Claire Saffitz Cooks Her Ideal Thanksgiving Start to Finish | NYT Cooking

[@NYTCooking]

Get all of Claire's Thanksgiving recipes: nyti.ms/3QSmGTn

[@CSaffitz]

Thanks so much for hanging out with me! I had a blast with you on NYT. If you're looking for more Thanksgiving goodness and recipes, hop over to my channel. Wishing you the happiest of holidays!

[@casey7875]

thanks claire! love your techniques!

[@burtonkent4549]

Thanks! Where's the shallot recipe? It's not at the NYT link.

[@thesearedaydreams6854]

Thank you for this wonderful video! It was a delight to watch.

[@PrismDH]

Love you Claire!

[@elizabethaja]

Learned a lot! (Like that I am not using enough milk in my Mashed potatoes 😂) Discovered you when I watched the chocolate cake NYT video. Did not know you were just an NYT guest, I’ll follow your channel too!

[@Rina-n4n3r]

The fact that Claire agreed to film for 2 days straight and assuming all day both times AND has to cook this all over again for thanksgiving just proves her love for cooking. Her ability to make everything look so simple and easy while also educating us is so captivating. She's doing exactly what she's meant to do

[@isagoldfield7393]

💖💖💖

[@snailscourge9873]

She's kind of a kitchen deity.

[@ClarkRahman]

Claire gets better at explaining and demonstrating every video. In about 5ish years, I think she might be one of the biggest names in home baking. She is already batting 1,000 and only gaining momentum.

[@grugra]

She might also be the biggest chef in home baking if she continues to gain weight at this rate.

[@elizabethl5294]

@@grugrahope you feel better about yourself now 😉

[@jennuwu1350]

u thought u ate? @@grugra

[@ClarkRahman]

@@grugra If you are going to troll just to get attention, at least be witty about it. Weight comments are lazy cries for attention.

[@mikelee7809]

@@grugra i truly hope you find some peace in your obviously miserable and insecure life

[@drag0nzownu]

Movie length Claire Saffitz video? Incredible, amazing, Oscar-worthy

[@sugarspiceandeverythingnic4803]

Agreed!

[@mahhubbard]

Super agreed. Oh my gosh what a chef thank you for all the work you’ve done over the years I watch you every chance I get I miss you guys. I miss your channel take care.

[@vigilantcosmicpenguin8721]

This is the year's biggest blockbuster for baking nerds.

[@sickRae]

Claire Saffitz just casually cooking a turkey upside down on a sheet pan with no truss/twine, stuffing, or fuss is my super bowl.

[@madelyn2351]

Indeed a superb fowl!!

[@chemistryflavored]

We always spatchcock ours. Or just do a turkey breast if we don’t have guests. Honestly the whole turkey fuss is so unnecessary and I love to see this.

[@reev9759]

I watched the whole video and didn't see an upside-down turkey. Timestamp, please.

[@AO.Dawson]

@@reev9759 1:11:56

[@reev9759]

@@AO.Dawson The original post should be deleted because the turkey is not upside down anywhere or at the time stamp that you provided

[@theemibobemi]

for anyone wanting the pecan slab pie measurements (including me): 4¼ cups/454 grams pecan halves ½ cup/113 grams unsalted butter 1 ice cube ¾ cup plus 1 tablespoon/163 grams Demerara sugar, plus more for sprinkling 1teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt, plus more for sprinkling 2 teaspoons vanilla extract 2 large eggs, chilled 2 tablespoons all-purpose flour, plus more for rolling dough 1 recipe Flaky Pie Crust, chilled 1 large egg white, at room temperature Unsweetened whipped cream, for serving

[@badfaith4u]

I don't celebrate Thanksgiving so the only reason I'm watching this video is because of Claire Saffitz. She is awesome so she should be a guest chef more often on this channel.

[@mcebot]

Same

[@kb2023]

Same here!

[@mariag.hernandez]

Same here I don't even live in the USA, but Claire totally deserves my time

[@Subtletext]

Same - I want to travel to America and see if a family will let me join them for a traditional Thanksgiving. I'll bring all the drinks 😊

[@jhonadavid]

great example of brand equity - doesn't pertain to you but you still support and comment.

[@daniellenear9443]

This will be the Thanksgiving I do this year. After losing my husband 2 and a half years ago this is the first time it fills okay to celebrate with the family. Claire’s recipes couldn’t have come at a more perfect time. 🤗

[@lisamcallister6534]

14:01 I'll be thinking about you. Husband lost here, too. You'll make a wonderful tasty meal. Best wishes from Maryland.

[@faegutz666]

So sorry for your loss, I hope you have an amazing Thanksgiving ❤

[@kayclark4601]

You got this!

[@stephennetu]

Claire is by and far the chef I would trust for a best-in-class hour and a half walkthrough of a Thanksgiving feast.

[@amythinks]

Her understated charisma is truly one-of-a-kind. There is nobody like her.

[@dianarizo473]

I really appreciate two things: 1) The tip to use a baking sheet under my cutting board when carving turkey. Makes so much sense. 2) Validation that I don't need a potato ricer for creamy mashed potatoes. Was super close to buying one this year.

[@saintseymour]

i agree that it's not requisite -- but we bought one for making baby food more easily, and it was totally worth it for the mashed potatoes bump. just one guy's opinion.

[@kayclark4601]

I bought a ricer a few years ago because I felt like a Neanderthal using a mixer. What a pain! Thrilled to see the mixer have the Claire seal of approval.

[@clairecadena3593]

Another thing you can use instead that gives the exact same result as a potato potato ricer is a metal strainer just use a spoon to mash the potato pieces through and bam..soft fluffy strands. Hand mixer is great too but if u want that refined look without the extra buying, I recommend

[@yarnexpress]

I need to get a grip. I'm 76 yrs old & stopped making Thanksgiving dinner several years ago--family lives far away. Instead I've been buy the dinner. Not bad but not great either but at least my husband & I are celebrating. Claire made me want to try & cook my own next year subbing in some family recipes. I'm going to lie down now until that urge goes away.

[@Nolifehauswife]

Haha ❤

[@firewithin1081]

hope you get to do it this year 😉

[@chiaralistica]

I've been making holiday dinners for 2 for years. I don't skimp, I go all out, just smaller portions. We wind up with 3 days worth of food, it's so worth it. I've even done Whole Foods Market Thanksgiving and it was good but mine is just better. Enjoy your holiday!

[@bernaraccount6302]

cutting the pie dough into quarters and then stacking them and rolling that out again is genius! why have i never thought of that. her pie crust looks so flaky and amazing

[@harutran4703]

THANK YOU SO MUCH FOR THIS VIDEO 🥹 I'm sure the production team & Claire worked super hard to shoot this so once again, thank you 🤩

[@serevaetse]

Yes this was incredible!! Much needed for someone like me who loves to cook, isn’t the best at baking, and is used to making smaller servings. Love Claire and clicked right away seeing her name on this vid

[@juanitataylor6947]

Lost my sweet heart few yrs ago

[@jbreality4037]

this is such a comfort video for me. i've watched it so many times, it never gets old.

[@chuckychuck8318]

As someone who lives no where near America and does not celebrate thanks giving, I am delighted to see this feast with Claire. That pecan tart looks exceptionally good.

[@rebeccabrandt2505]

Kudos to the editing team that made this video look seamless.

[@chantalhamilton2374]

One of my favourite things is Claire picking dishes according to size need and just what she finds cute, as opposed to everything needing to be the same colour or from the same brand. It's exactly what you would do at home.

[@AlexandraAndStuff]

It was such a pure wholesome episode, we don't even celebrate Thanksgiving in my country, but I think everyone can relate to the joy of the holiday cooking, the memories, delicious food, the prospect of a great time with your loved ones. And Claire inspired me to try this pecan dessert this Christmas. Thank you for this!

[@lindegirl333]

You could start celebrating the holiday in your country,,it’s being thankful for your family and friends and all that makes you all happy 😊😊😊

[@cjgroom109]

Blows my mind how much she can do with so little time. Always impressed by Claire

[@yyguuyg]

FYI this video is edited

[@cjgroom109]

@@yyguuyg there’s literally a timer going the whole time you actual dunce

[@fstopriffs]

@@cjgroom109 I dont see the timer? Is it on the screen? I was actually curious to see how long this all took

[@quality5448]

its a rare treat so see so many positive comments on a youtube video, and well deserved! great job team! everyone loves claire!

[@georgiasw7512]

THIS WAS SO WELL DONE. I have a hard time sitting through a 30 min video. Claire is concise while instructional and very easy to listen to, the editing moves at a great pace and I learned so much while enjoying it at the same time!! THANK YOU!

[@gabrielaaltman8955]

Claire, I can't tell you what a big hit the glazed shallots were at Thanksgiving. How wonderful it is to have a new and different side dish that is also, so easy and fast to make! Thank you!

[@schnder1]

Claire you are such a wonderful teacher. Such a natural at speaking to people. We feel like we could be in your kitchen along side you. Great video. I loved your favorite Thanksgiving story!

[@MeaJenkins-m6h]

I love that she goes into detail on how to do things and what goes in what, unlike some chefs that expect you to read their mind. I also love that she makes it really easy to understand what she's doing. I've always loved to cook but always have this fear that I'm going to mess something up because I have really bad ADHD and I could never stay focused in the kitchen but I watched this video a few times a couple days ago so I could get everything that I need and this is the video I'm going to be playing in the background while I'm cooking this Thanksgiving.

[@OfficialPrettyLittleLiars]

Love that you always give tips to keep people from spending money when not absolutely necessary. Great to have gadgets but appreciate the care to people on a budget

[@glorialaform8706]

I have watched Claire for years. She is by FAR one of the best chefs. She hit it out of the park with this video, another sports analogy. Thank you.

[@rj4324]

1 hour+ of claire? Best thanksgiving gift i think.

[@ellenwagner8337]

I"ve been cooking for more than 50 years and I learned so much from this young chef. She is not only skilled at her craft, but a great teacher! I picked up so many tips. I wish I had seen this before Thanksgiving, but I will bookmark it for next year. Thank you, Claire.

[@yourboss-zf1vn]

Just made all 8 dishes. Loved each one - but as a combination, greater than the sum of their parts AMAZING. (Claire’s cares are all essential words of wisdom)

[@vigilantcosmicpenguin8721]

The place where NYT Cooking keeps all the plates to serve the food must be one of the happiest places in the world.

[@em9361]

Now I have to see it! That would be an amazing video

[@lindsayhaugen7660]

"Hello? Family? Yeah, I can't make it home for Thanksgiving this year. I'm going to be watching Claire Saffitz's Thanksgiving cooking video on loop all day. HUGS AND KISSES!!"

[@gardenofgeni]

I'm happy that Claire is getting the flowers she deserves. She has made a name for herself and works extremely hard! Give it up for Claire Legend in the works!

[@The_Green_Queen]

About halfway through, and even as a seasoned cook, there are countless tips to be savored. Can’t be sure I will make a pumpkin pie, let alone one with pumpkin seeds on top… but caramel apple pie? A simple, guided recipe for pie crust, and how to parbake it? You’re a freaking saint, Claire. Can’t wait to watch the second half and fine tune the rest of my Thanksgiving. Sending up so much gratitude for you. It is really something special that you generously offer this much inside info to your extended worldly family. You clearly just want us to have this delicious fare to come to life on our tables. Giving so much thanks for you. You’ve done good. 💝

[@Paolito0118]

I truly think Claire can literally cook anything and then immediately teach people how to cook it.

[@theseaelf]

One of the things I enjoy most about this video is the detailed scheduling and organization. I always find that to be the most stressful part when you're largely doing it on your own. This will be very helpful!

[@jenndoesstuff]

Purely incredible. Most recipes from internet chefs never seem to actually work out right, but every single recipe I have tried from Claire has worked and gotten tons of compliments. She's the real deal! I will absolutely be trying the pecan tart because I, too, only enjoy the top part of the pecan pie. This video immediately went into my saved recipes playlist and I'm definitely going to be coming back and referencing it as I do my Thanksgiving prep!

[@misshell]

This was one of the most enjoyable cooking videos I've EVER seen. I love Claire and her clarity, explanations, and her overall style. I was hooked from start to finish.

[@malyism1]

I think she always does an excellent job of explaining and demonstrating whatever she's making.

[@shopcookeatwi]

Thank you. You are so generous with your instructions. I have learned more from you in three years than all the FN shows I've watched, mags read, and cooking classes that I've taken. You are the Superbowl of chefs, recipe developers, and food journalists!! Everything looked 😘

[@audiomxr]

As someone who has never had to prepare this iconic meal because my husband and I are always traveling, I truly think Claire's step-by-step is such a service! Kudos, NYT Cooking, for another great, helpful video!

[@elizabethnagle637]

Claire, your sour cream and chive rolls have become a staple at our family thanksgiving! We look forward to them every year!!!

[@ChrisGonzales-w9u]

I can watch Claire cook all day long. Never gets boring.

[@jessicarossman2966]

This was honestly so helpful for how you can break out the prep for the day before. Will make the actual day so much more chill.

[@neuIyn]

All the subtle tips she gives with every dish is just so on point, and make all the difference in every dish.

[@RosemaryN]

I’ve been a (v.good) home cook for decades and have studied and practiced all along. I am shocked by and grateful for the amount of knowledge I have gained in this one video. Thank you, Claire. You are a natural teacher and a brilliant chef.

[@chloeannacooks]

Having only ever made French style pastry I find this pie dough technique so interesting. It's like a hybrid between shortcrust and puff pastry, can't wait to try!!

[@rohanlg790]

Claire saffitz is one of the most underrated cooks out there. ! I love her so much.

[@royalredus]

Claire has been one of my favorites since her days at BA. This was so fun to watch! I can't wait to make those glazed shallots.

[@elsafischer3247]

Claire, for me this so interesting. Here in Europe we don’t have Thanksgiving, but I would follow your hints for Christmas. Thank you, I learn a lot

[@lindak3030]

It's basically the same menu!

[@mikeyd946]

perfection! I wish that I had a family to celebrate Thanksgiving with. I have nobody. This makes me want to give more to those who have less. Thank you Claire

[@yarnexpress]

Find someone to cook for. I'll bet there's a harried single parent out there or a family that can no longer afford, with inflation, to buy the ingredients. Ask around your neighborhood or pastor, rabbi, & etc. Don't treat it as charity but, rather, doing you a favor--love to cook but no one to cook for.

[@nealhenderson3922]

Bravo! The tone in your voice and the clear ease of your instruction make you a joy to listen and learn from. Thank you.

[@priscillavelazquezs]

My 12yr old son tasted some of the cranberry sauce, and he LOVED it!! He’s so excited to eat it tomorrow. Thank you Claire and Sauci!! 🤍

[@amjtexas]

You had me at dots of butter over the dressing. Butter is my love language! Love you, Claire!

[@davidd1930]

Outstanding - Claire is such a good teacher, always incorporating learning points into her descriptions.

[@nnagle9224]

this was WONDERFUL! I haven't been the family host in a while, but I remember the frantic edges - partially because the kitchen is small, the large quantities for 20, jam most of the work into the morning, and who I am. I loved hanging out watching - I just missed the aromas. Love that it was a whole meal, more than dessert. I hope the crew had dinner together.

[@PlurpleEmo]

Claire just looks so beautiful and happy and you can tell she’s having fun! I love this video! Hearing how she has developed and selected the recipes was so great, especially the ones with history like her moms cranberry sauce and Harris’s brusssles. I will be making the pecan pie for sure!

[@wingingitsemiretiredlife2981]

My mom taught me to leave the turkey uncovered in the fridge for 24 hours. You are the first person that I have seen that has ever mentioned that for crispy skin also. It really works. I do the cranberry sauce almost the same except I only use the juice. I'm a little concerned about the pith in the orange peel being bitter or adding bitterness to the cranberry sauce. I would just leave the pith out.

[@Subtletext]

I was wondering about the orange pith too. It doesn't sound tasty.

[@makeupmel99]

That’s why you add so much sugar and why she stressed not to use less. You can also make sure you use a Valencia orange which tends to be less pithy than a Navel.

[@Drnaynay]

Leaving raw meat uncovered just seems wrong and dangerous in terms of bacteria.

[@TheLadygrl]

@@Drnaynay as long as it doesn’t touch other items, and with the shape of generally shouldn’t, it’s fine for 24 hours in a refrigerator. Too much longer? not so great. Unrefrigerated? Hard no. With things stacked on top of it? Please, never ❤

[@Drnaynay]

@@TheLadygrl p You're probably right. But my wonderful grandmother was an OR nurse, and super germ conscious (and fat and sugar aware) long before most people. It might be fine, but if I were to try it, I'd hear her spirit giving a "tsk tsk"

[@shawnquinn8992]

Awesome video. Claire makes everything so approachable....I love that she is branchingnout beyond baking because I learn so muchfrom her!

[@chiaralistica]

This is really nice. She walks you through the whole process. Makes it less intimidating for those who are new to the holiday dinner game. Happy Thanksgiving, everyone! 🦃🦃🦃

[@lisabishop6266]

Finally!!!! Now i have seen a Chef/cook use whole onions skin on to deepen the color of stock!! I have done that for over 30 yrs based on a great chef i knew advice! He didnt peel any veg for his stocks, cause yhey add SO much flavor and color!edit. If people say brussel sprouts are gross, they had over cooked ones usually. Just steam them, mix w zesty Italian dressit, then eat either warm or cold. I have convinced ppl to live sprouts!

[@ShannB650]

Thank you so much for this exceptional Thanksgiving prep to finish video! It really is a gift! I've been cooking with NYT for about a year now and my food has never been better. I love and APPRECIATE a all the comments/tips it's like a home cook community. It's fun and fuels constant inspiration to feed my family ❤

[@alelira054]

Thank you Claire!!!! I didn’t even feel that the video was long. I was mesmerized by the process and savoring every dish. Wish I could taste through the screen 🤤

[@VanisleGirl1961]

Right?!

[@malikgilang]

its the longest cook video that i ever watched and i'm really enjoying every second of it. really nice explaination and claire is demonstrate so well. happy thanks giving everyone !

[@ashleys637]

I had this playing on my phone while jogging on the treadmill. Nothing like exercising to sumptuous cooking videos! LOVE Claire, and loved this video. That pecan frangipane tart? I HAVE to make it. Normally I'm not a big pecan pie person (soggy, often untoasted pecans atop an inch of goo? Hard pass), but I love frangipane and the ratios of the layers in this tart look spot on. Loving the NYT cooking holiday content. Keep it coming!

[@dic9836]

Where have you been all my life? I am learning so much. You are a great instructor and of the things I have tried - they have come out wonderfully. Happy Holidays Claire!

[@celesteperez5604]

Who else watched Claire and friends through the pandemic? I love seeing her growth.

[@conniewilliams3900]

We made your thanksgiving dinner yesterday and it was delicious. Friends said it was the best she ever ate. Can’t wait for leftovers today. Happy Holidays Claire we love you!

[@FreshGrey-pm4vw]

I am enjoying this relaxed style of cooking. Its not frantic and high paced which is common! And these dishes are so simple yet tasty looking.

[@strangehouseplant]

Watching this without any intention of making a thanksgiving meal. Go Claire give us everything

[@alanavaidya6631]

oh my god this video is exactly what i needed! thank you so much for this long form video and giving us 1 hour and 20 minutes of joy

[@FR-tb7xh]

So WOW! I’ve been a fun-loving and adventurous home chef myself for more than 40 years, and feel I’ve earned my stripes. But this video is the NINES, from your don’t-over-plan attitude to your unique and incredibly helpful techniques. And yes, to us culinary performers - Thanksgiving really is our Super Bowl! As to over-planning, I say, mea culpa … This Thanksgiving, as usual, I’ve over-dreamt - a 5 1/2 lb inflate-and-hang-for-a-day-in-my-shower Peking duck (which I’ve made before), with caramelized fig and orange sauce, hot Chinese pancakes with scallion brushes and organic carrot threads, roasted chestnut and dried cranberry Minnesota wild rice, and an apple and dried fruit crisp. But already the planning is exhausting my culinary mojo and I find I’m procrastinating. You’ve reminded me that the fun and spontaneity of the journey matters! That’s empowering. One point I might make, living here in upper New England, a luxury we often have this time of year is the ability to ‘porch’ our dishes. Whether to instantly-cool our dishes or downright freeze them without warming our fridges and freezers, our porches basically double our food storage capacities. We just need to keep our wildlife away (from squirrels to bears)!

[@Pixeltrash2]

You are so right. Wrap it tightly, and the screened-in porch in NY is perfect as a walk-in refrigerator!

[@jjharris8341]

Use the drippings from the roasting pan! It makes the gravy so much better.

[@carolklyman4797]

I stumbled on your KZbin video last Thanksgiving. It was a super busy time at work, and I was beginning to stress, so you couldn’t have come into my life at a more opportune time. I riffed on some of the dishes, and everything turned out beautifully, but the true public service is your time engineering (and the shallots. Peeling them was a chore, but what flavor!). Your instructions were clear and precise, and it’s helpful to have the rationale behind the techniques. All in all, you helped make Thanksgiving better. Thank you. I am definitely a fan.

[@cpp8227]

Phenomenal instruction by Claire; what a privilege to view and listen to this content! Can't wait to try for Thanksgiving or any holiday, for that matter! Thank you!

[@beth79264]

As an English person who has never celebrated Thanksgiving, I thoroughly enjoyed this. I cannot wait to experience Thanksgiving in America one day but I will definitely be trying my hand at this in the UK too :)

[@Dhavor_Gomez]

AMAZING CLAIRE!!! This is the best cooking video of your career!!!! 🙌🏼🙌🏼 . Thank you very much for sharing your family traditions. For sure I’m gonna make all of these recipes this year !!! Have a wonderful thanksgiving with your family!! 🤗🤩👋🏼

[@janwalters34]

Always a joy to watch Claire cook. With the simple ingredients and thoughtful instructions I believe I can pull this meal off!

[@wildlittlebird]

I have been absolutely loving my dessert person cookbook - I feel like I can rely on any of your recipes because they ALWAYS turn out incredible. the best!! 🥰

[@kb0224]

I cannot describe how grateful I was to not hear a version of "You just want your breadcrumbs to be really RUSTIC... you know, just TEAR them apart... very RUSTIC" like no babe, I will be cutting them into cubes tysm :)

[@TinaReutin]

Question: Soo, no buttering the pie dishes necessary? Other things I learned: 1) Optimal size of turkey 12lbs 2) How to blind bake the pie crust: use aluminum foil 3) Make your own cranberry sauce … Awesome episode!

[@tabathaogost4982]

I watched this whole thing I'm Canadian, Thanksgiving passed already but she's so captivating and it was a movie I needed to see through till the end.

[@jeanniebrooks]

I love this method of making pie dough! I always used a ( an o,d fashioned hand held) pastry blender, which I like but the wires have bent closer together after all these years, so doesn’t work as easily and don’t have room for the more sturdy ones. And I completely agree with a tiny bit of sugar to enhance browsing.

[@niki4you]

I’m not American but I’ll watch anything with Claire in it, food looks absolutely delish

[@thinkcuriolearning]

This was so beautiful to watch. My daughters and I enjoyed it together. Thanks, Claire!

[@HelloMaggieO]

I have watched and rewatched and rewatched this, making different elements and every single dish is a home run and totally accessible for a home cook

[@whatshername369]

Just like everyone here I really enjoyed this video. Claire is a natural and gifted teacher. I almost think I could try to make a pie crust.

[@kmmyers]

This video was so nice to watch. It made my Thanksgiving last for over a week and now I have a bunch of delicious leftovers. I took the advice from Claire and started the day before. I made the Pecan Slab pie, the Apple Pie, the cranberry sauce and the stuffing recipes. All were so good! I made the stuffing using Vegan Sausage and it was amazing.

[@dinacox1971]

Well, I have been making delicious pie crust for over 40 years BUT I think you might have just shown me an even better way. THANK YOU!

[@mahhubbard]

Awesome video awesome chef. Oh my gosh you’re so wonderful for people that can’t cook or have no idea you’re just a savior. I miss you. I miss the whole team. I miss the channel. I wish you could all come back. Take care and happy Thanksgiving.

[@orangeujealous6684]

Everything looks amazing and her planning is immaculate! Wow just wow.

[@Mor_timer]

First time watching this lady and I thoroughly enjoyed her!! she has a way of making the most complex cooking look chill

[@madelineS98789]

I was praying someone would do this. And to have it be Claire is the icing on the cake! 🎉❤

[@fhoeflich]

I don't normally follow Claire - my son the baker does. But in this case, I had just moved and had not yet unearthed my usual book with stuffing recipes so on his recommendation I tried this video. I bought fairly moist thick bread for the stuffing, found that Claire's suggestion to cube and lay out to dry and then prebake a little to get good crunch definitely had merit. I adapted this to my fam favourite oyster stuffing by dicing 3 pints large oysters and frying them *in the oil from the veg*, but you could also fry bacon first for flavour and use that oil. Add oyster mushrooms cubed to the veg to get that extra oyster bit - both texture and flavour! Just give them time to gently reduce a bit and get the extra water out. Came out great, I had people raving and begging me to preserve the recipe for the future. Thanks for the boost @CSaffitz!

[@ABlueDahlia]

Thanksgivings around the world will be better thanks to these recipes! Loved the video!

[@user-bo1rj2xu2s]

The unstuffed "stuffing" a/k/a dressing is a delicious savory bread pudding. Love it!

[@arslanistic3]

I can safely say this to me is one of the best things on the internet.. and I don't even celebrate Thanksgiving or live in a country where it's a norm to celebrate it

[@isabellamolina2683]

Thanks claire for literally the most amazing Thanksgiving I've ever had. My family and I were all in awe with the turkey. I also made the cranberry side stock gravy and caramel Apple pie. Wowowowowow 10000000000/10. Also really want to say that it really resonated how payback stops after a certain amount of effort. You are so right. The table side carving too. Weird! Lol anyway, keep doing you. Thanks again (from a long time silent supporter)

[@jw77019]

Splendid instruction in this one. Excellent blending of a very traditional, acceptable menu updated.