Deliciously delicious!! Thank you Yolonda Williams

Why did you need chicken in your stuffing, you're going to have turkey isn't you...?

This guy is so good. I love watching his videos.

Thanks for posting this video. It really helped me gain like 10 pounds...of flavor! Nah. I tried cutting the veggies down to cubes. Helps spread the cheese over the fillings. And ya gotta wrap it tight, seal it, then fry it slowly. The main thing I did wrong was frying them on too high of heat. Love those taste buds yall.

For sure one of the best looking Turkeys. I've seen folks stuff butter under the skin and a lot of extra stuff, this year I'll probably follow your recipe. Great content.

Looks delicious

That's looks delicious. Where is the recipe for the stuffing? Happy Thanksgiving 😅

i would sprinkle smoke paprika on the top of this

I was wondering if your Mac and cheese was going to absorb all that liquid…I boil my noodles in Chicken stock…(Gives a little flavor to the noodles) I use 3 cheeses, 1 stick of butter and 2 cups of milk…1 cup of sour cream…I don’t use eggs…I add some seasonings Salt and pepper…and Creole seasoning…I use 1 block of extra sharp cheddar…1 block of Monterey Jack and Either Provolone or sometimes Swiss cheese …I butter my pan…I bake it on 350* for 45 mins and I put it on 450 until the top is browned…Happy thanksgiving everyone ❤❤❤

I’m an old AND I MEAN old woman I’m so very happy to add your wonderful food to my life ❤

What brand of ham did you use? And was it one of those refrigerated cooked hams?

Definitely making this recipe but I have some who don’t eat seafood so, I’ll make a tray with chicken

There is nothing like a man in the kitchen, especially when he can throw down like that. Yummy yummy yummy. I wouldn’t change your thing. I wish you were here to make mine for Thanksgiving dinner. Well enjoy yours.❤❤❤❤❤

Are you a trained Chef? Or an above Average superior home trained cook? If you are a Chef did you like the training?

I'm on it. Yum yum . Happy Thanksgiving,I will let you know. Thank you for sharing.

rice or pasta i’d serve these with my brother ❤❤❤❤

What oil did you use to cook the snapper?

Love this cabbage dish

BRO JOE UR FOOD IS THE BEST, RIGHT ON POINT. LOVE, LOVE THEM. ❤❤❤❤❤😊😊😊😊😊😊. KEEP BRINGING IT ON BRO.

This isn't peach cobbler son

This looks delicious.

Now thats love😍

Can I come by and pick up my plate? Just let me have the entire casserole pan LOL

Kind of lost me at the can of tomato soup. But I’d still definitely try it and give it a chance.

Enjoy Thanksgiving AB!!!

Looks Delicious Chef, I would Add that Lobster 🦞 Meat Chef.

Cheers🎉thank you so much for the recipe and showing us every step

A definite hit fam..Made these thanksgiving 21 and my oldest son went in ..Kept coming back until they were gone 🫡

🔥🔥🔥

Making this!!! 👏🏽

Looks really good. 🎉😊

Everybody knows that Green Bay has a history of glory-ness! Milwaukee/GB fans,Chicago, ❤ OG Rams! Tailgates always invite!

Making This For Thanksgiving 😊❤

Excellent instructions! I will cook this for Thanksgiving this Thursday 2024

You can make mac and cheese with or without a roux Either way its going to be good I make it both ways just depends on my mood But i love to fry bacon than make a roux Can't go wrong with bacon 😊

I add breadcrumbs at the top before baking to give it that extra pizazz

Mmm omgoodness 😊Looks delicious

I'm watching this with my mom. Both our mouths are watering. She said she would add a bread crumb on top and put it in the broiler with parsley on top for presentation.

I wouldn't change one thing. Yum, Yum, Yum!!! Happy Thanksgiving!!!🌹🍁😊

Man I made some for the first time Friday from watching this in preparation for making some on thanksgiving. Wife said they the best she done had 💯 thank you brotha

Made this last year and oh my goodness ❤❤❤ it was slappin’! Thanks AB. Best turkey I’ve made for my family. Will be back at it again this year 😘😘😘

I would have thrown Andouille sausage in there.

My recipe for a bomb ass dressing. I take all the stuff out the inside of the turkey (neck heart, gizzards) & bring them to a boil with half an onion & a few stalks of celery cut in half with plenty of salt & pepper. I simmer that for an hour. I strain & discard everything but the broth. Save for later. I crisp up a cookie sheet full of white bread in the oven & shred. I make a skillet full of cornbread. Once that’s all done, I sauté onion & a bunch of chopped celery in butter till it’s translucent. I break up the bread, cornbread, & use 1 bag of Pepperidge Farm corn bread dressing mix (my stretch) in a big ass bowl. Add the cooked celery & onion mixture to those. Add twowhisked eggs, & stir well. I use that strained broth from the internal turkey pieces & continue to stir. If it need more moisture, I add canned chicken broth. Then I add the sage, salt, & black pepper to taste. I don’t measure anything. I go by sight, taste & smell. Turns out fire everytime. Same way my mom & grandma did it. Everyone raves about my thanksgiving dinner.

I’m from West Virginia and I’ve never really had savory mac n cheese, we add sugar, eat it sweet. I’m gonna try this recipe with your seasonings, and a sweet one for Thanksgiving.

Ive been using salt water brine for many years. Thats what we use in Louisiana and Texas.. One thing I didnt hear him cover and is extremely important...If you decide to season after the brine.. Go easy with salt because it will be to salty.. If possible, try not to use hardly any..Because the meat will have enough salt from the brine. Also, if you dont pat it dry after the brine. It will be to salty. Some people actually rinse after the brine to remove the salt..