Or, like, what can I
help you with the most? Like, what is something that
plagues you about Thanksgiving? Like, how can I be most helpful? I would say, 90% of the questions all sort of hover around the same concept. And that is, how can I please everyone? (suspenseful music) And I finally have an answer. And the answer is you can't.
(David laughs) But I think that this is a
menu that really comes close. Chapter one, the turkey.
Let's talk turkey. - I don't know anything about
like turkey culture, I guess. - A lot of turkey meat dry. - Turkey is disgusting and
should be avoided at all costs. - How are you cooking it
through but not too dry? - Breast meat doesn't
need to be eaten at all. - Basting is a lie. - I am vegan and I find
vegan turkey disgusting. - If I have one singular
complaint about turkey, it is that it's too big. - My solution, this year,
is to just do the dark meat. It's like the leg. It's
the leg and the thigh. Slow roasted over the
course of like many hours. You can use olive oil or chicken fat, but something similar to a confit. And it is the most delicious turkey you'll ever have, period. But it also solves a lot of your problems. Number one, you can use chicken, you could use duck, you could use goose. Same method, same
ingredient, same technique. So if you're sick of turkey, go ahead and use a different bird. See if I care. It can serve fewer
people than a whole bird. You can just do two pounds of turkey legs. You could scale it up to
six pounds of turkey legs. And the leftovers will keep
for a very, very long time. It's not like sliced turkey
meat that tends to dry out or you need to feel like
you need to eat immediately. So solves the scalability problem. This turkey can be made days in advance. This turkey can be made
five days in advance. This turkey can be made hours in advance. This turkey can be made
and pulled out of the oven and then eaten immediately. It won't be stressing you out. It is not something that you need to concern yourself with at all. This turkey is vegan. No. (David and Alison chuckle) In an effort to make sure
that we're not missing out on that sort of like roasted turkey energy that you get from roasting a whole bird, we're gonna make turkey
stock using roasted bones. And that's gonna begin
our Thanksgiving journey. So if you're not making gravy,
you could probably skip this. But to me, your gravy will only
taste as good as your stock. And so to me, I take like
extra special care in this step because it feels important to me. Because gravy's important to me. Turkey wings are so crazy-looking to me, they're like prehistoric. But you know what, above
being wild-looking, they're delicious. All right, I'm just gonna drizzle these with a little bit of oil to
get them going in the oven and then season them with salt and pepper. You wanna make sure
that you're roasting it, sort of the flatter part down. So these are going into a 450 degree oven. And we're gonna roast these until they're deeply, deeply
browned and very, very golden. Meanwhile, I'm gonna just chop up the rest of these vegetables. I don't bother peeling
anything. It's not my style. But remember, we're
straining all of this out. I like to add a little thyme or like whatever herbs
you have lying around. And because I believe in the power of bay leaves' fresh
and dried, I put one in. I'm just putting this in
the back burner for now. Okay, so we're making a stock
so we can make the gravy. And now we're gonna make the turkey so we can have the turkey. (David chuckles) Salt refill. - [David] Where'd you get that salt? - I always had 'em FreshDirect. When it comes to Thanksgiving shopping, I genuinely love to like
handpick certain things and the other things I
genuinely hate to shop for. Things like flour, my seltzer water, like big boxes of salt,
sugar, maple syrup, things that are heavy that
like I know exactly what I want and I just want somebody
to bring it to me. I love FreshDirect for it. I use FreshDirect, no joke,
one to three times a week, depending if I'm doing photo shoots or especially helping with things like big dinner parties and Thanksgiving because while it's nice
to like go pick out your bunch of parsley
at the farmer's market, it's like I am not trying to lug 80 pounds of like root vegetables and
blocks of butter with me all over the city. I just don't have it in me. So I'm grateful for FreshDirect. Not only does FreshDirect
do FreshDirect express, which I use probably more
than the regular FreshDirect 'cause I always forget, but you can also use regular FreshDirect and like build your cart, make
the reservation in advance so you can be like delivery
a week from Tuesday and knowing that your groceries will come and you have up until, I
think it's like 12 to 24 hours before the delivery
date to edit your cart. And I do that often.
Just a little fun fact. Just a little bit about me. And good news, if you are
in New York, New Jersey, you can also get your
groceries on FreshDirect. And with the code roman50,
you can get $50 off. No, that's too much money. - [David] Yeah, $50 off. - Really?
- [David] Yeah. - Oh, you get $50 off your
first delivery of $99 or more, plus free delivery. And I can tell you that since, I know, most of these ingredients
came from FreshDirect, you're gonna hit that $100 mark pretty easily on Thanksgiving. That's basically like half off all of your Thanksgiving groceries. And that, I'm grateful for. Although I don't think it applies to me. I'm definitely not a new
customer, unfortunately. - [David] Back to turkey? - Anytime you're cooking
a large piece of meat, be it a whole chicken, big
turkey legs or quarters, prime rib, pork shoulder, leg of lamb, seasoning it at least 24 hours in advance is going to be you the
best possible result. This is a smallish one,
and that's great by me. Yeah, get in there, take a look. Take a long hard look
at that gorgeous leg. Basically just seasoning
the turkey on both sides with this salt, sugar, pepper mixture and we're gonna let it sit overnight. This is such a nice do ahead
that, to think of doing this, should give you like peace
and solace, not stress. I'm not worried about this
like fitting nicely in here, I'm just gonna cover this
and put it in the fridge. Ooh, wow. Look at that. That looks so good. I would just fully eat that. I mean, I need it for the stock, but that looks so delicious. I'm gonna have a little bit. (David laughs) Mm, that tastes so good. Yeah. Guys, this has never happened
before on Thanksgiving, but I'm calling Audible right now. I have more turkey wings in the fridge. Tomorrow I'm gonna roast them. I'm gonna serve them with the legs, and that's gonna become a recipe. These (audio bleeps) rule.
These are so delicious. And this is just salt and pepper. (food crunches) Mm, I love it. All right, so these wings,
though, are going in the pot. All right, so all this drippy
drip is going into the pot. - [David] Would drink. - We wanna eat all that in the stock. So what we'll do is we'll just
take a little bit of water and scrape it up. This works better when the pan is hot, which this isn't anymore. 'Cause we're filming, people. So now I'm gonna cover this with water. And as the vegetables
kinda soften and wilt, everything will fit in the pot. So don't worry about these
little wing tips sticking out. Where do you guys have these legs, though? The thighs give unctuous luxury. The wings give like
crispy, hedonist texture. - [David] Hedonist?
- Yeah. - [David] It's a naughty wing? - [Alison] I don't
know, it's kinda naughty - [David] Wing, welcome
to the Bad Girls Club. - It's the first inaugural meeting... ♪ Of the Bad Girls Club
Thanksgiving edition ♪ ♪ Featuring Wings. ♪ ♪ B-b-b-bad Girls. ♪ ♪ Bad Girls Club ♪ ♪ Bad Girls ♪ All right, we're gonna bring
that to a strong simmer then I'm gonna introduce the heat. We're gonna cook it for like
three, three and a half hours. Dessert. It's time to talk dessert. (relaxing jazz music) - Yeah, dessert. Oh,
apple pie, pumpkin pie. - Pumpkin pie, for sure, has to be there. - So it has to be pie, pumpkin and apple. - A pumpkin pie is good. Maybe a cannoli, if you're Italian. - I love pecan pie, but
my brother's allergic. - Pecan pie and pumpkin pie,
ah, topped with whipped cream. (interviewee smooches) - Creme brulee. I've never had creme
brulee, I should say that. But if I were to do dessert,
I would 100% do creme brulee. - [Dan] A lot of people
stanning for pumpkin pie. - Stanning? - Like, I love pumpkin pie.
- Really? - [Dan] I have to have it. Yeah, I don't know. - [David] I think it's 'cause it's like the only time you can get it. - Yeah, I mean, sure it's the thing that you eat once a year, but it's not for me. And we're not making it today.
We're not making it any day. I won't make it. I don't want to make it. It's not something I wanna do. Not for you. Not for anyone. - [David] What's your
Thanksgiving dessert? - So my compromise, which
isn't really a compromise, it's me just doing what I want. (David and Alison laugh) - [David] The Alison Roman compromise. - Which I'm grateful
for, the ability to do, is I'm making a caramelized maple tart. And the reason I picked
this was because, to me, it is exactly what you
want a pumpkin pie to be but with no pumpkin. Of the Venn diagram of like
pumpkin pie and pecan pie, it fits directly in the center. Like it kinda has pecan
pie, I switched to pecan. That was weird. I said
pecan and then I went pecan. (David chuckles) Every time I say pecan, I think of "When Harry Met Sally." "Would you like some more
of my pecan pie," right? That's what they say. - Pecan pie.
- [Sally] Pecan pie. - Pecan pie.
- [Sally] Pecan pie. - [David] I just watched this movie- - And he like, "Would you like
to go to the movies with me?" And she goes, "Would you like to," and he's like, "No, I'm asking you, do you wanna go to the movies?" And then she's like, "Oh I have a date." And he's like, I love Sally, anyway. All right, I'm doing 200
grams of all-purpose flour. This is 80 grams of powdered sugar, a teaspoon-ish of kosher salt. This is like my basic Preston tart crust. I think it's the same exact recipe as the one for simple fruit tart. I like to do the edges first. So you kinda just like imagine
how thick you want the walls. And if it goes above the
tarp pan, that's fine 'cause we're gonna clean it up after. Make sure that you have
even coverage on the bottom, so no holes. And take your little knife if you like. You can bake it like this, who cares. So this is gonna go into the
oven for 15 to 18 minutes, 15 to 20, let's call it,
depending on your oven. Again, the hardest part of this filling is caramelizing the maple syrup. And the reason we do this is because maple syrup is a lot of water. It has a lot of liquid. So that's gonna simmer
for like eight-ish minutes and it's gonna become really dark. And the bubbles are gonna
go from really fast and tiny to slower and bigger. So in this bowl, one whole egg
and then one whole egg yolk. Just a little cool
tablespoon of cornstarch. We have our crust, de-puff
it a little, compress it. And I just like a tight
corner on a tart shell. See how like slow moving
the bubbles are now, that's what you're looking for. I'm gonna add a quarter
teaspoon of cinnamon. And it should smell really, really good. It should smell almost like you're walking into a Yankee Candle, but in a good way. And then really slowly, just
like you're making a caramel. Temper in a little bit of the
hot cream and maple mixture. I always recommend baking
this on a sheet pan. It just makes it easier to
take in and out of the oven. Once we bake it and chill it, it's gonna again be like kind of shallow and then we top it with
a bunch of whipped cream. So this is gonna go into our
350 degree oven for 30 to 35. All right, it's time to take the tart out. I don't know why I'm doing it like that. See how puffy it is? See how it's like jiggling but it's puffy? That's perfect. So I'm gonna let this cool to room temp before I pop it in the fridge overnight, and then that's when you
put the whipped cream on it. And delish. All right, cranberry sauce. - Cranberry sauce. I don't do cranberry sauce
but other people like it. - It doesn't seem like it would
get along with everything. But the contrast of the cranberries in addition to all the fat
from the food is so good. - Cranberry sauce? Nah, not really. - Actually, I like the
Ocean Spray cranberry sauce. - That you plop it out of the jar and it comes out in one
piece, and you're like, "That doesn't look like a product anyone should put in their bodies." - As per uzhe, people
have a lot of opinions on cranberry sauce. Should it be fresh? Should it
have like a kiss of ginger? Should it have citrus in it? Should you just go with the can? And to that, I say you
should always go with the can and you should also make
fresh with cranberries because they're, to me,
two very different sauces. This is the jelly cranberry
sauce without the berries. This is just the jelly sauce
part that you like slice and it's beautiful and it's
like kinda sweet and weird, and you're like, "Why are we
eating this with a turkey?" But who cares? 'Cause it feels right. But that said, I can't stop myself from making fresh cranberry sauce 'cause I think it is really delicious. It is more acidic, it has more texture. Two bags of cranberries.
They can be fresh or frozen. It does not matter. They
behave the same way. You won't ever be able
to tell the difference at the end of the day. And one bottle of 12-ounce
honey, which is a standard bear. Standard one bear of honey. One standard unit bear. We're gonna go high heat. We're gonna like bring it up to a boil. It is kinda crazy, though, that like cranberry juice is a thing. - [David] In what sense? - In that it's a very famous juice. - [David] But like why
is that so crazy that- - 'Cause like how dry this thing is. It's like (audio bleeps)
dry as (audio bleeps). It's like this ain't juicy. Like, orange juice. This checks out. It's juicy. There's so much juice in here. I understand the concept, but
this is like a ball of sand. I'm like you get juice
outta this? It's crazy. - [Dan] It's like a pretty popular juice. - That's what I'm saying. It's a very popular juice. It's probably one of, if you ask people, if we were playing "Family Feud" and it was like famous juices, cranberry juice would
be top three for sure. Orange juice, cranberry juice... - [Speaker] Apple. I don't know. - Apple juice. Grapefruit juice, tomato juice. - This is for the win, juice. (bell dings)
(crowd cheering) - Ooh, you hear them popping?
- Yeah. - They pop really quickly. So see what happens. They pop, their skin split. I'm adding a half a cup of water here just to keep it like from getting too, too jellied and tight. Cranberries are so high in
natural pectin and acidity so the combination of high pectin, high acidity means they
gel really, really easily. So this is gonna calm
down. See how bubbly it is? This is totally optional
but you can squeeze half or a whole orange into it after and then you just kinda wanna store it in whatever container until tomorrow. Tale as old as time.
We're making stuffing. Stuffing should be made
with bread that is stale. I'm not talking stale loaf 'cause it's tough to rip a stale loaf. You should do a fresh loaf. And then to sort of
mimic the stale energy, we air dry the torn bread overnight. It just is what it is. You gotta do it the night before. This is fun, though. It does make you feel very
strong, very powerful. With regards to stuffing, it's something that I really believe in. I believe in the perfection
of what I have created. - [Dan] Yeah, I feel like people love like an interesting stuffing. - [Alison] I don't want
an interesting stuffing. - [David] People like to say that there's interesting stuffing, but people wanna eat good stuffing. - [Dan] Yeah. - I don't wanna get funky on Thanksgiving. I don't wanna (audio
bleeps) twist on anything. It's like save it for another time. Part of the reason we do this and why I chose this loaf of bread is because this bread has structure, it has integrity, it has flavor. It is going to stand
up even after we mix it with stock and eggs and softened
vegetables and we bake it and the top gets crispy and
the inside stays buttery and it's like so delicious. And also this type of bread gives you like the crackly bits and
like nooks and crannies. Hence, again, why we tear, never cube. David's wearing a Gilligan outfit. David is dressed as Gilligan. Hey, David. Halloween (speaks indistinctly). Halloween's in (mumbles). Forget it. (laughs) - [David] No, finish the joke. It's gonna be worth it. Give it a go. - I was gonna be like, "Hey, David, Halloween's not for a few weeks." (laughs) He's fully dressed in a
Gilligan outfit, is he not? - A Gilligan outfit? - Yeah, you're wearing a red
shirt and a white bucket hat. It's giving Gilligan. It's giving desert aisle. It's giving a three-hour tour. (laughs) ♪ A three-hour tour ♪ - [Alison] It's giving a three-hour tour. - [David] Get this girl
away from the stock. - Yeah, I'm (audio bleeps) overheating. All right, so we're gonna
make two pans of stuffing. Let it be known. Let it be so. And last but not least,
before we say goodnight, hmm, it's time to train the
stock and make our gravy. Okay, so this stock has been simmering for approximately three hours. - [Jane] It's actually
been exactly three hours... - Wow, it's been exactly three hours. "Bird Box." (chuckles) - [David] Do you think people are getting that "Bird Box" reference
from two years ago? - Well, we're gonna make sure they do 'cause we're gonna run back the tapes. Unless I look better two years ago, then don't run back the tapes. - [Presenter] Previously on "Home Movies." - If one sense is dull,
the others are heightened. - [David] "Bird Box!"
- Sandra Bullock. I'm gonna save the wings and I'm gonna make something with them, because the meat is so delicious. All right, it's time to strain the stock. Okay, let's try to strain the stock. Typically, how I like to do stock is I like to ladle
everything into a colander that is set inside a bowl or a pot. I find this to be a lot less
scary and a lot less dangerous. So I'm gonna let this drain. So I just want you to see how, like, beautifully
golden this stock is. And it's very difficult to get that color if you don't roast your wings. And it should taste delicious. It should taste like you want
your gravy to taste eventually because your gravy is
gonna be 80% this stock. Gravy time. Because we don't have the
drippings from the turkey, I'm using butter. I'm also using butter because
butter tastes so good. I'm looking to brown the butter. And then to that, I'm gonna
add a half a cup of flour. So equal parts butter and flour. I've reduced the heat to
low while this is happening just to be like a little
bit more in control. You don't want this to happen too quickly. And it's better for it to
take a little bit longer and you like watch it change slowly rather than like panicking and be like, "Oh my god, it's too brown too quickly." All right, I think we're good. We're like at the color
of like a cappuccino, more of a latte. I'm gonna start by adding a
small amount of the stock. Oh God, don't do that. Don't
get it all outta the place. But see how thick it
gets. Isn't that wild? To this gravy, I'm gonna
add a few sprigs of thyme 'cause I have it and it's nice. I have the thyme. (drums beat) So we'll let that simmer
like a minute or two and then I'm gonna adjust
with like a little vinegar and a little soy sauce, which
is just gonna kinda help it with like a bit more depth of flavor 'cause we don't have
those turkey drippings so we're missing that like
kinda concentrated saltiness. I added a little sherry vinegar. I feel like sherry has
like a nuttiness to it that is like really nice with meat. And that's kind of it. I think a good gravy should
be meaty, it should be rich, it should also be salty,
and it should also be tangy. I think, like, it's gotta
like perk up and blanket. Like, it has to do it all. It's like pulling a lot of
weight but I believe in it. So not that it's a contest. I just did wanna show you
like this is the gravy that I didn't roast, and this
is the gravy that I did roast. And for now, we rest. - [David] I think if we learned anything it's like you know what,
this can be a chill holiday. - Do you feel like I'm more chill today than I have been in years past? - [David] I think the real
test is gonna be tomorrow. Like when...
- Wow, okay. - [David] Like when Anoop
gets here at, like, seven- - Mm. - [David] Like, what will the vibe be? - I think the vibe's
gonna be caviar's out, ruffles are in a bowl, sour
cream, nom nom, you know. - [David] Nom nom! Let's go! - See you guys tomorrow. - [Speaker] Night, night.
- Bon voyage. I'll just be over here
picking my turkey meat. (relaxing jazz music) So it's time for the turkey,
or it's time to talk turkey. We're talking turkey. It's turkey time. I have sort of dry brined these legs. These are whole, well, actually
I guess they're quarters. Semantics, I think it's a leg. I think turkey parlance
is that they're quarter. Just by sitting in this dish overnight, look how much liquid has been given off. We don't wanna include any of that in our final sort of baking. So what I am gonna do is I'm gonna transfer
these to a new baking dish. You basically wanna make sure the thigh and the medius parts are submerged. The tip of the drumstick, if anything, should be the thing that
is sort of protruded. I also think that two of these legs are actually on the smaller side and people are gonna
have legs closer to this and all four would not fit in this dish. So I'm gonna make the call that you should do two
legs per baking dish. But you basically want
them to be flat like this. Would it be a holiday if I didn't root around
in my fridge for an hour? Where are the party herbs?
(lively music) To these baking dishes, I'm gonna add some shallots,
some herbs, some garlic. And I'm gonna keep the skin on 'cause I like the way
it looks when it roasts. And then the garlic, I'm
just having crosswise. I'm really feeling thyme this year. And if I have a lot of
something, I'm gonna use it. If I have an herb that I've
been using for something else, I'm gonna use it again
and again and again, like, rather than have like random herbs. But I always, you know,
I like to mix them up. So I'm gonna use some oregano,
some marjoram, some thyme. I'll save the sage for the squash. But if you wanted to add
sage, now is the time. Again, not an herb I use often. But when I do, it's Thanksgiving. And you're not really gonna touch this beyond what you see now. So like kinda how you arrange
things in the baking dish is how they will appear at the end. And this is very much like a, excuse me for what I'm about
to say, an oven to table dish in that like you could easily bring this from the oven to the table. Okay, so these go in. I'm gonna cover them with foil. They go in at 275 for three hours. And basically, at that point, they will be completely cooked through. They will be delicious,
they will be tender, but they will be a little, not brown, they'll be browning but not as brown. So what I'll do is I'll take the foil off for the last hour of cooking. Also, don't panic. All of this fat, we are gonna reuse. It is gonna be more than what we put in because some of that
turkey fat is gonna render and it's gonna be
flavored with like garlic and shallot and thyme and oregano and it's gonna be so delicious and you can use it throughout the year. The investment in that
large amount of chicken fat, duck fat, olive oil,
whatever, which is expensive, it's something that is an investment in the future of your cooking. You don't have to worry about
getting this too, too tight. I just kinda do like a cover. And in they go, and that's it. That's the hardest part. That's like you've made
the turkey basically, and all you have to do is wait. The most important ingredient is time. Or squash it. So the beauty of this turkey that goes in at 275 for three hours is that your side dish of squash is also gonna be roasted at 275
for about that long as well. So everybody wins. Squash, squash, squash, squash. The flesh of the squash
gets like deeply caramelized and like impossibly tender. It's almost custardy. And because we're gonna sort
of crowd the baking dish, it's gonna kind of steam as it caramelizes but it just kind of like
gives up everything to you. It's like I'm my most sweet,
I'm my most flavorful, I'm my most tender and it's all for you. Should we do a, but I don't know, should we do three types of squash? - [David] (audio bleeps) it. Medley? You doing a medley? - [Speaker] A trip-tic. - Let's do a medley.
Let's do a bit honeynut. - [David] We're getting crazy here today! - Whatever. My thanksgiving, my rules. You wanna do three types of squash? Do it. - [David] Trying to
think of a Bad Girls Club with regards to squash. - [Alison] Yeah, it's not like
a Bad Girls Club, but I do... - [David] But it is my house, my rules, - But it is my house, my rules. It's giving Flo Rida. ♪ Welcome to my ♪ - Thanksgiving. So I'm just using a spoon.
I'm gonna scoop out the seeds. Satisfying. You can save them if
you want and roast them. I'm not gonna do that. I would watch an hour of
somebody just doing this. - [Dan] Pretty satisfying. (speaker speaks indistinctly) - [Alison] So instead of
doing them whole like this, which you don't get as much surface area, I am gonna quarter them. "How's it all gonna fit,"
you might be asking yourself. Well, friends, I mean that will fit. And then where are we, though, you know? You know what'd be nice? I'm gonna roast this little baby butternut for our vegan friend. The difference is that one
has butter, one doesn't. I'm gonna smash some garlic
to add with the sage. Because we're doing this
at such a low temperature, we can afford to put the
garlic in there like that without worrying about it burning. We'll do about two tablespoons-ish of oil. I'm gonna move these around and, you know, re-stack them beautifully. - [Dan] Is there anything
you're looking for when you're, like, selecting
squash at the store to make sure it's- - Honestly, it's like very superficial. I'm like what's the cutest? (phone chimes)
(speakers laugh) But that's why it's also nice to shop at a place like FreshDirect 'cause you know that no matter
what all the squash is cute. And then I'm gonna keep
this one just with sage, but you could add, again, if you're like a
rosemary head, go ahead. Do about two tablespoons of brown sugar. Almost everything on this menu has butter. Isn't that nice? - [Dan] Festive. - [Alison] Right?
- [David] Very. - [Alison] It's giving
fall. It's giving thanks. - [David] It's gourd-geous. - [Dan] (chuckles) Gourd one. - Wow. Okay, I'm putting these in the oven at the same time as the turkey. And they won't come out
until the turkey comes out. No one comes out until the
turkey comes out. New rule. All right, now it's time
for some stovetop work. (hard rock music)
- [Speaker] Okay. - Ah, it's time for potatoes. - [Speaker] Not really a
fan of mashed potatoes. I think it's a textural thing for us. - What a mashed potato is, is texture. It's cloud. And to me, that is the height of luxury. - No, no, no, no, no. No lumps, no lumps. - I like my mashed
potatoes a little lumpy. - Creamy with gravy for sure. - I like a creamy, or I guess a lumpy. - [Speaker] Do you like mashed potatoes? - Yeah, of course. - I like my mashed potatoes to
have texture, to have lumps, to have like herbs and lots of
sour cream and like mixed in. It's like rich and decadent
and full of texture. A lot of people don't feel
that way, I've learned. ♪ Hello Darkness ♪ - I think a lot of people
interpret a lumpy mashed potato as an accident or as like
somehow you've messed up. Something must have gone wrong. There's lumps in the mashed potatoes. I like the lumps. It's not user error, it's
not 'cause I don't know how; it's because I don't want to. Whether you like your
mashed potatoes lumpy and like more rustic and like you're just using
a wooden spoon to mash, you can do the exact same recipe, or if you prefer them to
be like perfectly smooth and fluffy and delicate
like a baby's food. It's the same recipe, same ratio, same ingredients, same everything. I've made these mashed
potatoes before in the past, last Thanksgiving video because I think it's a perfect recipe. It's tangy, there's buttermilk. It's like delicious, it's textured. But today, we're gonna be doing
the creamy version of that. Then we're also gonna be doing a potato for the people who like
texture in their potatoes. I know that if I were to
only serve that potato dish, people would be like, "Where
are the mashed potatoes?" So in an effort, in the spirit
of you can't please everyone but you can try and you can come close, I'm saying, "Okay, I
realize my shortcomings in that I'm not a mashed potato person." Most people are. I'm doing this for you. I'm gonna do equal parts. Yukon Gold for the creaminess, and the humble russet for the starchiness. I like combining both. - [Dan] Two years ago, when
you made the mashed potatoes, I don't remember you being anti those... - I wasn't, because
they had lumps in them. I made them with a wooden spoon and a pot. They were delicious. I sort of thought people,
everyone would be like, "Wow, this is so much
better than the other ones." And like no one said that. What was your favorite
thing on the table tonight? - The mushrooms. - My favorite was the gratin. - The dark meat of the turkey. - I liked the presentation of the turkey. - No one said they were better. They said they were great, but no one, still if you give people an A/B option, like do you prefer a smooth and creamy or like coarse texture, adult
sexy, grownup, mashed potato, they're gonna choose baby food every time. I can't help that. - [David] I guess that
question felt a little leading. - I don't know what you're talking about. - [Dan] Are you a baby
who cries all the time or- - [David] Are you an adult? Sexy, sophisticated, intelligent. - Or are you married? (laughs) I'm just kidding. - [David] I really do like, "And no one told me that they
prefer this specific thing." They all said it was just great. - I know, I'm sick. If somebody doesn't fawn over
the work that you've created, they obviously hate it
and don't prefer it. You basically just want them
all kinda roughly the same size so they cook at the same rate. We're gonna salt these potatoes very well 'cause this is your first
chance to season the potato. It's the difference between
putting salt on something and salt in something. Just like we cook our
pasta in salted water, you gotta salt it from the beginning. Same goes with the potatoes, perhaps even more important in a potato. I'm just covering it with cold
water, bring it up to a boil. So our potatoes have been boiling for about 15 minutes, and they're perfect. I turn them off the heat. But basically you just
kinda wanna pick one. Doesn't matter which. Oh, beautiful, soft, no resistance, can be easily crushed. You really want them to be dry
before they enter the chat. I really like the
combination of buttermilk and heavy cream for something like this. I grew up with my mom
making them with milk. Also good, but heavy cream is better. Part of why mashed potatoes
are often unsuccessful is because you're adding a
cold dairy to a hot potato and that's when you like end up really like overworking them. So you need to add hot to hot. I'm also gonna add the stick
of butter to the dairy. We're gonna mash these potatoes. Are you guys ready? I got something for you. If you're gonna do something,
do it all the way, you know. And if you're gonna be like, "How do you make really
creamy mashed potatoes," I do think you should be using a ricer. And so I got one. I got a ricer. - [David] Have you test
driven this at all? Or is this gonna be your
first time on camera? - First time on camera.
- [David] Wow! - You know me, I don't
test drive (audio bleeps). So I'm gonna rice these into here, a thing that I am
comfortable doing and enjoy. - [Dan] I'm a natural ricer. - [Alison] Yes, I put
the potatoes in the ricer and then I rice them. - [Dan] It looks like a giant garlic press.
- Are you ready? Worms. (chuckles) - [David] That is visually compelling. - Well, I live to create content, so. I'll tell you, there are no lumps that are coming into this bowl. Oh, there's a lump. (crew laughing) - [Speaker] You're getting riced. - There's probably a
better way to do this, but I don't care. I really don't. Are you enjoying this? Are you not entertained? - [Speaker] It looks great. - [Dan] It is by far
the, like, biggest gadget I've ever seen you use. - I never use gadgets. This is a little medieval feeling, so I think it passes my test
of like what I use it, but... - [David] It's giving ren fair. - It is giving ren fair. If I were making gnocchi, I would do this, but I'm also not making gnocchi. I simply hated every second of that. - [David] Did you? - Yeah, it was really annoying. It's like now I have to
wash that stupid thing. If you are making these a
day ahead, a few hours ahead, the best way to mix them is in the vessel that you're
going to like reheat them in. There's no use in like transferring it to a plastic container then
undoing the plastic container and putting the thing, it's like... I'm gonna strain out this garlic, pour this over about a half at a time as to not overwhelm the potato. Give them a chance to soak everything up. They will stiffen up a little bit. I'm not gonna lie, you guys,
I see lumps everywhere. These are so lumpy. - [Dan] That looks
pretty creamy over here. - I mean, they're creamy but like... - [David] She wants like fritz. - I don't. I don't want a puree. I am not making pomme puree. These are delicious. - [Speaker] Yeah, it's like... - These are like impossibly delicious. So delicious. I mean, they look lumpy. Throw that ricer right in
(audio bleeps) the trash. I don't do (audio bleeps). I'm putting this on the
thing. These are done. All right, potato two. I'm boiling some potatoes. I'm boiling three pounds of potatoes that are all roughly
the size of a golf ball. I use that reference a
lot, but I don't play golf. So it's been about three hours and our turkey is nearly cooked. Our squash is delightful. But I am gonna give it a little flip because we've cut it on two sides. I have the time. I'm gonna flip it to make
sure that the other side gets as like steamy and tender. The stuffing, I'm gonna do later. I'm gonna do the green beans now while I wait for the potatoes to boil. (relaxing jazz music) In terms of the green vegetables,
green beans to me are it. They are the most delicious. They're the most fun to eat. They're festive, they're in season. I like them so much. And they're just the vegetable that I wanna eat during this time. I don't want a Brussels sprout. I'm sorry, I just don't. I'm sure there's a million wonderful Brussels sprouts
recipes that exist. I've written some of them. But, frankly, it's not the green vegetable Thanksgiving for me. Today, we're gonna do like a, kind of like a hybrid
braise/saute situation. So I'm just taking a little stem off. When I say take the stem
off, I don't mean the tail, I mean the stem. You know what's ugly to me? This, a stubby little stick. I hate it. It's disgusting. Keep the tail on. Elegant, fun, beautiful curly, art deco. It's giving Paris. This is disgusting, so... - [David] You're like au revoir. - Yeah, exactly. It's a soothing task. This is like something to
do over morning coffee, or three p.m. coffee. Ooh, look at that one. Someone was hungry. "Mangia Mangia." It's bug. - Do you mean like a bug?
- Yeah. I think I would do a good job of writing like a food focused
children's book or movie, 'cause I know what the baby's like. It's mashed potatoes. - [Speaker] Once upon time.
- [Speaker] Riced potatoes. - You know what I will
say about the ricer? It was fast. Like, I made
mashed potatoes very quickly. Normally, like if you're doing like the crushy the crush
crush, that takes a while. - [David] So you like it or you don't? - No, I don't. I'm trying
to not be so negative. - [David] Nice. - Because I know somebody
out there's like, "I love my ricer." - [Dan] And it's okay, too. And you're a baby. (crew and Alison laugh) - [David] Shut up, child. - [Alison] And you're 18 months. - [Speaker] And that
concludes my children's book. - Get it? Because people are always
like, "They're 18 months." I'm like, "Well, are they
a year and a half or what?" - [David] Oh my God. I can't wait until you tell
me your child's 18 months. - I'm not. I'm gonna say
they're a year and a half. They're in a 98th percentile. - [David] Honestly, everyone says this but they're really so smart. - The doctors did say that I
was the most beautiful baby that the hospital has ever seen. - [David] All right, I'm off this job. I'm sorry. - We unearth this photo
that Max really likes that I think is bad, but it
does have the same energy. - [David] Of what? - Of me. It's cute. - [Dan] I did find a side by side image where I look like your dad. - You look like my dad in
a lot of pictures, Dan. You look like my father. - [David] He pulled up a picture of him- - Oh yeah, yeah. It's
like giving, oh wow, what? (Alison and crew laugh) Wait, wait, show the camera. - [Speaker] We'll put it in the video. (speakers speaking indistinctly) - [Dan] There's Dan Roman.
There's Dan Hurwitz. - (laughs) That's (audio bleeps) crazy. In this pot, I have
quarter cup of olive oil, eight shallots, six cloves
of garlic that I sliced and I'm just gonna cook
them until they're soft, starting to brown, blah blah blah. Meanwhile, I'm saving some
garlic raw for the end. And I'm gonna slice some lemon to add to that pot once
that starts to get going 'cause I don't wanna overwhelm and like cause too much moisture. So once I do that, it's lemon,
it's chili, it's green beans and that's kind of it. To me, this is like a bright, punchy, perfectly Thanksgivingy side. But it doesn't, obviously
aside from like the shallot and the garlic, have any
obvious Thanksgiving flavors but that's fine by me. Like there's no butter, there's no thyme, there's no like savoriness going on, but that's by design
because everything else has so much of that going on. In order to continue cooking them through and to prevent anything from burning, I like to add a little
bit of water to the pot. And I would do the same thing
if I were using a skillet. But this kind of like steam sautes them. I'm just gonna finally
chop this lemon and garlic so we can use it on our green beans. Woo! It already looks so good. - [David] Do you wanna show everyone else? - Yeah. Doesn't it look so nice already? I'm just gonna gently coat the top. But this turkey is cooked through. It is tender, it is
perfect, it is delicious. It is the moment. It's gonna go back in the oven
for another hour at least. What a day. What a beautiful day. The stuffing, it's annoying. Stuff's annoying to make. - My dad really likes like
an interesting stuffing and I don't want that. I want the like back of the box. - It's probably the best
part of Thanksgiving. - Stovetop and sometimes Pepperidge Farm. - I could see Pizza Hut making
a dessert stuffing one day. It's salad, oops, all croutons. - I feel like stuffing is that one thing where like you could experiment with and do whatever you want. - I like cornbread and sausage stuffing. - How do I feel about stuffing?
Negative, very negative. - Stuffing, at its most basic,
is old bread soaked in butter and stock and some sort of oniony thing and probably lots of celery. If you don't like celery, I
don't know what to tell you. Don't come to my house. And yeah, enough with the flavors. Enough with the kooky combos. Enough with the stuff and the stuffing. This isn't the time for
your little experiments. - [David] A little cacio e pepe stuffing. - Yeah. Oh, it's only a matter of
time, David, and you know it. - [David] A banana bread stuffing. - I mean, if you're watching this show, you probably know that I don't do that and, like, don't condone it. And then someone's gonna
be like, "You're snobby." I'll be like, "Okay." Yeah, I am judgmental when it comes to the sanctity of stuffing and foods that should taste like the food. Okay, I'm gonna start
chopping my vegetables 'cause this takes a minute. Two large leaks or if you're
me, eight very tiny ones. And then about four
large stalks of celery. Again, I have like very
tiny, thin, skinny celery. So I'll go six stalks. Probably gonna almost use the whole head 'cause it's a lot of leaf, too. Okay, yay.
- [Speaker] Yay! - And then garlic. This will be the last time
I cut garlic on this show. You know when you're in
yoga class and they're like, "This is the last down dog of the class," and you're like, "Thank God," and you can like get
through it knowing that- - [Speaker] Love yoga.
- That's how I feel about cutting this garlic right now. I'm gonna start by melting one stick, that is eight tablespoons,
that is a half a cup, of unsalted butter. All right, two and a half cups. I'm gonna, you know, keep this nearby in case I need it for the gravy, in case I need it for
more of the stuffing. And I normally add chives to the stuffing, but I'm not going to do that this year, only because the other
potatoes that I'm making, the like crushed potato gratin,
has a ton of scallion in it and I just don't need the
chive in the stuffing. There's plenty of leeks,
there's plenty of garlic. I'm just gonna take it out. Meanwhile, I'm gonna chop up
these celery leaves to add. If you didn't have celery
leaves, you could use parsley. If you'd like to do sage
instead of marjoram or oregano, you should. What I'm gonna do is I'm gonna
whisk our eggs and our stalk, and that's what's gonna
help sort of thicken it. The egg is what makes it bind. It gives it like that custardy energy and takes it from like
soaked bread to stuffing. We're basically sweating out the moisture in these leaks and the celery, which concentrate their flavors. Okay, I'm hot. I'm hot. I'm not stressed, though. I'm just hot. I'm sorry, I'm gonna
change it to a tank top. It's too hot. You basically are cooking it until almost all of the
liquid has evaporated. I'm gonna take my vegetables,
put them in the big bowl. Your biggest bowl, the
biggest bowl you have. If you have to use a pot, use a pot. Give this like a gentle toss. I'm still hot, but so
much less hot than I was. I had to change. - [Speaker] Goodness. - For the first time on "Home Movies," I changed because I was hot, not because I spilled on myself. Another moment of personal growth. My innovation on stuffing this year is that I'm baking it in a round dish. Nobody's doing that, my friends. (crew laughing) So We're gonna cover this with foil and then we're going to bake
it for 25 to 30 minutes at 375. Then we're gonna remove the foil. Wow, this butter is Bad
Girls Club. Bad Girls. When you pull this out of the oven, everyone's gonna be like, "What kind of vegetable
side dish casserole did you make in that round baking dish?" And you'll say, "No, no, no, my friends. That's stuffing." - [David] This was all by design? You, like, sought out the dish specifically for round stuffing? - Yeah.
- How long have you been thinking about round stuffing? - At least two weeks. (Alison and David laugh) - [David] Why? - [Jane] You're just drunk with power. - Yeah. - [David] Guys, let's make it happen. - The next viral recipe, round stuffing - [David] Guys, let's do it - Guys, let's make it happen.
Let's see that charting. (bright music)
(keypads clacking) The last thing we're gonna do that has to do with the oven are potatoes. - [David] Nope.
- Part two. What? - [David] Turkey wings. (audio bleeps) - I hate that I said I was gonna do it. - [David] And you were
so excited about it- - I know, and I am gonna do it. I mean, it's putting wings
on a tray and baking them. I need to take a clean break. This isn't really a potato
potato, (laughs) okay? I tricked you. (Alison and crew laughing) - [David] Oh my God. This ending has got a lot of twists. (eerie music) - I know. You gotta keep 'em guessing. You gotta give 'em a reason to watch 'till the end, you know. As I was thinking about
the menu, I was like, if I'm gonna do a mashed
potato, I want like a gratin, meaning I want like a
creamy, crispy potato that has like heft and chunk to it. I could not find it in myself
to take out my mandoline. And I was like, if I'm gonna use a ricer
for the mashed potatoes, I'm certainly not gonna use a mandoline for the other potatoes. And so then I thought,
what about just boiling, crushing potatoes, covering
them with cream and scallion, baking them at a really high temperature until the cream has
soaked into the potato, the scallions and the potatoes are crispy and then you shower it with herbs? Is that not a gratin? I'm not hearing any response from any single person in this room. - [David] I don't know- - Gratin just means like brulee basically. - [David] It doesn't mean the- - No, gratin doesn't mean cheese and it doesn't mean scalloped. Gratin just means like broiled, I think. Or like broiled with cream. - [David] Let's see.
- Fact check me. - [David] What is a gratin? - [Speaker] It literally means- - [David] Oh, it means a gratin is baked or cooked under an
overhead grill or broiler to form a golden crust on top, and often is served in its baking dish. - Yes and yes. Yes and, yes and. And I also got this dish for
the potatoes. You wanna see? (twinkling music)
- [David] Oh my God. (laughs) - How fun. - [David] That reveal
was really nice, too. - Thank you. It's for pie, but I thought
I just love the frilly edges. I think it's sweet. Gotta keep it fresh.
You gotta keep it fresh. FreshDirect. Sorry. I'm taking a bunch of scallions, and I'm gonna slice the scallions. Some of them are gonna go in the potatoes, some of them are gonna go on top later after the potatoes come out of the oven. - [Presenter] 12 minutes
ago on "Home Movies." - I'm boiling some potatoes. I'm boiling three pounds of potatoes. Basically we're taking these potatoes and we're crushing them, like so, and we're putting them in the baking dish. I'm not married to this swirl. I'm just trying something out. - [David] You're freestyling.
- Yeah. I don't think I like that. I think I need more free form. Because we've cooked these
potatoes in well salted water, they're already pretty well-seasoned so you don't have to worry too much about seasoning them again. But because we're adding cream,
which doesn't have any salt. I'm adding a lot of cracked black pepper onto these potatoes, that is by design. Potato is a starch. It will continue to absorb liquid. Even if it is cooked, it's
like a piece of bread, while baked, will still absorb liquid. So this is gonna go in when we
bump up the stepping to 425. We're gonna add this to the oven as well and they'll bake probably
around the same time. Okay, so I have my little 425 pile, I've got my potatoes,
I've got my stuffing, and I'm about to put my wings. Those will all go in at 425
into the oven, same time. You may remember that
I wanted to make wings. This is extra credit. This is bonus. This is definitely not
something that you have to do. This is something that I really want to do because as good as the legs
are, and they are so good, there is something that I miss about the crispy skin wing
tip, crunchy bone part. And that's what we're
gonna do with the wings. That will be our crispy,
crunchy bone part. - [David] Classic turn of phrase. (Alison laughs) - Right, and just like we did before, I'm gonna roast them, that
sort of flat skin side down. We have our turkey, we have our stuffing, we have our potatoes. They're all gonna go in
at 425 to get crispy, to get brown, to get wonderful. And then we're making a salad. And then I'm gonna change
and I'm gonna freshen up and we're gonna have Thanksgiving. And at this point, I have to say, it's like sure, give anyone two full days and they can put together
a meal, I get it, but... - [David] I don't know. I
think you're doing good. - [Alison] Yum. - [David] Wow. - [Alison] Bubble, bubble.
- [David] Whoa. - It's giving witches'
brew. It's giving spooky. Could it be more golden brown? - [David] That's crazy.
- [Alison] Right? - [David] What a glow up. - So beautiful. So gorgeous. So that's done. I mean, that's like beautiful shreddy, delicious looking meat. For like the amount of effort it takes, there's no greater reward. I will never do more than I have to when it comes to a turkey because the best turkey
is still like, it's great. It's good. I mean, this is fantastic. But like the amount of
effort I put into this is about as much as I
wanna put into a turkey. No offense. - [David] Let's put the 425 gang in. - Oh yeah, okay. Let's bump her. Let's bump her up. I can't wait to make
it even hotter in here. - We make salad, we have it there, but like does anyone really eat it? - I don't really like it, because it's crunchy and sometimes bitter. - I think a salad is nice to
have somewhere on the table, but I can't say that
I've ever eaten a salad when it's been there. - Salads for sure, like
a big Caesar salad, like a grilled chicken Caesar salad, that like hits every single time. Like, we have that every year. - Do-do-do-do. Okay, so
we are gonna make a salad. I have talked to a lot of people and, I would say, chapter
salad is divisive. A lot of people say,
"Salad on Thanksgiving? Not on my watch." "Salad on Thanksgiving?
I wouldn't bother." "Salad on Thanksgiving? Not for me." It's for me. I need it. I need it. I need the salad. I need the crisp. I need the acidic. I need the crunchy. I need the texture. I
need the fall produce. I need the leafy. I need the crunchy. I need the satisfying
amalgamation of bitter and tart, and sweet, and crunchy. And, like, I need it. - [Dan] Why do you need it? - [David] Because she's the salty, the bitter, the crunchy... - Someone was absolutely
not paying attention. I'm not gonna give you the satisfaction. - [Dan] No, like you
said all those things. Like, what about the meal
makes you want those things? - Where have you been
the last two days, Dan? Butter, butter. Heavy cream, more butter,
bread, potato, chicken fat, turkey leg, turkey leg, turkey
leg, turkey leg. (chuckles) - [David] Dots of butter, dots of butter. - To those that say, "Well, that's what the
cranberry sauce is for." Cranberry sauce is candy.
Cranberry sauce is dessert. It's a jelly. It's a fruit jelly. It's not a salad. I need the roughage. I need the crunch. I need the acidity. I need the bitterness. I need the salad. The real star here, if
I'm honest, are nuts. It is a toasted pecan
and you toast it in oil, you add some fennel seed to
reinforce the fennel flavor. You add honey at the end to kind of like give them a
little sweetness and roundness. Ooh, what's that? FreshDirect fennel seed? And what that is doing is just giving you like a bit more aromatic, a bit more like joie
de vivre in your pecan. And then season also with salt and pepper. - [David] What is the salad itself? - Well, David. David. Well, David, I'm glad you asked. It's a tart crisp apple. It's gorgeous, crispy, crunchy fennel. And it's beautiful little bitter greens that is strong but delicate. It is tough, but vulnerable. Also, herbs. All right, I'm gonna add the honey now. If you wanna look and
see what those look like, two kind of big spoonfuls of honey. And we're kinda doing this
just to kinda melt the honey. So we're gonna let our pecans totally cool because we don't wanna put
a hot pecan on our salad. We'll get our salad
ingredients kinda gathered 'cause that can happen at like
the very, very last minute. 'Cause our friends are
gonna get here soon. Thrilling. (audio bleeping) It is annoying that that is who I am. It just is who I am. So I'm gonna season this,
the apple and the fennel with some sherry vinegar. It's the only time you're using
acid with this much abandon. And we're not pickling these things, but you're going pretty heavy. I would start with two tablespoons
and then go from there. Well, let me check on these wings. Mm, the stuffings ready actually as well. This is also a wonderful
opportunity for herbs. So I'm gonna actually add some tarragon. There's also gonna be a little
bit of dill in the salad 'cause I have some leftover. Wow, abundance. - [David] Fall.
- [Alison] Fall vibes. - [Speaker] Leaves. - Yum to the salad. Let's keep plating. Okay, this squash is so good. And you can eat the whole
thing, the skin and all. All right, so our mashed potatoes, they look like boucle. (crew laughing) - [David] They look
like an expensive sofa. - [Alison] It looks like
expensive Italian fabric that may or may not be going out of style the next three to six months. - [Speaker] Pretty rare. Ooh. - [Alison] Yeah? - [David] Yeah, I think that's it. - [Alison] Well, they
already matched the plate. Our potatoes, you can see like the cream has like started to reduce and like crisp up around the edges, and there's like crispiness on the tops and the edges and it's
like very, very good. Really do our herbs up for these potatoes. They want it. They deserve it. - [David] This isn't your baby's potatoes. - [Alison] No, these are for
adults. These are adults only. This is what the stuffing looks like. Gorgeous, gorgeous vessel. Couldn't have picked a better vessel. - [David] I've never seen it before. - [Alison] It's new. - [David] And now the main event. - [Alison] The moment
we've all been waiting for. - [David] Truly. - [Alison] So doing this
is actually very easy. All we're doing is we
are lifting the turkey from the baking dish
and putting it on here. It is so tender that you
don't need to carve it. It will just kind of
fall apart on its own. This is what I'll spoon
over as like pre-gravy, which sounds a lot naughtier than it is. - [Dan] It's a real naughty Thanksgiving. - [David] Yeah, it's
an adult Thanksgiving. - [Alison] (laughs)
This is extremely adult. - [David] Yeah. Thanksgiving
after dark. (laughs) - [Alison] Someone's gonna be like, "So you mean to tell me, for Thanksgiving, you just roasted some turkey
mix of salt and pepper?" And I'll say, "Yes, I did." And the stuffing comes in around. We did it. I think we did everything. - [David] And it's extremely chill. I can't stress enough, like,
this is not frantic right now. - No, I don't feel crazy. - [David] Yeah, and
like everything's ready. No one's here yet. - Everything is ready. And I said between 6:30 and seven, so, which means people will show
up in the next 15 minutes to half hour. - [David] For this adult Thanksgiving. - Yeah, because adults are on time. So we'll see you in a bit. I'm gonna set the table, I'm
gonna light some candles. We're gonna put some music on. I'm gonna change. It's
gonna get less hot in here. It's gonna be great. I can't wait. Does anyone have any questions? I feel like we did a great job. - [David] No, you crushed. Food looks great. Everything's done. You should go change. - Okay.
- [Speaker] Cool. - [Speaker] Great, all right. (upbeat lively music) - Have you guys ever seen a stuffing baked in a round dish before? (upbeat lively music continues) (guests chattering indistinctly) Yes, thank you for joining
me for regular Thanksgiving. - Happy Thanksgiving! (guests speaking indistinctly) - [Alison] What would you say was a highlight this year for you? - Oh, friends. Friends. - [Alison] No, food wise. - Oh. (laughs) I thought the gravy was popping on those new mashed potatoes. - [Alison] Did you find
it to be silky or did you prefer the lumps?
- They were creamy. I prefer the lumps 'cause it
reminds me of my grandmother. And I think all dark
meat is the way to go. - [Alison] There's a good girl? - She's such a good girl. - My complaint usually about Thanksgiving is that it's usually just
like a bunch of mush. It's like American mush. And this is not that. And the dish that I would
say really stands out to me, 'cause it is firing up my mouth right now, are those string beans? I'm eating them with my fingers. - [Alison] What did you
think of the stuffing? - Oh my God, flavorful, dynamic. Almost like a tear apart visceral, it's a visceral stuffing. - [Alison] What was your favorite part about how round it was? - I think just like it's a circle. - [Alison] Yeah, right. - And conversation is a circle and it made me feel like, hmm. - [Alison] Yeah. Jeremy, (laughs) welcome to Thanksgiving. - Thank you so much. - [Alison] What was your favorite part of this specific meal? - The stuffing. Incredible. It was rich, it was crispy. That was probably the best
stuffing I've ever had, truly. - [Alison] Do you think it
was also the roundness of it? That it was like baked in
a roundness baking dish rather than a rectangular? - Yes, are you feeding me? It was 'cause it was round. - The green beans took a spicy turn, which I absolutely loved.
- [Alison] Yeah. - The new creamy smashed potato. - The crushed one-
- The crushed, yeah. - With the cream on
them, yeah, yeah, yeah. This might not work. Are you filming? Okay, well, I felt like this Thanksgiving was a real success. And I have to resist the urge to say that because it went smoothly and there wasn't chaos
that like it was boring, things don't have to be a
mess for them to be good and they don't have to be chaotic for them to be interesting. So that's what we call personal growth and that's what we call becoming an adult, and that's what we call 2023 Thanksgiving. (audio bleeps) See, I mean, something's gonna happen. You know what's also
adulting is clip on earrings. The place looks like a mess.
It's (audio bleeps) hot. The music stops, the
internet went out, it's fine. But like, honestly, who cares? I am so thrilled that I get to cook food for people that I love for a
living, honestly and earnestly. And I'm so happy to be here. And so is Dan and David and Eve and Sean and
Aaron and Elena and Jane, and everybody that made this happen. And we are grateful for
you that you keep watching our "Home Movies" because
we love making them. (bright music fades) No, your eyes do not deceive you. The stuffing is round. I'm baking it in a round dish. - [David] Round stuffing? - Wow, round stuffing.
No one's doing that one. Nobody's doing that, my friends. Round stuffing. Stuffing but round. - [David] Is it round?
- Yes. Is that a round stuffing?
No one's doing that. (bright music fades)
