Jacques Pepin's Holiday Turkey with Mushroom Stuffing | Today's Gourmet | KQED

[@nicolettesilva2606]

my father does not like mushrooms...what can i substitute with?!

[@ramiel01]

Perhaps a rich nut like a hazelnut, or macadamia? if it is a texture problem then you can find dry mushroom powder which adds the beautiful flavour.

[@nicolettesilva2606]

thankyou....mmmm ...

[@legadillo]

You can substitute with my father. Want to trade?

[@nicolettesilva2606]

oooh.... lets trade fathers

[@nicolettesilva2606]

...Dad very..from Algarve..

[@jakezebear]

I’ve seen Jacque dice an onion hundreds of times. This one, is the Holy grail 3:28

[@flatlandrory]

I'm glad I'm not the only one who found that satisfying!

[@konstantinivanov1986]

He is not a chef. He is an artist with so much knowledge it blows my mind. And in the end there is nothing pretentious about it. Forget the tasting menus and all the fancies. This guy beats them all.

[@lindalinda9796]

I know and I’m enjoy everybody. The deserts are so simple with everyday things we have at home. 🤤

[@joeybombs]

I agree, no one can match him. It’s his understanding of what food is all about. No nouvelle cuisine nonsense.

[@jerryoshea3116]

Watching Jaques is like going to school,so there's always something new to learn & use.

[@ianhamilton396]

Ms Claudine is ever so adorable. Sure this was a few years ago but you could feel the love between a Father and Daughter. Please take care of your Dad, he's an American/French treasure !!

[@teresitauy5532]

Chef Jacques, first Thanksgiving without his wife . My heart goes out to you. Happy Thanksgiving to you and your family . 💙

[@f_suw_gordon]

Who else agrees the way he shows a technique to de-skin the red peppers is awesome?

[@KhalDrogo76]

Like watching Mozart write a piece at the piano - what a master Pepin is

[@sheltiepeas]

Love these old episodes. I never get tired of Jacques Pepin or his lovely daughter Claudine. Happy Holidays!

[@chrisandersen5635]

Wow, Claudine is so young and shy here. Yet another great episode. Have a fantastic Thanksgiving.

[@kqed]

Have a great Thanksgiving!

[@paulwagner688]

That 80s hair. Brings back memories

[@darinwade1973]

Superb French Home Cook...Pepin always knew how to pair vegetables with meat especially mushrooms in my family Pepin was healthiest home cook my mother always had his programs on at 11am and now has 50 VHS tapes of his french home mastery cooking..

[@wendytan-huang1154]

Good cooking never gets old. Thank you Mr. Pepin and KQED

[@viewsfinefromhere]

Just a few more days till the Big T-Day! Thanks to KQED for posting this vintage but timeless Jacques Pepin Thanksgiving special. Wishing Everyone a wonderful Holiday Season and happy friends and family gathering!!

[@Colinupham]

What a wonderful show. Seeing Claudine and her Papa. So beautiful!

[@edajungck]

The extra steps to make the meal as easy and delectable, removing the tough bit, attention to detail, i don't care when it was filmed.

[@clehrich]

OMG if you didn't know when this was filmed, just look at Claudine's hair! Fortunately the food is pretty timeless.

[@pnwgentleman]

Thank you so much for the timely post! I will try to upside down method this year. So excited. And Jacque is truly a treasure.

[@brendanhoffmann8402]

I cooking a roast free range chicken for my Mum this morning. I'm going to take it over to her house at lunch time. She's just had a knee replacement surgery. It smells so good! I'm also roasting Pumpkin, potatoes, carrots, sweet potatoes and parsnips. Now I'm using the carcass to make stock! It's going to be great!

[@710m]

Great son and chef! Hope her knee is recovered well. ❤️

[@brendanhoffmann8402]

@@710m yes it recovered amazingly. She has a new lease on life now! She's currently holidaying in Fiji (just arrived there).

[@Lunch_Box_74_]

always loved his holiday episodes.

[@Dontmakemereregister]

Love the early 90's hair Claudine 🤣

[@AnonArandom]

This is great, I'm getting all kinds of extra ideas while I wait for my turkey to cook

[@StephanieHughesDesign]

J'adore Jacques Pepin. Jacques la cuisson est magnifique ! C'est si bon !

[@mariescammel5733]

Beautiful! Happy Thanksgiving.

[@kqed]

Happy Thanksgiving!

[@jaybones614]

Impeccable knife work

[@criticalmass613]

Legend

[@zekelucente9702]

I make a wild mushroom bread pudding as well as stuffing and people love it with turkey and gravy.

[@SeoulKoreaOT7Kpop]

Tysm dear friend 👍😘💜🍰💕💕 From Seoul korea 🍰🍔💕

[@giovannaiamele2932]

A work of art!

[@Kumurajiva]

Astonishing chef skills and fun👏😍

[@sharonavictoria7155]

Wonderful Recipe Chef ! 🦃 Happy Turkey Day 🦃 !

[@danparker8254]

Love the history.

[@WastrelWay]

I can't reconcile the cooking time with the size of the turkey. It should take several hours. What magic is this.

[@TheVetusMores]

He didn't say, but I imagine he roasted it at 400-425°. I do mine at 500° for the first half hour to get the color and crispy skin, then lower it to 350°, and it only takes about 2½ hours total for a 12-14 pound bird.

[@lynnie57]

Thank you for posting this treasure!

[@budhiramrashaili4990]

Wow very popular recipe chef ji

[@evgenykhamlov8423]

Crazy good!

[@leemoore9933]

I always go for the drumstick too.

[@melaniemcafee1775]

Love!

[@alilaghzil3940]

He was born to cook

[@RGB06084]

80's vintage!

[@bengt_axle]

That 80’s hair! Ha,ha!

[@artistaloca4]

Where's the x5 like button; and what are these things you speak of: "Calories?" 🤣😉💖👏🌹🌹🌹

[@baly5639]

At what temperature was the oven set for the cooking of the turkey?

[@TheVetusMores]

I cook mine at 500° for the first half hour to get the color and crispy skin. Then lower the oven to 350°. You should be able to cook a 14-16 pound turkey in about 2½ hours total, maybe a bit more. For extra-moist turkey, brine it first. An interesting side-effect of brining is they seem to cook a bit faster than un-brined ones.

[@OneOut1]

Those gifts are better than having money and just buying something for someone.

[@surfrider1973]

but to me you forgot the most important part from your updated video. where you show how and explain how and show why you cut off the ends of the drumsticks before you cook them, ive passed that to a few people at the store where i dhop too.

[@davidgoetz2576]

I don’t think I’d have the patience for the caramel cage - I’d just sit and eat the pot of caramel!

[@25yearsnow]

Those scallops weren’t done. I think the producer was rushing him to finish. They barely had any color and we’re still raw lol. Love Pepin

[@RS-yd2bp]

If Jacques Pepin put them on a plate, they are cooked the way they should be,.

[@at-ge5te]

This is torture. My wisdom teeth started coming in on Saturday and i can't get a dentist on short notice. No turkey for me this year. Oh well, Happy Thanksgiving to all.

[@kqed]

Sorry to hear about your teeth. I hope you can at least enjoy a few more manageable side dishes.

[@marilynsnider8183]

I'm weird in a way. I was born without wisdom teeth.

[@ciseaux]

When in Belgium? The stuffing is made of all this with brown champignons, honey mustard...I did it only once, for 10, there were 20! satisfied guets! By the way the avocado "florentine" with a bernaise souce would kill your worst enemies! Or, make them!

[@seamusbreslin6517]

What was the temperature that the turkey was cooked in?

[@lukebecker9326]

Wasn't expecting Jacques to turn into Tucker Carlson at the end

[@TheVetusMores]

The bow tie :) Took me a second to realize what you meant!

[@jamesmedina6015]

Claudine is so beautiful 🥰

[@TheVetusMores]

I think so too. She married a chef, you know 😊 Not a big surprise there, but can you imagine being a chef and marrying the daughter of a world-class (and Internationally renowned) chef? A lot to measure up to!

[@jamesmedina6015]

@@TheVetusMores She is so adorable! I love ❤️ Jacque

[@eugenesedita]

You didn’t say what temperature. 😳

[@TheVetusMores]

Probably 400. In other videos he does his turkeys at that temperature.

[@generic53]

Why do you have popups at the very end obscure their faces saying, "Happy cooking?"

[@kqed]

These have been adjusted. Thanks for the heads up!

[@ramiel01]

@@kqed Get it? "heads up" you guys are a riot

[@danjames8825]

I love watching him but there wasn't any caramelization on those scallops at all. Still much love for Jacques! I know he wasn't a perfectionist in the kitchen, but full of knowledge.

[@JamesonWilde]

Definitely more of a time issue than anything else I would guess.

[@ZECALISTA10]

THE CHEF

[@lemmykilmister873]

👌🏼😋 🍽 🔪 🦃

[@alilaghzil3940]

He is scientist ,really he is

[@mjkay8660]

she is beautiful.

[@christianhansen3292]

cute college gal daughter. this must of been a million yrs ago like the 80's...

[@dianejohnson1375]

Yan can cook new episodes

[@gwynaethatwood-pettit2468]

1990!

[@LifeHacks-ut4pc]

I thought the juice from dried mushrooms have a lot of dirt and grit?

[@biggysteve1]

The grit settles to the bottom of the dish, hence why he did not pour the entire bowl of mushroom stock into the container of dressing.

[@TheVetusMores]

He said that he washed them before soaking them.

[@LifeHacks-ut4pc]

@@biggysteve1 The grit is finely divided and suspends in all the liquid.

[@KL005]

ALLONZ Y

[@orvillewooten6982]

Why don’t they ever say Temp of oven, just minutes only…. Help me understand…?

[@EClouds36]

:) ✌️

[@conniecashmore]

I tried this method to cook my turkey this year. It cooked too fast and was done an hour before my guests arrived and was dry.

[@EClouds36]

It would’ve not been that bad for me.

[@stndrds79]

Makes a big difference when u Peel it because it doesn’t come back to u????? What does he mean I am perplexed

[@callmechia]

Peppers can give people heartburn or indigestion, peeling them makes that less likely.

[@nicolettesilva2606]

he is fussy....and would love an original stuffing

[@51rwyatt]

anybody have a small seizure when she introduced her pureed carrot thing? yikes

[@TehFash]

Jojo siwa No

[@raynierllewis2827]

Definitely not tasty. Don't tell me you can make it tasty. Impossible

[@AD-mw5mv]

that bird's not cooked, it's partially cremated.

[@raynierllewis2827]

Turkey .? Are you serious?

[@IdiotHacker1]

First