Chef, cookbook author, and former fine dining chef Michelle Dudash shares her Thanksgiving game plan.
Hear about her menu, tried-and-true recipes, and more. Follow her plan for a stress-free, delicious Thanksgiving that your crew will love.
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Thanksgiving Day
Brunch
Stone crab claws 3 lb
Shrimp cocktail, cocktail sauce, seafood sauce
Charcuterie: 10 very thin slices prosciutto, 10 very thin slices mortadella, 10 thin slices hard salami; 3 cheeses: 1 Brie/etc, 1 good cheddar, 1 blue cheese
Lebanese salad (From The Low-Carb Mediterranean Cookbook)
Bloody Mary’s (Zing Zang mix)
Thanksgiving Dinner
Fried Turkey
- 1 fresh turkey
- Brining ingredients
- Peanut oil
Roasted Turkey Recipe that Michelle loves
Gravy + stock
- 2 extra turkey necks
- 1/2 carrots, 1/2 celery, 1/2 onion, thyme, rosemary, ¼ c. dry white wine
- Fresh thyme, bay leaf, black peppercorns, parsley stems, whole coriander
- 1 qt chicken stock
Stuffing
- 1 tube raw ground sausage (not links), for stuffing. Plain savory flavor
- 1 bag of the dried bread cubes for stuffing. 1 large bag.
- 2 quarts chicken broth
- Jimmy Dean sausage (the ground kind in a tube) – a similar brand/style
- 2 stalks celery
- 1 onion
Mashed Potatoes (TBD since its last minute)
- Yukon gold potatoes, get a consistent size
- Butter, cream
Green bean casserole
Cranberry or Pomegranate Sauce
Pecan Pie, Apple Pie, (LoMo) Pumpkin and whipped cream
- Pumpkin pie recipe off Libby’s can.
- 2 c pecans (raw)
- 4 Honey crisp apples and 2 granny smith
- Vanilla
- Flour for pie crusts
- Orange juice
- Minute Tapioca
- Karo light corn syrup
- Eggs
- Whole milk
- Butter
- Cinnamon
- Nutmeg
- sugar
Soft Dinner rolls, 1-2 doz
Other shelf goods
- 1 package cheesecloth (in the baking supplies section)
- Butchers twine
- Old Bay Seasoning
Meat thermometer