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REPOST Bonus #423: Thanksgiving Eats (Patreon)

Published:
2022-11-18 15:08:20
Imported:
2026-06
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The first post had issues, so here we go again! Sorry for any trouble


Thanksgiving is right around the corner, so we obsess over what we want to make, what we want to eat, and what we're going to attempt. If you want to follow along with the recipe pictures we look at towards the end, here it is: https://www.foodnetwork.com/recipes/ree-drummond/macaroni-and-cheese-recipe-1952854 Enjoy! Thanks so much for the support! You can get these bonus episodes in your favorite podcast app! Here are instructions: https://support.patreon.com/hc/en-us/articles/212055866-Subscribe-using-my-custom-audio-RSS-link

Comments

Rita Ryan

I am truly thankful for you two and all your followers and Monday night group and FB - and these cooking episodes are fantastic! Any tips for moist cornbread? Pecan Pie Cookie Bars with molasses by Aida Mollenkamp are fantastic.

Juliana

And if you ever get sick of cranberry sauce I like to make cranberry chutney oh my God I could go on and on about this topic… Sorry

Lisa Olson

Ben quoting Cooks Illustrated really kicked this up a notch. 😅 And Ronnie, I joined a health club a month ago & have been thinking a lot about actually going. Still not in shape. 😒

SoozGO

And cheese. It was a decadent, gooey crispy buttery crumb crusted delicacy. My 7 year old asked what I was making and I said Mac & cheese. When he saw it, he was furious because he was expecting that crappy orange Kraft shit. Too bad, more for my husband and I!

Maddy Cook

Ben, I have a dish that might be deserving of an NBD fancy spin. Maple roasted carrots with candied pecans, goat cheese, and thyme. Highly recommend in place of Brussels sprouts…

Julie K

No mozzarella. Use Americas Test Kitchen recipe - condensed milk (the Veleeta principle but you control the salt and flavors), cheddar, Gruyère, Gouda, even good Parmesan, touch of Dijon, panko crumbs

Lori

Ronnie and Ben - invite me. I will be eating it all! and thanking you profusely :)

Lori

I use brioche bread from Traders Joe for my french bread casserole. And I use gruyere cheese. swiss cheese and mozarella cheese as a part of my roux for mac and cheese. It is eaten!

Lori

God, I am now officially hungry!

Carolla

I can’t believe Ina Gartens Mac and cheese recipe was not mentioned! I make it all the time and it’s always perfect. Well enjoy all!

Laurie Cromie

SUPER fun bonus epi, you two dashing fellas!!! The double turkey sounds like a good solution, Ben, and YOU KNOW I’ll be SO CURIOUS as to what you find out! By the way, my number one gripe about going to someone else’s house for Thanksgiving is we never get leftover turkey to go, so your guests are going to be so stoked to discover there’s plenty to go ‘round!!!

Laurie Cromie

Oh and Ronnie, I wanted to suggest trying a drizzle of truffle oil on top of your mac and cheese. You can find it at any grocery store among the cooking oils. I don’t know how pure/real truffle they actually contain — I have to assume they add some sort of veggie oil to keep the cost low— but it adds the most amazing umami-garlic flavor. (Actually, if people turn their noses to white Mac and cheese, this tip is either a huge hit or will really freak people out. Maybe test it on your leftovers and save for next year?) I also use it as the oil on my grilled cheese sandwiches/breakfast sandwiches for the crispy outside. Soooo good!

Cher W

Not me finding bourbon pecan pie delivery in LA by the slice after listening.

Lisa Rodriguez

Texan, here. Once I made a delicious from scratch cranberry sauce and my ungrateful family wouldn’t even try it because they want the canned jelly crap. I have to stick to the normal stuff or those babies turn their nose up at the food. Sweet potato casserole, cornbread stuffing, broccoli rice casserole, bacon wrapped green beans, Kentucky Derby Pie, Pumpkin pie and Chocolate Cream pie, rolls. It’s basically a carb fest with a little bit of Turkey and ham. Here’s the green bean recipe. https://ameessavorydish.com/green-bean-roll-ups/#recipe

Emily

Ben, do you have a specific turkey dry brine/rub that you recommend?

Dorothy OO
>>95931545

I’m too lazy to do the sweet potato casserole. If you are, too, check out Honey Baked Ham’s Sweet Potato Soufflé. Damn. And eat the leftover next day cold, one tablespoon at a time. The best!

Mary Erickson

My family LOVES Jeff Mauros mashed potatoes! They are the perfect whipped consistency but then you bake to get a slightly crunchy top. Omg SOOOO GOOD.

Jennifer Myers

If you are in Western Washington, Schwartz Brothers Bakery Croissant Loaf for breakfast sandwiches. This loaf is life changing (with Nutella, with butter and cinnamon and sugar, with anything!)

Nicole Cunningham

Here's my favorite recipe: walk into See's Candies, buy a dozen Butterscotch Squares, eat within half an hour.

Elle Tee

Mac n cheese - google the ronzoni macaroni box recipe. Perfect and easy. Not too much milk and I’ve made it vegan and it turned out great too

Rachel

I found a great green bean casserole recipe from Clinton Kelly when he was on The Chew and it’s amazing. I also always do a spinach casserole called Spinach Madeline.

Danielle Rivera

mac n cheese game changer for me: go to the grocery counter and ask for the cheese ends. I just got 2 lbs of fancy cheeses to add to my mac (w/ béchamel base) for only $5

Jaimee Bensky
>>95893677

Omg, can not access the recipe from Sweden...and I am American 🤬 Can you post for me? We are pushing our Thanksgiving to next week.

Rebecca Duncan

You probably won't see this because it's over a week old, but I do mac & cheese like this: Preheat oven to 350. Cook whatever kind of noodles you want, strain & add back to pot. Crumble up two blocks of cheese - usually I use 1 sharp cheddar & 1 colby jack. Then, pour one cup milk (I even use almond milk now & it works fine), whisk in one egg. Pour that over noodles, add cheese crumbles, stir. Bake for about 45 min. Perfection! And it reheats nicely! My mom always made it this way.

Crosby Modrowski

So I just listened to this post-Thanksgiving and now I am motivated to make croissant bread pudding @ Christmas.