Full American Holiday (Thanksgiving) Feast

1. The Menu: Hi and welcome to my course on the American Thanksgiving and holiday cooking. In America. When you mention Thanksgiving, we automatically think of Turkey. But in truth, we make turkey for almost every holiday dinner. When you think about it, it's perfect for Mars dinner parties because one Turkey can feed up to 15 people. Once you factor in all the side dishes you can make. So don't feel limited to making this dinner only in November. You can do it for Christmas, Easter, or other large family gatherings. This course will focus on the basic menu of turkey, stuffing, macaroni and cheese, greens VS to corn, cornbread and sweet potato pie. This course would demonstrate everything you need to know to get an outstanding result. Additionally, it, we'll discuss an important factor, that timeline so that you can organize your cooking and a stress-free way and have everything come out ready right on time for when your dinner is to be served. So let's get to it. 2. The Shopping list: Hi, and welcome back to the next lecture. In this video, we won't be doing any cooking, but I will be talking about something quite important in regard to the overall making up your holiday feast. The timeline will be discussing a little bit the ingredients for your shopping list. Day one cooking. This is the day before or the night before. And then your day to cooking timeline. So let's get to it. In America, a holiday fees, whether it's Thanksgiving, Christmas, or Easter, generally takes two days of cooking. But let's start with the shopping list. In the graphic you can see the first part of the shopping list includes meats such as Turkey, Turkey Legs, wings, or carcass parts can also be chicken as well. Ham or bacon. Now, the turkey legs or Turkey wings will be for a broth and the ham or bacon, this will be for your greens. Now, if you don't eat pork, Then you can omit the ham or the bacon. And you can use the turkey wings or turkey leg meat as a part of the base for your greens. So that's something for you to think about. The prominent herbs in the list are saves time. Also add rosemary to this list. Pepper flakes, these are optional. I'd like to add some pepper flakes to my greens, spices, salt and pepper. Just make sure you have some in your kitchen. Poultry seasoning or the ingredients to make your own poultry seasoning rub. In the turkey video where I show you how to seize butter and Cs into Turkey. There's a card there that will give you some of the ingredients to make your own rub. My sentiment and bras, cubes make round out the list of spices, dairy. You're gonna need at least a 15 pack of eggs, maybe 20, never can have enough eggs and big day of cooking. Butter. You're want three packs. Milk. Go for lactose free if you can. You never know who in your dinner party is lactose intolerant? Do them a favor or do yourself a favor. Buttermilk. This is a prominent part of the cornbread. And I make two cornbread stuffing and one for the dinner. So you'll need about a liter of that condensed milk. This is prominent in your pies, whether it's pumpkin pie or sweet potato pie. And I also use it as an optional ingredient from our cornbread cream cheese, you'll need two packs, a fresh cream cheese in order to make your macaroni and cheese nice and saw, see cheddar cheese or any kind of block yellow cheese in the frequent finding prey graded, then that will save you some time. Vegetables, bell peppers, you'll want at least two of these will go in your stuffing, maybe three. And another one for your coordinate collared greens. I call them grains because that's what I'm used to back home. But in Poland I use kale. It's rather easy to find packaged and ready to go with the 500 gram pack. So I usually go with kale, but you can go with any leaves from a root vegetable like turnip greens, collared greens, mustard greens. But only thing is, is you need to plug those leaves and wash them very thoroughly. And you need a lot of them. You need about half a kilogram worth of leaves. So that could mean buying a lot of root vegetables. So just if you can find a pack of kale that's already pre-packaged, that's something to think about. Corn. A package of corn or two or three cans should be enough depending on the size of your dinner, party. Salary. Onion, Joan won at least three medium-size onions, so maybe go with four and just to be safe, German turnips, this as a filler for your greens too, should be enough. If you can't find kohlrabi or German turnips, then you can also use other root vegetables like solar AIC or parcel shapes or, or even potato. Potatoes are yams. And we'll need three medium to large size we potatoes to make your pie. Brought vegetable pack, if you're making your broth from scratch in Poland is easy to find packaged and ready to go, pack vegetables to make abroad. But if you're just going to be using broth cubes as your broth ingredients. Then don't bother making corn flour, flour, baking powder, sugar, or brown sugar, or sugar alcohol like xylitol or earth retold. Cooking oil. I prefer Goodman was with high smoke points because I use this. I use this as an ingredient for my cornbread and I have to heat this oil. So macadamia oil or avocado oil for cooking. These are good options. Rollout pie dough, Obama pie dough, pre-roll doubt, or you can also make it from scratch. And don't forget to vanilla extract. Right now onto the day. One cooking timeline. 3. Day 1 Cooking Timeline: Hi and welcome back to our timeline tutorial on day one of the cooking or generate the night before Thanksgiving. It's a day where my mother, for example, would start cooking. Personally, I Joy do my Thanksgivings on Saturday is here in Poland because it's not a holiday here, so I have to do it at the weekend. So for me, the day before usually starts on a Friday. Now a day one is important to make your stuffing For the turkey. And also in deserts you plan to make and serve at your dinner. You do this the day before because the turkey is going to occupy your oven for most of the day. So better to get these things out of the way the night before. Particularly in American households, sweet potato pie and pumpkin pie or both traditional deserts. However, my household growing up, I can only remember my mother making sweet potato pie. So in this course, I'll show you how to do just that. You also need to make a big pot of chicken or turkey broth. And we'll be using broth throughout the two days of cooking. So let's talk about the timeline. You want to do your shopping for all the ingredients couple days before. If you live in a place where it's difficult to find a Turkey, then you might want to go hunting for your turkey a few days in advance. Please check the pdf in the project resources to download that shopping list. On the day before. You'll start by putting some broth on the stove top, peel it Sharpie vegetables, and boil them along with the poultry carcass or parts to make your broth. This will take at least two hours. While that's going. The next thing is to start your cornbread. In this course, I'll show you how to make it for as an ingredient for the cornbread stuffing. However, you can also repeat this clicking process on the day of the dinner and have cornbread as an excellent dinner bread, serve with butter and honey. Now, once your cornbread isn't the oven, you can turn your attention to your desserts. In this course, I'm going to show you how to make a sweet potato pie. Now if you're looking for a pumpkin pie tutorial, don't worry, I've got you covered as I'm also going to released that separately in its own course. The next thing to do is to prepare the vegetable saute. Now this is step three of the stuff and preparation process. So step one is your broth, step two is a cornbread, Step three is a saute. And once your corn bread has been removed and cooled, we can combine it with our vegetable saute and the broth to form our stuff it. But all of those things are done. You can relax a bit for the evening and get ready for a day to the day of the dinner. 4. Day 2 Cooking Timeline: Now on to day two of the cookie. If you hadn't done so the night before, then wake up early and season the stuff, your turkey. So we'll give it a few hours to marinate before you put it into the oven. Now let's say you doing your dinner for five o'clock in the evening, then you're going to want to put your turkey in the oven about 12:00 PM during the early and middle parts of the morning until noon. So you can use that time to clean your house, ready, set up what you're going to wear, or do any last-minute shopping. Now, once your turkey is in the oven, I like to set up little organized stations for all my side dishes. Setup the corn and put it off to the side. Setup any dry mix for your cornbread, and put that also off to the side. And if you hadn't done it the day before, any vegetables you're going to need for the corn in your greens. These little actions will make it easier for you later when it's time to start cooking the rest of your side dishes. Now, about an hour before taking out your turkey. It's time to get started on your greens and also on your mac and cheese. You want to have your baked goods ready to go straight in the oven. So after your mac and cheese casserole is setup and ready to go, just put that off to the side and prepare the cornbread batter also for the oven. And the turkey comes out, the baked goods go in. Straight after that, put your stove top sides on. That would be the corn and anything else such as mash potatoes. Aside as decides or finishing, set up the table. And dinner is served. 5. Day 1: The Cornbread: Now, on the pre cooking Day, we're gonna make a batch of cornbread after our pi's are ready. Now the cornbread is the key ingredient to cornbread stuffing. But if you're in a pinch and you don't have the ingredients you need. You can now ways make staffing, for example, like a chicken using toast bread. So really all you need is any kind of bread. But cornbread, we'll give it that texture and flavor typical of the southern style. So with that, let me just introduce you to the ingredients. Here. We have our cornbread ingredients. First step, we have our corn flour and our all-purpose flour. Now, the ratio you want to get with this is 2212 parts corn flour to one part all-purpose flour. Now, that means one cup to half a cup or 1.5 to three quarters cup or two cups to one cup, depending how much cornbread Do you want to make. So for the purpose of this cornbread stuffing, I'm just using one cup of corn flour to half a cup of flour. Now, on the right, we have our xylitol instead of sugar. We have some salt, baking powder. One, teaspoon, two eggs, some avocado oil, some vanilla extract. Again, we're gonna be using a little bit of our condensed milk and some buttermilk. That will be our ingredients. The first step you want to do is mix up your dry ingredients. So we're going to get to that now. Alright, let's get to mixing. So let's start with the dry ingredients. Corn flour, regular flour, baking powder, one teaspoon. Good, pinch of salt. Dump the whole thing in two tablespoons, xylitol sugar. Or you don't have to Sweden and freedom awake and some eggs. And now we want to just mix this up a little bit just to get the egg into the dry mixture. Can get rich. So you get around on the side, so get those clumps and we're looking for a flaky texture and you want some. Lumps just the way it is here we got some more powders. We're gonna mix animal biomass. Ok. That's exactly what we're looking for. Next step, we're going to heat some oil on the stove. So I'm going to take for three or four tablespoons of some avocado oil, then you could also use olive oil or vegetable oil. I prefer olive oil. Now that the fats mixed in, we want to start adding our wet ingredients. So we'll use buttermilk. Make sure to work the edges a little bit. So get those dry clumps off of the edges into the mixture. Little bit more. Now it's not really about the amount, but we're looking for is just a nice, smooth, creamy texture. Final step, let's just add some vanilla extract, few drops. Condensed milk. Nice texture. Sweden it a little bit further. Ooh, that's okay. Should be mixed. Alright, let's just go ahead and add this to our silicone Pan. Don't worry about it doesn't look for, but just a little bit in the oven. And again, we're going to bake this for about 30 minutes. You'll know that it's ready when you can stick a toothpick inside an egg and come out clean from the center. In Hugo. 6. Day 1: Sweet Potato Pie: In a sweet potato pie starts with sweet potatoes. As you can see, we've got two large sweet potatoes. I'll be using two to three large sweet potatoes to make the pie filling. We've got some rollout pie crust. Xylitol instead of sugar. Xylitol works great because it has a one-to-one sweetness ratio of sugar with 40% of the calories. So we'll be using three eggs. Now, if you're making a rather shallow pi, meaning not so much pie filling bin, you only need about two eggs. But since we'll be using more sweet potato and are filling, will be using three. With the eggs end up doing is firming up that filling wants their cooked. So you'll need about three eggs, a pinch of salt, some butter, cinnamon, nutmeg, natural vanilla extract, and also condensed milk. Now, when it comes to condensed milk, when you're in a shop, you might find that there are condensed milk and also evaporated milk. Now it's important that you get to condense meant because it's kind of like a Carmel sticky substance. That is the milk boiled down to justice, sweet, sugary substance. So we want condensed milk. Now, once we peel, chop, and boil, the sweet potatoes, will match them up just like we would regular potatoes. And then we'll get to adding the ingredients to make our, our pie filling. So our sweet potatoes are boiled and ready to go. So I'm just going to mash them up. Large. Masha. I'll have to get to fine whether it would just want to get nice and mashed up. And then we're going to add. Our butter. Now, four or five tablespoons will do. So. I'm just gonna end and continue. Mashing is one and get that nice and mixed mice and melted. Next thing we're gonna do is add our xylitol pent-up salt. Go with sediment. Next. Teaspoon. Generally the ratio of cinnamon, nutmeg will be one parts gentlemen have part nutmeg. So half a teaspoon of nutmeg. You can already smell the aromatic spices. Mix these dry elements in one to be nice and evenly spiced throughout. So now this doesn't look like much right now, but when we're done, it's going to be beautiful. Sweet potato pie. Next up, we're going to add our eggs. Alright, final touches. Let's add a little bit of extract. Just a few drops me enough to give it that nice flavor. Okay, that's nice and mixed. So last element or an ad is our condensed milk. Now, again, there are no real measurement for this. We're just going to pour maybe few tablespoons worth and they're nice. And then we'll continue mixing. You'll see that texter. You'll see the texture began to change. Nice, light and fluffy and aromatic. So working with our rollout pie dough is central, that it's room temperature so that it's nice and pliable and we can work with it. Now, if your dish is a bit longer in diameter, ninja rollout pie dough, just roll it out right down the center. Trim the edges with a, with a pair of scissors and then just patch the edges like I've done here. Leave some of the DOE hanging down the sides. Now, what we're gonna do with this is we're just going to roll it up on itself. And we're just going to rotate the pie. As you go. Just roll it up. Make sure you have done it. So the pie starts to rise up. Always collect those pieces. Tell me rolling. Is sale, just pooling the cross out the bottom and just eat up our pie dough. They're just used to respond to smooth it out to the edges. There's more purposes. Now will just smooth it out from Sarah. Work from one side to the other. Makes really good. Then those crevasses. Now, working with the edges of this iron crust, we can pinch a little bit, take a little bit more. Just give it a little bit of a decorated look to losses for the edges more brown Leslie will also marks a place where you can use it life to cut slices. So you'll notice some of the wider distances. These will be my slices with other big slice of pie slices in this way, all the way to full circle password. Okay? It's ready to go in the other. So you want to have preheated your oven to 350 degrees. You just let this bag for about 35 minutes. That, that egg mixture will firm up the pie. And so you can take a toothpick, plug it in, and pull it out and it comes out more or less clean than in Pi's ready to come out will also partially brown a little bit over the top. And also we want to make sure that the pie crust is fully cooked. So if the top of the pie filling seems to be cooked, but did pie crust is still a little bit wrong and stretchy, then it's not flaky enough. Do we want to leave it in for a little bit longer to the edges of our pie crust brown. So next step, we're going to put that in the oven and we'll see you on the other side. Are pi is ready. So let's just go ahead and take that out. Nice close-up view of it. 7. Day 1: Turkey Stuffing: Okay, so now that our corn bread is cooking, we wanna get to the saute vegetables. So in order to make stuffing meanings, vegetables, which I will introduce you to in just a moment. And we're going to chop them up. So i'll tell them in butter. If you don't have butter, if you want to use an alternative, you can also use olive oil for that little bit of salt and pepper to it and let them slowly SAMR in butter. Now, once that mix, mixed and sauteed, we're going to add the cornbread to it, mash it up a little bit of broth, and we have our stuffing. So let's introduce you to our ingredients. Okay, our vegetable ingredients for the staffing. For starters, we've got some salary on the left to green bell peppers. You can use any color you like. And also browned on you. And we're going to saute them and butter about four or five tablespoons to be enough to slow cook them for about 15 minutes. And we're going to add a bit of salt and pepper and acquire the final touch. Once we mix all our ingredients, we're going to add some sage to it to give it a nice aromatic flavor. Okay. Yeah. No. Right. Okay. Okay, so now it's time to combine all our ingredients. Break apart the cornbread and crumbling. In order to give the cornbread time to pool. I would prepare it first. Then bake in hippeis who wanted to make. And after the pie, you can start on your vegetable stir fry. But the timely ready to combine all the ingredients you're cornbread should have cooled off enough for you to be able to use your hands. Check. Use a large serving fork and spoke to mix the two major ingredients. Your bread, a vegetable, saute. Now, at some product to that mixture, followed by bashing. Of course, if you want to save time, you can just use broth cubes. But I prefer to use the real deal homemade broth mix well, with the Masha and add more broth and continue to repeat. You probably use anywhere from one to 1.5 cups of broth. And when the wet mixture is monitored for paced stock texture. At this point you can begin seasoning. You can do the basics with salt and pepper and some savory herbs like fine sage and Rosemary. I would use a heavier dose of sage. Didn't the other herbs? Sage is the most prominent IRB you'll use in the season of your turkey stuffing. And now that everything is mixed and season, you can cover and put in the fridge overnight. In the morning. When you wake up, you want to stuff your turkey first thing in the morning, and you should have made enough of a batch of stuffing. You can also prepare a side dish. Now, sometimes with that side dish, I also put that in the oven and serve it for dinner. Or if I'm not expecting all of the stuffing from Turkey to be finished on the first day. I might hold that side dish in reserve and just bake it the next day to have a fresh batch to go with my leftovers. So that's how you make Thanksgiving turkey stuffing. Hope you enjoy it. 8. Day 2: Full Turkey Preparation and Cooking: Okay, we're gonna, we are working with the turkey. As you can see, it's still wrapped. And there's a reason for that. What you wanna do is you want your turkey to be touching all different services in your kitchen. So best to unpack it from the district and cook it in, rents it, put it back in that same dares patted dry all in a second dish. Season it in the same dish that you're going to cook your bird in. That away. Nice clean surfaces around the kitchen and you don't have any unwanted bacteria or anything like that to contaminate year and the food. So let's get to it. If your turkey comes pre wrapped, use a pair of kitchen scissors to cut off the outer wrappings. If the turkey comes with some innards like deliver and other parts like the turkey neck. You can use them when you're making your broth or just freeze them for a future birth. If there is some cooking string or Twine wrapped around your turkey, saves addString, and use it to wrap the legs for cooking. After an wrapping your turkey, you're going to read the turkey dead powder dry with some paper towels to get it ready for seasoning. I prefer to leave four to six tablespoons of butter out at room temperature to soften it, making it easier to work with. If you don't want to use butter. Olive oil mix for a nice alternative. Begin by working the butter all across the skin of a turkey. I make sure to do the legs and don't be timid to get the joints and the crevices. This is a two-hand job, so you won't be reusing that butter. So just use as much as you need and discard the rest. Work a bit of butter underneath the skin. Around the breast areas. Now, add a bit of butter to the inner cavity. Okay, now turn to the turkey Altoid side and get the legs come back the other side. And wings of the turkey. And once you've finished, make sure you wash your hands thoroughly before you touch anything else in your kitchen. Whenever you're working with poultry, generally, you want to use one hand to season and the other hand to manipulate and hold the bird. But here we're going to use two hands because the turkey is too big for that. And we don't want to be touching containers that are going to go back into our cupboards. So set your seasonings off in a bowl and mix them well, since they're going to be dipping your turkey fingers in that bowl, go ahead and use what you need to use and discard any leftovers. You can use any kind of poultry seasoning. If you want to make your own rub. Just be sure to use a combination of garlic powder, brown sugar, salt, black pepper, pepper, and add some herbs such as fun, Rosemary and sage. You can check the cart to get the proper proportions. Now, we want to rub our seasoning mixture all over the outside. Scan of the turkey. With the butter. Work the seasoning rub under the skin. Wherever you can. Be generous with your seasoning. Half turned a turkey onto its side and get the waves and legs and rubbed into all the joints and crevices. Now turn again and get the other side of the turkey. Finally tucked away things like so. This will assure they keep their shape and cook more evenly. Went up. And now it's time to stuff. Our turkey. With one hand, hold the turkey cavalry open. They use the other hand, or a large serving spoon to stuff the turkey. Post the stuffing as far back as possible. You'll be surprised just how much stuffing you could fit inside the turkey cavity. With the rest of your prepare stuffing. You can either prepare a casserole dish and bake it separately, or you can make it the next day to go with your leftovers. At this point, we'll let our turkey marinate for a couple of hours before we fire up the oven and get to cooking it. Now, before we put the turkey in the oven, let's just take a moment to tie the legs together so that they keep their shape and don't fall apart while cooking. While you're seasoning your turkey and getting you ready, you should have preset the temperature to your oven to anywhere from 325 degrees Fahrenheit to 350 degrees Fahrenheit. You're going to cook the turkey for about four hours. The general rule is 20 minutes per pound of turkey, or 30 to 40 minutes per kilogram. After about an hour of cooking, you'll want to moisturize the top of the turkey with a bit of broth. And as a broth sinks to the bottom of the pan, it will mix in with some of the turkey juices and the butter or oil that you've butted up or oil to Turkey with will settle in the bottom of the pan with abroad. And throughout the cooking process every half an hour or so, you can take a little spoon or Turkey base or base the top of the turkey. Also make sure to get around the breast areas at a wings and the legs so that they don't dry out. In a cooking process. Repeat this step several times throughout the kidney. Additionally, if you don't want the top of the turkey to Brown too quickly, you might consider adding a piece of aluminum foil to cover the top and to slow the top of the turkey from Browning too fast. Here with either do the final basic. And it's almost time for Turkey to come out. So I'm just going to add a thermometer. At chapter temperature inside the turkey. The breast is tickets and almost near to defaults. And now you can see a beautifully cooks and vowed Turkey. Doesn't, that looks so good. 9. Day 2: Greens Kale: Okay, the next of our side distance is going to be the greens. Now, I typically use kale when I'm cooking here in Poland to lie easier to find. But this can be a mix of turnip, greens, mustard green leaves, or switch chart. But kale is also a good option. So speaking of care, take a look at the ingredients. Peel it, chop your turnips, onion and garlic can be chopped or pressed. As I often use a food processor to deal with the onions. A good idea would be to do all your onion chopping the day before when you're chopping vegetables. Player cornbread stuffing. Process one idea for your grains. N1 half an onion for your core. While Saudi veggies are prepared. Well, head over to the skillet. About an hour from when you're Turkish had come out of the oven, is a good time to start your grades. Heat up the skillet, and add your baking saute for about a minute to 90 seconds. If you want to add a bit of spice to your grains, you can add about a teaspoon worth of hot pepper flakes to your bacon saute. Now, the onions and garlic continue sauteed. At this point. You've gotta add your turnips. Now, we want to start by adding two handfuls of kale. That's all today for a few seconds. Then add some broth setbacks. Repeat the steps until all the cowl is added, along with all the bras. From the hot to a boil. Then summer for at least 30 minutes while tossing occasionally. 10. Day 2: Macaroni & Cheese: In this video, I'm going to show you how to prepare banked macaroni and cheese casserole. Start by preparing your cheese. You'll need a greater or a food processor to do the job. Otherwise, you can buy at graded already. You can use chatter Buddha or any block of cheese you prefer. And I like to use my electric cattle to get equipped pot of boiling water, salt water, and let it come to a nice Boyle. Meanwhile, we'll get started with the sauce and multitask a bit. I do butter to the saucepan first and make sure to coat the bottom and sides of the saucepan as milk and cheese sauces to burn the bottoms of such saucepan. Add your milk and let the melting butter began to infused with development. Next, we're going to add one pack of cream cheese, should be about a 150 to a 180 grams. And while we're at it, let's use a fork to press down on and separate the cream cheese. Will help to strain the cream cheese and help it melt faster and infuse into a Sauce. Now let's turn down the heat to more of a low medium. And meanwhile, let's also add the pasta to our boiling water. As a chief sauce begins to take shape. You can add more milk to thin if needed. And now let's add some of our grated cheese. To the sauce that will quickly mountain and use it for to start an end-user cheese into our sauce. Turn the heat down on the sauce to low and stir frequently. And of course, don't forget about your pasta. You need to start that as well. When the pasta is our diaetae during the pasta. And while you're out an, add a tablespoon of butter and stirred to keep the pasta from sticking together. Now, add the sauce to the pasta and toss, well, add another half a pack or so of the cream cheese to your macaroni. Then add about half of your grade and cheese to your macaroni and leave the other half to layer the top of the macaroni. Now, only thing left to do is to cover it and wait for the Turkey to come out of the oven. And that's out of the oven, will put our macaroni and cheese in, along with any other baked dishes that would indeed be cooked before dinner is served. 11. Day 2: Fiesta Corn: Okay, now one of my favorite and also easiest side dishes to prepare an organized is the fiesta corn. What you do is you can take, can corn or bad or frozen corn, sweetcorn. And if it's frozen, you can defrost it like we have. You also work with a bell pepper, green or yellow. You want something, a color that will contrast with the color of the corn. And about half a brown onion should do the job. One or two tablespoons of butter. And you can solve to taste, maybe even add a tablespoon of sugar or brown sugar just to give you a little flavor. Now, as an alternative to bell peppers or, or even an additive, you might even add somehow opinion if you want to give it a little bit of spice. So with that, I'll just go ahead and prepare the SY dish. Because you're using the same vegetables from the stuffing. You might consider chopping all those vegetables at once. The day before, it just set aside the chopped onion, BRCA1, you're going to use the next day. This will save you some time on Turkey? No. But our prep work done, I'm going to put this off to the side to cook half an hour from dinnertime. Now, we're about half an hour from dinnertime. Everything else on the menu is either cooked or cooking. So that start to corn. It's already been set up from before. So I'll just add a bit of salt as shudder ran to a boil, cover and summer. And so Deller is served. Mm-hm. 12. Project: Now it's time for your project. Your mission, should you choose to accept it, and you will, is to prepare one or all of the dishes from the Thanksgiving menu. Take a picture of your prepared dish and post it as a project to this course. If you've made it this far. Congratulations. Let me just give my sincere thanks to you for watching. I hope this course and the resources provided prove helpful for you and making yourself fantastic holiday feast. Or if you just wanted to make any one of these dishes by itself, I'd love to see what you're able to make for yourselves. So I encourage all of you to complete the project and share it to the class page. And before you go, Please leave me a review for this course so that it might help other like-minded people with a level of food and culture to find this course. That does it for this course. Don Williams signing off.