Chef, cookbook author, and former fine dining chef Michelle Dudash shares her Thanksgiving game plan.

Hear about her menu, tried-and-true recipes, and more. Follow her plan for a stress-free, delicious Thanksgiving that your crew will love.

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Thanksgiving Day

Brunch

Stone crab claws 3 lb

• ​Lemons

Shrimp cocktail, cocktail sauce, seafood sauce

• ​White wine for poaching

Charcuterie: 10 very thin slices prosciutto, 10 very thin slices mortadella, 10 thin slices hard salami; 3 cheeses: 1 Brie/etc, 1 good cheddar, 1 blue cheese

Lebanese salad (From The Low-Carb Mediterranean Cookbook)

Bloody Mary’s (Zing Zang mix)

Thanksgiving Dinner

Fried Turkey

• ​1 fresh turkey
• ​Brining ingredients
• ​Peanut oil

Roasted Turkey Recipe that Michelle loves

Gravy + stock

• ​2 extra turkey necks
• ​1/2 carrots, 1/2 celery, 1/2 onion, thyme, rosemary, ¼ c. dry white wine
• ​Fresh thyme, bay leaf, black peppercorns, parsley stems, whole coriander
• ​1 qt chicken stock

Stuffing

• ​1 tube raw ground sausage (not links), for stuffing. Plain savory flavor
• ​1 bag of the dried bread cubes for stuffing. 1 large bag.
• ​ 2 quarts chicken broth
• ​Jimmy Dean sausage (the ground kind in a tube) – a similar brand/style
• ​ 2 stalks celery
• ​1 onion

Mashed Potatoes (TBD since its last minute)

• ​Yukon gold potatoes, get a consistent size
• ​Butter, cream

Green bean casserole

Cranberry or Pomegranate Sauce

Pecan Pie, Apple Pie, (LoMo) Pumpkin and whipped cream

• ​Pumpkin pie recipe off Libby’s can.
• ​2 c pecans (raw)
• ​4 Honey crisp apples and 2 granny smith
• ​Vanilla
• ​Flour for pie crusts
• ​Orange juice
• ​Minute Tapioca
• ​Karo light corn syrup
• ​Eggs
• ​Whole milk
• ​Butter
• ​Cinnamon
• ​Nutmeg
• ​sugar

Soft Dinner rolls, 1-2 doz

Other shelf goods

• ​1 package cheesecloth (in the baking supplies section)
• ​Butchers twine
• ​Old Bay Seasoning

• ​Special supplies

Meat thermometer