3:23 Kenji addresses a question about make-ahead savory foods for the holidays.
Recipes: Warm Brussels Sprout Salad with Bacon and Hazelnut Vinaigrette, Make-Ahead Roasted Squash and Kale Salad
6:27 Stella’s tips for make-ahead desserts.
Recipes: Pumpkin Layer Cake, Pumpkin Pie, Cherry Pie
8:28 Kenji explains how to get the most out of kitchen space when planning your Thanksgiving menu.
Recipes: Mashed Potatoes, Mashed Sweet Potatoes
10:25 Debate: Should pies be reheated?
11:57 The team debates the differences between stuffing and dressing. Kenji is going to steal Stella’s dad’s idea for including brown butter in a stuffing recipe this year.
Recipes: Slow-Cooker Sage and Sausage Stuffing, View all stuffing recipes
18:51 Is it possible to make gluten-free pies or other desserts that are actually delicious?
Recipe: Flaky and Crisp Gluten-Free Pie Crust
22:33 Are expensive turkeys better than ‘typical’ turkeys? Kenji, Stella and Ed discuss heritage vs. organic vs. free-range vs. commercial turkeys. Advice from Kenji: Use a thermometer and don’t overcook. Animal rights issues and farmers.
Video: How to Take the Temperature of Your Turkey
27:50 Kenji and Stella offer suggestions of what to do with leftover pumpkin purée.
Recipes: The Best Pumpkin Pizza Recipe, Spicy Spring pizza, Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes, The Food Lab: How to Make Kickass Quesadillas
30:18 Is sous-vide a useful technique for Thanksgiving? Kenji says yes, it’s great for turkey, leftovers, and heating make-ahead dishes.
Recipes: Sous Vide Turkey Breast, Deep-Fried Sous Vide Turkey Porchetta (Turchetta), Gravy