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HI, I'M THE BAREFOOT CONTESSA.
WE'RE TAKING A TRADITIONAL THANKSGIVING,
AND WE'RE GONNA SHAKE IT UP.
I'VE GOT A NEW TWIST
ON EVERYONE'S FAVORITE THANKSGIVING TURKEY.
IT'S ROASTED WITH WHITE TRUFFLE BUTTER,
AND I'M MAKING IT WITH MY FRIEND SARAH CHASE.
THEN I'M TURNING UP THE VOLUME ON SIDE DISHES AND STUFFING.
I'M MAKING TWO IN ONE--
INCREDIBLE SAUSAGE STUFFED MUSHROOMS.
I'VE GOT THREE GREAT IDEAS FOR FESTIVE TABLE SETTINGS
THAT WILL DAZZLE YOUR FAMILY AND FRIENDS,
AND ALL OF THEM ARE EASY AND ELEGANT.
AND THEN I'VE GOT ANSWERS FOR YOUR THANKSGIVING QUESTIONS
IN...
♪♪
MY FRIEND SARAH CHASE
HAS WRITTEN TWO OF MY FAVORITE COOKBOOKS OF ALL TIME--
"OPEN-HOUSE COOKING" AND "COLD-WEATHER COOKING."
BUT THE BEST THING IS, SHE WAS INVOLVED IN A TURKEY HOTLINE
AT THANKSGIVING, SO SHE KNOWS EVERYTHING THERE IS TO KNOW
ABOUT TURKEYS AND THE CRAZY QUESTIONS, RIGHT?
I DO.
SO SHE'S HERE TO MAKE A TURKEY WITH ME. WHO BETTER TO DO IT?
AND WE'RE GONNA MAKE A TURKEY WITH WHITE TRUFFLE BUTTER,
WHICH I THINK IS SUCH A GREAT IDEA,
YES.
WHAT WE WANT TO DO IS WITH YOUR HANDS--
AND THIS IS NOT THE MOST PLEASANT JOB IN THE WORLD,
AND PRETTY MUCH YOU DON'T WANT TO HAVE ANYTHING ON YOUR HANDS
LIKE A BIG ROCK THAT'S GONNA TEAR THE TURKEY SKIN,
BECAUSE YOU WANT TO KEEP IT INTACT.
WELL, YOU WANT TO HAVE A BIG ROCK ON YOUR HAND
BUT NOW WHILE YOU'RE MAKING THE TURKEY.
OR NOT THIS HAND THAT'S GOING UNDERNEATH THE TURKEY.
"WADS OF BUTTER,"
ALWAYS A GOOD IDEA. IT IS THANKSGIVING AFTER ALL.
WE SMUSH IT AROUND UNDERNEATH THE SKIN.
AND WHAT THIS BUTTER IS GOING TO DO
IS HELP KEEP THE MEAT VERY, VERY MOIST
AND ALSO PERFUME THE ENTIRE BIRD.
I'M JUST GONNA TAKE AN ONION AND CUT IT IN EIGHTHS.
YOU DON'T EVEN HAVE TO PEEL IT.
BECAUSE RATHER THAN STUFFING THE TURKEY,
WE'RE JUST GONNA PUT AROMATICS IN THE CAVITY,
EXACTLY.
I THINK IT'S SUCH A GOOD IDEA, BECAUSE IF YOU STUFF THE TURKEY,
IT TAKES A LONG TIME FOR THE STUFFING TO GET COOKED,
AND BY THEN, THE OUTSIDE'S ACTUALLY OVERCOOKED.
AND THEN YOU DON'T GET CRUNCHY STUFFING EITHER.
WE DO.
OKAY, SO I'VE GOT AN ONION
AND A HALF A HEAD OF GARLIC,
THE WHOLE THING, PEEL AND ALL.
IS GET THE CAVITY READY.
YEAH.
YEAH.
YEP.
LOTS AND LOTS OF SALT--MAKE SURE IT TASTES REALLY GOOD--
AND PEPPER, OKAY.
AND THEN ONIONS.
SO WHAT'S THE CRAZIEST QUESTION YOU EVER GOT?
WELL, IT WASN'T SO MUCH A QUESTION, BUT IT WAS A STORY.
I WAS ON A COUNTRY MUSIC RADIO STATION,
AND SOMEBODY CALLED IN AND SAID,
"YOU KNOW, WHEN YOU WORK FOR A COMPANY,
"YOU NEVER KNOW WHETHER THEY'RE GONNA GIVE YOU
THAT THANKSGIVING TURKEY, AND YOU END UP WITH TWO,
'CAUSE THEY GIVE IT TO YOU AT THE LAST MINUTE."
AND SHE CLAIMED THAT SHE PUT THE EXTRA IN THE FREEZER,
THE GARAGE BURNED DOWN.
SO SHE HAD ROAST TURKEY.
WHEN SHE OPENED THE FREEZER, THE TURKEY WAS PERFECTLY COOKED.
THAT'S A GREAT STORY.
THAT'S THE WACKIEST THANKSGIVING STORY I EVER HEARD.
BUT LOTS OF PEOPLE--
SOMETIMES PEOPLE FORGET TO PUT THE GIBLETS,
OKAY, EVERYBODY FORGETS THAT ONCE.
BUT THAT DOESN'T REALLY HURT THE TURKEY.
SO WE GOT FRESH THYME.
ACTUALLY, THE WACKIEST STORY I EVER HEARD
IS A VERY GOOD FRIEND PUT THE TURKEY IN THE OVEN,
SET IT AND WENT FOR A WALK AND CAME BACK,
COULDN'T OPEN THE OVEN DOOR, AND I SAID, "WHY?"
SHE SAID, "BECAUSE I SET IT ON CLEAN."
SO THEY HAD TO UNSCREW THE DOOR IN ORDER TO GET THE TURKEY OUT.
AND I SAID, "WHAT DID YOU DO?"
AND SHE SAID, "I SERVED IT." SHE SAID, "IT WAS VERY CLEAN."
SURE.
SO WHAT'S THE MOST POPULAR MISCONCEPTION ABOUT TURKEYS?
YEAH.
PEOPLE WANT TO BRINE IT FOR DAYS.
THEY WANT TO GET UP AT 3:00 IN THE MORNING.
THEY WANT TO COOK IT AT ALL DIFFERENT TEMPERATURES...
ON A GRILL.
DEEP-FAT FRY IT.
I'VE TRIED THAT. I ALMOST SET MY HOUSE ON FIRE.
I THINK EVERYBODY WHO'S EVER TRIED IT
SET THEIR HOUSE ON FIRE.
I'M JUST GONNA DRIZZLE A COUPLE TABLESPOONS OF OLIVE OIL OVER,
PAT IT ALL OVER,
AND THIS IS JUST ALMOST LIKE SUNTAN LOTION.
IT HELPS WITH THE EVEN BROWNING, NO SPF IN HERE.
THE TURKEY ROASTS. IT GETS IT NICE AND BROWN.
AND YOU JUST WANT TO RUB A LIGHT COATING ALL OVER.
AND ONCE THAT IS ON,
YOU WANT TO TAKE YOUR THYME, A LITTLE BIT OF EXTRA THYME...
AND JUST SPRINKLE IT OVER THE TOP
OKAY.
LOTS OF SALT AND PEPPER.
'CAUSE I DON'T KNOW ABOUT YOU,
BUT I LIVE TO EAT THE TURKEY SKIN.
OKAY, INTO THE OVEN, 325 DEGREES
FOR ABOUT TWO AND A HALF TO THREE HOURS
UNTIL THE WHITE MEAT IS 160 DEGREES
RIGHT IN THE MIDDLE OF THE BREAST,
AND THE GOOD NEWS IS, NO BASTING.
(Ina) ABOUT HALFWAY THROUGH, WHEN THE BREAST IS GOLDEN,
COVER IT LOOSELY WITH ALUMINUM FOIL
JUST TO PREVENT THE SKIN FROM BURNING.
AND HOW'S THIS FOR AN IDEA?
IF YOU WANT THE SKIN TO BE CRISP,
DON'T BASTE THE TURKEY AT ALL.
AFTER TWO AND A HALF HOURS,
TEST THE TURKEY WITH A THERMOMETER
PLACED RIGHT IN THE CENTER OF THE BREAST,
WHICH IS THE THICKEST PART OF THE TURKEY.
WHEN IT REGISTERS 160 DEGREES, IT'S DONE.
TAKE THE TURKEY OUT TO REST FOR 15 TO 20 MINUTES
AND COVER IT TIGHTLY WITH ALUMINUM FOIL.
IT'LL BRING ALL THE JUICES BACK INTO THE TURKEY.
(Ina) WHOA.
THIS IS ONE BIG BIRD.
JUST LET ALL THE JUICES--
YEAH, IT DOES.
FIRST THING I WANT TO DO IS...
GENTLEMEN, START YOUR CARVING ENGINES.
TAKE AWAY THE TRUSSING STRINGS.
AND THEN TO GET BEAUTIFUL, NICE, EVEN BREAST SLICES,
WHAT I DO IS I PUT THE FORK AT THE TOP,
AND THEN I MAKE A DEEP CUT
PARALLEL TO THE TURKEY'S BREASTBONE,
DEEP AS I CAN
GOING ALL THE WAY UNTIL THE KNIFE HITS THE BONE.
AND THEN FROM THE TOP,
I START GOING DOWN IN NICE, THIN, EVEN SLICES
THAT LOOKS SO GOOD.
TRANSFERRING THEM TO A PLATTER.
AND IT'S CARVING BEAUTIFULLY BECAUSE OF THE RESTING.
THIS SMELLS SO GOOD.
OKAY.
AND POUR THEM INTO THE SAUCEBOAT.
THEN WE CAN POUR THEM OVER,
OH, IT LOOKS SO BEAUTIFUL--
OH, ISN'T THAT GREAT?
UH, YES, AFTER YOU GET ALL THE BREAST MEAT OFF.
AND THEN YOU TACKLE THE DRUMSTICKS.
A LITTLE BIT OF A WRESTLING MATCH,
BUT, UH, IT'LL PROBABLY COME OFF.
ACTUALLY, I FIND IF YOU JUST WIGGLE THE KNIFE A LITTLE BIT,
YEAH.
OH, I CAN'T WAIT TO TASTE THIS.
THEN WE NEED A LITTLE BIT OF, UM,
A LITTLE BIT OF THE JUICES, MM-HMM.
OH, THAT LOOKS GREAT.
IT'S SO GOOD.
MAYBE A LITTLE SPRINKLING OF SALT,
'CAUSE SARAH AND I AGREE ON SALT.
WE DO.
I HAVE KNIVES AND FORKS FOR EVERYBODY.
ALL RIGHT.
AND I'M USING MY FINGERS.
THAT'S THE BEST TURKEY I EVER HAD.
THAT'S UNBELIEVABLE, AND HOW EASY WAS THAT?
TRUFFLE BUTTER TURKEY--
IT'S A REVOLUTION ON A CLASSIC.
NEXT, I'M COMBINING STUFFING AND SIDE DISHES
IN FABULOUS SAUSAGE STUFFED MUSHROOMS.
I'VE GOT THANKSGIVING TABLES COVERED
WITH THREE FESTIVE SETTINGS
AND LOTS OF NEW THANKSGIVING IDEAS IN "ASK INA."
AS MUCH AS I LOVE THANKSGIVING, AND I DO,
THE ONLY THING I DON'T LOVE IS SOGGY STUFFING.
MY FRIEND SARAH CHASE GAVE ME THE IDEA
TO DO A DECONSTRUCTED TURKEY,
DO THE STUFFING ON THE SIDE AND STUFF MUSHROOMS.
SO THE FIRST THING I'M DOING
IS TAKING THE CAPS OFF 16 BIG MUSHROOMS.
JUST TAKE THEM OFF LIKE THAT.
AND LATER, I'M GONNA CHOP THEM UP
AND PUT THEM INTO THE STUFFING. SO THE CAPS GO INTO A BIG BOWL
JUST TO MARINATE THEM A LITTLE BIT.
MUSHROOMS REALLY CAN ABSORB ANY FLAVOR,
'CAUSE THEY REALLY DON'T HAVE MUCH FLAVOR THEMSELVES.
SO I'M GONNA PUT ABOUT 3 TABLESPOONS OF OLIVE OIL
AND THEN 2 1/2 TABLESPOONS OF MARSALA.
IT'S A WONDERFUL SWEET DESSERT WINE.
IT'S VERY OFTEN USED IN ZABAGLIONE.
YOU CAN USE SHERRY IF YOU DON'T HAVE IT.
OKAY, GIVE IT A BIG TOSS.
AND THAT'S GONNA REALLY ABSORB THE FLAVORS INTO THE MUSHROOMS.
OKAY, IN THE MEANTIME, I'M GONNA MAKE THE STUFFING.
2 TABLESPOONS OF OLIVE OIL...
AND 3/4 OF A POUND OF ITALIAN SAUSAGE.
I'M USING SWEET ITALIAN SAUSAGE,
BUT YOU COULD CERTAINLY USE HOT IF YOU LIKE IT HOT
OR COMBINE THE TWO.
IT'S GOOD AND MESSY, BUT IT MAKES DELICIOUS STUFFING.
I'M JUST GONNA LET THIS COOK UNTIL IT'S NICELY BROWNED.
I'M JUST GONNA WASH MY HANDS.
SO THIS IS GONNA COOK FOR ABOUT EIGHT TO TEN MINUTES.
I'M JUST GONNA CRUMBLE IT UP WITH A WOODEN SPOON
JUST TO MAKE SURE IT'S NICELY BROWNED,
AND THEN I'M GONNA ADD LOTS OF DELICIOUS THINGS.
BUT FIRST, I'M GONNA CHOP SOME MUSHROOM STEMS,
THE ONES THAT I TOOK OFF, AND JUST PUT THEM RIGHT IN.
I WANT TO USE THE WHOLE MUSHROOM.
THERE'S NO REASON TO LET THIS GO TO WASTE.
THIS IS A GREAT THING TO MAKE IN ADVANCE, ACTUALLY,
FOR THANKSGIVING.
YOU CAN ASSEMBLE THE WHOLE DISH, PUT IT IN THE REFRIGERATOR,
AND THEN JUST POP IT IN THE OVEN BEFORE DINNER.
OKAY, BIG ROUGH CHOP, IT DOESN'T HAVE TO BE PERFECT,
RIGHT INTO THE COOKED SAUSAGE.
AND NOW LOTS OF FLAVORS.
I'VE GOT SIX SCALLIONS ALL CHOPPED UP--
YOU WANT THIS TO BE REALLY SPICY AND DELICIOUS--
TWO CLOVES OF GARLIC MINCED...
JUST GIVE THAT A QUICK SAUTé.
AND NOW INSTEAD OF PUTTING BREAD IN THE STUFFING,
I'M GONNA PUT PANKO IN,
WHICH IS DRIED JAPANESE BREAD FLAKES,
AND I JUST THINK THEY GIVE A NICE CRISPNESS TO IT,
WHICH IS JUST WHAT I'M LOOKING FOR.
SO ABOUT 2/3 OF A CUP,
THAT SHOULD BE GOOD.
GIVE IT A BIG STIR.
THIS IS REALLY SMELLING LIKE GOOD STUFFING.
YOU CAN SMELL THE SAUSAGE AND THE GARLIC AND SCALLIONS.
AND SOME MASCARPONE TO MAKE IT NICE AND CREAMY
AND HOLD IT TOGETHER.
SO I NEED ABOUT 5 OUNCES.
I THINK THIS PACKAGE IS 8 3/4,
SO A GOOD PART OF THIS PACKAGE.
I ALWAYS USE GOOD ITALIAN MASCARPONE.
IT MAKES A DIFFERENCE.
MASCARPONE IS A REALLY CREAMY ITALIAN CHEESE.
YOU CAN PROBABLY FIND IT IN THE REFRIGERATOR SECTION
OF YOUR GROCERY OR SPECIALTY FOOD STORE.
I ALWAYS TRY AND FIND THE ITALIAN ONE.
I JUST THINK IT HAS MORE FLAVOR.
OKAY, NOW OFF THE HEAT, I'M GONNA ADD TWO MORE THINGS
AND SOME SALT AND PEPPER.
FIRST ONE IS PARMESAN CHEESE.
I'M JUST DOING THAT OFF THE HEAT,
'CAUSE I DON'T WANT THE PARMESAN TO STICK TO THE PAN.
SO ABOUT 1/3 OF A CUP OF PARMESAN CHEESE...
THAT SHOULD BE GOOD--
AND SOME FRESH PARSLEY...
ABOUT 2 1/2 TABLESPOONS...
AND THEN SALT AND PEPPER-- A TEASPOON OF SALT.
YOU WANT THIS REALLY WELL SEASONED,
'CAUSE REMEMBER, THE MUSHROOMS DON'T HAVE ALL THAT MUCH FLAVOR.
IT'S KIND OF LIKE POLENTA.
IT ABSORBS WHATEVER FLAVOR YOU GIVE IT.
SO THAT'S THE STUFFING. IT LOOKS DELICIOUS.
NOW I'M GONNA PUT IT IN THE MUSHROOMS.
SO JUST GET A ROASTING PAN, PUT THE MUSHROOMS IN
AND THEN STUFF THEM WITH THE STUFFING.
PERFECT PAN. GREAT.
AND I THINK I'M JUST GONNA DRIZZLE THE EXTRA OLIVE OIL
AND MARSALA WINE OVER IT.
MMM.
OKAY, TIME TO STUFF THE MUSHROOMS.
JUST A REGULAR TEASPOON,
JUST STUFF EACH ONE.
AND SO WHEN THIS BAKES,
IT'S GONNA BE JUST TENDER AND DELICIOUS
AND SPICY WITH THE SAUSAGE
AND HAVE SO MUCH FLAVOR
FROM THE MARSALA WINE AND GARLIC, PARSLEY.
SO THE TOP'S GONNA GET NICE AND CRUNCHY AND DELICIOUS,
AND THE INSIDE'S GONNA BE REALLY MOIST.
SO THESE ARE GONNA COOK AT 325 DEGREES
FOR ABOUT 50 MINUTES.
AND I MADE IT THAT TEMPERATURE,
BECAUSE THE TURKEY ROASTS AT THE SAME TEMPERATURE.
BUT IF YOU'RE DOING IT WITH LOIN OF PORK--
I MEAN, THERE'S NO REASON YOU CAN'T DO IT WITHOUT A TURKEY.
DOING IT WITH LOIN OF PORK, YOU CAN ROAST IT AT 400 DEGREES.
JUST DO IT FOR A LITTLE LESS TIME.
INTO THE OVEN, 325 DEGREES.
I CAN'T WAIT TILL THESE COME OUT.
♪♪
MMM.
AND AFTER 50 MINUTES, THIS IS WHAT YOU GET--
GORGEOUS STUFFED MUSHROOMS--
CRUSTY ON THE TOP, JUICY.
WHOEVER SAID LIFE'S TOO SHORT TO STUFF A MUSHROOM
COULDN'T HAVE BEEN MORE WRONG.
BUT LIFE'S DEFINITELY NOT TOO SHORT TO EAT ONE.
HOW BEAUTIFUL IS THAT?
MMM. THE SAUSAGE IS SPICY.
YOU CAN REALLY TASTE THE MARSALA WINE.
THIS IS GONNA BE PERFECT FOR THANKSGIVING.
MMM.
DON'T GO ANYWHERE, BECAUSE NEXT,
I'M DOING THREE STYLISH THANKSGIVING TABLE SETTINGS,
AND I HAVE SO MANY SUGGESTIONS
TO MAKE YOUR THANKSGIVING SPARKLE IN "ASK INA."
IT'S THANKSGIVING. I'VE ALREADY GOT TOO MUCH TO DO.
I LOVE TO HAVE THREE TABLE SETTINGS IN MY BACK POCKET
THAT I CAN PULL TOGETHER IN NO TIME
WITH INGREDIENTS FROM THE GROCERY STORE.
SO IF I GO TO THE STORE, AND I THINK THANKSGIVING,
ORANGE TULIPS, THIS IS WHAT I DO.
FIRST I COVER THE TABLE WITH A WATERPROOF RUNNER
TO PROTECT THE TABLE.
THEN I PUT A TABLECLOTH OVER IT.
THIS ONE IS A MODERN DAMASK,
WHICH IS A SUBTLE MIX OF TAUPES.
IT'S A GREAT NEUTRAL BACKDROP.
THEN WHITE PLATES.
I'M USING SQUARE ONES, WHICH ARE ALSO A LITTLE MODERN.
JUST PLAIN SILVER CUTLERY,
SIMPLE WINE GLASSES.
THEN TO COMPLEMENT THE ORANGE FLOWERS,
ORANGE NAPKINS FOLDED REALLY SIMPLY.
THE FLOWERS THEMSELVES, THEY GO DOWN THE MIDDLE
OF THE TABLE JUST IN DRINKING GLASSES.
I ALWAYS DO THEM IN ODD NUMBERS.
SO FOR THIS ONE THREE,
BUT IF YOU HAVE LONG TABLE, MAYBE FIVE.
AND THEN PLATES OF LITTLE ORANGE CLEMENTINES
IN BETWEEN THE FLOWERS.
THEN VOTIVE CANDLES SCATTERED
RIGHT DOWN THE MIDDLE OF THE TABLE.
THEY REALLY ADD SPARKLE.
THEN THE FINAL TOUCH IS TO USE THESE CHARMING PUMPKIN COOKIES
FROM MY FRIEND ELI AS NAME CARDS.
OH, THAT LOOKS LIKE WHERE I'M GONNA BE SITTING.
IT'S SIMPLE, IT'S STYLISH,
AND I THINK THE ORANGE ALWAYS LOOKS SO FESTIVE.
PUMPKINS.
HELLO? THANKSGIVING. PUMPKINS.
IT'S GONNA BE A GREAT BASIS FOR A TABLE SETTING.
SO I LIKE TO MIX THEM.
I LIKE THE LITTLE ONES AND LITTLER ONES.
OH, THOSE ARE GONNA BE FANTASTIC TOGETHER.
THIS TABLE SETTING STARTS WITH A PLAIN WHITE CLOTH.
IT MAKES SUCH A GREAT BACKDROP.
AN ELEGANT GRAY PLATE JUST ADDS A LITTLE SPARKLE.
SIMPLE CUTLERY,
PLAIN BUT ELEGANT GLASSES.
REALLY, THIS IS THE TABLE SETTING WHERE LESS IS MORE.
THEN A NICE GRAY-CHECKED NAPKIN
TO COMPLEMENT THE PLATES.
NOW DOWN THE CENTER OF THE TABLE,
VOTIVES WITH WHITE CANDLES.
I NEVER USE SCENTED CANDLES.
THEY COMPETE WITH THE FLAVOR OF THE FOOD
AND THEY OVERPOWER THE AROMAS.
AND THE THING THAT REALLY MAKES THIS LOOK LIKE THANKSGIVING
IS PUMPKINS RIGHT DOWN THE MIDDLE
IN ALL DIFFERENT SIZES.
THEN, BECAUSE IT'S FUN
AND EVERYBODY LOVES THEM AT THANKSGIVING,
SILVER BOWLS OF CANDY CORN.
WHEN YOU SEE THIS TABLE SETTING,
YOU REALLY KNOW IT'S THANKSGIVING.
AND THIS IS THE EASIEST TABLE SETTING OF ALL.
I'M JUST GONNA GET DELICIOUS THINGS TO SERVE WITH COFFEE
AND DO THEM RIGHT DOWN THE MIDDLE OF THE TABLE.
AND I LOVE THESE. THEY'RE CHOCOLATE-COVERED CARAMELS
WITH SEA SALT FROM FRANCE. I'M GONNA GET TWO BOXES.
THIS SETTING DOESN'T EVEN HAVE A CLOTH.
I JUST USE RUNNERS, BUT NOT IN THE USUAL WAY
DOWN THE MIDDLE OF THE TABLE, I PUT THEM ACROSS.
THEN KEEPING IT SIMPLE-- WHITE PLATES,
NAPKINS TO MATCH THE RUNNERS,
SIMPLE CUTLERY,
MY EVERYDAY GLASSES
AND SOME LITTLE VOTIVE CANDLES RIGHT DOWN THE CENTER
JUST TO ADD THAT SPARKLE.
SO THE INTERESTING THING HERE
IS THAT THE DECORATION IS THE DESSERT.
SO ON BEAUTIFUL PEDESTALS AND FOOTED PLATES,
I ARRANGE BEAUTIFUL RED SECKEL PEARS,
PLUMP CLEMENTINES,
BUNCHES OF GRAPES CASCADING OVER CAKE STANDS
AND SOME DELICIOUS CHOCOLATE SALTED CARAMELS.
IT'S ENOUGH TO MAKE YOU WANT TO SKIP THE MAIN COURSE,
AND IT ALL CAME FROM THE GROCERY STORE.
SO THERE IT IS.
I'VE GOT THREE EASY THANKSGIVING TABLE SETTINGS,
AND I CAN GET THEM AT THE GROCERY STORE.
I'VE GOT THANKSGIVING COVERED AND I HAVEN'T BROKEN A SWEAT.
NEXT, IT'S "ASK INA"
WITH ALL YOUR THANKSGIVING QUESTIONS.
AND LET ME TELL YOU, THIS TIME OF YEAR,
I'M VERY POPULAR.
THANKSGIVING'S MY FAVORITE TIME OF YEAR,
BUT IT'S ALSO INCREDIBLY STRESSFUL,
SO I GET LOTS OF QUESTIONS, AND I'M HERE TO HELP.
OKAY, THE FIRST ONE IS FROM LISA WATSON.
"MY FAMILY DOESN'T EAT THANKSGIVING DINNER
UNTIL MID-AFTERNOON." NEITHER DOES MINE.
..."AND MAYBE EVEN SHRIMP COCKTAIL."
I'M FULL ALREADY AND I HAVEN'T EVEN HAD THANKSGIVING DINNER.
"COULD YOU PLEASE PROVIDE ME WITH A NEW IDEA
THAT WILL BECOME AN OLD FAMILY FAVORITE?"
ACTUALLY, LISA, I HAVE A GREAT IDEA.
DON'T MAKE ANY OF THEM. KEEP IT REALLY SIMPLE
AND SPEND YOUR TIME MAKING A GOOD THANKSGIVING DINNER.
THIS IS WHAT I DO...
NO-COOK APPETIZERS.
WHAT A GREAT WAY TO START A PARTY.
I TAKE THREE LITTLE BOWLS-- I LIKE SILVER BOWLS--
AND I FILL THEM WITH STORE-BOUGHT SNACKS
LIKE ROASTED SALTED CASHEWS, REALLY GOOD ONES,
SOME SALTED POTATO CHIPS.
WE LOVED THEM AS KIDS. THEY'RE GREAT WITH DRINKS.
AND THEN I LIKE SOMETHING VINEGARY LIKE A CAPER BERRY.
THREE LITTLE TASTES OF THINGS SO PEOPLE DON'T FILL UP,
THEY HAVE SOMETHING TO EAT WITH A GLASS OF WINE.
THREE BOWLS. NO COOKING. IT'S AS EASY AS THAT.
OKAY, WHAT'S NEXT? I HAVE AN E-MAIL FROM LATISHA.
"MY GRAVY ALWAYS TASTES LIKE FLOUR AND SALT."
NOT A GOOD IDEA. (laughs)
"SO I JUST BUY THE JARRED GRAVY."
WE CAN DO BETTER THAN THAT, LATISHA.
IT'S SO EASY. I'LL SHOW YOU HOW TO DO IT.
I SAUTé TWO CHOPPED ONIONS IN TURKEY DRIPPINGS.
AND WHEN THEY'RE NICELY CARAMELIZED,
I ADD 1/4 OF A CUP OF ALL-PURPOSE FLOUR,
TEASPOON OF SALT, A TEASPOON OF PEPPER
AND COOK IT JUST TO GET RID OF THAT RAW FLOUR TASTE.
IT'S ABOUT THREE MINUTES.
THEN I ADD HOT CHICKEN STOCK, 2 CUPS...
(sizzling)
TABLESPOON OF COGNAC
AND COOK THE GRAVY JUST UNTIL IT THICKENS.
OKAY, WHAT'S MY NEXT THANKSGIVING QUESTION?
HI, INA. I'M HOSTING THANKSGIVING THIS YEAR,
AND I WANTED TO DO SOME NEW TAKES ON OLD TRADITIONS.
DO YOU HAVE ANY IDEAS
HOW TO SPICE UP SOME TRADITIONAL RECIPES?
THANKS.
MY FAVORITE KIND, TRADITIONAL RECIPES WITH A TWIST.
I KNOW WHAT THE ANSWER IS-- ROASTED BRUSSELS SPROUTS.
I'LL SHOW YOU HOW TO DO IT.
ALL I DO IS PUT THEM ON A SHEET PAN,
DRIZZLE THEM WITH OLIVE OIL, LOTS OF SALT AND PEPPER,
THROW THEM IN THE OVEN, 400 DEGREES FOR ABOUT 35 MINUTES.
AND THEY'RE CRUNCHY ON ON THE OUTSIDE,
SALTY AND ABSOLUTELY DELICIOUS.
IT'S THE ONLY WAY I LIKE THEM.
WELL, MAYBE NOT THE ONLY WAY.
THESE ARE REALLY GOOD BRUSSELS SPROUTS.
MMM. LOVE THEM.
OKAY, WHAT'S NEXT?
HI, INA. THIS IS JEFF FROM PORTLAND OREGON,
HI, GRETA.
WE BOTH LOVE THANKSGIVING--
THE TURKEY, DIFFERENT KINDS OF STUFFING--
BUT IT KEEPS ON GIVING AND GIVING AND GIVING.
CAN YOU HELP US TURN UP THE VOLUME
ON THANKSGIVING LEFTOVERS?
I'M WITH YOU JEFF AND GRETA. I LIKE THANKSGIVING DINNER,
BUT SOMETIMES, I LIKE THE LEFTOVERS EVEN BETTER.
BUT NOBODY WANTS TO HAVE TURKEY TETRAZZINI.
THAT'S LIKE OLD SCHOOL.
WHAT I LOVE TO MAKE IS TURKEY HASH,
AND I'M GONNA SHOW YOU HOW TO MAKE IT.
THROW 1 1/2 POUNDS OF PEELED, DICED POTATOES
INTO A SAUTé PAN WITH A LITTLE MELTED BUTTER.
ADD 1 1/2 CUPS OF CHOPPED YELLOW ONIONS,
SOME SALT AND PEPPER.
COOK IT ON LOW HEAT FOR ABOUT 15 TO 20 MINUTES.
WHEN THE POTATOES ARE CRISP AND BROWN,
ADD 1/2 A POUND OF CUBED LEFTOVER TURKEY,
WARM IT THROUGH. THEN OFF THE HEAT,
TOSS IN SOME MINCED SCALLIONS AND PARSLEY.
IT'S READY AND, BOY, IS THAT TURKEY HASH GOOD.
WELL, THAT WAS FUN.
THANKSGIVING'S MY FAVORITE HOLIDAY OF THE YEAR.
TO MANY, MANY MORE THANKSGIVINGS.
THE WHOLE THING ABOUT THANKSGIVING
IS SURROUND YOURSELF WITH PEOPLE THAT YOU LOVE,
KEEP IT REALLY SIMPLE AND HAVE A VERY GOOD TIME.
HAPPY THANKSGIVING.