Last-minute Thanksgiving cooking questions answered

Chefs David Rose, Jamika Pessoa and Lorena Garcia answer viewers' emergency Thanksgiving cooking questions.
6:15 | 11/24/22

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Transcript for Last-minute Thanksgiving cooking questions answered
♪ IN THIS WORLD ♪ [ SIRENS ] >>> YOU KNOW THE SOUND. I LOVE, JAMIKA JUST POINTED OUT JANAI PERFECTED THE SNEAK EAT WHEN NO ONE IS LOOKING. THE SNEAK ATTACK. EXACTLY, THAT'S RIGHT. SOMEBODY HAD TO CALL IT OUT. OUR THANKSGIVING DAY TRADITION HERE AT "GMA." IT IS THANKSGIVING 911 AND OUR TEAM OF EXPERTS, CELEBRITY CHEF DAVID ROSE, JAMIKA PESSOA AND CHEF LORENA GARCIA ALL READY TO ANSWER YOUR QUESTIONS. DAVID, BACK AT THE CHEFS HEADQUARTERS. THERE IS A UNIQUE VIDEO QUESTION FROM RICK AND MARY. LET'S TAKE A LOOK. >> HI, DAVID. >> WE'RE HOSTING THANKSGIVING THIS YEAR AND THINKING ABOUT SWITCHING THINGS UP. INSTEAD OF TURKEY WE'LL HAVE CHICKEN. DO YOU HAVE ANY IDEAS? >> WOW! >> DO I HAVE IDEAS? YEAH, YES, LET'S GO. FIRST THINGS FIRST, CHICKEN IS FLAVORFUL AND GO AHEAD AND SALT THAT, SALT AND PEPPER ON THE OUTSIDE. AGAIN, YOU WANT TO DRY THAT SKIN, CRISPY SKIN, SALT, PEPPER, ONE OF MY FAVORITE R&B, SLASH, RAP GROUPS, ROSEMARY, GARLIC, GO AHEAD AND DUMP THAT ALL IN THERE AS WELL, LEMON JUICE, LEMON ZEST, WHISK, WHISK THAT ALL TOGETHER. >> SMELLS NICE. >> WE JUST DRIP THAT. DRIP ALL THAT GLORIOUS OIL ALL OVER THAT. GET IT NICE AND RUBBED IN. LET IT HANG OUT AND PUT IT IN THE OVEN AND GREAT MARINADE FOR YOUR CHICKEN. NOW, SAUCE, YOU GOT TO HAVE A SAUCE, GRAVY, WHAT ABOUT CRANBERRIES, NONE OF THAT CANNED STUFF. I LIKE CANNED STUFF TOO BUT WE'RE DOING A GRAND MARNIER -- >> FANCY. >> BOUJEE AND FANCY. GREAT FOR KIDS. YOU COOK THE ALCOHOL OUT BUT KEEP THE FLAVOR. IN HERE WE HAVE GRAND MARNIER, WE ADD SUGAR. >> STIR? >> STIR IT UP. WE ADD CRANBERRIES, A LITTLE BIT OF ORANGE JUICE AND A LITTLE BIT OF ORANGE ZEST BECAUSE WHY NOT, WE GOT IT. USE IT. IT'S BRIGHT, FRESH. IT'S BOUJEE, BRING IT TO A BOIL AND BRING IT DOWN TO A SIMMER AND WHAT YOU HAVE RIGHT HERE IS GLORIOUS, FRESH, BOUJEE, TASTY AND MADE IT FROM SCRATCH. >> FANCY. >> IT IS SUPER FANCY. >> AND IT'S FUN. >> GARNISH IT WITH ORANGE ZEST. DELICIOUS CHICKEN AND CRANBERRY SAUCE FOR YOUR TABLE. >> IF YOU EAT IT, YOU GET BICEPS LIKE DAVID. >> THAT'S THE SECRET. >> WE HAVE A QUESTION FROM JOHN ON INSTAGRAM WONDERING WHAT'S THE BEST WAY TO BAKE A PUMPKIN PIE. >> I THINK THAT THE BEST WAY TO BAKE A PUMPKIN PIE IS NOT BAKING IT AT ALL. WE'RE GOING TO SAVE SOME TIME. WE'RE GOING TO MAKE IT SUPER EASY FOR YOU GUYS AND HAVE A TWIST INTO IT. I HAVE CREAM CHEESE SOFTENED, OKAY. ROOM TEMPERATURE AND I'LL ADD MY PUMPKIN WHICH ACTUALLY GIVING ME A GREAT IDEA. CAN BE SWEET POTATOES AS WELL, ADD THIS AND I LIKE TO USE THE INGREDIENTS THAT ARE PREMADE. YOU CAN BUY A LITTLE BIT OF WHIPPED CREAM AND ADD IT IN IT, AS WELL. >> EATING AGAIN OVER THERE. I'M TELLING YOU, IT'S LIKE WHEN THE CAMERA IS OFF, JANAI GOES TO WORK. >> HERE'S WHERE THE SECRET IS. I HAVE A LITTLE NUTMEG. A LITTLE BIT OF CINNAMON, A LITTLE BIT OF ALL SPICE AND TAJIN. THIS WILL GIVE IT SPICE. YOU'LL MIX ALL OF THAT AND THEN YOU'LL GRAB, OF COURSE, A PREMADE PIE CRUST, WHICHEVER YOU LIKE MOST AND POUR IT RIGHT ON TOP. THEN MOST IMPORTANT PART, LOOK, YOU ALREADY ATE IT. >> ALL RIGHT, YOU GUYS -- LOOK AT THIS. >> REFRIGERATE IT FOR TWO HOURS AND BUILD IT UP, BUILD IT UP. PUT MORE ON TOP. LOOK AT THAT BEAUTIFUL CREAM CHEESE. >> IT'S DANGEROUS. YOU CAN SAVE YOUR SPACE IN THE OVEN AND HAVE A BEAUTIFUL DESSERT. >> I'M OVER HERE MINDING MY OWN BUSINESS. >> RIGHT, EXACTLY. >> BUT NOW IT'S MY TURN, JAMIKA, YOU ARE SUITING UP AND HAVE A SIDE DISH REQUEST WHO WANTS TO KNOW YOUR BEST CORNBREAD, PLEASE? >> I'VE GOT YOU COVERED. ALL RIGHT, I'M DOING A PUMPKIN CORNBREAD WITH A CRANBERRY HONEY BUTTER, OKAY. SO START WITH DRY INGREDIENT, FLOUR, I'VE GOT CORNMEAL. WE'VE GOT SUGAR GOING IN, BAKING POWDER AND SALT. YOU DO ALL YOUR DRY INGREDIENTS FIRST, MAKE SURE THEY'RE NICELY MIXED TOGETHER AND WET INGREDIENTS, MILK, EGGS, OIL AND BUTTER, CANNED PUREED PUMPKIN IS THE SECRET. IF IT KEEPS COMING OUT DRY STOP WITH THAT RECIPE AND DO MINE. THIS PUMPKIN ADDS MOISTURE, A BEAUTIFUL COLOR TO IT. >> I LIKE THAT. >> KEEPS IT A LITTLE SAVORY, NOT TOO SWEET BUT NOTICE A WORLD OF DIFFERENCE. MIX THE TWO TOGETHER AND THEN YOU'LL COME UP WITH -- LOOK AT THAT COLOR. LIKE IT MATCHES YOUR TIE. >> RIGHT, EXACTLY. >> PUT IT INTO A GREASED BAKING DISH AND THEN, WHIT, I WANT YOU TO TAKE A PIECE. YOU HAVE TO TASTE THIS. >> THIS IS UNBELIEVABLE. >> A LITTLE HONEY, ORANGE ZEST, THE TWO PAIRED TOGETHER IS SWEET AND SAVORY. IS THAT NOT -- >> PERFECT. >> LOOK AT THAT FACE. >> ALL THE THINGS THANKSGIVING, LET'S TALK ABOUT DESSERTS AND GO TO LORENA AND A QUESTION FROM LAUREN ON FACEBOOK. >> YES. >> SAYS I HAVE ALL THESE HAZELNUTS AND WALNUTS LEFT OVER. ANY SUGGESTIONS FOR WHAT I CAN DO WITH THEM? >> ABSOLUTELY. YOU CAN TOAST THEM AND WHAT I WILL DO, PUT IT ON TOP OF COOKIES, YOU CAN PUT IT ON TOP OF FRUIT AND USE THEM TO GIVE IT A CRUNCH, ANOTHER LAYER OF FLAVOR TO ANY OF YOUR DESSERT. ACTUALLY RIGHT HERE YOU CAN PUT A LITTLE BIT OF THOSE HAZELNUTS ARE TOASTED, EVEN PEANUTS AND WILL LOOK AND TASTE DELICIOUS PLUS YOU WANT THE CRUNCH, ADD TEXTURE TO DESSERTS. >> I'M HERE FOR ALL OF IT.

This transcript has been automatically generated and may not be 100% accurate.

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