Small Kitchen, Big Thanksgiving with Alison Roman | NYT Cooking

mimimi no, it's okay, I'm Alison Roman and I'm making a full-sized Thanksgiving in a very

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kitchen

. I look forward to Thanksgiving the same way I feel like a lot of people look forward to almost any other holiday, and that's because it's the one holiday a year where it's super reasonable and definitely acceptable to eat everything. the day and being drunk at 4:00 and eating dessert at 5:00 and doing it all over again at midnight, it's crazy, it's literally It doesn't make any sense the way we do things, but it's perfect and I love it and it's my favorite.

I'm dealing with limited space. I have a

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kitchen

so I do things a little differently and that means yes. Defrosting my turkey and a pan in my bathtub also means I don't have sweet potatoes on my menu because it's my menu and I don't like sweet potatoes, although this video isn't about hot takes I will say I have some opinions I mean I'll give you context such Maybe I network all day I don't think pumpkin pie is good I think pumpkin pie is bad Marshmallows in your food are gross period, yeah I'm not one of those people who think we should eat on Thanksgiving Day from Thank you at 3:00 I think it's literally crazy, sweet and squished is fine.

I love vegetables. I don't necessarily want them cooked with canned mushroom soup. Call me crazy. It's soft. It is a soft food. I don't like bland food, especially when people make their own pumpkin puree for pumpkin pie. It is awful. I'm glad we had that talk, but this year it's at my house, it's 100% my Thanksgiving, so for me it's not about reinventing the wheel. When it comes to Thanksgiving, it's about taking the general framework like there's a turkey, a potato, stuffing, a green bean, an orange vegetable, a gravy, and a cranberry sauce, and taking the profiles of flavor and the ingredients that you like in your daily food, cook them and incorporate them.

I am NOT what you call a planner. I don't think about the future. I don't work ahead, so for those people who are like I'm a Thanksgiving meal planner three weeks in advance, well for you, that's not who I am about Thanksgiving. shopping really starts two days before with the purchase of a turkey, let's get the ticket out of my car, it's also covered in Li, it was like I was trying to camouflage the car with leaves. I see you, it's still there, so I'm going to Paesanos. what is my local butcher shop to buy my turkey.

Make sure you do it 2 days in advance because one day really isn't enough to thaw it and plus you need that day to brine it and I don't love knowing how many pounds it weighs. 116 you guys want to say, okay, can we get a sandwich? These are so good too. Can I know how to buy them? Yes, my source, no, they were hydra sauce, although, thank you, now we are going to walk back, which fortunately I don't live too. Now, because this turkey is extremely heavy, it would take me about a block and a half before I would be completely fatigued and need someone to carry this for me.

Just kidding, I do it myself, independent woman, so that brings us to today. I have my Thanksgiving Safari shirt on. I'm ready for anything. I'm going to do the last shopping. I'm going to write a to-do list tomorrow and do some light prep work to get it done. Go ahead, I love buying onions, potatoes, shallots, creams, thyme, and lemons at a grocery store and I'm almost always going to buy specific things because otherwise I'll be here for five hours and never leave. I love shopping on time. No matter how many times I've been to the supermarket, I never remember where things are, these are my favorite acts because they come with the bird of the month, this part of the month is called magnificent Megan, I love her, do you know how many eight too? small I have never reached that limit in my life thanks great developing a menu that is easily executed in a few hours is actually the best thing you can do for yourself everything is better when done on the day of I think I feel pretty confident and extremely relaxed actually, oh my god, how did we not get rid of all this pumpkin, oh my god, this is just, oh my god, it's worse than I thought, people are fine, anything that's not absolutely necessary be here for Thanksgiving, he has to go. can't be here, you don't have to go home, but you can't stay here, that's why I put everything in a fresher lime pickle, it doesn't need to be here right now, nothing that can stand to spend some time in a cooler for about 24 hours put it in the cooler, get it out of your head, it will make you feel like you have a lot more space and room to breathe and it won't make you feel like a crazy person when you go to put things in your fridge.

The first thing I'm going to do is prepare my base for the deep dish galette. It's a kind of cake. It's a kind of cake. It's a kind of galette. It is a dough with a lot of apples inside. Well and sure you want it and this crust is basically a very good all-purpose crust. This is a problem. The entire refrigerator can't find literally anything here. Where is? I feel like apple pie is good. I feel like it's never like that. Well I'm definitely a galette girl, black girl, fall, can we do that? No, it's okay, that's all.

I feel like a galette is a little muted visually or maybe it doesn't feel special and people really like that deep holiday drama. The plate galette really fills the void of the cake and also satisfies me in the same way that a galette makes the best of both worlds. It's tall, it looks amazing, it has a lot of fruit filling, but it's also open, so the feeling is cooked well. I think it's kind of perfect Wow, I just bought flour everywhere I live here, there's no pumpkin this Thanksgiving. I mean, I'll give you some context, honey.

I don't think pumpkin pie is good. I think pumpkin pie is bad. I mean, where are you going? I could go on, I think it's quite a desert, you have your butter, your flour, your sugar, your salt in this bowl, dump it in to cover each cube of butter and what I do is I just flatten them in my palm like this and just keep doing that. , I'll just mash the butter like this. I'm not very appreciated for that. The person who taught me how to make the best pie crust is my friend Sarah sent me from Pies and Drumsticks in Brooklyn and she told me. that when I add water to the cake base I should run my fingers through it as if I were running my fingers through the hair that has always been stuck to me and that's what I always think about when I do this.

I think The number one mistake people make when making pie dough or wondering why it's not flaky enough is that they add too much water because they look at a bowl that looks like that and say there's no way it's going to spread. wide, so gritty, keep mixing it because it will come together, you add more water and it might be easier to mix, but what you will get is a harder, less flaky pie crust and that's not what we want, yes, it looks a little shaggy, but as it sits it will gather together and hydrate and become something you can spread out and this will be very nice to work with.

This will keep in the refrigerator until I'm ready to make my Collette tomorrow. I need some privacy while I find some space here, please respect me right now, so the second thing I'll do the day before Thanksgiving is break out my bread for the stuffing. Fresh bread will immediately turn to mush, so to me it's like stale, air-dried bread from the day before that has the perfect texture for the filling. I think I can Wow, as the weakest woman, Alexi, we tried to break that bread, oh my god, that was pathetic. I'm very strong when you break your bread, hey, leave it.

Let me, I actually have an extra loaf of bread. I'm going to show you something. This is what happens when you cut bread. A boring way. An extremely boring beep. It's all flat. There is nothing like this. It could be crispy. Maybe I do not know. to me it's a lot more exciting and there's a lot more possibility of nooks and crannies and crunchy bits and wispy bits and custard bits and this feels one dimensional and it looks ugly are we okay? We all got it right and that's it, let's do it. Nothing matters more to me about Thanksgiving than the stuffing.

I will fight anyone who tells me this is the wrong way to do it. Get your oysters out of my stuffing. Get your nuts out of my stuffing. Yes, people put smoked oysters there to deter people. New England hmm, as a general rule, starting with a really good bread will give you a really good filling. I'm sweating, I sure wish I had a knife right now. I'm kidding, I would never cut bread for my filling and I would never put this out. In my own way, honestly, I'll probably put this on my coffee table in the living room, but you just want to put it out of sight in a draft-free spot where, if you have an animal, they won't eat it. or something like that, but I leave it uncovered, just hidden somewhere.

Oh, I have my turkey. I previously thought about it in the tub just to make sure it was completely thawed and then I transferred it to the refrigerator and now I'm going to prepare it, there's a lot of juice in here and I want to make sure it gets onto the tray and not onto my work surface. Turkeys trying to ruin my life. I'm going to remove the collar and use it. To make my broth it's something my grandpa Bob always used to make, which reminds me of him, he would simmer it the night before and then eat the turkey neck meat and I was like, ah gross, but now I see which in fact it is. delicious and it's the right thing to do, there's no nice way to do this so honestly we're doing our best here, this really isn't enough meat or turkey to make broth from scratch.

Instead, I'm going to make a cheater's broth, which means I'm going to use whatever parts of the turkey I can and enrich the store-bought broth with my turkey parts, maybe some additional aromatics like celery. leftover, maybe the moment when I thought I know I'm not going to go. to use up all some onions, I'm going to simmer them until I have about five cups and that way I'll use them all for the menu now is the moment we've all been waiting for, it's the moment I'm I'm going to season the turkey to tomorrow and there is a lot of talk about brining dry ground net.

This is a very basic brine because honestly, I think there are so many other flavors on your Thanksgiving table when you top it with gravy and eat it with your garlic mashed potatoes and your leaky stuffing and whatever you can't taste. the nuance of your turkey anyway hmm, but I keep it simple, I keep it classic by keeping it salty, sweet and spicy and no, I will not accept pre ground pepper for this it's not good never use it for anything sorry so this is our brine it's salt pepper sugar that's all I always have trouble with this mortar so you have to try to get it everywhere and like with these kinds of weird parts it's almost like trying to stick sprinkles on the side of a cake that you spent packing them into every little bit knowing that yes, it will fall like this, but we can always pat it again.

I'm going to Tuck the wings, so the reason I'm doing this is so I can expose this part of the wing that I want to brown as much as possible. I'm going to put this in the refrigerator uncovered and let it hang until tomorrow when it's ready. to roast it I'm going to let it continue to simmer for an hour or so then I'm going to strain it, I'm going to put it away I'm going to make my to-do list I'm going to try to stay hydrated I'm going to get some sleep because tomorrow is a big day, good morning everyone, it's officially on Thanksgiving Day and I miraculously have everything I need.

The first thing I'm going to do is put my galette in the oven. If they had time, they could also do it the night before. but just because I am who I am, I'll do it on my free morning first thing, okay, that's absolutely rude, that doesn't help. I don't know who is trimming trees on Thanksgiving, but they are there and we can hear it. so let's just go with this, it's Brooklyn, we love New York, the Big Apple, so I'm going to use about two and a half pounds of apples because it's open on top with no double crust, the filling cooks up really well without There's risk of it being thick or watery, so you can cut them however you want, but I like this triangular cut that way, you get a lot of ear parts and some thicker parts and I leave the skin.

I have not used it. my peeler since 2004 did something where I was like oh you should come for Thanksgiving they're my friends it's like it's become a thing now so it's Thanksgiving but also a holiday that, honestly, Thanksgiving should be anyway. I feel like if your Thanksgiving isn't a bit of a holiday, you should have a different kind of Thanksgiving, maybe or have two Thanksgivings as your normal Thanksgiving and then as your Thanksgiving holiday. Thanks and now what I'm going to do is season the apples with honey, sugar, salt and a little bit of vinegar and a little bit of flour to thicken it more, so I'm going to throw this in.

Actually this is an additionLate last time I had this I thought I wish it had a little cinnamon when we rolled it. Outside of that crust, the juices will have started to come out and it will be like a nice spicy kick for the apples to coat. Okay, it's a bit of a wild ride here. I'm not proud of where my cross is. Oh, there. she is so I'm going to extend this. I let it sit on my counter for a few minutes until it's like you want to be able to press it and I've already gotten flour all over my shirt so you're on the right track make sure you pick it up every once in a while and just like that's the bottom and there are a lot of delicious and sticky things happening here.

I always find this is the easiest way to transfer the crusts to anything and then from here you're encouraging it to fall down the sides. I should also mention. This works in a deep dish pie pan or just a regular pie pan, you may just need to adjust the amount of apples that go in, yes, you just fold the crust like you would any galette you want, about a inch and a half rim, this is an optional garnish, but it tastes very, very good in the crust and that's more sugar, it can also go on top of the apples, okay, our galette is in the oven, it smells very good, ya I'm on my 28th cup of coffee. for the day and right now we are going to prepare some things.

I'm not a big fan of doing everything ahead, but I am a big fan of preparing as much as humanly possible for now, that means removing the stems from the green beans, frying the shallots, breaking up the kale, but I won't do that until later. afternoon I don't worry about this tail I only worry about the end of the stem I'll take a few at a time and then twist the ends and that's it Okay, I really wish I had like 20 kids right now, don't take it, don't you make this great homework for kids? If you're going to ask someone else to do this, you should sell it on something really fun like, oh, I wish.

I had time, honestly, it's my favorite part of Thanksgiving. Anything you want other people to do, like removing stems from green leaves, like picking herbs, like getting ice, washing dishes like, ah, I wish I had the time. I wish I had the time. You just don't have time, you're lucky to be able to do it. I just don't have time. What's going on here looks good, not good enough. Green beans are sautéed in Ankush olive oil and how do we get shallot oil? We fry shallots and oil and that does two things: it gives us shallot oil but it also gives us crispy shallots.

I just preferred my vegetables at the table to be a little lighter, a little brighter, a little more like how I like to eat regularly. I love vegetables, so I want more of them on the table and I don't necessarily want them cooked with my hands. Mushroom soup. Call me crazy. My squash and green beans tend to be less casseroles and less traditional, more vibrant and with fresh vegetable accompaniments that honestly anyone would eat. This time of year, my nice clap for green beans is pretty much taken care of, so I'm going to save this oil because I'll use it to cook my green beans later.

Very good, filling. This is probably the planet thing. what matters most to me I love my family I love my cat but my apartment or my job I would die to fill it is so perfect it also makes my body feel horrible afterwards it is essentially old bread soaked in butter and baked that I like to use equal parts of butter and oil because I feel like the oil makes it a little richer than using just butter. I'll also take this opportunity to take the turkey out of the refrigerator. It's okay, I feel like I can breathe again here thank God. filling where it was I prefer simple and classic and salty and so much celery that you can't even believe it so that's where we go today with this I like a lot of black pepper and the filling too oh come on, let's turn here yeah I think it's over, me too It looks pretty done to me, no, because you know this room is crooked and it's going to sit crooked, it's going to go there, stay where it should have been kept the first time, okay, so our leaks are super nice and golden and delicious.

I just added the celery and I'm really

cooking

it until it's bright green. I like the texture it gives to the filling, so I don't want to overcook it and now I'm going to add a little dry white. wine to get our herbs in here you're like I'm spelunking every time I come in here you definitely want to use your biggest bowl for this you want the right amount of egg to bind it together and keep it nice and fluffy so whisking constantly will keep the eggs from turning. They coagulate during

cooking

when I add something spicier to them, so I'll add my bread, cover it and let it soak, this is what happens to it overnight, doesn't it. something that I would like to eat now, let's say, is quite hard and brittle and not appetizing, but what you're going to do is make sure that it holds up and maintains its shape and integrity when it's soaked in this type of suit.

It seems like the egg mixture is never going to be incorporated, but soon all this liquid will be incorporated into all this bread, so the filling is baked twice, once it is cooked well to bake the egg, but on the second bake it is where things get wonderful and that's when I take off the foil, put it in with the rest of this butter, turn on the heat and let the top get really nice and crispy, really good when you don't want to pack it in too much because then it will be dense. one is a little more superficial, but unless I'm going to bake it in a cake pan, I do, so I'm making this for a friend of mine who said he would never use this cake pan, guess what?

Oh, does it fit perfectly? Honestly, it's extremely pretty, it's worth dirtying an extra pan just to prove a point, so you get the soft, crispy inside and the golden, crispy outside, and it's so good that I'm so excited for it to go at 375 for twenty-five minutes just to recap our galette. ready and baked our stuffing is out of the oven for the first time our green beans are pretty much ready to go they are all prepped they just need to be cooked which will take about 5 minutes our turkey is brined she is ready to go in the oven oven so it is already seasoned.

I'm not going to worry about it, but what I'm going to do is pour a little bit of oil and butter on top just to help with the crisping process. I'll roast it along with some onions and some lemons that will cook and caramelize while the turkey that we're going to eat when we eat the turkey is roasting. I'll save these remains and use them for my good stop later tonight. I like to lightly grease the baking sheet and I'll add a little thyme to the bottom. Many times we have to move this. I'm running out of space.

He goes back to the living room. Look how much liquid came out. I'm going to stuff the turkey with some onions, maybe a little garlic, a lemon or two in turn, but most of it will be spread all over the place, not inside. I like the way it cooks more evenly when there's stuff inside the bird, but I don't fill it with something like a spoon to fill about half of my butter oil mixture. I'm not going to brush it because then I think you lose a lot of those peppercorns that I like. I'll just give it a final pinch of salt all over. not as much as I would if I were seasoning it from scratch, but just as a kiss goodnight, a little recap time, our turkeys in the oven, our galette is ready, our stuffing baked once, well, that It's all we've done.

Not today, I can't be right, no, our green beans are prepared and now we're going to prepare our pumpkin because as soon as the turkey comes out, our pumpkin is going in, although you know we have some time, but I'm just leaving. You know, we're doing pumpkin, orange and vegetables. I think everything you are giving on the table needs a green vegetable and an orange vegetable. If the galette was the hardest thing you've made all day, this is definitely the most dangerous. I wrote this recipe as something like this. something you could use carrots, squash or sweet potatoes because I want you to be flexible with that.

I'm going to mix this with lots of maple syrup and olive oil to get that sweet and sticky feeling you're craving. At the table what do we have something that wasn't even a good joke? I don't know what that was. I'm so sorry, so there are basically two components to this dish: the pumpkin and then there's this lemon roasted hazelnut. one thing to sprinkle and I know my turkeys there, but I have a space underneath that will allow me to have a very thin sheet of change that I can toast something on at the same time while I'm going to have this coffee and what else can I Yeah, I think I'll move on to my parents.

I have many opinions on mashed potatoes, they are delicious and I would never suggest otherwise, it is a bland food. I don't love bland foods, they're just there. a stir in them I want texture if you want if you're going to make mashed potatoes they have to be creamy so instead of even trying to get into that conversation I'm just going to mash them these potatoes are nice waxy potatoes. I don't have to cut them, so that's one less thing I have to do and you can eat the skin, which is also one less thing I have to do to prepare them.

All I'm going to do is boil them in salted water until they're tender and the second component of the dish we have cream, we're going to add a little bit of butter, garlic and then salt and a lot of ground pepper. These potatoes will make you wish you had never been born. What is the perfect one? We always, honestly, believe that turkeys are the star of Thanksgiving. really black pepper I feel really really good that's happening this is happening I'm going to prepare my leaf salad the leaf salad is like a delicious spicy lemon green to cut through everything else that's happening on the table Bini who the rest of these leaves of celery make sure to drop at least half.

I'm not going to make this yet, but I'm going to store it like this in the refrigerator that way when it's time to serve, all I'm going to do is sprinkle salt and season with lemon and a little bit of olive oil and put it on the table, our water It's boiling so I'm going to add my potatoes, be gentle, here we go. I'm going to rotate my turkey, oh my gosh, it's time to see where your duck is. you can take this fat here or better yet, the butter and oil mixture that we set aside you want to be able to cut it easily and effortlessly mission accomplished well they are making sounds can you hear that Gina Wow, there really isn't much more than me?

I can do it well in the second or rather not much where that needs to be done in the second, so what I'm going to do is prepare my living room area and my dining room area, my rule of thumb is that I don't don't put the table, I set the plates, I set the cutlery, people can serve themselves. I'm not going to use a tablecloth and I'm certainly NOT going to use linens. We will have glasses for wine. We will have cover. We'll have plates and we'll probably use paper towels as napkins, that's how I live my life, so I'm spraying this guy at the two and a half hour mark.

I'm going to turn up the heat. I press the skin even more and then I'll take it out and let it rest. Now is the time I talk about something that I feel is probably the most controversial thing about this whole thing and that is that I actually prefer canned blueberries to fresh homemade blueberries. The canned stuff is really good and I like it a lot. I love the ridges on the edge of the can. It has the perfect texture. It's basically like an excuse to eat gelatin for dinner and I think it's great. I like it.

Serving it with crushed oranges and some thinly sliced ​​red onion that I soaked in water and to give it a crunchy texture is like a salad. For a moment, I'm not going to start on wine yet because all my wine is still there. I relax but while I finish cooking I'll have a drink because God knows I earned it and this is just some vermouth on the rocks. OMG this can opener again it's like every time it's the first time. It's so stupid it's the best. can opener but it makes me feel like an idiot no, oh my gosh, it's okay, I like having one under the table, especially because the table already passed the blueberries, pass the blueberry, that's like, oh, I can't pass anymore because you already know. everyone is really talking about the blueberries, holy Moses, sorry we have a breaking situation here, this turkey, she's coming out, she doesn't care, the blueberries are happening, this is real time, people, oh boy Okay, I feel like I'm having a baby, Bobby, never.

I had a baby. I know this isn't as hard as having a baby. Okay, that looks great. In fact, I'll put it back on when you set a timer for 15 minutes. Oh, now there are 16 minutes left. Well, that's why it was a false alarm. we're going to move on and you can do whatever you want with it in the editing room sorry guys it's got a vermouth it's like ready turkeys this is the most fun a person can have so it's worth making them this way oh oh my God, we're literally a cartoon, okay, you know, this is what you know, this is what I did last time and it actually made a difference, just spend a minute.knife around, how fun that was, okay and we'll do the same thing here. ourselves, the humiliation of time, I like to just cut them like this, this is what they do when I ask our channels, they cut things like this, I'm fine, I understand, hello young people, and yeah, we'll just do it. of layer with onion, it should be like equal parts of cranberry and orange.

This isn't really a recipe, it's more of an idea and since this is like a salad, fish situation, I'm going to season it with salt, pepper, olive oil, mmm. It's not that cute, I think it's extremely cute, let's put these turkeys together, these turkeys are coming out, please ignore my previous panicked comment, absolutely yes, okay, so our turkeys come out of the oven, which means it's time to put our pumpkin in the sun. The sun is setting, friend. Anoop is here to make a cheese board. Things are really happening. I haven't changed yet, but I feel good.

I feel safe. I feel ready. I'm hungry. People will start coming soon but that's why I'm here to be a newbie. make cheese so I don't have to feel like I need to have dinner ready as soon as they walk in the door, these are mixed with olive oil, maple syrup , paprika and chili flakes, oh, it's ready, it's great anyway when the turkey comes out, no Don't turn off the oven feeling a little behind, it's okay, it's crazy, they don't have to be super thin or anything, it's more like you don't want them to come out of the pumpkin, oh my gosh, yeah, I'm just a little bit behind.

I'm just doing the last things that you guys can hang anywhere quietly. I feel like it's going to start to get a little bit and that's okay, okay, and you'll get lemon zest and I'll mix it up and just put it on the table that way when my squash is out of the oven I can put it on a plate and we can sprinkle it on table. I feel like I'm moving faster now because I have to have been through that, oh my gosh. Happy Thanksgiving, what am I doing? okay, three meats, this will be done in a pan, now it will be done very quickly, thank goodness, we already chopped the kale and chopped the garlic, because now I don't have to do that.

Adding it means I'm going to eat anchovies too, the reason they're here isn't just because I'm trolling you all and need to put anchovies on every plate, but they really add a depth of meaty flavor to the green. beans, I'm not going to chop them beforehand because we're just going to dissolve in the pan and yeah, I'm using the whole can, it's a small pin, okay, oh my gosh, yeah guys, you've really outdone yourself here, my all potatoes. What I need to do is reheat my cream and then chop my chives, these look so incredibly good.

I'm going to try one. I'm going to add a knob of butter. I won't let it wither. I'm going to season with a little. a little bit of vinegar and they're going to go into this dish and I'm going to move it out of the way so they're a little spicy, there's a lot of garlic and anchovies, but they're still very bright and tart, Chris. do you want to help me this is a good place to outsource so just mash like this this is probably the most fun if the galette was the most difficult if making the pumpkin was the most dangerous if the cranberries are the most delicious and this is the most fun that is smash oh my gosh that's right I can't wait to do the dishes later but I may not have time which is really unfortunate because honestly it's my favorite thing but whoever gets through them sure is lucky they're Okay, so you're done.

I was going to buy the sour cream, you don't need another 15 thank you sir, this is actually happening while the squash is roasting. I'm going to transfer this turkey to the cutting board so I can make the gravy with the pan drippings I made. Don't add any liquid to this, this is just juice and fat from the inside of the turkey. This is why the sauce is going to taste so good, so what I'm going to do is this, aha, let's do it in real time they said it'll be fun they said go in and out the other one okay, I'll cover the edges with butter so that make them a little crispier, now there's the sauce, which means we're almost done, so this is my broth from yesterday.

I'm going to start with 16 tablespoons of butter and first I'm going to brown the butter and I think you know, I know that's the wrong technique to make a roux, it's definitely not what your class lets me do. a sauce, but I haven't paid attention to anything you're supposed to do in all this time, so why would I start now? There may be a real situation there whose coordinates come together, so Anu is not a professional cheese board maker, but you wouldn't. I know that, given the level of cheese board we're seeing here tonight, some things have changed since we last saw each other.

Now I'm in a different suit because I've cleaned the previous one, the only thing left to do is finish the potatoes and make the sauce. I'm going to make a sauce right now because the potatoes can actually rest. I like to do the latter, so here I have browned butter that I was making previously and then I stopped adding flour to all of them. has arrived he is in the other room they are eating cheese for everyone thank you so we are looking we are beating we are beating well so this looks pretty fine I know but we are going to let it cook and it will be the perfect texture, I promise we are very close, the filling is ready to compose.

Wow, thanks, you'll notice that I have less and less composition. The oven will be thrown out the window, so what I will do is carve the turkey. I will put the unusable meat bones, cartilage, etc. in this pot, so that I can mix the talk later and also when the carcass is ready, no I'll leave her outside. I'll put it in this pot, consume whatever comes, grab the filling and put it on the table, okay, so this skin stays, I really just hold it in place and use a sharp knife. Could someone come here and help me finish the potatoes?

We will do it where I am. I'm going to tell you what it's doing, but it's doing it, so you add the cream mixture to the potatoes and then you're going to take a wooden spoon and mash the potatoes more as you mix them into the cream, keep stirring and then Actually we're going to do it, but I'm going to add a little bit of sour cream as we mix, you can get a little more violent with the mixture, you know, like halfway through these, you're almost there. I didn't tell anyone what time. We were eating, which is also like the key to hosting and Thanksgiving, never tell anyone anything, set extremely low expectations, ooh, don't forget this, that whole thing that when you bring out the lemons and the onions, There's probably like a puddle of really delicious. looks runny, make sure you pour it over everything and then I always finish with a little more pepper because again, pepper is really the star of Thanksgiving and don't forget, great, take a thousand potatoes, done, the turkey is carved, the sauce is a hat that has a I seasoned it with a little soy sauce and a little vinegar for me this is the perfect thickness of sauce I want it to be silky and pour a bowl mmm that's very good everything is ready I think I never thought that day of come here we are forks and knives there turkey potatoes pumpkin stuffed green beans cranberry salad I put the second leaf to all of you I hope you are happy so thank you for coming to Thanksgiving I love you all , it's the end of the night or almost the end of the night we're going to eat this pie, we clean the table, we put away the leftovers, we start with our leftover turkey broth, we drink the rest of this wine and we continue hanging out forever and ever , so thank you very much for coming to my Thanksgiving and